⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 19 minutes

Total Time: 29 minutes

🍽 Ingredients

• 1 lb Boneless, skinless chicken breasts
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 1 tbsp Ginger, grated
• 1-2 Green chilies, finely chopped
• 1 tsp Turmeric powder
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1 tsp Chili powder
• 1/2 tsp Cayenne pepper
• 1 (14.5 oz) can Diced tomatoes
• 2 tbsp Tomato paste
• 1/2 cup Heavy cream (or coconut milk)
• 1 cup Chicken broth
• to taste Salt and pepper
• 1/4 cup Cilantro, chopped
• 1 cup Basmati rice

📖 Instructions

1. First things first, let's prep our chicken. Pat those chicken breasts dry and cut them into bite-sized pieces. Season generously with salt, pepper, and a pinch of garam masala. I like to use about 1/2 teaspoon of garam masala per pound of chicken. You could always add more later, if needed!
2. Next, heat a tablespoon of oil in a skillet (not the Instant Pot yet!). Add the seasoned chicken and cook until it's lightly browned on all sides. This step is totally optional, but it adds a nice depth of flavor and gives you a bit of a head-start on cooking your chicken. You can also skip this and add the raw chicken directly into the instant pot.
3. Now, let's make the magic happen in the Instant Pot! Sauté the onions and garlic for about 2 minutes until softened, then stir in the ginger and green chilies. Cook for another minute, until fragrant.
4. Time for the spices! Add the turmeric, cumin, coriander, chili powder, and cayenne pepper. Stir everything together and cook for 30 seconds, allowing the spices to bloom and release their delicious aromas. This is my favorite part, honestly. It's like a little spice party in your pot!
5. Stir in the diced tomatoes, tomato paste, heavy cream (or coconut milk for a vegan version!), and chicken broth. Make sure everything is well combined. Then, toss in your browned chicken (or raw chicken if you skipped that step), and give it a good stir!
6. Close the lid of your Instant Pot and set the valve to "sealing." Cook on high pressure for 8 minutes. Once the cooking time is up, let the pressure release naturally for 10 minutes, then carefully quick-release any remaining pressure.
7. Stir in the chopped cilantro and basmati rice and cook on high pressure for another 5 minutes. Allow it to naturally release again for another 5 minutes before quick releasing any remaining pressure.
8. Once all the pressure has released, carefully open the lid and give it a gentle stir. If the stew is too thick, you can add a little more chicken broth to reach your desired consistency. Taste and adjust seasonings as needed. Sometimes I add a little extra salt or lime juice, depending on my mood!
9. Serve hot over steamed basmati rice, or your preferred grain! Garnish with extra cilantro and a squeeze of lime juice for a burst of freshness. Enjoy, friend!
10. Pro Tip: Don't be afraid to experiment with the spices! Tikka Masala is all about finding your perfect balance of flavors. You might find that you like a bit more of one spice than another—and that's perfectly fine!

📝 Notes

• Adjust spice levels to your preference. Add other veggies like peas or spinach during the last 5 minutes of cooking.
• For a vegan version, substitute coconut milk for heavy cream and use vegetable broth instead of chicken broth