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Creamy Instant Pot Chicken Tikka Masala Recipe Easy Homemade Dinner

Instant Pot chicken tikka masala - featured image
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A quick and easy creamy chicken tikka masala made in the Instant Pot, delivering rich, spicy, and comforting flavors in under 30 minutes without the usual fuss.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
  • ½ cup plain Greek yogurt (or dairy-free alternative)
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • ½ tsp smoked paprika
  • ¼ tsp cayenne pepper (adjust to taste)
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 medium yellow onion, finely chopped
  • 1 can (14 oz) crushed tomatoes
  • ¾ cup heavy cream or full-fat coconut milk
  • 2 tbsp vegetable oil or ghee
  • Salt and pepper to taste
  • 1 tbsp fresh lemon juice
  • A handful fresh cilantro, chopped (optional garnish)

Instructions

  1. Marinate the chicken by combining chicken pieces, yogurt, 1 tsp garam masala, and a pinch of salt in a bowl. Mix well and set aside for 10 minutes.
  2. Turn Instant Pot to sauté mode. Heat oil or ghee, add chopped onions and cook until soft and translucent, about 3-4 minutes.
  3. Add minced garlic and grated ginger, stirring until fragrant, about 1 minute. Avoid burning the garlic.
  4. Stir in remaining garam masala, cumin, coriander, turmeric, paprika, and cayenne. Toast spices for about 2 minutes, stirring constantly.
  5. Deglaze the pot with a splash of water or chicken broth, scraping up browned bits from the bottom.
  6. Add crushed tomatoes and stir well. Add marinated chicken pieces, spreading evenly in the sauce.
  7. Seal the Instant Pot lid and set to high pressure for 10 minutes. Let pressure release naturally for 5 minutes, then quick-release remaining pressure.
  8. Open lid, stir in heavy cream and lemon juice. Season with salt and pepper to taste.
  9. Turn on sauté mode and simmer gently for 3 minutes to thicken sauce, watching carefully to prevent boiling over.
  10. Garnish with chopped cilantro and serve immediately with basmati rice or naan.

Notes

Trust the pressure cooking time and natural pressure release to keep chicken juicy. Toast spices carefully to avoid burning. Deglaze the pot after sautéing to prevent burn alerts. Adjust cream amount to desired richness. For dairy-free, substitute yogurt and cream with coconut alternatives.

Nutrition

Keywords: chicken tikka masala, Instant Pot, creamy chicken curry, easy Indian dinner, weeknight recipe, pressure cooker chicken, quick chicken curry

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