Combine all the marinade ingredients together in a large bowl and mix thoroughly so that each piece of chicken is fully coated in the yogurt mixture. Cover with plastic wrap and refrigerate for at least 30 minutes up to 48 hours.
Turn on your Instant Pot to the 'Saute' setting. Add the butter, chopped onion, minced garlic & ginger, and all spices (garam masala, cumin, paprika, turmeric, coriander, cayenne pepper, salt, and black pepper). Stir and cook for a couple of minutes until the onion softens.
Add the tomato puree and the chicken (along with the marinade) to the pot. Stir everything. Cancel the 'Saute' setting, close the lid, and select the 'Manual' setting, and adjust to 6 minutes on high pressure.
Once the cook cycle is complete, carefully move the steam release valve to quickly release pressure.
Add the heavy whipping cream, and season with more salt and black pepper, if necessary.
Serve warm over rice, and garnish with cilantro.
Instant Pot Chicken Tikka Masala
Amount Per Serving
Calories 268Calories from Fat 180
% Daily Value*
Saturated Fat 9g45%
Vitamin A 1160IU23%
Vitamin C 8.6mg10%
* Percent Daily Values are based on a 2000 calorie diet.