Instant Pot Chicken Tikka Masala is a delicious and easy-to-make Indian dish that is perfect for a weeknight meal. Using an Instant Pot makes Tikka Masala quick and easy.
Why you will love this recipe
Instant Pot Chicken Tikka Masala is a great way to enjoy Indian cuisine without spending hours in the kitchen.
You can have this chicken Tikka recipe ready in 30 to 35 minutes using the Instant Pot, or you can simmer it in a dutch oven or slow cooker if you don't have an Instant Pot.
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Ingredients to make Chicken Tikka Masala
If you cook for someone that is lactose intolerant, we have an easy How to Make Lactose Free Yogurt recipe tutorial. It's better than any substitute on the market! This milk, thick yogurt can be used in place of the heavy cream in this recipe.
- Chicken
- Yogurt - Greek or regular, just make sure it is unsweetened, plain.
- Cumin
- Coriander
- Garam Masala
- Cayenne
- Salt
- Black pepper
- Onion
- Fresh ginger
- Fresh garlic
- Fresh Serrano pepper
- Olive oil
- Tomato paste
- Can of crushed tomatoes
- Honey
- Heavy cream
- Steamed basmati rice to serve Chicken Tikka Masala with
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make Chicken Tikka Masala
Allow about 3 hours on low with a slow cooker or about 90 minutes on the stove top with a dutch oven.
Prepare the marinade
- Rinse the chicken off and pat dry. Cut the chicken into 1" pieces.
- Add the plain, unflavored yogurt to a bowl. It does not matter if the yogurt is homemade, thick Greek style, or regular yogurt. Just make sure it is unflavored, plain.
PRO TIP: If possible, marinate the chicken before cooking the Tikka Masala. You can do this step the night before, earlier in the day, or even in the morning before going to work.
- Measure all the spices into the yogurt and mix well.
- Add the cubed raw chicken to the yogurt and spice mixture. Mix and let marinate.
Cook in the Instant Pot
Once you've marinated the chicken, the rest of this Chicken Tikka Masala is cooked in your Instant Pot. If you don't have an Instant Pot, you can cook on your stove top in a Dutch oven pot.
- Saute the minced and diced vegetables.
- Add the tomatoes, tomato paste, and the chicken Tikka marinade to the pot.
- Set the Instant Pot program for 10 minutes on high.
- When the Instant Pot beeps at the end of the cook program, let naturally depressurize for 10 minutes. Turn the vent valve to release after that time period.
Mix the cream in after cooking
Remove the Instant Pot lid and spoon out about 4 tablespoons of the Chicken Tikka Masala sauce. Add it to a small bowl with the heavy cream.
Blend well, then return the tempered cream and Tikka Masala mixture to the Instant Pot and blend in with the rest of the Tikka Masala.
- Remove a small portion of the hot Tikka Masala sauce from the pot and blend it into the cream to create a liaison.
- Blend the cream & Tikka Masala sauce to the main pot, stir well.
Transfer To Serving Dish
- Transfer the hot Chicken Tikka Masala from the Instant Pot into a serving bowl. Garnish with minced parsley, green onions, and serve with hot steamed rice immediately.
Serving suggestions
Chicken Tikka Masala is served with steamed basmati rice and Biryani Raita with Sourdough Naan Bread. The Raita cools down the spicy heat and the naan bread is great for sopping up the soup juices.
You can use our Instant Pot method of making foolproof, Steamed White Rice to make your basmati rice also!
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post
Related Recipes
Substitutions and Variations
You can substitute a Jalapeno or even some canned hatch green chilies in place of the Serrano chili pepper. You can use sugar instead of honey, and chicken thighs instead of breast meat.
Equipment
An Instant Pot, or programmed pressure cooker, allows you to make dishes in minutes that usually take hours.
Top Tips
- Start the Chicken Tikka marinade earlier in the day, the flavors will be more intense in the final dish.
- To prevent the cream from curdling in the Tikka Masala sauce, temper the cream by adding 2 - 3 tablespoons of the hot Tikka Masala sauce to warm up the cream before combing with the main pot.
Frequently asked questions
Yes, this dish freezes up wonderfully, either in a large portion to reheat, or frozen in smaller individual portions.
You can prepare the raw chicken to marinate in the tikka masala marinade up to 12 hours prior to cooking it.
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📖 Recipe
Chicken Tikka Masala
Ingredients
- 2 lbs boneless chicken breasts, cubed
- 1 cup yogurt (unflavored Greek or Regular)
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 tablespoon garam masala
- ¼ teaspoon cayenne
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- ½ serrano pepper, minced
- 2 tablespoon olive oil
- 1 tablespoon tomato paste
- 1 can 28 oz can of crushed tomatoes
- 2 teaspoons honey
- ¾ cup heavy cream
- salt to taste
- ground black pepper to taste
Instructions
- Combine the yogurt, cumin, coriander, garam masala, and cayenne pepper into a medium bowl. Stir well and season with salt & pepper to taste.1 cup yogurt, 1 teaspoon cumin, 1 teaspoon coriander, 1 tablespoon garam masala, ¼ teaspoon cayenne, salt to taste, ground black pepper to taste
- Add the cubed raw chicken to the yogurt & spice mixture. Stir until chicken fully coated. Cover with plastic wrap and refrigerate to marinate for up to 12 hours.2 lbs boneless chicken breasts, cubed
- Add the olive oil to the Instant Pot (or large dutch oven if not using an Instant Pot). Saute the diced onion, fresh grated ginger, minced garlic, and minced Serrano chili pepper.1 medium onion, diced, 4 cloves garlic, minced, 1 tablespoon fresh ginger, grated, 2 tablespoon olive oil, ½ serrano pepper, minced
- Cook 2 - 3 minutes until the vegetables are soft and tender, add the tomato paste, crushed tomatoes, and honey. Stir well. Season to taste with salt & pepper.1 tablespoon tomato paste, 1 can 28 oz can of crushed tomatoes, 2 teaspoons honey
- Add the yogurt & chicken mixture to the Instant Pot and stir well to combine all ingredients. Set program for 10 minutes on high. When the Instant Pot beeps at the end of the cook program, let naturally depressurize for 10 minutes. Turn the vent valve to release after that time period.(Alternatively, simmer for about 45 minutes on the stove top in a dutch oven.)
- Remove the Instant Pot lid and spoon out about 4 tablespoons of the Chicken Tikka Masala sauce. Add it to a small bowl with the heavy cream. Blend well, then return the tempered cream and Tikka Masala mixture to the Instant Pot and blend in with the rest of the Tikka Masala.¾ cup heavy cream
- Taste and adjust the salt & pepper, as needed. Serve immediately with hot Basmati Rice, buttered Naan bread, and Cucumber Mint Raita.
Notes
- Start the Chicken Tikka marinade earlier in the day, the flavors will be more intense in the final dish.
- To prevent the cream from curdling in the Tikka Masala sauce, temper the cream by adding 2 - 3 tablespoons of the hot tikka masala sauce to warm up the cream before combing with the main pot.
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