Instant Pot Chicken Tikka Masala

• Protein
• 700g boneless skinless chicken thigh, 4cm chunks
• Aromatics
• 1 large onion, finely diced
• 4 garlic cloves, minced
• 1 tbsp grated fresh ginger
• Spice mix
• 2 tsp garam masala
• 2 tsp ground cumin
• 1½ tsp ground coriander
• 2 tsp sweet paprika
• 1 tsp ground turmeric
• ¾ tsp chilli powder (to taste)
• 1 tsp salt
• Sauce
• 2 tbsp tomato paste
• 400g tin crushed tomatoes
• 125ml water
• 2 tbsp ghee (or butter + oil)
• Finish
• 150ml thickened cream
• 2 tbsp Greek yoghurt (optional)
• Fresh coriander & lemon to serve
• Alongside
• 1½ cups basmati rice
• 2¼ cups water (for rice)
• 4 naan, warmed

Serves 4

1. Season the chicken — In a bowl, toss chicken with half the spice mix (1 tsp garam, 1 tsp cumin, ¾ tsp coriander, 1 tsp paprika, ½ tsp turmeric, a pinch of chilli, ½ tsp salt). Leave while you prep.
2. Sear — Instant Pot on sauté (high). Melt 1 tbsp ghee. Sear chicken in two batches, 2 minutes per side for colour — not cooked through. Remove to a plate.
3. Sauté the base — Add remaining ghee and the onion. Cook 4 minutes until softened and picking up the fond. Add garlic and ginger, stir 30 seconds.
4. Bloom remaining spices — Add the rest of the spice mix. Stir constantly for 30–60 seconds until fragrant. Splash in water if it looks dry.
5. Build the sauce — Stir in tomato paste, cook 1 minute. Add crushed tomatoes and 125ml water. Scrape the bottom thoroughly — any stuck fond will trigger the burn warning.
6. Return the chicken — Tip chicken and resting juices back in. Stir so it's coated, but let sauce sit as the bottom layer.
7. Pressure cook — Cancel sauté. Lid on, valve sealed. High pressure 8 minutes. Natural release 5 minutes, then quick release.
8. Cook the rice (while IP is pressurising) — Rinse basmati until water runs clear. Bring with 2¼ cups water, pinch of salt, knob of butter to the boil. Lid on, lowest heat 12 minutes. Off heat, rest 10 minutes. Fluff.
9. Finish the curry — Stir in cream (and yoghurt, if using). Taste: salt, chilli, pinch of sugar if sharp. If sauce is thin, sauté 2–3 minutes to reduce.
10. Serve over basmati with fresh coriander and a squeeze of lemon. Warm naan alongside.

• Thigh over breast — stays tender under pressure. For breast, drop to 6 minutes high pressure.
• Burn warning prevention — tomato on the bottom is the culprit. Always deglaze after the tomato paste, then let sauce go in before the chicken.
• Richer version — swap half the cream for 2 tbsp cold butter whisked in at the end (classic butter chicken move).
• Spice upgrade — toast whole cumin and coriander seeds, grind fresh. Big jump in flavour for 2 extra minutes.
• Dairy-free — sub coconut cream for the thickened cream. Leave out the yoghurt.
• Leftovers are better the next day once the spices have mellowed.