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Creamy Instant Pot Chicken Tikka Masala

Instant Pot chicken tikka masala - featured image
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A quick and easy homemade chicken tikka masala made in the Instant Pot with a creamy, flavorful sauce and tender chicken thighs. Perfect for busy weeknights and comforting dinners.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
  • ¾ cup plain Greek yogurt (full-fat or low-fat)
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon chili powder (adjust to spice preference)
  • 2 tablespoons unsalted butter
  • 1 large onion, finely chopped
  • 1 can (14 oz) crushed tomatoes (preferably no salt added)
  • 1 cup heavy cream or full-fat coconut milk (for dairy-free option)
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • Fresh cilantro for garnish (optional)
  • 2 tablespoons vegetable or canola oil

Instructions

  1. In a bowl, combine chicken pieces with Greek yogurt, garlic, ginger, garam masala, turmeric, cumin, paprika, and chili powder. Mix well to coat. Marinate for at least 10 minutes, preferably 1 hour in the refrigerator.
  2. Set Instant Pot to ‘Sauté’ mode. Heat oil and butter until melted and shimmering.
  3. Add chopped onions and cook until soft and golden, about 5 minutes, stirring often.
  4. Stir in ground coriander, smoked paprika, and cayenne pepper. Toast spices for about 1 minute until fragrant.
  5. Pour in crushed tomatoes and simmer on ‘Sauté’ for 3-4 minutes to reduce and thicken sauce slightly.
  6. Add marinated chicken pieces and marinade juices to the pot. Stir gently to coat chicken with sauce.
  7. Seal Instant Pot lid and set to ‘Pressure Cook’ or ‘Manual’ on high pressure for 10 minutes.
  8. Allow natural pressure release for 10 minutes, then quick release any remaining pressure.
  9. Open lid and stir in heavy cream or coconut milk. Set pot to ‘Sauté’ and simmer for 3-5 minutes to thicken sauce.
  10. Taste and adjust salt or spice levels as needed.
  11. Garnish with fresh cilantro before serving.

Notes

Marinate chicken for at least 10 minutes, preferably 1 hour for best flavor. Use natural pressure release for juicy chicken. Adjust cayenne pepper to control heat. For dairy-free, substitute yogurt with coconut yogurt and cream with coconut milk. Broiling chicken before marinating adds extra charred flavor. Sauce should be creamy but not too runny; simmer longer if needed.

Nutrition

Keywords: chicken tikka masala, Instant Pot, creamy chicken, Indian recipe, easy dinner, pressure cooker, homemade tikka masala

Find it online: https://wigglebite.com/creamy-instant-pot-chicken-tikka-masala-recipe-easy-homemade-from-scratch/