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Chicken Tikka Masala is a beloved dish that has captured the hearts and palates of food enthusiasts around the globe. Known for its rich flavors and creamy texture, this vibrant Indian dish combines marinated chicken cooked in a spiced tomato sauce, often served with rice or naan. Its popularity is well-deserved, as it embodies the balance of spices that Indian cuisine is renowned for, making it a staple in many households.

Instant Pot Chicken Tikka Masala – Better Than Takeout!

Discover the joy of making Chicken Tikka Masala in your Instant Pot with this easy recipe! This beloved Indian dish features tender, marinated chicken cooked in a rich, creamy tomato sauce filled with aromatic spices. The Instant Pot simplifies the cooking process, allowing flavors to meld perfectly while saving time. Perfect for busy weeknights or special occasions, this dish will impress your family and friends. Dive into a culinary adventure and savor a comforting meal that showcases the vibrant essence of Indian cuisine!
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Ingredients
  

1.5 lbs boneless, skinless chicken thighs (cut into bite-sized pieces)

1 cup plain yogurt (preferably whole milk)

2 tablespoons garam masala

1 tablespoon ground cumin

1 tablespoon ground coriander

1 teaspoon turmeric

1 teaspoon paprika

1 teaspoon salt

½ teaspoon black pepper

¼ teaspoon cayenne pepper (optional, for heat)

2 tablespoons vegetable oil

1 onion (finely chopped)

4 cloves garlic (minced)

1 tablespoon fresh ginger (grated)

1 can (14 oz) crushed tomatoes

1 cup heavy cream (or coconut cream for a dairy-free option)

2 tablespoons sugar (to balance acidity)

Fresh cilantro (for garnish)

Cooked basmati rice or naan (for serving)

Instructions
 

Marinate the Chicken: In a large bowl, combine the yogurt, garam masala, cumin, coriander, turmeric, paprika, salt, black pepper, and cayenne pepper (if using). Add the chicken pieces, mix well to coat, and let it marinate for at least 30 minutes (or overnight in the refrigerator for better flavor).

    Sauté the Aromatics: Set the Instant Pot to 'Sauté' mode and add the vegetable oil. Once hot, add the chopped onion and sauté for about 5 minutes until translucent. Add the minced garlic and grated ginger, cooking for another minute until fragrant.

      Add Chicken and Tomatoes: Add the marinated chicken (with all the marinade) into the pot and stir well. Then, pour in the crushed tomatoes. Stir to combine all the ingredients.

        Pressure Cook: Close the lid of the Instant Pot and make sure the valve is set to 'Sealing'. Select 'Pressure Cook' on high pressure and set the timer for 8 minutes.

          Release Pressure: Once the cooking time is complete, allow the pot to naturally release pressure for 10 minutes, then carefully switch the valve to 'Venting' to release any remaining pressure.

            Add Cream and Sugar: Open the lid and stir in the heavy cream and sugar. If the sauce is too thick, add a splash of water or stock to reach your desired consistency. Taste and adjust seasoning if necessary.

              Serve: Spoon the Chicken Tikka Masala over basmati rice or serve with warm naan. Garnish with chopped fresh cilantro.

                Prep Time, Total Time, Servings: 30 minutes | 50 minutes | 4 servings