Average Recipe
Prep Time
15 minutes
Cook Time
20 minutes

Most chicken tikka masala recipes have many steps for the yogurt marinade and sauce. While not traditional, this one was designed to be as simple as possible and is made in the Instant Pot for speed and ease. Serve this chicken dish over basmati rice or riced cauliflower with a scoop of full-fat Greek yogurt. This recipe is written to accommodate a moderate spice level. If you prefer a mild dish, use ONLY ¼ teaspoon cayenne pepper. 

Preparation Note

Make the yogurt sauce and marinate the chicken at least 1 hour before cooking. 

¾ cups whole milk greek yogurt
1 lemons juiced
1 tablespoons garam masala
1½ teaspoons sea salt
1 teaspoons turmeric powder
1 teaspoons paprika
1 teaspoons ground cumin
½ teaspoons ground coriander
½ teaspoons cayenne pepper (use only ¼ teaspoon for mild spice)
1½ pounds boneless chicken breasts cut into 1-inch pieces (or boneless chicken thighs)
6 cloves garlic minced
1 tablespoons freshly grated fresh ginger
1 tablespoons avocado oil
1 medium onions diced
1½ cups strained tomatoes
½ cups heavy cream
½ cups cilantro chopped