Instant Pot Chicken Tikka Masala
A quick and flavorful weeknight dinner featuring tender chicken thighs in a rich, creamy sauce.
Equipment
- Instant Pot
- Mixing Bowl
Ingredients
Chicken
- 2 pounds skinless, boneless chicken thighs, diced
Marinade
- 3 tablespoons plain natural or Greek yogurt
- 4 tablespoons masala paste, divided
- 2 tablespoons vegetable oil
Sauce
- 17 ounces tomato sauce or passata
- 1 teaspoon salt
- 1 cup heavy whipping cream
Instructions
- Step 1: Marinate the Chicken - Place the diced chicken thighs in a large bowl. Add the plain yogurt and 2 tablespoons of the masala paste. Mix well to coat the chicken evenly in the marinade. Allow to marinate for at least 30 minutes.
- Step 2: Sauté the Ingredients - Plug in your Instant Pot and select the “Sauté” function. Add the vegetable oil and let it heat up. Add the marinated chicken and sauté for about 5-7 minutes until it begins to brown.
- Step 3: Add Tomato Sauce and Seasonings - Add the tomato sauce to the pot, deglaze the bottom, stir in the remaining masala paste and salt.
- Step 4: Pressure Cook - Close the lid, set the valve to “Sealing”, cancel “Sauté”, select “Manual” or “Pressure Cook” for 10 minutes. Allow for a natural pressure release for 5 minutes.
- Step 5: Stir in the Cream - After releasing pressure, open the lid and stir in the heavy whipping cream. Adjust seasoning if needed.
- Step 6: Serve and Enjoy - Serve over basmati rice or with naan. Garnish with fresh cilantro if desired.
Notes
For a creamier sauce, add more heavy cream. For a spicier dish, increase masala paste or add red chili powder.