Chicken Tikka Masala Instant Pot Recipe

Ever since I discovered how easy it is to whip up Chicken Tikka Masala in my Instant Pot, I’ve been absolutely hooked—it’s like taking a flavor-packed vacation to India without stepping out of my kitchen!

I love crafting recipes that blend tradition with convenience, like my Chicken Tikka Masala in the Instant Pot. Using tender chicken thighs, creamy yogurt, and aromatic spices such as garam masala and cumin, this dish is a testament to robust flavors and hearty textures.

Perfect with basmati rice, its rich tomato and cream sauce is simply irresistible.

Chicken Tikka Masala Instant Pot Recipe Ingredients

• Chicken Thighs: Rich in protein, they offer juicy texture and deep flavor.
• Yogurt: Adds creaminess and tang, acts as a tenderizer.
• Lemon Juice: Provides a zesty brightness, enhancing flavors.
• Garlic: Offers aromatic depth and a pungent kick, boosts immunity.
• Garam Masala: Complex spice mix, delivers warmth and earthy notes.
• Cayenne Pepper: Adds heat and a fiery spice, boosting metabolism.
• Onion: Provides sweetness and thickness, essential for base flavor.
• Ginger: Lends freshness, aids digestion and adds a spicy undertone.
• Tomato Sauce: Offers acidity, sweetness, and a rich base for sauce.
• Heavy Cream: Adds luxurious richness, balancing spices with creaminess.

Chicken Tikka Masala Instant Pot Recipe Ingredient Quantities

• 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon ground garam masala
• 1 teaspoon cayenne pepper
• 1 tablespoon vegetable oil
• 1 large onion, finely chopped
• 1 tablespoon fresh ginger, minced
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 can (15 ounces) tomato sauce
• 1 cup heavy cream
• Salt, to taste
• Fresh cilantro, chopped (for garnish)
• Cooked basmati rice (for serving)

How to Make this Chicken Tikka Masala Instant Pot Recipe

1. In a big bowl, mix the yogurt, lemon juice, garlic, cumin, coriander, turmeric, garam masala, and cayenne pepper. Add the chicken pieces and stir to coat. Marinate in the refrigerator for at least 1 hour, or overnight for better flavor.

2. Turn on the Instant Pot and set it to Sauté. Add the vegetable oil and onion. Cook the onion in the oil for about 5 minutes, stirring it as it cooks, until it is soft and translucent. The Instant Pot should be pretty close to doing what a normal sauté pan does at this point.

3. Combine the minced ginger and let it simmer for another minute until it’s aromatic.

4. Introduce the cumin and paprika, and stir them constantly for about 30 seconds to toast the spices.

5. Add the tomato sauce and mix thoroughly. Allow the concoction to bubble away for a few minutes.

6. Switch off Sauté mode. Place the marinated chicken, and any remaining marinade, into the Instant Pot.

7. Lock the lid in place and configure the Instant Pot to cook at high pressure for 8 minutes using the Manual (Pressure Cook) function.

8. After cooking has finished, allow the pressure to come down naturally for 10 minutes. For any remaining pressure, use the quick-release method.

9. Remove the lid and carefully add the heavy cream. With a wooden spoon, stir the cream into the sauce until just combined. Add salt, if desired, and allow the sauce to simmer for a few more minutes on Sauté mode if you want it slightly thicker.

10. Present the Chicken Tikka Masala at a high temperature. Accompany it with fresh cilantro and spread it over basmati rice cooked to perfection. Then, dear audience, enjoy!

Chicken Tikka Masala Instant Pot Recipe Equipment Needed

1. Large mixing bowl
2. Instant Pot
3. Knife
4. Cutting board
5. Wooden spoon
6. Measuring spoons
7. Measuring cups
8. Silicone spatula (optional)
9. Serving spoon or ladle

FAQ

• Q: Can I use chicken breast instead of thighs?A: Yes, you can substitute chicken thighs with breast meat, but it may result in slightly less tender pieces.

• Q: How can I make this dish spicier? A: Increase the amount of cayenne pepper or add some chopped fresh chili peppers to the sauce.
• Q: Can I make this recipe dairy-free? A: Use a dairy-free yogurt and coconut milk instead of heavy cream for a dairy-free version.
• Q: Can I prepare the marinade ahead of time? A: Yes, you can marinate the chicken up to 24 hours in advance to deepen the flavors.
• Q: How do I thicken the sauce if needed? A: Let the sauce simmer for a few more minutes on the sauté setting until it reduces to your desired thickness.
• Q: Is it possible to freeze leftovers? A: Yes, chicken tikka masala freezes well. Store it in an airtight container for up to 3 months.
• Q: What can I use as a substitute for heavy cream? A: You can use half-and-half or a mix of milk and butter for a lighter option.

Chicken Tikka Masala Instant Pot Recipe Substitutions and Variations

• Plain yogurt: Substitute with Greek yogurt or coconut milk for a dairy-free option.
• Lemon juice: Substitute with lime juice or white vinegar.
• Chicken thighs: Substitute with boneless, skinless chicken breasts or tofu for a vegetarian option.
• Heavy cream: Substitute with coconut cream or half-and-half for a lighter dish.
• Fresh cilantro: Substitute with parsley or mint for a different flavor profile.

Pro Tips

1. Marination Time For the best flavor, marinate the chicken overnight. This allows the spices to penetrate the meat more deeply, enhancing overall taste.

2. Sear the Chicken Before locking the Instant Pot lid, consider searing the marinated chicken on the sauté setting until slightly browned. This adds an extra layer of flavor and improves texture.

3. Spice Blooming When you add the cumin and paprika, ensure you toast them in the oil for a full 30 seconds. This step releases the essential oils and enhances their flavor significantly.

4. Cream Consistency If you want a richer sauce, use less heavy cream initially, then gradually add until you reach your desired consistency. You can also simmer a bit longer with the cream to thicken the sauce if needed.

5. Fresh Spice Adjustment Taste the sauce after pressure cooking and adjust spices as needed. A squeeze of fresh lemon juice or a dash of more garam masala can add a bright flavor just before serving.