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Instant Pot Chicken Tikka Masala

Instant Pot Chicken Tikka Masala

This Instant Pot Chicken Tikka Masala is a quick and easy version of the classic Indian dish, featuring tender marinated chicken thighs in a richly spiced tomato-based sauce.
By using an Instant Pot, you can achieve all the authentic flavors in just 30 minutes!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 4 Servings
Calories 430 kcal

Ingredients
  

For the Marinade:

  • 1 lb boneless chicken thighs cut into bite-sized pieces
  • 1 cup plain yogurt
  • 1 tbsp garlic minced
  • 1 tbsp ginger minced
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1 tsp paprika
  • ½ tsp turmeric
  • ½ tsp salt

For the Sauce:

  • 1 tbsp oil vegetable or ghee
  • 1 medium onion finely chopped
  • 2 garlic cloves minced
  • 1 tbsp fresh ginger minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 tbsp garam masala
  • 1 tsp chili powder adjust to taste
  • 1 can 14.5 oz crushed tomatoes
  • ½ cup heavy cream or coconut milk for dairy-free option
  • Salt to taste
  • 2 tbsp fresh cilantro chopped (for garnish)

Instructions
 

Marinate the Chicken

  • In a bowl, mix yogurt, garlic, ginger, cumin, garam masala, paprika, turmeric, and salt. Add the chicken and coat well.
  • Let the chicken marinate for at least 30 minutes, or overnight for best flavor.

Sauté the Aromatics

  • Set your Instant Pot to "Sauté" mode. Add the oil.
  • Once the oil is hot, add chopped onions and sauté until soft and golden (about 3-4 minutes).
  • Add minced garlic and ginger, sauté for another 1-2 minutes until fragrant.

Cook the Spices

  • Add cumin, coriander, turmeric, garam masala, and chili powder. Stir the spices for about 30 seconds to release their full flavors.

Pressure Cook the Chicken

  • Add the marinated chicken and stir well to coat it with the spice mixture.
  • Pour in the crushed tomatoes and mix. Cancel the "Sauté" mode.
  • Close the lid and set the Instant Pot to "Pressure Cook" (or Manual) for 10 minutes.
  • After cooking, do a quick release of the steam.

Finish the Sauce

  • Open the lid and stir in the heavy cream (or coconut milk).
  • If the sauce is too thin, set the Instant Pot back to "Sauté" mode and let it simmer for 2-3 minutes to thicken.
  • Taste and adjust salt as needed.

Garnish and Serve

  • Garnish with freshly chopped cilantro.
  • Serve hot with basmati rice, naan, or roti.
Keyword Instant Pot Chicken Tikka Masala