Instant Pot Chicken Tikka Masala is a quick and simple way to make this traditional Indian dish at home. To make a rich and creamy sauce, chicken pieces are marinated in a tasty yogurt-spice mix and then pressure-cooked with tomatoes, spices, and cream.
Ingredients: 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces. 1 cup plain Greek yogurt. 1 tablespoon olive oil. 2 tablespoons lemon juice. 2 teaspoons ground cumin. 2 teaspoons paprika. 2 teaspoons garam masala. 1 teaspoon ground turmeric. 1 teaspoon ground coriander. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/2 teaspoon cayenne pepper. 1 onion, finely chopped. 4 cloves garlic, minced. 1 tablespoon grated fresh ginger. 1 can 14.5 oz diced tomatoes, undrained. 1/2 cup chicken broth. 1/2 cup heavy cream. 2 tablespoons tomato paste. Fresh cilantro, chopped for garnish.
Instructions: In a large bowl, combine Greek yogurt, olive oil, lemon juice, cumin, paprika, garam masala, turmeric, coriander, salt, black pepper, and cayenne pepper. Add chicken pieces to the marinade, ensuring they are fully coated. Marinate for at least 30 minutes, or overnight for best results. Set the pressure cooker to 'Saute' mode and heat some oil. Add chopped onion and cook until softened, about 3-4 minutes. Stir in garlic and ginger, cooking for an additional minute until fragrant. Add marinated chicken pieces and cook until browned on all sides. Pour in diced tomatoes, chicken broth, heavy cream, and tomato paste. Stir to combine. Close the pressure cooker lid and set it to 'Manual' or 'Pressure Cook' mode for 10 minutes. Once the cooking cycle is complete, allow natural pressure release for 5 minutes, then carefully quick-release any remaining pressure. Open the lid and stir the tikka masala. If desired, you can simmer on 'Saute' mode for a few more minutes to thicken the sauce. Serve hot, garnished with chopped fresh cilantro. Enjoy with rice, naan, or your favorite side!
