Although the name of this dish does not adequately reflect it, I am reluctant to change it because it has been a family favorite for so long. We started serving the kids this light, kid-friendly dessert during Christmas. After a substantial dinner, it is particularly well appreciated. Seconds will be requested of you!
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Additional Time: | 1 hr 5 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 4 |
Ingredients
- 1 pound boneless chicken breasts, cut into 2-inch pieces
- 1 cup plain yogurt
- 1 tablespoon garam masala
- 1 tablespoon lemon juice
- 1 teaspoon cayenne pepper
- 1 pinch ground ginger
- 1 (15 ounce) can tomato sauce
- 4 cloves garlic, minced
- 1 ½ tablespoons garam masala
- 1 teaspoon paprika
- ½ teaspoon ground turmeric
- ½ teaspoon salt
- 1 cup heavy cream
Instructions
- Combine chicken, yogurt, garam masala, lemon juice, cayenne pepper, and ginger in a bowl; toss until fully coated. Cover and refrigerate for 1 hour.
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add chicken with marinade; cook until tender, stirring occasionally, about 5 minutes.
- Place tomato sauce, garlic, garam masala, paprika, turmeric, and salt in the pot; stir until well combined. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Remove the lid and select the Sauté function. Pour in cream; stir well. Simmer until sauce has thickened, about 4 minutes.
Nutrition Facts
| Calories | 408 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 144 mg |
| Dietary Fiber | 3 g |
| Protein | 29 g |
| Saturated Fat | 15 g |
| Sodium | 965 mg |
| Sugars | 9 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
I made it with just a couple of subtle changes. I added a dash of oil to the Instant Pot before the 1st saute’. And I served it on jasmine rice. I thought it was going to be too thin at first, but when the rice started soaking it up, it was perfect and delicious. And so easy!
Delicious!! Only added 1T curry powder & omitted the salt, as suggested in other reviews. My daughter already requested it again for her Sweet 16.
Very good!
I make this recipe exactly as written and it’s delicious! Even the kids love it!! Serve with some naan bread and rice and it’s the perfect dinner. And the leftovers are even better!
Mine turned out very spicy, which I like. Lots of flavor. I think I could have sautéed the chicken a little longer but overall very very good
Fragrance and delicious. Made according to recipe with the addition of a little bit of fried chilli paste for extra heat. Recipe made an ample amount. Served with cooked, fresh tortillas for that crispy texture. I will definitely make this again.
What a delicious recipe! I made it exactly as presented, and it was perfect. The spice level would be mild/medium in most Indian restaurants. Perfect! I’ll be making this again.
So good. Even my son, who had never tried Indian food, LOVED it!
Great recipe! I used boneless, skinless chicken thighs. I also didn’t have the garam masala so I googled how to make it and had most of the spices, so it worked out great! I didn’t use the cayenne pepper only because a couple of my guests aren’t good with spicy food, but I WILL make it again with it! Yum!
The tears are running down my face – spicy but OMG this is delicious!! Followed the recipe exactly.
Thanks for sharing the great recipe! Made this together with my daughter and we both really enjoyed it. I made two adjustments: 1) added half an onion diced and sauted in avocado oil with the garlic before adding the chicken 2) added a half teaspoon of cumin – I know there is already cumin in the garam marsala but added just to suit my tastes.
I added fresh ginger in addition to powder and about a teaspoon of cumin.
Very tasty, I will make this again however with a few tweaks. I will use half of the yogurt and tomato sauce and add more cream and a little chicken broth. We served it with jasmine rice, Naan and steamed broccoli. Spicy and delish!!! The Indian flavors really came through.
Yogurt in the marinade splits on step 2 causing a really bad texture throughout the curry. Would def not recommend adding the marinade into the pot and trying to get as much off the chicken as you can before adding it into the pot.
Delicious and easy. I used chicken thighs and substituted curry powder for the Garam Masala, and it was still fine. I served it over steamed cauliflower and jasmine rice.
This recipe is fantastic and the level of spice was perfect, although my teenage boys found it a bit spicy. It makes a lot of sauce so the amount of liquid could be reduced.
It is spicy but it is wonderful. We had pita bread with this as well as a spicy cauliflower cracker. I will make this in a rotation for sure. It is a keeper.
Pretty good
I liked it a lot. I agree with the person that said that it had the same taste that you get at a restaurant. Found the amount of pepper added just right. I would like to make it again but use fish instead of chicken.
My kids LOVED this—which is a huge surprise since they are normally reluctant to try new foods. I looked at a lot of tikka masala recipes, and most also had coriander, so I added 1/2 tsp coriander and I reduced the cayenne to 1/4 tsp. It came together quickly (although I thought it would take forever due to all the spices!) and was totally delish!!
I found this to be slightly spicier than I like – my tongue glowed but it wasn’t so hot that I could not enjoy the rest of it.. I will make it again and adjust the spices. Three others who had it really liked it as it was so maybe I am a wimp.