This rich and creamy flavorsome Chicken Tikka Masala will rival any Indian restaurant! Why go out when you can make it better at home? With aromatic golden chicken pieces swimming in an incredible masala sauce, this recipe is one of the best you will try!
Add the Greek yogurt, fresh ginger, garlic powder, cumin, coriander and cayenne pepper to a medium bowl. Season with salt and black pepper, stir together.
Add chicken to yogurt mixture and stir until coated. Marinate at room temperature for 30 minutes to one hour or cover and refrigerate overnight (if possible). When ready, cook in an Instant Pot® according to pressure cooker instructions.
Add the olive oil to the Instant Pot inner cooking pot, and select "Sauté" function. Use the "Adjust" button to set your desired temperature on "Normal".
Once the pot is hot, add onion, garlic, ginger and jalapeño. Season with salt and black pepper as desired and stir to combine. Cook for 2-3 minutes or until fragrant and soft.
Add the tomato paste, crushed tomatoes, garam masala, and honey to a saucepan. Heat over medium heat. Cook for 2 minutes or until heated through.
Push the “Keep Warm/Cancel” button to stop sauteing.
Place marinated chicken in the Instant Pot® and put the lid on top. Lock it into place and select High pressure after setting for 10 minutes.
Once cooking is complete, allow the pressure to release naturally for 10 minutes before opening the IP and doing a quick release. To prevent curdling, temper the half and half by stirring in 2-3 tablespoons of the hot liquid from inside the pot before adding it to your soup.
Taste the food. If it needs more seasoning, add some. Then enjoy it with some rice on the side!