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Instant Pot Chicken Tikka Masala with Cauliflower

Full of bold flavors, tender chicken, and cauliflower, this Tikka Masala is a great one pot meal that can rival take-out. The Instant Pot makes it super easy to have homemade TikkaMasala any day of the week.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dinner
Cuisine: Indian
Servings: 5

Equipment

  • pressure cooker

Ingredients

Chicken Marinade

  • 1.5 lbs boneless, skinless chicken thighs cut into 1 inch pieces
  • ½ cup plain Greek yogurt
  • 3 garlic cloves minced
  • 1 tablespoon ginger minced
  • 1 teaspoon salt
  • 1 ½ teaspoons cumin
  • 2 teaspoons garam masala

Sauce

  • 1 tablespoon avocado or olive oil, plus 1 teaspoon
  • 1 small onion diced
  • 3 garlic cloves minced
  • 1 tablespoon ginger minced
  • 2 teaspoons garam masala
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon coriander
  • ½ teaspoon salt
  • ½ teaspoon chili powder
  • ⅛ - ¼ teaspoon ground cayenne pepper optional
  • 8 oz tomato sauce
  • ¼ cup chicken broth or water
  • 2 cups cauliflower florets fresh or frozen
  • 1 can evaporated milk (12oz)
  • 2 teaspoons arrowroot powder plus 2 teaspoons water optional
  • 2 tablespoons cilantro chopped

Instructions

Marinate the chicken (30 minutes-overnight)-

  • In a medium bowl, combine chicken with all of the ingredients for the chicken marinate. Place covered bowl in the refrigerator and marinate for at least 30 minutes or as long as overnight, if time allows.

Cook-

  • Set the Instant Pot to sauté and add 1 tablespoon of oil. Once the oil has heated, add chicken in small batches, making sure not to crowd the pan. Cook until browned, about 2-3 minutes on each side. Set browned chicken to the side. Note- the chicken will not be fully cooked at this point. It will finish cooking while under pressure.
  • Add 1 tsp of oil to the pan, add the onions and cook for 3-5 minutes, stirring frequently while scraping up any browned bits stuck on the bottom of the pan, until the onions are translucent.
  • Add the garlic and ginger cook for about 30 seconds.
  • Add the spices (garam masala, cumin, turmeric, coriander, salt, chili powder, and cayenne pepper. Cook for 30 seconds until fragrant, stirring frequently.
  • Add the tomato sauce and chicken broth/water, stirring until all the spices have been incorporated.
  • Add chicken back into the pot and stir. Cover and cook on high ‘manual’ heat for 15 minutes. Quick release and open once the pressure cooker has depressurized.
  • Add cauliflower florets and give it a good stir. Seal and cook on high pressure (manual) for 2 minutes. Quick release and open once the pressure cooker has depressurized.
  • Stir in evaporated milk and arrowroot slurry (if using). To make the arrowroot slurry, in small bowl, combined 2 teaspoons of arrowroot powder with 2 teaspoons of water.
  • Top with fresh cilantro and serve on its own or with rice and/or naan.