Seriously Good Instant Pot Chicken Tikka Masala

Method7 steps · about 1 hr

1. 1

   Step 1: Make 2–3 slits in the chicken breasts. Apply the 1½ teaspoons marinade salt and lemon juice (1 tablespoon). Mix the yogurt (2 tablespoons) with the marinade chili powder, garam masala (1 teaspoon), ginger (2 teaspoons) and garlic (2 teaspoons), then coat the chicken evenly. Cover and marinate in the refrigerator for 20 minutes, or for 4–5 hours or overnight if preparing ahead.

   Refrigerate marinating chicken · 20 minUses 1½ lb boneless chicken breasts · 1½ tsp kosher salt for marinade · 1 tablespoon lemon juice · 2 tablespoons plain yogurt · 2 teaspoons Kashmiri red chili powder · 1 teaspoon garam masala · 2 teaspoons ginger (grated) · 2 teaspoons garlic (minced)

2. 2

   Step 2: Use Sauté to heat the sauce butter or oil (2 tablespoons). Add onions and sauté for 2 minutes. Add the sauce ginger (1 teaspoon) and garlic (1 teaspoon), then tomatoes, turmeric (¼ teaspoon), the 1 teaspoon sauce salt, sauce chili-powder range and sauce garam-masala range. Mix well, cancel Sauté, and add 2 tablespoons water. Scrape any stuck browned bits from the bottom.

   Uses 2 tablespoons butter or oil · 2 medium yellow onions, diced · 1 teaspoon ginger (grated ) · 1 teaspoon garlic (minced ) · 3 plum tomatoes (chopped or 1.5 cups diced or pureed tomatoes ) · ¼ teaspoon ground turmeric · 1 teaspoon kosher salt · 1–2 tsp Kashmiri red chili powder for sauce

3. 3

   Step 3: Place a tall trivet over the sauce and lay the marinated chicken on it. Baste with the 1 teaspoon oil. Seal the Instant Pot lid, set the pressure valve to sealing and pressure cook on high for 8 minutes.

   Pressure cook chicken · 8 minUses Marinated raw chicken breasts · Spiced tomato-onion sauce · 1 teaspoon oil for basting

4. 4

   Step 4: After the 8-minute cooking cycle, let the pressure release naturally for 10 minutes. Then carefully vent any remaining pressure and wait until the float valve drops before opening. Remove the chicken and trivet. Check the thickest part of the chicken for 165°F (74°C); if needed, finish cooking it before serving. Blend the sauce smooth with an immersion blender.

   Natural pressure release before opening · 10 minUses Pressure-cooked chicken breasts · Pressure-cooked tomato-onion sauce

5. 5

   Step 5: Stir in cream (½ cup) and fenugreek leaves.

   Uses Smooth blended tikka sauce · ½ cup heavy whipping cream · 1 tablespoon kasoori methi (dried fenugreek leaves) (kasoori methi )

6. 6

   Step 6: Optionally broil the cooked chicken for about 5 minutes in a preheated broiler to add char marks, watching closely. Whether broiled or not, cut the cooked chicken into 2-inch pieces and add to the cream-and-fenugreek sauce.

   Uses Cooked chicken breasts

7. 7

   Step 7: Set the Instant Pot to saute mode and bring the curry to a gentle boil. The sauce will thicken further as it cools down. Garnish with cilantro (½ cup).

   Uses Chicken pieces in finished tikka sauce · Cream-and-fenugreek sauce · ½ cup cilantro (chopped ) · Prepared rice or naan for serving, optional