Hi there, food lover! 👋 Ready to dive into a cozy, flavor-packed dish that’s both comforting and quick to make? This Instant Pot Chicken Tikka Masala brings all the bold, rich flavors of traditional Indian cooking—made easier with your favorite pressure cooker. Let’s get that pot sizzling! 🍛🔥

Ingredients:
For the Chicken Marinade:
- 1 ½ lbs (700g) boneless, skinless chicken thighs, cut into bite-sized pieces
- ½ cup plain yogurt
- 1 tbsp lemon juice
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 tsp ground turmeric
- ½ tsp chili powder
- ½ tsp salt
- 2 garlic cloves, minced
- 1 inch fresh ginger, grated
For the Masala Sauce:
- 1 tbsp ghee or vegetable oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 inch fresh ginger, grated
- 1 tbsp garam masala
- 1 tsp paprika
- 1 tsp ground cumin
- 1 can (14 oz) crushed tomatoes
- ½ cup heavy cream or coconut cream (for dairy-free)
- Salt to taste
- Fresh cilantro for garnish 🌿

Directions:
- Marinate the chicken: In a bowl, combine all marinade ingredients and mix well. Cover and let it sit for at least 30 minutes (or up to overnight in the fridge).
- Sauté aromatics: Set your Instant Pot to “Sauté” mode. Heat ghee or oil, then add chopped onions. Cook until soft and golden (about 5 minutes). Add garlic, ginger, and spices. Sauté for another minute until fragrant.
- Pressure cook: Add the marinated chicken and crushed tomatoes. Stir well to combine. Secure the lid, set the valve to sealing, and cook on Manual High Pressure for 10 minutes.
- Quick release: Once done, do a quick pressure release. Open the lid carefully and stir in the cream. Simmer on “Sauté” mode for 2–3 more minutes to thicken the sauce.
- Garnish and serve: Sprinkle chopped cilantro on top and serve hot with steamed basmati rice or warm naan (or both!). 🍚🥖
Nutritional Information:
⏰ Prep Time: 15 mins + marinating
🔥 Cooking Time: 20 mins
⏳ Total Time: 35 mins (plus marinating)
⚡ Calories per serving: ~350
🍽️ Servings: 4–6
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Bon appétit and happy cooking! 👩🍳🍽️