Chicken Masala, a vibrant and aromatic Indian dish, traditionally requires hours of simmering. But with the magic of the Instant Pot, you can achieve the same rich, deeply flavorful results in a fraction of the time. This guide will walk you through creating a delicious Instant Pot Chicken Masala, answering common questions and offering tips for the perfect outcome.
What is Chicken Masala?
Chicken Masala is a classic Indian curry featuring tender chicken simmered in a flavorful sauce. The sauce typically includes a blend of aromatic spices like garam masala, turmeric, cumin, coriander, and chili powder, along with onions, tomatoes, and often ginger and garlic. The result is a hearty, satisfying dish that's perfect served with rice, naan bread, or roti.
How Long Does Instant Pot Chicken Masala Take?
The beauty of using an Instant Pot for Chicken Masala lies in its speed. The entire cooking process, from prep to serving, can be completed in under an hour, significantly less than traditional stovetop methods. The exact time will depend on your Instant Pot model and the size of your chicken pieces, but you can generally expect a cooking time of around 20-25 minutes on high pressure, plus natural pressure release.
Can I Use Frozen Chicken for Instant Pot Chicken Masala?
Yes, you can absolutely use frozen chicken for Instant Pot Chicken Masala! Simply add about 5-7 minutes to the overall cooking time to account for the frozen chicken needing to thaw and cook thoroughly. Ensure the chicken is fully submerged in the sauce to ensure even cooking.
What Kind of Chicken is Best for Instant Pot Chicken Masala?
While any cut of chicken works, boneless, skinless chicken thighs or breasts are ideal for Instant Pot Chicken Masala. Chicken thighs tend to stay more moist during the pressure cooking process, but chicken breasts work well too, provided you don't overcook them. Cut the chicken into bite-sized pieces for even cooking and quicker pressure release.
How to Make Instant Pot Chicken Masala: A Step-by-Step Guide
This recipe makes approximately 4 servings.
Ingredients:
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1 (28 ounce) can crushed tomatoes
- 1 cup chicken broth
- 2 tablespoons tomato paste
- 1 tablespoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon chili powder (adjust to your spice preference)
- 1/4 teaspoon salt (or to taste)
- 2 tablespoons oil or ghee
- Fresh cilantro, chopped (for garnish)
Instructions:
- Sauté: Set your Instant Pot to the "Sauté" function. Add oil or ghee and sauté onions until softened, about 5 minutes. Add garlic and ginger and sauté for another minute until fragrant.
- Spice it Up: Stir in tomato paste, turmeric, cumin, coriander, chili powder, and salt. Cook for 1 minute, stirring constantly, to toast the spices.
- Add Chicken and Liquids: Add chicken pieces, crushed tomatoes, and chicken broth. Stir well to combine.
- Pressure Cook: Secure the Instant Pot lid and set the valve to "Sealing." Cook on high pressure for 15-20 minutes (20-25 minutes if using frozen chicken).
- Natural Pressure Release: Allow the pressure to release naturally for 10 minutes, then carefully quick release any remaining pressure.
- Serve: Garnish with fresh cilantro and serve hot with rice, naan, or roti.
Tips for the Perfect Instant Pot Chicken Masala:
- Don't overcrowd the pot: Ensure there's enough space for the steam to circulate properly.
- Adjust spices to your taste: Feel free to adjust the amount of chili powder to control the spiciness level.
- Add vegetables: For a heartier dish, add vegetables like potatoes, peas, or carrots during the last 5 minutes of pressure cooking.
- Make it creamy: Stir in a dollop of coconut milk or heavy cream at the end for a richer, creamier sauce.
This comprehensive guide provides everything you need to create a restaurant-quality Instant Pot Chicken Masala. Enjoy!
