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Instant Pot Chicken Tikka Masala

Close-up of tender chicken pieces in a creamy, orange tikka masala sauce, garnished with fresh cilantro, served in a blue bowl.
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A simple and reliable recipe for restaurant-style chicken tikka masala made in the Instant Pot, perfect for a weeknight meal.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1 cup plain yogurt
  • 2 tbsp lemon juice
  • 1 tbsp grated fresh ginger
  • 4 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1 tsp paprika
  • 1/2 tsp turmeric
  • 1/2 tsp cayenne pepper (optional)
  • 1 tsp salt
  • 1 tbsp olive oil or ghee
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 1 (28 ounce) can crushed tomatoes
  • 1 cup chicken broth
  • 1 cup heavy cream or full-fat coconut milk
  • 1 tsp sugar
  • 1/2 tsp salt, or to taste
  • 1/4 cup chopped fresh cilantro, for garnish

Instructions

  1. In a bowl, combine chicken pieces with yogurt, lemon juice, 1 tbsp ginger, 4 cloves garlic, cumin, garam masala, paprika, turmeric, cayenne pepper (if using), and 1 tsp salt. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
  2. If using the pot-in-pot method, place a trivet in your Instant Pot. If cooking directly in the pot, skip this step.
  3. Set the Instant Pot to ‘Sauté’ on high. Add olive oil or ghee. Once hot, add the chopped onion and cook until softened, about 5 minutes.
  4. Add the minced garlic and 1 tbsp ginger, and cook for 1 minute more until fragrant.
  5. Pour in the crushed tomatoes and chicken broth. Stir well, scraping the bottom of the pot to deglaze and loosen any browned bits to prevent a ‘Burn’ warning.
  6. Add the marinated chicken and any remaining marinade to the pot. Stir to combine.
  7. Secure the lid and set the steam valve to ‘Sealing’. Cook on ‘Manual’ or ‘Pressure Cook’ on high pressure for 8 minutes.
  8. Once the cooking cycle is complete, allow a natural pressure release for 5 minutes, then carefully perform a quick release for any remaining pressure.
  9. Open the lid. Stir in the heavy cream or coconut milk and sugar. Taste and add more salt if needed.
  10. If you prefer a thicker sauce or a slightly charred flavor, you can set the Instant Pot to ‘Sauté’ on low and simmer for 5-10 minutes, stirring occasionally, until the sauce reaches your desired consistency. Alternatively, you can carefully transfer the chicken and sauce to an oven-safe dish and broil for 2-3 minutes until lightly browned.
  11. Garnish with fresh cilantro before serving. Serve hot with rice or naan.

Notes

  • For a richer flavor, marinate the chicken overnight.
  • If you don’t have yogurt, you can use buttermilk or sour cream as a marinade substitute.
  • To avoid the cream splitting, ensure the Instant Pot is not on a high heat setting when you add it.
  • If you encounter a ‘Burn’ warning, add a bit more liquid (broth or water) and stir well, ensuring the bottom is scraped clean before continuing.
  • This recipe is great for meal planning and can be reheated easily.

Nutrition

Find it online: https://kingscook.com/instant-pot-chicken-tikka-masala/