Instant Pot Chicken Tikka Masala

Don't Make These Mistakes

Add the cream after pressure cooking, never before.

Marinate for longer for more flavour.

Crush the fenugreek between your fingers to release its scent.

Cooking Instant Pot Chicken Tikka Masala

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1. Mix the chicken with the yogurt, 1 tsp garam masala, turmeric, cumin, lemon juice and salt. Marinate for at least 20 minutes.

   Mark done

2. Set the Instant Pot to sauté. Brown the chicken in the oil for 4 minutes and remove it.

   Mark done Start 4 min timer

3. Cook the onion for 5 minutes. Add the garlic, ginger and tomato purée, then stir for 1 minute. Add the passata and remaining garam masala.

   Mark done Start 5 min timer

4. Return the chicken. Seal and cook on high pressure for 6 minutes. Release naturally for 5 minutes.

   Mark done Start 6 min timer

5. Stir in the cream and crush the fenugreek leaves over the top. Simmer for 2 minutes and serve.

   Mark done Start 2 min timer

Leftovers, Reheating and Keeping

Keeps for 4 days in the fridge or 3 months in the freezer.

Ingredient Swaps

• In a sauce, full-fat crème fraîche can usually take the place of the double cream; single cream is thinner and more likely to split if it boils, so keep it below a simmer.
• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.
• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Serving Instant Pot Chicken Tikka Masala

• Basmati rice
• Naan bread
• Poppadoms
• Cucumber raita

Still Wondering?

Instant Pot Chicken Tikka Masala Nutrition Facts

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.