Instant Pot Chicken Tikka Masala Made Easy

### **Why You’ll Love This Recipe**

– **Quick & Easy**: Thanks to the Instant Pot, you can enjoy this comforting, restaurant-worthy dish in under an hour!
– **Customizable Heat Levels**: You decide how mild or spicy you want it.
– **Family-Friendly**: It’s creamy, flavorful, and perfect for picky eaters and adventurous palates alike.
– **Great for Meal Prep**: Leftovers keep beautifully and taste even better the next day.

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### **Ingredients Breakdown**

#### **Essentials**
– **Chicken Thighs**: Boneless, skinless thighs are juicy and flavorful, but chicken breasts work too!
– **Greek Yogurt**: Acts as the base for the marinade. If you’re dairy-free, use coconut yogurt instead.
– **Tomato Puree**: Creates that rich, velvety sauce.
– **Garam Masala & Ground Spices**: The magical blend that gives Chicken Tikka Masala its signature warmth.
– **Heavy Cream**: For that final touch of indulgent creaminess.

#### **Pro Tips**
– For extra authenticity, marinate your chicken for at least an hour—or even overnight if you have time.
– Only have diced tomatoes on hand? Blend them for a smoother texture.

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### **Step-by-Step Instructions**

#### **Step 1: Marinate the Chicken**
1. In a large bowl, mix together 1 cup Greek yogurt, 1 tablespoon lemon juice, 1 tablespoon minced garlic, 1 tablespoon grated ginger, 1 teaspoon garam masala, 1 teaspoon ground cumin, and 1 teaspoon chili powder.
2. Add 1.5 pounds of chicken thighs, cut into chunks, and toss to coat. Cover and let it marinate for at least 30 minutes (longer is better!).

#### **Step 2: Sauté the Spices**
1. Set your Instant Pot to sauté mode. Melt 2 tablespoons of butter and cook 1 small diced onion until translucent.
2. Stir in 2 teaspoons of minced garlic, 1 teaspoon of grated ginger, and 2 tablespoons garam masala. Toast for about 1 minute to release the aromatics.

#### **Step 3: Pressure Cook**
1. Add 1 (15-ounce) can of tomato puree and the marinated chicken (including its juices) to the pot.
2. Secure the lid, set the Instant Pot to Manual High Pressure for 8 minutes, and let it do its magic!
3. Allow a natural pressure release for 10 minutes, then safely release any remaining pressure.

#### **Step 4: Finish the Sauce**
1. Switch back to sauté mode. Stir in ½ cup heavy cream (or coconut cream for a dairy-free option).
2. Simmer for 5 minutes to thicken the sauce.
3. Taste and adjust seasoning with salt or a pinch of sugar.

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### **Chef’s Tips and Tricks**
– **Browning for Flavor**: For an extra layer of flavor, sear the marinated chicken in the Instant Pot before adding the sauce ingredients.
– **Avoid Cream Splitting**: If your cream tends to curdle, bring it to room temperature or temper it with a little hot sauce before adding it in.
– **Perfect Pairing**: Serve over basmati rice or with warm naan bread for the full experience.

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### **Recipe Variations and Serving Suggestions**
– **Vegetarian Version**: Swap the chicken for chickpeas, paneer, or even tofu! Just adjust the cooking time accordingly.
– **Extra Veggie Boost**: Toss in some frozen peas, spinach, or bell peppers as the sauce simmers.
– **Serving Suggestion**: Hand out some naan for dipping, sprinkle chopped cilantro on top, and pair with a crisp cucumber raita on the side.

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### **FAQs**

**Q: Can I freeze this?**
A: Absolutely! This dish freezes beautifully. Store in an airtight container for up to 3 months. Defrost in the fridge and reheat on the stove.

**Q: How do I reheat it?**
A: Reheat gently on the stovetop over medium-low heat. Add a splash of water or cream to loosen the sauce if needed.

**Q: What if I don’t have an Instant Pot?**
A: No problem! You can make this on the stovetop—just simmer the sauce with the chicken for about 20–25 minutes until the chicken is tender.

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### **Printable Recipe**

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