Enjoy a quick and flavorful Chicken Tikka Masala made easily in your Instant Pot. This recipe is perfect for weeknights and brings delicious Indian-inspired flavors to your table without the fuss.
Author:Simon Carrington
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4-6 servings
Category:Main Course
Method:Instant Pot
Cuisine:Indian-inspired
Diet:Vegetarian
Ingredients
Scale
1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
Add the chopped onion and cook until softened, about 5 minutes.
Add the minced garlic and grated ginger, and cook for another minute until fragrant.
Stir in the cumin, coriander, paprika, turmeric, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly.
Add the chicken pieces to the pot and stir to coat them with the spices.
Pour in the crushed tomatoes and stir everything together.
Secure the lid on the Instant Pot and set the valve to “Sealing.”
Select the “Manual” or “Pressure Cook” setting and cook on high pressure for 8 minutes.
Once the cooking cycle is complete, allow the pressure to release naturally for 5 minutes, then carefully perform a quick release for any remaining pressure.
Open the lid and stir in the heavy cream, plain yogurt, and garam masala.
Season with salt to taste.
Serve hot, garnished with fresh cilantro.
Notes
For a milder flavor, omit the cayenne pepper.
You can substitute chicken breasts for chicken thighs, but adjust the cooking time as needed.