Instant Pot Chicken Tiki Masala

A dish which convinced me that the Instant Pot pressure cooker was worth buying was the classic Indian butter chicken. It is easy to put together and quick to cook. Instant Pot Chicken Tika Masala is slightly different, notably in the lack of butter, and has more complex flavors. The longer list of ingredients does not make it any more difficult to prepare and leaves the door open for experimentation with flavors. Enjoy!

Tips for Making Instant Pot Chicken Tika Masala

• Cubes of grated ginger, garlic, and herbs can be found in many grocery store freezer sections. Great time saver and no need to buy ingredients you may not use all of.
• Chicken thighs can be used in place of chicken breast and have more flavor.
• Adjust the heat level with the peppers to your preferred taste.
• Garam masala is easy to find in most grocery store spice racks. In a dish like this, the quality of your spices will make a difference.

Ingredients for Instant Pot Chicken Tiki Masala

• 1 cup Greek yogurt
• 1 T. fresh ginger, grated
• 1 t. garlic powder
• ½ t. ground cumin
• ½ t. ground coriander
• ¼ t. cayenne pepper
• Sea salt and black pepper, to taste
• 2 lbs. boneless, skinless chicken breast, cut into bite-sized pieces
• 2 T. extra virgin olive oil
• 1 medium yellow onion, diced
• 3-4 cloves garlic, minced
• 1 T. fresh ginger, grated
• 1 medium jalapeño, finely diced
• 1 T. tomato paste
• 1 28-oz container crushed tomatoes
• 1 T. garam masala
• 2 t. honey, preferably local
• ½ cup heavy cream OR half & half, room temperature
• 3 T. fresh cilantro or parsley, chopped
• 3 cups cooked basmati rice, to serve

Directions for Instant Pot Chicken Tiki Masala

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 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 over rice and top with with chopped cilantro or parsley. Enjoy!