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Creamy Instant Pot Chicken Tikka Masala Recipe with Fluffy Basmati Rice

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A quick and easy Instant Pot chicken tikka masala with a rich, creamy sauce paired with fluffy basmati rice. Perfect for busy weeknights, this recipe delivers authentic Indian flavors without the long cooking time.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
  • ½ cup plain full-fat yogurt (120 ml)
  • 2 tablespoons ginger-garlic paste (or finely minced fresh ginger and garlic)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 teaspoons garam masala
  • ½ teaspoon turmeric powder
  • 1 teaspoon smoked paprika
  • ¼ teaspoon crushed red pepper flakes (adjust for spice preference)
  • 1 medium onion, finely chopped
  • 1 cup tomato sauce (240 ml)
  • ½ cup heavy cream (120 ml) (substitute coconut milk for dairy-free)
  • 2 tablespoons vegetable oil or ghee
  • Salt to taste
  • A handful fresh cilantro, chopped (for garnish)
  • 1.5 cups basmati rice (about 280 grams), rinsed until water runs clear
  • 1.75 cups water or chicken broth (420 ml)
  • ½ teaspoon salt
  • 2–3 whole cloves or cardamom pods (optional)

Instructions

  1. Marinate the chicken: In a large bowl, combine chicken pieces, yogurt, ginger-garlic paste, 1 teaspoon garam masala, cumin, coriander, turmeric, paprika, and crushed red pepper flakes. Mix well to coat each piece. Cover and refrigerate for at least 20 minutes or up to 2 hours.
  2. Prepare the rice: Rinse basmati rice under cold water until clear. Drain and set aside.
  3. Sauté the onions: Turn Instant Pot to ‘Sauté’ mode. Heat oil or ghee, add chopped onions, and cook for 4-5 minutes until soft and translucent, stirring occasionally.
  4. Add tomato sauce and spices: Stir in tomato sauce, salt, and remaining garam masala. Simmer for 2-3 minutes to thicken and blend flavors.
  5. Add marinated chicken: Nestle chicken pieces and marinade into the sauce. Pour in ½ cup water or chicken broth. Stir gently to combine.
  6. Pressure cook the chicken: Secure lid, set valve to sealing, and cook on ‘Manual’ or ‘Pressure Cook’ mode for 8 minutes. Allow natural pressure release for 10 minutes, then quick-release remaining pressure.
  7. Add cream and finish sauce: Open lid carefully, stir in heavy cream, and simmer on ‘Sauté’ mode for 3-4 minutes until sauce is creamy and slightly thickened. Adjust salt to taste.
  8. Cook the rice: In a separate pot with a tight-fitting lid, combine rinsed rice, water or broth, salt, and optional spices. Bring to a boil, reduce heat to low, cover, and cook for 15 minutes without lifting lid. Remove from heat and let sit covered for 5 minutes. Fluff with a fork before serving.
  9. Serve: Spoon fluffy basmati rice onto plates, ladle chicken tikka masala on top, and garnish with fresh cilantro.

Notes

Marinate chicken for at least 20 minutes for tender, flavorful meat. Rinse basmati rice thoroughly to ensure fluffy, non-sticky texture. Use natural pressure release to avoid rubbery chicken. Adjust spice level by varying crushed red pepper flakes. For dairy-free, substitute heavy cream with coconut milk and yogurt with coconut yogurt. Leftovers keep well refrigerated for up to 3 days and freeze for up to 2 months.

Nutrition

Keywords: Instant Pot, chicken tikka masala, basmati rice, creamy, quick dinner, Indian recipe, pressure cooker, easy weeknight meal

Find it online: https://lucydishes.com/creamy-instant-pot-chicken-tikka-masala-recipe-with-fluffy-basmati-rice-easy-and-quick/