Instant Pot® Chicken Tiki Masala With Basmati Rice

by Melody Thacker, in Recipes (No Comments)

Instant Pot® Chicken Tiki Masala With Basmati Rice

Chicken tiki masala is traditionally made by marinating pieces of meat or vegetables in spices and yogurt. Then the meat or vegetables are cooked in a tandoori oven, something most home cooks don’t have. This Chicken Tiki Masala cooked in the Instant Pot® and served with Basmati Rice makes a quick and easy, flavorful meal.  You’ll find a printer-friendly version of this recipe below. 

Instant Pot Chicken Tiki Masala with basmati rice

Instant Pot® Chicken Tiki Masala with Basmati Rice

My family loves this spicy Indian-inspired meal. It’s so quick and easy to get a delicious meal on the table with an electric pressure cooker like the Instant Pot®.  We try to use organic ingredients as much as we can. You can serve chicken tiki masala with any type of rice you like or have on hand, we like fragrant basmati rice.  

Chicken tiki masala Ingredients:

1 cup Greek yogurt
1 tablespoon fresh ginger, grated
1 teaspoon Watkins organic garlic powder
½ teaspoon Watkins organic ground cumin
½ teaspoon Watkins organic ground coriander
¼ teaspoon Watkins organic cayenne pepper
Watkins Sea salt and Watkins 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 Watkins organic garam masala
2 teaspoons honey, preferably local
½ cup heavy cream, room temperature
3 tablespoons fresh cilantro leaves, chopped
3 cup cooked basmati rice, to serve

Directions:

  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 the yogurt mixture and stir until coated. Marinate at room temperature for up to one hour or cover and refrigerate overnight. (If refrigerating, set 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 sauce. Stir to combine.
  9. Taste and adjust seasonings, as needed. Serve immediately topped with chopped cilantro and with some basmati rice on the side. Enjoy!

Prep time: 15 minutes
Active cook time: 10 minutes (+ time to come to pressure)
Natural release: 10 minutes
Serves: 4-6

I use and recommend Watkins herbs, spices, and seasoning blends because of the outstanding flavor and quality. Plus they are reasonably priced so they are an excellent value. Watkins is famous for black pepper, cinnamon, and vanilla extract, Organic garam masala is one of our newest spice blends and I couldn’t wait to try it. 

See All Watkins Spices I’m also an Independent Watkins Consultant and if you purchase through my link I’ll earn a commission from your order. I only recommend things I love and know will be of great value to you.

Chicken Tiki Masala cooked in an Instant Pot pressure cooker

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Instant Pot® Chicken Tiki Masala with Basmati Rice

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: 4 to 6 servings

Ingredients

  • 1 cup Greek yogurt
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon Watkins organic garlic powder
  • ½ teaspoon Watkins organic ground cumin
  • ½ teaspoon Watkins organic ground coriander
  • ¼ teaspoon Watkins organic cayenne pepper
  • Watkins Sea salt and Watkins 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 Watkins organic garam masala
  • 2 teaspoons honey, preferably local
  • ½ cup heavy cream, room temperature
  • 3 tablespoons fresh cilantro leaves, chopped
  • 3 cup cooked basmati rice, to serve

Directions

  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 the yogurt mixture and stir until coated. Marinate at room temperature for up to one hour or cover and refrigerate overnight. (If refrigerating, set 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 sauce. Stir to combine.
  9. Taste and adjust seasonings, as needed. Serve immediately topped with chopped cilantro and with some basmati rice on the side. Enjoy!
https://www.associatemelody.com/tips/instant-pot-chicken-tiki-masala-with-basmati-rice/

I’d love to know if you make this chicken tikka masala, instant pot recipe, and how you like it.

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About the Author

Melody Thacker

Melody is passionate about helping and empowering people. She blogs about natural living, real food, homemaking, direct sales, and life. People are the most important things, especially family. Last but not least, she loves being an Independent Watkins Consultant.

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