Chicken Tikka Masala
A cozy, creamy, and mildly spicy chicken dish cooked effortlessly in the Instant Pot, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 1 pound boneless skinless chicken thighs Can also use breasts, but thighs are recommended for juiciness.
- 1 cup plain yogurt Use Greek or regular yogurt for marinating.
- 2 cloves garlic Freshly minced is best.
- 1 tablespoon fresh ginger Minced or grated.
- 15 ounces tomato sauce Can substitute with crushed tomatoes.
- 1 medium onion Diced.
- 1 tablespoon garam masala Key spice for authentic flavor.
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream or coconut milk For a creamy finish.
- 2 tablespoons butter or oil Optional for richness.
Instructions
Preparation
- In a bowl, combine yogurt, garlic, ginger, garam masala, cumin, paprika, turmeric, salt, and pepper. Add chicken, coat well, and let it marinate for 15 minutes.
- Dice the onion and set aside.
Cooking
- Set the Instant Pot to sauté mode and add butter or oil. Once hot, add diced onion and sauté until translucent.
- Add the marinated chicken and sauté for 5 minutes.
- Pour in the tomato sauce and stir gently to combine. Do not stir too much to avoid burning.
- Seal the Instant Pot and cook on high pressure for 10 minutes. Allow natural release for 10 minutes.
- Open the lid and stir in the cream or coconut milk. Adjust seasoning as needed.
Notes
This dish tastes even better the next day. Store in airtight containers in the fridge for up to 4 days or freeze for 2-3 months. When reheating, add a splash of water or broth if needed.