Step 1

Combine all ingredients for the marinade (except chicken) in a bowl and mix well. Add chicken and coat on each side with the marinade. Let is rest for anywhere between 30 minutes to 8 hours in the refrigerator.

Step 2

Start the instant pot in Sauté mode and adjust to high setting. Add 1 tablespoon oil. Add the chicken pieces and lightly brown on each side for about 2 minutes. Take chicken out of the pot and cut into pieces about 2-3 inches in size. (Note: The chicken is not completely cooked yet)

Step 3

Add the rest of the oil to the instant. Add the onions, ginger, garlic and sauté for about 3 minutes.

Step 4

Add water and deglaze the pot making sure nothing is stuck to the bottom.

Step 5

Add tomato puree, spices and mix well. Add any leftover marinade too. Add the chicken and stir it.

Step 6

(optional) In a steel bowl, add the ingredients for rice. Please a tall trivet and the bowl of rice on top of the trivet.

Step 7

Press cancel and close the lid with vent in sealing position. Change the instant pot setting to high pressure for 4 minutes. When the instant pot beeps, let it rest for 5 minutes then manually release the pressure.

Step 8

(optional) Using tongs, carefully take out the bowl of basmati rice. Then take out the trivet.

Step 9

Add cream, kasoori methi and stir well.

Step 10

Garnish with cilantro. Chicken tikka masala is ready. Enjoy with basmati rice and naan.