Instant Pot Chicken Tikka Masala

with creamy tomato sauce

Flavorful and aromatic Instant Pot Chicken Tikka Masala made with marinated tender chicken cooked in a creamy sauce. This restaurant-quality dish is easy to make and perfect for a weeknight dinner, served with rice or naan.

Instant Pot Chicken Tikka Masala

Instant Pot Chicken Tikka Masala

with creamy tomato sauce

1. Marinate the chickenCombine yogurt, spices, ginger, garlic, and lime juice. Coat chicken thoroughly and refrigerate for 30 minutes to 8 hours.Marinate longer for enhanced flavor.
2. Brown the chickenHeat the Instant Pot in Sauté mode. Add 2 tbsp ghee and sear chicken on both sides for 2-3 minutes. Remove and cut into pieces.Deglaze pot thoroughly before proceeding.
3. Prepare the sauceAdd remaining ghee, sauté onions, ginger, and garlic for 4 minutes. Add water to deglaze, then tomato puree and spices. Stir in chicken.Ensure no bits are stuck to prevent burning.
4. Pressure cookSet Instant Pot to High Pressure for 4 minutes. Let it rest for 5 minutes, then manually release pressure. Add cream and fenugreek leaves.Carefully remove the pot-in-pot rice if used.
5. ServeGarnish with cilantro and serve hot with rice or naan.Pair with cucumber raita or kachumber salad for a refreshing side.

Chicken Breasts1 lb

- Meat

Yogurt1/4 cup

- Dairy

Ginger3/4 tbsp

- Produce

Garlic3/4 tbsp

- Produce

Lime Juice1 tbsp

- Produce

Kashmiri red chili powder2 tsp

- Spices

Ground Turmeric1/2 tsp

- Spices

Garam masala1 tsp

- Spices

Salt1 tsp

- Spices

Ghee3 tbsp

- Oil & Vinegar

Onion1 cup

- Produce

Tomato puree1 cup

- Canned Goods

Heavy Cream1/2 cup

- Dairy

Dried fenugreek leaves1 tbsp

- Spices

Cilantro0 count

- Produce

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