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Step into the vibrant and aromatic world of Indian cuisine, where spices dance on your palate and every dish tells a story. Among the myriad of culinary treasures that India offers, Chicken Tikka Masala stands out as a global favorite. This dish, a sumptuous combination of marinated chicken pieces simmered in a creamy, spiced tomato sauce, has won the hearts of food lovers around the world. Its rich flavors and enticing aroma make it a staple in Indian restaurants and homes alike.

Instant Pot Chicken Tikka Masala – Better Than Takeout!

Embark on a flavorful culinary journey with Instant Pot Chicken Tikka Masala, a beloved dish that combines marinated chicken in a creamy tomato sauce. This quick recipe transforms traditional cooking methods into a time-saving delight, perfect for busy weeknights. With aromatic spices and easy-to-follow steps, you can impress family and friends with gourmet flavors at home. Discover the rich history of this dish and bring a taste of India to your table in just minutes!
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Ingredients
  

For the Chicken Marinade:

1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

1 cup plain yogurt (preferably whole milk)

2 tablespoons lemon juice

2 teaspoons garam masala

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric

1 teaspoon paprika

1 teaspoon salt

Freshly ground black pepper to taste

For the Sauce:

2 tablespoons vegetable oil or ghee

1 medium onion, finely chopped

4 cloves garlic, minced

1 tablespoon fresh ginger, minced

1 jalapeño or green chili, seeded and chopped (optional, for heat)

1 can (14 oz) crushed tomatoes

1 tablespoon tomato paste

1 tablespoon sugar (to balance acidity)

1 cup heavy cream or coconut cream (for a dairy-free version)

1 teaspoon garam masala (for final seasoning)

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Cooked basmati rice or naan (for serving)

Instructions
 

Marinate the Chicken: In a large bowl, combine the yogurt, lemon juice, garam masala, cumin, coriander, turmeric, paprika, salt, and black pepper. Add the chicken pieces and coat well. Cover and marinate in the refrigerator for at least 1 hour (or up to overnight for maximum flavor).

    Sauté the Aromatics: Turn on the Instant Pot and select the “Sauté” function. Add vegetable oil or ghee. Once hot, add the chopped onion, and sauté for about 5 minutes until translucent. Then, add the minced garlic, ginger, and chopped jalapeño (if using) and sauté for another minute until fragrant.

      Cook the Chicken: Add the marinated chicken (along with all the marinade) to the pot. Sauté for about 3-4 minutes, just to sear the chicken slightly.

        Add Tomatoes: Stir in the crushed tomatoes, tomato paste, and sugar. Make sure to scrape up any browned bits from the bottom of the pot to avoid the burn notice.

          Pressure Cook: Seal the Instant Pot lid and set the steam release valve to the sealing position. Select the “Manual” or “Pressure Cook” function and set the timer for 8 minutes on high pressure.

            Release Pressure: Once the cooking time is complete, allow for a natural release for 10 minutes, then carefully switch the steam release valve to vent the remaining steam.

              Finish the Sauce: Open the lid, and stir in the heavy cream. Adjust seasoning with garam masala, salt, and pepper to taste. Allow everything to simmer on Sauté mode for another 2-3 minutes to thicken slightly, if desired.

                Serve: Ladle the Chicken Tikka Masala over cooked basmati rice or serve with warm naan. Garnish with fresh cilantro.

                  Prep Time, Total Time, Servings: 20 mins | 40 mins | Serves 4-6