Instant Pot Chicken Masala
This Chicken Masala recipe is the perfect balance of spice and creaminess. It’s sure to become a new family favorite! Made in an Instant Pot, it’s easier than ever to make this delicious dish.
This classic Indian dish is made with tender chunks of chicken cooked in a creamy tomato sauce and a blend of spices. Top it with some fresh cilantro for even more flavor!
Let’s take a look at how to make some delicious Indian Food in an Instant Pot.
Ingredients
For this flavorful dish, there are quite a few ingredients, but don’t let that scare you off. You will need to have the following ingredients to make Chicken Tiki Masala:
- Greek yogurt (be sure it is plain yogurt)
- Fresh ginger
- Garlic powder
- Ground cumin
- Ground coriander
- Cayenne pepper
- Sea salt and black pepper, to taste
- Chicken (boneless, skinless breast meat)
- Extra virgin olive oil
- Yellow onion, diced
- Garlic
- JalapeƱo
- Tomato paste
- Crushed tomatoes
- Garam masala
- Honey
- Heavy cream
- Fresh cilantro
- Cooked white rice
(See the recipe card below for exact quantities.)
How To Make Chicken Tiki Masala in the Instant Pot
Step 1: Combine Greek yogurt, ginger, garlic powder, cumin, coriander, and cayenne pepper in a medium bowl. Season the mixture with salt and black pepper, to taste, and stir to combine.
Step 2: Add chicken pieces to the yogurt mixture and stir until coated. Marinate it at room temperature for up to one hour or cover and refrigerate overnight. (If refrigerating, set it on the counter for 30 minutes to one hour before adding to the Instant PotĀ®).
Step 3: Add the olive oil to the Instant PotĀ® inner cooking pot and select the āSautĆ©ā function. Use the āAdjustā button to select the āNormalā (medium) setting.
Step 4: Once hot, add onion, garlic, ginger, and jalapeƱo. Season with salt and black pepper, to taste, and stir to combine. Cook for 2-3 minutes, or until fragrant and the onions are soft.
Step 5: Add the tomato paste, crushed tomatoes, garam masala, and honey. Stir to combine and cook for 1-2 minutes, or until heated through. Push the āKeep Warm/Cancelā button to turn off the SautĆ© function.
Step 6: Add the marinated chicken to the Instant PotĀ® and add the lid. Lock the lid into place and set the vent to āSealing.ā Select the āManualā button and adjust to the āHighā setting, if necessary. Set cook time to 10 minutes.
Step 7: When cook time is complete, allow the pressure to release naturally for 10 minutes before doing a quick release on any remaining pressure.
Step 8: To prevent curdling, temper the heavy cream by adding 2-3 tablespoons of the hot liquid from the Instant PotĀ® to warm it up a bit before adding it to the soup. Stir to combine.
Step 9: Taste and adjust seasonings, as needed. Serve immediately topped with chopped cilantro and with rice (I recommend basmati rice) on the side.
Got chicken? Here are more chicken recipes at Southern Kissed you might enjoy:
Chicken Masala Recipe
Ingredients
- 1 cup Greek yogurt
- 1 Tablespoon fresh ginger grated
- 1 teaspoon garlic powder
- Ā½ teaspoon ground cumin
- Ā½ teaspoon ground coriander
- Ā¼ teaspoon cayenne pepper
- Sea salt and black pepper to taste
- 2 pounds boneless, skinless chicken breasts cut into bite-sized pieces
- 2 Tablespoons extra virgin olive oil
- 1 medium yellow onion diced
- 3-4 cloves garlic minced
- 1 Tablespoon fresh ginger grated
- 1 medium jalapeƱo finely diced
- 1 Tablespoon tomato paste
- 28 ounces container crushed tomatoes
- 1 Tablespoon garam masala
- 2 teaspoons honey
- Ā½ cup heavy cream room temperature
- 3 Tablespoons fresh cilantro leaves chopped
- 3 cups cooked basmati rice to serve
Instructions
- Combine the Greek yogurt, ginger, garlic powder, cumin, coriander, and cayenne pepper in a medium bowl. Season with salt and black pepper, to taste, and stir to combine.
- Add chicken to yogurt mixture and stir until coated. Marinate at room temperature for up to one hour or cover and refrigerate overnight. (If refrigerating, set on counter for 30 minutes to one hour before adding to the Instant PotĀ®).
- Add the olive oil to the Instant PotĀ® inner cooking pot and select the āSautĆ©ā function. Use the āAdjustā button to select the āNormalā (medium) setting.
- Once hot, add onion, garlic, ginger, and jalapeƱo. Season with salt and black pepper, to taste, and stir to combine. Cook for 2-3 minutes, or until fragrant and the onions are soft.
- Add the tomato paste, crushed tomatoes, garam masala, and honey. Stir to combine and cook for 1-2 minutes, or until heated through. Push the āKeep Warm/Cancelā button to turn off the SautĆ© function.
- Add the marinated chicken to the Instant PotĀ® and add the lid. Lock the lid into place and set the vent to āSealing.ā Select the āManualā button and adjust to the āHighā setting, if necessary. Set cook time to 10 minutes.
- When cook time is complete, allow the pressure to release naturally for 10 minutes before doing a quick release on any remaining pressure.
- To prevent curdling, temper the heavy cream by add 2-3 tablespoons of the hot liquid from the Instant PotĀ® to warm it up a bit before adding it to the soup. Stir to combine.
- Taste and adjust seasonings, as needed. Serve immediately topped with chopped cilantro and with some basmati rice on the side.
Nutrition
Be sure to tell us how your chicken masala turned out!
