Instant Pot Chicken Tikka Masala
An Instant Pot chicken tikka masala provides a comforting meal ready in under an hour.
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Instructions
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Marinate chicken with yogurt, 1 tablespoon garam masala, lemon juice, ginger, and black pepper for 30-60 minutes.
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Using the Instant Pot's low sauté function, melt ghee or unsalted butter. Sauté onion for 2 minutes, then add garlic and cook for 2 minutes, stirring.
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Stir in chicken stock for 1 minute, scraping the pot bottom to loosen browned bits.
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Add tomatoes with their juice, tomato sauce, the remaining 1 tablespoon garam masala, smoked paprika, coriander, turmeric, kosher salt, and cayenne pepper. Add the marinated chicken.
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Secure the lid, set the steam release valve to sealing, and pressure cook on high for 10 minutes.
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Perform a quick pressure release, then stir heavy cream or coconut cream into the sauce.
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Serve with naan bread, basmati rice, and fresh chopped cilantro.