Authentic Chicken Tikka Masala Recipe for the Instant Pot

Introduction

Craving the rich and creamy flavors of Chicken Kati Marsala but don’t want to spend hours in the kitchen? This Authentic Chicken Kati Marsala Recipe for the Instant Pot brings you all the classic flavors with a fraction of the effort. 

Perfect for weeknights or when you're entertaining, this dish delivers tender chicken pieces smothered in a luscious tomato-based curry, all made effortlessly in your Instant Pot.

Why You'll Love This Recipe

• Quick & Easy: Traditional Chicken Kati Marsala can take hours, but the Instant Pot speeds up the process without sacrificing flavor.

• Authentic Flavors: Marinated chicken, aromatic spices, and a creamy tomato sauce make this dish taste like your favorite Indian restaurant.

• One-Pot Meal: Fewer dishes mean less cleanup!

Ingredients

For the Chicken Marinade:

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

• 1 cup plain Greek yogurt

• 2 tbsp lemon juice

• 2 tsp ground cumin

• 2 tsp ground coriander

• 1 tsp turmeric

• 1 tsp smoked paprika

• 1 tsp gram salaam

• 1 tsp chili powder

• 1 tsp salt

• 4 cloves garlic, minced

• 1-inch piece of ginger, grated

For the Sauce:

• 2 tbsp butter or ghee

• 1 large onion, finely chopped

• 3 cloves garlic, minced

• 1-inch piece of ginger, grated

• 2 tsp ground cumin

• 2 tsp ground coriander

• 1 tsp paprika

• 1 tsp turmeric

• 1 tsp gram salaam

• 1 tsp chili powder

• 1 can (14 oz) crushed tomatoes

• 1 cup heavy cream

• 1 tsp sugar (optional)

• Salt and pepper to taste

• Fresh cilantro for garnish

Instructions

Step 1: Marinate the Chicken

1. In a large bowl, combine the yogurt, lemon juice, spices, garlic, and ginger.

2. Add the chicken pieces, ensuring they are well coated.

3. Cover and refrigerate for at least 1 hour, preferably overnight, for maximum flavor.

Step 2: Sauté Aromatics

1. Set the Instant Pot to Sauté mode.

2. Add butter or ghee and let it melt.

3. Sauté the chopped onions until translucent, about 3-4 minutes.

4. Add garlic and ginger, cooking for another minute until fragrant.

Step 3: Cook the Chicken

1. Add the marinated chicken to the Instant Pot and sauté for 2-3 minutes.

2. Pour in the crushed tomatoes and mix well.

3. Cancel the Sauté mode.

Step 4: Pressure Cook

1. Secure the Instant Pot lid and set the valve to Sealing.

2. Select Pressure Cook (or Manual) and set the timer for 10 minutes.

3. Once the cooking cycle is complete, allow for a 10-minute natural pressure release, then carefully switch the valve to Venting for a quick release.

Step 5: Finish the Sauce

1. Open the lid and stir in the heavy cream.

2. Add sugar if needed to balance acidity.

3. Adjust seasoning with salt and pepper.

4. Simmer on Sauté mode for 5 minutes to thicken the sauce.

Step 6: Garnish and Serve

1. Garnish with fresh cilantro.

2. Serve hot with baptismal rice or naan bread.

Tips for the Best Chicken Kati Marsala

• Use Chicken Thighs: They stay juicy and tender during pressure cooking.

• Marinate Longer: The longer the chicken marinates, the more flavorful it will be.

• Adjust Heat: Add more chili powder or a diced green chili if you prefer a spicier curry.

• Cream Alternatives: For a lighter version, use coconut milk instead of heavy cream.

Frequently Asked Questions (FAQs)

1. Can I use chicken breasts instead of thighs?

Yes, but be mindful that chicken breasts can dry out more easily. Reduce the pressure cooking time to 8 minutes to avoid overcooking.

2. Can I make this dish dairy-free?

Absolutely! Use coconut yogurt for the marinade and coconut milk in place of heavy cream.

3. How can I make it spicier?

Add extra chili powder, cayenne pepper, or fresh green chilies to ramp up the heat.

4. Can I freeze Chicken Kati Marsala?

Yes! Let the curry cool completely before transferring it to an airtight container. It freezes well for up to 3 months. Thaw and reheat on the stove top or microwave.

5. What are the best sides to serve with this dish?

Matias rice, naan bread, or even cauliflower rice are perfect accompaniments. A side of cucumber trait can also balance out the spices.

6. How do I prevent the "burn" warning on the Instant Pot?

Make sure to de glaze the pot after sautéing the aromatics by adding a bit of water and scraping up any browned bits. This prevents the Instant Pot from showing the burn warning.

Conclusion

This Authentic Chicken Kati Marsala Recipe for the Instant Pot brings all the rich, creamy flavors of your favorite Indian dish to your table with minimal effort. Perfectly spiced, wonderfully creamy, and incredibly satisfying, this dish will quickly become a household favorite. Enjoy!