Description
A creamy, spicy, and tender Instant Pot Chicken Tikka Masala that delivers restaurant-quality flavor in under 35 minutes. This easy weeknight dinner uses simple pantry ingredients and pressure cooking for perfect results.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs, cut into 1.5-inch chunks
- 1/2 cup full-fat plain Greek yogurt
- 2 tablespoons fresh lemon juice
- 1 tablespoon freshly grated ginger
- 4 cloves garlic, minced
- 1 teaspoon turmeric
- 1 tablespoon garam masala (divided)
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon salt (divided)
- 2 tablespoons butter or ghee
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2 tablespoons tomato paste
- 1 can (14 oz / 400g) crushed tomatoes
- 1/2 cup heavy cream
- Fresh cilantro for garnish
Instructions
- In a large bowl, combine Greek yogurt, lemon juice, grated ginger, minced garlic, turmeric, 1 tablespoon garam masala, cayenne pepper, and salt. Add chicken chunks and toss to coat. Let marinate for 15-20 minutes.
- Set Instant Pot to ‘Sauté’ mode. Add butter and melt. Add diced onion and cook for 4-5 minutes until soft and translucent.
- Add minced garlic and grated ginger to the pot; cook for 1 minute until fragrant.
- Add remaining 1 tablespoon garam masala and tomato paste. Stir constantly for 1 minute to bloom the spices.
- Pour in crushed tomatoes and scrape the bottom of the pot to deglaze. Add marinated chicken and its marinade. Stir gently.
- Secure lid, set valve to ‘Sealing’, and select ‘Pressure Cook’ on High for 10 minutes.
- Allow pressure to release naturally for 10 minutes, then vent any remaining pressure.
- Open lid. If sauce is too thin, sauté for 5 more minutes to reduce. Stir in heavy cream and season with salt to taste.
- Serve garnished with fresh cilantro, alongside basmati rice or naan bread.
Notes
Ensure you deglaze the pot thoroughly after adding tomatoes to prevent the ‘burn’ warning. Chicken thighs are recommended over breasts for tenderness. The recipe can be made milder by reducing cayenne or using coconut milk instead of heavy cream for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl with rice or
- Calories: 450
- Sugar: 8
- Sodium: 800
- Fat: 25
- Saturated Fat: 12
- Carbohydrates: 20
- Fiber: 3
- Protein: 35
Keywords: Instant Pot, Chicken Tikka Masala, Indian Curry, Pressure Cooker, Easy Dinner, Weeknight Meals, Creamy Chicken, Spicy Chicken