📝 About This Recipe
A beloved Anglo-Indian classic, this Chicken Tikka Masala features tender, yogurt-marinated chicken simmered in a rich, creamy tomato sauce infused with aromatic spices. Using the Instant Pot allows for deep, slow-cooked flavors in a fraction of the time, resulting in a restaurant-quality meal that is both comforting and sophisticated. The balance of smoky paprika, earthy garam masala, and a touch of heavy cream creates a velvet-like texture that is simply irresistible.
🥗 Ingredients
The Chicken Marinade
- 1.5 lbs Chicken Thighs (boneless, skinless, cut into 1-inch cubes)
- 1/2 cups Greek Yogurt (plain and full-fat)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 tablespoon Ginger-Garlic Paste (or equal parts grated ginger and garlic)
- 1 teaspoon Garam Masala
- 1/2 teaspoon Turmeric Powder
The Masala Sauce Base
- 2 tablespoons Ghee (can substitute with neutral oil)
- 1 large Yellow Onion (very finely diced)
- 1.5 cups Tomato Puree (canned tomato sauce or passata)
- 1 tablespoon Tomato Paste (for depth of color)
- 1 teaspoon Cumin Seeds (whole)
- 1 tablespoon Ground Coriander
- 1 teaspoon Kashmiri Red Chili Powder (provides vibrant red color without excessive heat)
- 1 teaspoon Smoked Paprika (mimics the traditional tandoor smokiness)
Finishing Touches
- 1/2 cups Heavy Cream (at room temperature)
- 1 tablespoon Dried Fenugreek Leaves (Kasuri Methi) (crushed between palms)
- 1/4 cup Fresh Cilantro (roughly chopped for garnish)
👨🍳 Instructions
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1
In a large bowl, whisk together the Greek yogurt, lemon juice, ginger-garlic paste, garam masala, and turmeric. Add the chicken pieces and toss until thoroughly coated. Let marinate for at least 20 minutes, or up to 4 hours in the refrigerator for maximum tenderness.
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2
Turn on the Instant Pot and select the 'Sauté' function. Once the display reads 'HOT', add the ghee or oil.
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3
Add the cumin seeds to the hot fat. When they begin to sizzle and become fragrant (about 30 seconds), add the finely diced onions.
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4
Sauté the onions for 5-7 minutes, stirring occasionally, until they turn a deep golden brown. This caramelization is key to a rich sauce.
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5
Stir in the tomato paste, ground coriander, Kashmiri chili powder, and smoked paprika. Cook for 1 minute to bloom the spices.
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6
Pour in the tomato puree and use a wooden spoon to scrape the bottom of the pot thoroughly. It is vital to remove any stuck bits of onion or spice to prevent the 'Burn' error during pressure cooking.
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7
Add the marinated chicken along with any excess marinade into the pot. Stir to combine with the tomato base. Do not add extra water; the chicken and yogurt will release enough liquid.
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8
Secure the Instant Pot lid and set the steam release valve to the 'Sealing' position. Cancel the 'Sauté' function.
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9
Select 'Pressure Cook' or 'Manual' on High Pressure and set the timer for 7 minutes.
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10
When the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. Then, carefully move the valve to 'Venting' to release any remaining steam.
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11
Open the lid and select the 'Sauté' function again. Stir in the heavy cream and the crushed dried fenugreek leaves (Kasuri Methi).
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12
Let the sauce simmer for 2-3 minutes until it reaches your desired thickness. Taste and adjust salt if necessary.
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13
Cancel the 'Sauté' function. Garnish generously with fresh cilantro and serve hot.
💡 Chef's Tips
For the most authentic flavor, do not skip the Kasuri Methi; it provides that specific 'restaurant' aroma that is hard to replicate otherwise. If you prefer a smoother sauce, you can blend the onion and tomato base with an immersion blender before adding the chicken. To avoid the 'Burn' signal, ensure you deglaze the pot very well with the tomato puree before sealing the lid. Using chicken thighs instead of breasts ensures the meat remains juicy and tender even under high pressure. If the sauce is too thin at the end, a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) can be stirred in during the final sauté step.
🍽️ Serving Suggestions
Serve alongside warm, buttered Garlic Naan for dipping into the rich gravy. Pair with fragrant Basmati Rice or Jeera (Cumin) Rice to soak up the sauce. Include a side of Cucumber Raita to provide a cool, refreshing contrast to the warm spices. A fresh Kachumber salad (diced cucumber, tomato, and onion with lemon) adds a lovely crunch. Enjoy with a chilled Mango Lassi to balance the savory flavors of the meal.