Instant Pot Chicken Tikka Masala

If you've ever been curious about making Indian food at home, I have the perfect starter recipe for you. This is

instant

chicken

tikka

masala

. I'm Justin from cookingwithquate. I specialize in clean, comforting cuisine. Remember, if you love this recipe, be sure to make it. Hit the like buttons and subscribe and share with a friend, let's get started. The first thing we are going to do is prepare our

chicken

breasts. I've got two pounds of boneless, skinless chicken breasts here and the first thing I'm going to do is trim off the little bits of extra fat that you'll see like you know you've got some fat in here.

This is something I really like to do, this won't affect the taste positively or negatively, so if you're feeling short on time, don't worry, but if you're like me and just want to trim that extra fat, go ahead and do it now. , there are a lot of people in the world who clean their chicken very intensely, you know, first they wash the chicken and then they take a lot of citrus and scrub it, they are very careful to trim off all the extra fat and bits. I don't go that far, but if you do. one of those people, please let me know in the comments below.

I'd love to know why you clean chicken so intensely. It's not something I ever do, but I'm very open-minded about it and curious, so let me know. In the comments below, we're going to cut our chicken breasts into one-inch cubes, just keep in mind that the size you want to cut is essentially like a fork full, so no matter how big it feels, you want the chicken is on the fork. As you eat this dish, that is the size you want to cut. The next thing we will do is finely chop a small onion. This onion is a bit on the border between a small and a medium.

This will never be perfect. this size is totally fine here's my hand you know for a size comparison a little extra onion never hurts anything the next thing we're going to do is chop our garlic my recipe calls for four cloves these cloves that I have and that I bought yesterday are a little small , so I'm going to use six cloves again like the onion. I'm not afraid of garlic and I think generally the more the better, the next thing we're going to do is chop our ginger. My recipe calls for one tablespoon and, as you have seen. with me cutting and preparing my ginger before again, you have two ways to cut ginger: you can peel it with a spoon basically where you're removing this outer layer and then just chop it like you would with a knife or I think the quickest way, but you lose a little bit more ginger, it's just cutting it, just to cut it this way, around the outside of the ginger.

The other benefit also of using a knife to cut this way is that you are cutting like hard angles and that gives you a good base to work with when you are chopping it, okay guys now our annoying preparation is done, let's move on to cooking, let's set our

instant

pot to sauté mode and let this come up to temperature and then we'll add our butter and sauté our vegetables. Now I'm adding my two tablespoons of unsalted butter. I want to let the butter melt a little before cooking. add the onion, ginger and garlic, so let's move it around a little bit.

Now I'm going to add my onion, ginger and garlic at the same time. You've probably seen many recipes where the onion is sautéed first and then added. the garlic so it doesn't burn, then you can add the ginger after that, but in this recipe you can really add it all at once, nothing will burn, there will be a lot of moisture coming out of these onions that you are. Everything will be fine, so let's add it all in once and you guys won't believe how amazing this combination smells, it's incredible and it really starts to become fragrant very quickly.

Now I'm adding my garlic and lastly. we're going to add the ginger, we're going to sauté these vegetables for about three minutes or until they soften, this smells so amazing and now we're going to make it smell even better, we're going to add our spices. Now we are going to start with a spoonful of garam

masala

. Garam masala is a very important spice to Indian cooking and extremely important in this recipe, so if you're having trouble finding it, you just have to look harder, you need to order it online. It is essential Next, in this recipe we will add a teaspoon of cumin.

I love all the spices in Indian food. It just has a very different flavor profile than anything else I cook. Spices in Indian cooking are very important, so you really have to do it. make sure you get them right now we're going to add a teaspoon of chili powder then a teaspoon of turmeric and turmeric has such a beautiful color look at this look it's like this yellowish orange red just beautiful next we're going to add a teaspoon of salt and our last spice will be a quarter teaspoon of cayenne. Okay, now we want to give it a quick mix.

All we have to do is cook this for about a minute more until the spices have become fragrant. I want to take a photo of this, I actually want you to see what it all looks like, the smell is amazing, okay guys, so next we're going to add our chicken to the pot. We have to do this a little bit quickly because we don't want the spices to burn, so be a little careful, which is why we prepare the chicken ahead of time. Okay, I'm going to give it a quick mix and stir it to combine and then very quickly we're going to add another ingredient here and just mix this well now we're going to add our tomato sauce right on top of everything else you know what's so funny I feel like there's been using a can opener totally wrong all the time I have to get into this at some point Another point, I don't want this to burn, I have to go back to that thought, hold on guys, okay, now we're adding our tomato sauce, let's Give it another quick mix to combine everything, oh my god, I almost hit myself in the face. ketchup is fine so like I was saying about the can opener, I've been using a can opener like this my whole life and I just saw on Tiktok that the actual way you're supposed to use a can opener is like that and It's supposed to be parallel to the top of the can, which I've never done before and I wish I'd thought of that two minutes ago, let me know in the comments below if there's a right or wrong way to do it.

I never thought about this, but okay, let's give it one more quick mix, but this looks and smells so amazing right now if your neighbors and your friends and your family don't come into the kitchen and wonder what you're doing. I'm making it because it smells so amazing. I'd be surprised if you would come and take a photo of this. Look how beautiful it looks. Now we are going to turn off the sauté function and then we are going to configure it. to cook on high pressure for six minutes let's make sure we put the lid on of course wait there you go sometimes you have to be patient with these instant pots let's press start and make sure the pressure release valve is set to cook under pressure, right?

Guys, the six minute timer is ready, let's take a look, oh also, I want to tell you that I already released the pressure from the pressure valve, I did a quick release, okay, let's see how we did it, that already looks very good and We're not done yet look how beautiful this looks and you can see the chickens are already super tender it's like the chicken is already falling apart as I push it in so good oh my goodness the next thing we're going to do is add our can of milk coconut coconut milk does everything else you wanted in this recipe is this great source of this creamy coconut flavor that when you mix it oh my gosh look the color will really lighten now it's such a beautiful color but what you're going to notice at this point it's now looking a little watery and that's no accident so to fix that what we're going to do is set our instant pot back to sauté mode and we're going to let this come to a simmer and basically cook on low heat and as it cooks the flavors will become even more intense and flavorful which will be great guys simmering is about to end let me turn it off and then amman. show you how much we've cooked this, so I'll point it out here, this line right here is where we start simmering and it looks like probably two or two and a half inches down is where the level of the

tikka

masala is.

Now, by cooking it, we've actually evaporated a lot of the water, which has intensified the flavor and made the broth thicker and creamier and looks amazing, so let's make this real quick. It's very sad that I forgot. buy white rice and I forgot to buy naan because those are the two things I always put with my instant chicken tikka masala and I'm so sad it's almost criminal not to have those things, it's just the perfect combination but I don't have it so no hate me the other thing I like to garnish on top of this chicken tikka masala is some chopped cilantro at least I have it okay it looks so amazing I can't wait to give it to you. a sample, but before you do it, if you love this recipe and want to see more like it, check out my instant pot recipe playlist okay let's try it oh my god it's so hot I'm going to burn my mouth Wow, this Instant Pot. chicken tikka masala the chicken is falling apart tender the sauce is so creamy and delicious guys this is really very good I hope you try it see you in the next video