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Creamy Pressure Cooker Chicken Tikka Masala

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This creamy pressure cooker chicken tikka masala delivers restaurant-quality flavor in just 30 minutes, featuring tender marinated chicken simmered in a velvety, spiced tomato sauce. It’s a quick, comforting meal perfect for busy weeknights or family gatherings.

Ingredients

Scale
  • 1 ½ lbs boneless, skinless chicken breast or thighs, cut into 1-inch pieces
  • 1 cup plain Greek yogurt
  • 2 tbsp lemon juice
  • 2 tsp ground cumin
  • 2 tsp garam masala
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp ground turmeric
  • 1/2 tsp chili powder
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 2 tbsp unsalted butter or ghee
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 1 ½ tsp ground cumin
  • 1 ½ tsp garam masala
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp cayenne powder (optional)
  • 1 (14.5 oz) can diced tomatoes
  • 1/2 cup chicken broth (low-sodium preferred)
  • 1/2 cup heavy cream (or coconut cream for dairy-free)
  • 2 tbsp tomato paste
  • 1 tbsp sugar (optional)
  • Fresh cilantro, chopped (for garnish)
  • Extra cream or yogurt, drizzled (for garnish)

Instructions

  1. In a large bowl, combine Greek yogurt, lemon juice, ground cumin, garam masala, ground coriander, smoked paprika, salt, turmeric, chili powder, minced garlic, and grated ginger.
  2. Add chicken pieces and mix until well coated. Let sit while you prep the sauce (marinate up to 2 hours for deeper flavor, but 10 minutes works).
  3. Set pressure cooker to ‘Sauté’. Melt butter or ghee. Add diced onion and cook until soft and golden, about 3 minutes.
  4. Stir in minced garlic and grated ginger. Sauté until fragrant, about 1 minute.
  5. Sprinkle in ground cumin, garam masala, ground coriander, smoked paprika, salt, and cayenne (if using). Toast spices for 30 seconds, stirring constantly.
  6. Add tomato paste and stir for another 30 seconds.
  7. Pour in diced tomatoes and chicken broth. Scrape the bottom to release any browned bits.
  8. Turn off sauté function. Use a hand blender to puree the sauce until smooth (or let sauce cool slightly, blend in a regular blender, then return to pot).
  9. Add marinated chicken and any juices to the sauce. Stir well.
  10. Secure the lid, set valve to ‘Sealing’. Cook on ‘Manual/High’ for 8 minutes.
  11. Let pressure release naturally for 5 minutes, then quick-release any remaining pressure.
  12. If sauce seems thin, switch back to ‘Sauté’ and simmer for 2-3 minutes to thicken.
  13. Stir in heavy cream and sugar. Simmer for 2-3 minutes until the sauce is creamy and glossy.
  14. Taste and adjust salt or spice level as needed.
  15. Ladle chicken tikka masala into bowls. Top with fresh cilantro and a drizzle of extra cream or yogurt.
  16. Serve with warm rice, naan, or cauliflower rice.

Notes

Marinate chicken longer for deeper flavor. For dairy-free, use coconut yogurt and cream. Adjust spice level to taste. If sauce is too thin, simmer to thicken; if too thick, add broth or cream. Leftovers taste even better the next day and freeze well for up to 2 months.

Nutrition

Keywords: chicken tikka masala, pressure cooker, instant pot, creamy, Indian, quick dinner, easy recipe, family meal, gluten-free, weeknight dinner

Find it online: https://lucydishes.com/creamy-pressure-cooker-chicken-tikka-masala-recipe-in-30-minutes/