• In a large bowl, mix together the chicken, onion, garlic, and ginger paste. Cover and refrigerate for at least 30 minutes.
• Heat the oil in a large pot over medium-high heat. Add the marinated chicken and stir-fry until browned on all sides, about 5-7 minutes.
• Add the cumin, coriander, turmeric, paprika, garam masala, cinnamon, and cayenne pepper. Stir well.
• Add the diced tomatoes and heavy cream. Stir to combine.
• Bring the mixture to a boil, then reduce the heat and let simmer for 45-60 minutes, or until the chicken is tender and the sauce has thickened.
• Season with salt, to taste. Garnish with cilantro leaves and serve hot with steamed rice or naan bread.

Instant Pot Instructions:

• Set the instant pot to sauté mode. Heat the oil in the pot and add the marinated chicken. Stir-fry until browned on all sides, about 5-7 minutes.
• Add the cumin, coriander, turmeric, paprika, garam masala, cinnamon, and cayenne pepper. Stir well.
• Add the diced tomatoes and heavy cream. Stir to combine.
• Close the lid and set the instant pot to manual high pressure for 8 minutes.
• Once the cooking is done, let the pressure release naturally for 10 minutes, then do a quick release.
• Open the lid and stir the chicken tikka masala. If the sauce is too thin, set the instant pot to sauté mode and let the sauce simmer until it thickens.
• Season with salt, to taste. Garnish with cilantro leaves and serve hot with steamed rice or naan bread. Enjoy!