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This recipe for Chicken Tiki Masala in the Instant Pot is made with fresh ingredients and it’s full of flavor. Serve it with some naan for a delicious dinner.
Tiki Masala is a dish made with tender chunks of chicken in a creamy tomato sauce. Using an Instant Pot® is a great way to make the classic Indian dish.
How To Make Chicken Tiki Masala in the Instant Pot
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:
- 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 breast, 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
- 1 28-oz container crushed tomatoes
- 1 tablespoon garam masala
- 2 teaspoons honey, preferably local
- ½ cup heavy cream, room temperature
- 3 Tablespoons fresh cilantro leaves, chopped
- 3 cups cooked basmati rice, to serve
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.
2. Add chicken 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®).
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.
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.
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.
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.
7. When cook time is complete, allow the pressure to release naturally for 10 minutes before doing a quick release on any remaining pressure.
8. 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.
9. Taste and adjust seasonings, as needed. Serve immediately topped with chopped cilantro and with some basmati rice on the side.
Chicken Tiki Masala In The Instant Pot
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 lbs. boneless skinless chicken breast, 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
- 1 28- oz container crushed tomatoes
- 1 Tablespoon garam masala
- 2 teaspoons honey preferably local
- ½ cup heavy cream room temperature
- 3 Tablespoons fresh cilantro leaves chopped
- 3 cups cooked basmati rice to serve
Instructions
- 1. 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.
- 2. 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®).
- 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.
- 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.
- 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.
- 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.
- 7. When cook time is complete, allow the pressure to release naturally for 10 minutes before doing a quick release on any remaining pressure.
8. 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.- 9. Taste and adjust seasonings, as needed. Serve immediately topped with chopped cilantro and with some basmati rice on the side.
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Winner! Winner! Chicken Dinner! Here are more chicken recipes at Southern Kissed:
