Instant Pot Chicken Masala | Video
Deliciously rich chicken masala made in an instant pot for your next weeknight meal. Quick and easy!
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Servings
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
Serving: 1g | Calories: 607kcal | Carbohydrates: 10g | Protein: 74g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 20g | Cholesterol: 223mg | Sodium: 447mg | Fiber: 2g | Sugar: 4g