indian
Instant Pot Chicken Tikka Masala
Quick and easy Instant Pot Chicken Tikka Masala with tender marinated chicken and a creamy sauce. A perfect Indian curry for weeknight dinners.
Prep
10 min
Cook
20 min
Total
30 min
Ingredients
Serves4
Instant Pot Chicken Tikka Masala
- 1 lb Chicken Breasts (boneless, skinless)
- 0.25 cup Yogurt (plain, full-fat or Greek)
- 0.75 tbsp Ginger (grated)
- 0.75 tbsp Garlic (minced)
- 1 tbsp Lime Juice (fresh)
- 2 tsp Kashmiri red chili powder (mild, adjust to taste)
- 0.5 tsp Ground Turmeric
- 1 tsp Garam masala (divided)
- 1 tsp Salt (adjust to taste)
- 3 tbsp Ghee (or oil, divided)
- 1 cup Onion (finely diced)
- 1 cup Tomato puree (canned, not tomato paste)
- 0.5 cup Heavy Cream (sub coconut milk for dairy-free)
- 1 tbsp Dried fenugreek leaves (kasoori methi)
- 0 count Cilantro (chopped, for garnish)
Cooking Instructions
- 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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