Instant Pot Chicken Tikka Masala

with creamy tomato sauce

Quick and easy Instant Pot Chicken Tikka Masala with tender marinated chicken and a creamy sauce. A perfect Indian curry for weeknight dinners.

1. Marinate the chicken
Combine yogurt, spices, ginger, garlic, and lime juice. Coat chicken thoroughly and refrigerate for 30 minutes to 8 hours.
Tip: Marinate longer for enhanced flavor.
2. Brown the chicken
Heat the Instant Pot in Sauté mode. Add 2 tbsp ghee and sear chicken on both sides for 2-3 minutes. Remove and cut into pieces.
Cleanup: Deglaze pot thoroughly before proceeding.
3. Prepare the sauce
Add remaining ghee, sauté onions, ginger, and garlic for 4 minutes. Add water to deglaze, then tomato puree and spices. Stir in chicken.
Tip: Ensure no bits are stuck to prevent burning.
4. Pressure cook
Set Instant Pot to High Pressure for 4 minutes. Let it rest for 5 minutes, then manually release pressure. Add cream and fenugreek leaves.
Cleanup: Carefully remove the pot-in-pot rice if used.
5. Serve
Garnish with cilantro and serve hot with rice or naan.
Tip: Pair with cucumber raita or kachumber salad for a refreshing side.

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Instant Pot Chicken Tikka Masala

with creamy tomato sauce