Instant Pot Chicken Tikka Masala

Chicken Tikka Masala made effortlessly in the Instant Pot! This delicious curry is super-rich, creamy and full of flavor.

Course Main Course

Cuisine Indian

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 422kcal

Author Shinta

Start by soaking the cashews in a cup of hot water and keep aside for later.
In a blender, blend together the green chili, ginger and garlic. In a bowl, marinate the chicken pieces in this paste, along with the lemon juice, salt, yogurt, turmeric, and red chili powder. Cover with cling film and keep in the fridge.
Turn on the IP and hit 'Saute'. Once hot, add the butter, followed by the whole spices. Sauté until the whole spices turn aromatic (2-3 minutes). Add the chopped onions and sauté for a few minutes, until they turn translucent. Add the cashews.
Add 1/2 a cup of water, deglaze the pot and add the spice powders and salt, followed by the tinned tomatoes.
Mix together, close the lid of the Instant Pot. Pressure Cook for 5 minutes. Let the pressure release naturally. Open the lid of the Instant Pot once the vent drops, and discard the bay leaves and cinnamon stick.
Add 1/3 cup water and use a stick blender to blend the cooked ingredients up to a smooth paste(optionally, transfer the ingredients to a regular countertop blender and blend until smooth).
Add the marinated chicken pieces to the sauce and mix together. Ensure that the sauce is not too thick (this will trigger the Burn error). You can add 1/4 cup of water if the sauce is too thick.
Pressure cook for 5 minutes, followed by quick pressure release.
Switch to Sauté mode. Cook for 4 minutes on Sauté mode until sauce has thickened. Add cream, and stir. Finally, add chopped coriander to garnish.

Kashmiri chili powder is milder than regular red chili powder and gives a nice red color without too much heat. Optionally, substitute with paprika.
Cashew nuts can be replaced with almond or even almond flour.
If your IP triggers a 'Burn' error notice despite adding water, here's what you can do: Hit 'Cancel' and release the pressure manually. Add 1/3 cup water, deglaze the pot and continue cooking the chicken in the sauce in the 'Saute' mode instead of the Pressure Cook mode.