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Instant Pot Tikka Masala Chicken Thighs - Creamy, Comforting, and Quick

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 pounds boneless, skinless chicken thighs, trimmed
  • 2 tablespoons ghee or neutral oil
  • 1 large yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 serrano or jalapeño, seeded and minced (optional for heat)
  • 1 can (14.5 ounces) crushed tomatoes
  • 1/2 cup plain whole-milk yogurt
  • 1/3 cup heavy cream or full-fat coconut milk
  • 2 tablespoons tomato paste
  • 1/2 cup water or low-sodium chicken broth
  • 2 teaspoons garam masala
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1/4 to 1/2 teaspoon cayenne (optional)
  • 1 1/4 teaspoons kosher salt, plus more to taste
  • Fresh cilantro, chopped, for garnish
  • Cooked basmati rice or naan, for serving

Method
 

  1. Season the chicken: Pat chicken thighs dry. Sprinkle with 1 teaspoon salt, 1 teaspoon garam masala, and 1/2 teaspoon cumin. Set aside.
  2. Sauté aromatics: Set Instant Pot to Sauté (Normal). Add ghee, onion, and a pinch of salt. Cook 4–5 minutes until soft. Stir in garlic, ginger, and chili. Cook 30–60 seconds until fragrant.
  3. Bloom spices: Add remaining garam masala, cumin, coriander, paprika, turmeric, and cayenne. Stir 30 seconds to coat the onions in the spices.
  4. Deglaze: Add tomato paste and cook 1 minute. Pour in crushed tomatoes and water/broth. Scrape up any browned bits from the pot bottom to avoid a burn warning.
  5. Add chicken: Nestle thighs into the sauce, submerging them.
  6. Pressure cook: Seal the lid. Cook on High Pressure for 7 minutes (8–9 minutes for very large thighs). Allow a 5-minute natural release, then quick release the rest.
  7. Finish the sauce: Transfer chicken to a plate and slice or chunk it. Stir yogurt into the pot until smooth, then add cream. Return chicken to the sauce and set Sauté to Low. Simmer 2–3 minutes to thicken slightly. Taste and adjust salt.
  8. Serve: Spoon over basmati rice or with warm naan. Garnish with cilantro.