No-Time Tikka Masala
15m prep 20m cook 35m ready
A quick and easy chicken tikka masala made in an Instant Pot. Tender chicken thighs in a creamy, spiced tomato sauce, served over rice.
Ingredients
- 1 tbsp vegetable oil
- 1 medium onion finely chopped
- 1 tbsp ginger grated peeled fresh
- 3 clove garlic pressed
- 1 tbsp curry powder
- 1 tsp paprika
- 1 1/2 lb boneless, skinless chicken thighs cut into 1½-inch chunks
- 1 cup canned crushed tomatoes
- 1/2 cup Chicken Broth
- 2 tsp sugar
- Kosher salt
- 1/2 cup half-and-half
- 1 1/2 tsp cornstarch
- 1/4 cup fresh cilantro chopped
- Cooked white rice for serving
Nutrition (per serving, estimated)
Estimated based off 14 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 288 mg
- Iron: 5.53 mg
- Magnesium: 98.7 mg
- Phosphorus: 535 mg
- Potassium: 1154 mg
- Zinc: 4.54 mg
Let's Cook
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Step 1.
Press Sauté on the Instant Pot and heat the vegetable oil. Add the finely chopped onion and cook, stirring occasionally, for 4 minutes or until golden.
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Step 2.
Add the grated ginger and pressed garlic; cook for 1 minute, stirring constantly.
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Step 3.
Add the curry powder and paprika; cook for 30 seconds, stirring constantly to toast the spices.
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Step 4.
Stir in the chicken chunks, crushed tomatoes, chicken broth, sugar, and ¾ teaspoon salt. Press Cancel to stop the Sauté function.
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Step 5.
Cover the Instant Pot with the lid, lock it, and set to cook on high pressure for 12 minutes. Once done, use the quick release method to release the pressure, then carefully open the lid.
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Step 6.
While the chicken cooks, in a small measuring cup, mix the half-and-half with the cornstarch until smooth.
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Step 7.
Press Sauté again and bring the chicken mixture to a simmer. Stir in the half-and-half mixture and cook for 2 minutes, stirring occasionally, until the sauce thickens.
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Step 8.
Stir in the chopped fresh cilantro. Serve the tikka masala over cooked white rice.
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