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Chicken Tikka Masala is not just a dish; it's a culinary experience that has captured the hearts and palates of food lovers around the globe. Originating from Indian cuisine, this aromatic dish features tender chunks of marinated chicken cooked in a creamy, spiced tomato sauce. Its rich flavors and comforting textures make it a staple in many households, often found on menus in Indian restaurants worldwide. While the traditional preparation of Chicken Tikka Masala can be time-consuming, the advent of the Instant Pot has revolutionized how we cook this beloved dish.

Instant Pot Chicken Tikka Masala – Better Than Takeout!

Discover the joy of making Chicken Tikka Masala with this easy Instant Pot recipe. This beloved Indian dish features tender chicken marinated in spices, cooked in a creamy tomato sauce, and infused with aromatic flavors. The Instant Pot simplifies the cooking process, allowing busy families to enjoy this comforting meal in no time. Perfect served with basmati rice or naan, this dish is a delightful way to bring everyone together for a satisfying dining experience. Try it today!
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Ingredients
  

1 ½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces

1 large onion, finely chopped

4 cloves garlic, minced

1 tablespoon ginger, grated

1 tablespoon garam masala

1 tablespoon ground coriander

1 tablespoon ground cumin

1 teaspoon turmeric powder

1 teaspoon cayenne pepper (adjust for spice preference)

1 can (15 oz) crushed tomatoes

1 cup coconut milk (or heavy cream)

2 tablespoons vegetable oil

Salt, to taste

Fresh cilantro, chopped (for garnish)

Cooked basmati rice or naan, for serving

Instructions
 

Sauté the Aromatics: Turn on the Instant Pot and select the Sauté function. Add the vegetable oil. Once hot, sauté the chopped onion until it becomes translucent, about 3-4 minutes. Add in the minced garlic and grated ginger, sautéing for an additional minute until fragrant.

    Mix in the Spices: Stir in the garam masala, coriander, cumin, turmeric, and cayenne pepper to the sautéed onions. Cook for another minute, stirring constantly to prevent burning.

      Add Chicken and Tomatoes: Set the Instant Pot to Cancel to stop sautéing. Add the chicken pieces to the pot along with the crushed tomatoes and a pinch of salt. Stir to coat the chicken evenly with the spice mixture.

        Pressure Cook: Close the lid, ensuring the valve is set to Sealing. Select the Manual or Pressure Cook setting and cook on high pressure for 8 minutes.

          Release Pressure: After the cooking cycle is complete, allow for a natural pressure release for 10 minutes. Then carefully switch the valve to Venting to release any remaining pressure.

            Finish with Cream: Open the lid and stir in the coconut milk or heavy cream until fully combined. Taste and adjust the salt if necessary. Select the Sauté function again and let it simmer for about 5 minutes to thicken the sauce slightly.

              Garnish and Serve: Turn off the Instant Pot. Ladle the Chicken Tikka Masala into bowls, garnish with chopped fresh cilantro, and serve warm with basmati rice or naan on the side.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings