This weeknight-friendly tikka masala leans on the Instant Pot to do the heavy lifting, turning marinated chicken thighs meltingly tender in a fraction of the usual simmer time. The marinade itself is a fragrant blend of lemon juice, cumin, coriander, paprika, turmeric, and garam masala, giving the chicken deep flavor before it ever hits the pot. Onion, garlic, and fresh ginger build the aromatic base, while tomato paste and crushed tomatoes bring a rich, tangy backbone to the sauce. A hit of cayenne and a second dose of garam masala at the end keep every bite warm and layered with spice. Ladled over fluffy basmati rice and finished with a scatter of fresh cilantro, this one delivers all the comfort of restaurant-style tikka masala at home. It's a dish that fits neatly into a dairy free routine without sacrificing any of that classic richness or depth.
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In a large mixing bowl, combine the yogurt, lemon juice, cumin, garam masala, coriander, paprika, turmeric, and salt. Add the chicken pieces and toss until evenly coated. Set aside while you prepare the sauce, or cover and refrigerate for up to 4 hours.
Set the Instant Pot to Sauté (Normal). Add the oil and heat until shimmering, about 1 minute. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
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