Step 1

Marinate chicken with the ingredients mentioned under “to marinate”. Cover and rest in the refrigerator for at least 30 mins to overnight.

Step 2

Add ghee/oil to the steel insert of the instant pot and press saute button. Spread it all over the pot. When the ghee is hot, transfer the chicken and spread it to a single layer.

Step 3

Let cook for 2 to 3 mins and stir to turn the pieces to the other side. Cook for another 2 to 3 mins, until the spices begin to brown slightly. Press cancel and remove the chicken to a bowl. It’s alright if the chicken is slightly undercooked.

Step 4

Pour 2 to 3 tablespoons of water and deglaze the pot well. Pour the liquid over the chicken.

Step 5

Add the rest of the ghee or oil and add onions, salt, ginger and garlic. Saute for 3 to 4 mins. If you want you may saute until golden.

Step 6

Stir in the tomatoes and all the ground spices – chili powder, 1 tsp garam masala, coriander powder and cumin. Pour water.

Step 7

Secure the lid and pressure cook for 10 mins. Release the pressure slowly and blend the sauce with a hand/stick blender to a smooth or coarse sauce. Pour the deglazed liquid to the IP and simmer the sauce for 5 mins, until thick.

Step 8

Add the chicken & mix well. Cook for 3 mins until the chicken is fully cooked through and tender.

Step 9

Add kasuri methi, sugar, more salt & garam masala if required (taste test first). Press cancel and stir in the cream. Garnish Instant Pot Tikka Masala with chopped coriander leaves.