Instant pot chicken masala. Quick, easy, healthy and delicious, this fast and furious chicken curry made in an instant pot is calling your name. Tender and juicy chicken is cooked in rich spicy sauce to create the ultimate side dish for your next weeknight meal.
The magical instant pot is one of my most favorite kitchen appliances. Just because its time saving feature helps you cook delicious meal in minutes without compromising on flavor. And today, I’m super excited to share with you a simple technique of making flavorful curry in your instant pot.
Instant Pot Chicken Masala | Video
Instant pot chicken masala. Quick, easy, healthy and delicious, this fast and furious chicken curry made in an instant pot is calling your name. Tender and juicy chicken is cooked in rich spicy sauce to create the ultimate side dish for your next weeknight meal.
The magical instant pot is one of my most favorite kitchen appliances. Just because its time saving feature helps you cook delicious meal in minutes without compromising on flavor. And today, I’m super excited to share with you a simple technique of making flavorful curry in your instant pot.
How To Make Instant Pot Chicken Masala
Well, this instant pot version of chicken masala is very similar to its traditional counterpart. The only difference is we’re going to make it in the instant pot. It’s going to be super flavorful and delicious.
For the chicken, I’ve used thigh fillets, but chicken breasts would be equally delicious. Remember, if you are using bone-in chicken, the cooking times may vary. To make this instant pot chicken masala, start with browning the chicken in a little oil. Brown chicken in sauté mode in the instant pot. You’ll also need to season them while sautéing.
Once the chicken is browned, remove them from the pot, and start making the sauce. Brown some onions in a little oil alongside ginger and garlic. To this, add the spices like ground turmeric, red chili powder, ground fennel and ground cumin. Give this a quick stir fry.
When the spices become aromatic, add tomato paste, and fry for a few seconds. To this, you’ll need to add some water, and then season with salt. Add browned chicken. Stir to bring everything together.
Now, it’s time to close the instant pot and pressure cook. Let the pressure release naturally, open the pot, and add a little garam masala. With the pot on sauté mode, bring this curry to a simmer.
Deliciously rich chicken curry for your next weeknight meal!
More Instant Pot Recipes:
Instant Pot Chicken Masala | Video
Ingredients
- 2 tablespoons oil
- 1 kg boneless skinless chicken thighs, (or chicken breasts) diced
- 1 cup chopped onions
- 1 sprig curry leaves
- 1 tablespoon ginger paste minced ginger
- 1 tablespoon garlic paste minced garlic
- ½ teaspoon ground turmeric turmeric powder
- ½ teaspoon ground cumin cumin powder
- 1 teaspoon ground fennel fennel powder
- 1 teaspoon red chili powder
- 2 tablespoons tomato paste tomato purée
- ½ cup water
- 2 teaspoons garam masala
- Salt and pepper to taste
Instructions
- With instant pot on sauté mode, heat 1 tablespoon oil.
- Add chicken. Sauté, stirring occasionally, for 3-4 minutes or until the chicken is lightly browned.
- Remove from pot. Set aside.
- Add 1 tablespoon oil. Add onions and curry leaves. Sauté, stirring occasionally, for 2-3 minutes or until onions are browned.
- Add ginger and garlic. Sauté, stirring, for a minute or until fragrant.
- Add ground turmeric, ground cumin, ground fennel and red chili powder. Sauté, stirring, for a minute or until aromatic.
- Add tomato paste. Sauté, stirring, for a minute.
- Add water and chicken. Season with salt. Stir to combine.
- Cover the instant pot with lid.
- Turn on pressure cook mode. Cook for 5 minutes. Let the pressure release naturally. Remove lid.
- On sauté mode, stir in garam masala. Simmer for about 2 minutes.
Video
Notes
- Cooking times may vary for bone-in chicken
Nutrition
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