World’s Best Authentic Instant Pot Chicken Tikka Masala

    40 minutes


    6 servings

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    1.50 pounds boneless skinless chicken tenders
    2 tablespoons plain Greek yogurt
    1 tablespoon garlic cloves, grated
    2 teaspoons ginger, grated
    1 teaspoon salt
    0.50 teaspoon turmeric powder
    1.50 teaspoons paprika
    1 teaspoon garam masala
    1 teaspoon coriander powder
    2 teaspoons lime juice
    0.25 cup heavy whipping cream
    2 teaspoons dried fenugreek
    2 tablespoons cilantro, chopped (garnish)
    1 tablespoon olive oil
    1 white onion, coarsley chopped
    1 tablespoon ginger, grated
    1 tablespoon garlic, grated
    0.33 cup cashews
    4 ripe tomatoes, diced
    1 teaspoon salt
    1 teaspoon turmeric powder
    2 teaspoons garam masala
    2 teaspoons coriander powder
    1 teaspoon cumin powder
    1.50 teaspoons paprika
    0.50 teaspoon cayenne
    0.125 teaspoon cinnamon
    3 tablespoons plain Greek yogurt
    0.50 cup of water



    Chicken Marinade:

    Combine all ingredients under the main ingredient section. Toss the chicken in it until well coated.
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    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 to seal the marinade flavors. Remove the chicken and put back in marinade, keep aside.
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    Add onion, ginger, garlic, and cashews. Saute for one minute. Add tomatoes, salt, spices, yogurt and saute for 30 seconds. Add water and stir. Turn off saute.
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    Place the chicken back in the pot. Close lid and pressure cook on high pressure, 8 minutes for chicken breast, or 6 minutes if using thights or tenders. If using Instant Pot DUO, turn vent to SEALING.
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    Wait 5 minutes, then release the pressure manually by following your cooker's instructions. Open lid after pin drops.
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    Remove chicken and dice into bite-size cubes. Using an immersion blender, puree the suace to smoot consistency. Add chicken pieces, dried fenugreek and simmer on saute for 2-3 miutes. Add garnish with cilantro.
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    If you like your tikka masala extra cream, add 4 tablespoons heavy cream and simmer for 2-3 minutes.
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