Instant Pot Chicken Tikka Masala is an easy one-pot pressure cooker recipe for an iconic Indian curry in which marinated chicken is cooked in a creamy tomato sauce.
Combine all ingredients listed under "Marinade" and toss the chicken in it until well coated. Refrigerate it while you prepare the sauce.
Turn the Instant Pot on SAUTE high mode. When the display reads "hot", add olive oil. Add chicken and cook for one minute on each side. By doing this, we seal the marinade flavors. Remove the chicken and keep aside.
Add onion, ginger, garlic and cashews, and sauté for one minute. Add tomatoes, salt, spices, yogurt and sauté for 30 seconds. Add water and stir. Turn off Saute.
Place the chicken back in the pot. Close lid and pressure cook on high pressure, 8 mins for chicken breast, or 6 mins if using thighs. If using Instant Pot DUO, Turn vent to SEALING.
Wait 5 minutes, then release the pressure manually by following your cooker's instructions. Open lid after pin drops.
Remove chicken and dice into bite-size cubes. Using an immersion blender, puree the sauce to a smooth consistency. Add chicken pieces, dried fenugreek and simmer on saute for 2-3 minutes. Add agave or honey to balance the flavors, and garnish with cilantro.
If you like your tikka masala extra creamy, add 3-4 tablespoons heavy cream and simmer for 2-3 minutes.
Stovetop Method
Marinate the chicken and refrigerate while you prep the ingredients for the sauce.
Heat a wide bottom sauce pot on medium-high heat. Add olive oil. Add chicken and grill it one minute on each side. By doing this, we are sealing the marinade flavors. Remove chicken and keep aside. Skip this step if you're skipping the marination process.
Add chopped onion, ginger, garlic, cashews and tomatoes. Sauté for 2-3 minutes.
Add salt, spices and yogurt, and sauté for 1 minute. Add water and place the chicken in the sauce. When the sauce comes to a boil, reduce heat to medium, cover the pot and simmer for 15 minutes, or until the chicken is cooked through. Stir a few times to prevent the sauce from sticking to the bottom. If it looks dry, add a little water and continue cooking.
Remove chicken and dice it into bite-size pieces. Using a hand blender, puree the sauce to a smooth consistency. Add the chicken back along with dried fenugreek. Simmer uncovered for 2-3 minutes. Add agave or a little sugar to balance the flavors and garnish with cilantro.
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Notes
Marinate: Marinate the chicken while you prep the rest of the ingredients. The chicken can also be prepped and marinated for up to 12 hours.
Skip the Marination Time: Simply add an additional teaspoon of garam masala to the sauce.
Extra Creamy: Add ¼ cup heavy whipping cream at the very end and simmer for a few extra minutes.
Vegetarian Tikka Masala: Replace chicken with your favorite vegetarian protein, like paneer or tofu.
Dairy-Free Substitution: Use cashew yogurt or coconut cream instead of Greek yogurt.
Using Chicken Thighs: If using boneless skinless chicken thighs, reduce the pressure cooking time to 6 minutes.
Water Quantity: This recipe has been tested in a 6 qt Instant Pot. If making this in an 8 qt size, increase the water quantity to 1 cup. You may have to saute after pressure cooking to reduce the sauce a bit.
Make Ahead: Prepare the sauce a few days in advance. On the day of serving, grill the chicken, add it to the sauce and simmer for a few minutes in the oven or stove.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.