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.
Jump to:
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
- Jalapeño
- 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 Pot®).
Step 3: Add the olive oil to the Instant Pot® inner cooking pot and select the “Sauté’ function. Use the “Adjust” button to select the “Normal” (medium) setting.
Step 4: Once hot, add onion, garlic, ginger, and jalapeño. 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 “Keep Warm/Cancel” button to turn off the Sauté function.
Step 6: Add the marinated chicken to the Instant Pot® and add the lid. Lock the lid into place and set the vent to “Sealing.” Select the “Manual” button and adjust to the “High” 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 Pot® 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.
🤷🏻♀️ Frequently Asked Questions
Tikka and masala refer to two different cooking techniques used in Indian cuisine. Tikka means meat that has been grilled or roasted on skewers. Masalas use a cream or yogurt-based sauce alongside spices such as cumin seeds, garlic, ginger, and tomato paste.
Tikka masala is traditionally served over rice or naan bread. You can also serve it with a side of vegetables, such as English peas or cauliflower.
Got chicken? Here are more chicken recipes at Southern Kissed you might enjoy:
📖 Recipe
Chicken Masala Recipe
Ingredients
- 1 cup Greek yogurt
- 1 Tablespoon fresh ginger grated
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ 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 jalapeño finely diced
- 1 Tablespoon tomato paste
- 28 ounces container crushed tomatoes
- 1 Tablespoon garam masala
- 2 teaspoons honey
- ½ 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 Pot®).
- Add the olive oil to the Instant Pot® inner cooking pot and select the “Sauté’ function. Use the “Adjust” button to select the “Normal” (medium) setting.
- Once hot, add onion, garlic, ginger, and jalapeño. 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 “Keep Warm/Cancel” button to turn off the Sauté function.
- Add the marinated chicken to the Instant Pot® and add the lid. Lock the lid into place and set the vent to “Sealing.” Select the “Manual” button and adjust to the “High” 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 Pot® 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.
Video
Nutrition
Be sure to come back and tell us how your chicken masala turned out!
Talk To Us