Instant Pot Chicken Tikka Masala
A streamlined version of the classic Indian dish, made in the Instant Pot for easy weeknight cooking. Tangy tomato cream sauce coats juicy chicken pieces, with warming spices and a hint of garlic and ginger. Comfort in a bowl, ready in about 30 minutes.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 inch piece of ginger, grated
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1 teaspoon salt, plus more to taste
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 cup tomato puree or crushed tomatoes
- 1 cup cream or full-fat coconut milk
- 1/2 cup water or low-sodium chicken broth
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 1 tablespoon lemon juice (optional)
- 1 teaspoon sugar or honey (optional, to balance acidity)
Instructions
- Set the Instant Pot to the Sauté function. Add the olive oil and swirl to coat the bottom.
- Add the chicken pieces in a single layer (you may need to work in batches). Sear until lightly browned on all sides, about 5 minutes. Remove and set aside.
- In the same pot, add the chopped onion. Sauté until translucent and starting to brown, about 3–4 minutes.
- Add the garlic and ginger, cook for about 30 seconds until fragrant. Stir in garam masala, cumin, turmeric, paprika, salt, and red pepper flakes if using.
- Return the chicken to the pot. Pour in tomato puree, water or broth, and cream (or coconut milk). Stir to combine.
- Lock the lid in place, set to High Pressure, and cook for 6 minutes. Do a quick release when finished.
- Open the lid and stir. If the sauce seems thin, simmer on Sauté for a few minutes to thicken slightly. Adjust seasoning with salt, a squeeze of lemon juice, or a touch of sugar/honey if desired.
- Serve hot over steamed rice or with warm naan. Garnish with chopped cilantro.