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Creamy Instant Pot Chicken Tikka Masala

Creamy Instant Pot Chicken Tikka Masala - featured image
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A quick and easy Instant Pot recipe for creamy, flavorful Chicken Tikka Masala with tender chicken thighs in a rich, spiced tomato sauce. Perfect for cozy dinners and busy weeknights.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1/2 cup plain yogurt (Greek yogurt preferred)
  • 1 tablespoon lemon juice
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder (adjust to heat preference)
  • 1 teaspoon salt
  • 2 tablespoons ghee or unsalted butter
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons ground coriander
  • 2 teaspoons paprika
  • 1 teaspoon turmeric
  • 1 teaspoon additional garam masala
  • 1 (14 oz) can crushed tomatoes
  • 1 cup heavy cream or coconut cream (for dairy-free)
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)

Instructions

  1. In a medium bowl, combine yogurt, lemon juice, garam masala, cumin, chili powder, and salt. Add chicken pieces and toss to coat evenly. Cover and refrigerate for at least 30 minutes or up to 4 hours.
  2. Set Instant Pot to ‘Sauté’ mode and melt ghee or butter. Add chopped onion and cook, stirring frequently, until softened and translucent, about 5-7 minutes.
  3. Add garlic and ginger; sauté for another minute until fragrant.
  4. Stir in coriander, paprika, turmeric, and additional garam masala. Cook for 30 seconds to toast spices, stirring constantly to avoid burning.
  5. Pour in crushed tomatoes, scraping any browned bits off the bottom. Let simmer for 2-3 minutes to reduce slightly and thicken sauce base.
  6. Add marinated chicken along with marinade to the pot. Stir gently to combine. Seal Instant Pot lid and set to ‘Manual’ or ‘Pressure Cook’ on high for 8 minutes.
  7. Allow pressure to release naturally for 10 minutes, then carefully open valve to release remaining pressure.
  8. Switch back to ‘Sauté’ mode and stir in cream. Simmer gently for 3-5 minutes until sauce is rich and creamy. Adjust seasoning with salt and pepper as needed.
  9. Garnish with chopped fresh cilantro before serving. Serve with basmati rice or warm naan.

Notes

Marinate chicken for at least 30 minutes for best flavor. Use chicken breasts with a reduced pressure cook time of 6 minutes to avoid dryness. Stir cream in off heat to prevent curdling. If sauce is too thin after cooking, simmer uncovered to thicken. For dairy-free, substitute yogurt with coconut yogurt and cream with full-fat coconut milk.

Nutrition

Keywords: Chicken Tikka Masala, Instant Pot, Indian, creamy, easy dinner, pressure cooker, weeknight meal, comfort food

Find it online: https://sofiaspice.com/creamy-instant-pot-chicken-tikka-masala-recipe-easy-homemade-dinner-idea/