Savor the vibrant flavors of India with this quick and easy Instant Pot Chicken Tikka Masala. Tender chicken marinated in a creamy spiced tomato sauce, ready in a fraction of the time compared to traditional methods.
You can serve this savory one-pot dish with our Instant Pot Cilantro Lime Rice or more traditional steamed white rice.
Why You'll Love This Instant Pot Chicken Tikka Masala 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.
- Restaurant-Quality Flavor at Home: Enjoy the authentic taste of Tikka Masala without leaving your kitchen.
- Fast & Effortless: The Instant Pot does all the hard work, leaving you free to relax and enjoy the aroma.
- Tender & Juicy Chicken: The pressure cooking method ensures perfectly cooked chicken that's never dry.
- Rich & Creamy Sauce: The flavorful sauce is made with a blend of spices and creamy coconut milk for a truly satisfying experience.
- Perfect for a Weeknight Meal: Easy to prepare and ready in under an hour, ideal for busy weeknights.
Ingredients Overview
The ingredients consist of chicken pieces marinated in unsweetened plain yogurt combined with cumin, coriander, garam masala, cayenne, salt, and black pepper.
The aromatic base requires onion, fresh ginger, garlic, and serrano pepper sautéed in olive oil with tomato paste, and crushed tomatoes.
If you cook for someone that is lactose intolerant, we have an easy How to Make Lactose Free Yogurt recipe tutorial. This thick yogurt can be used in place of the heavy cream in this recipe.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Chicken Tikka Masala
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.
Allow about 3 hours on low with a slow cooker or about 90 minutes on the stove top with a dutch oven.
Pro Tip
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.
Step 1: 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.
Step 2: Measure all the spices into the yogurt and mix well.
Step 3: Add the cubed raw chicken to the yogurt and spice mixture. Mix and let marinate.
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.
Step 4: Saute the minced and diced vegetables.
Step 5: Add the tomatoes, tomato paste, and the chicken Tikka marinade to the pot.
Step 6: 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.
Step 7: 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.
Step 8: Remove a small portion of the hot Tikka Masala sauce from the pot and blend it into the cream to create a liaison.
Step 9: Blend the cream & Tikka Masala sauce to the main pot, stir well.
Step 10: 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.
Instant Pot Chicken Tikka Masala Serving Suggestions
Chicken Tikka Masala is served with steamed basmati rice and Cucumber and Mint Raita with Sourdough Naan Bread. The Raita cools down the spicy heat and the naan bread is great for sopping up the soup juices.
Substitutions and Variations
Some useful tips and substitutions when making this recipe:
- Protein swap: Use boneless chicken thighs for juicier meat, or swap for paneer, chickpeas, or tofu for a vegetarian version.
- Dairy-free options: Replace the yogurt and heavy cream with full-fat coconut milk or coconut yogurt for a creamy, dairy-free sauce.
- Heat adjustment: Substitute the serrano pepper with a jalapeño for a milder flavor, or use Kashmiri red chili powder for a vibrant red color without intense heat.
- Vegetable additions: Stir in fresh spinach, sautéed bell peppers, or green peas at the end to add more texture and nutrition to the gravy.
- Stovetop method: Instead of the Instant Pot, you can simmer the ingredients in a Dutch oven on the stove top for 20-30 minutes until the sauce thickens.
Tips for Success
Helpful tips to help you when making this recipe:
- Deglaze the pot: After sautéing the aromatics, use a splash of water or the tomato juice to scrape up any browned bits (fond) from the bottom of the Instant Pot to prevent a "Burn" notice.
- Avoid curdling: Always stir in the heavy cream after the pressure cooking cycle is complete and the pot is on the "Keep Warm" or "Sauté" setting to prevent the dairy from separating.
- Marination time: Let the chicken sit in the yogurt and spice mixture for at least 30 minutes (or up to 24 hours) to tenderize the meat and deepen the flavor profile.
- Bloom the spices: Sauté the cumin, coriander, and garam masala with the onions for 1-2 minutes to release their essential oils and create a more fragrant sauce.
Storage Options
Here is how I store leftovers when making this recipe:
- Refrigeration method: Store leftovers in an airtight container for 3-4 days, keeping the rice in a separate container so it doesn't soak up all the sauce.
- Freezing options: Place the cooled curry in a freezer-safe bag or container for up to 3 months, leaving a small amount of headspace for the liquid to expand as it freezes.
- Reheating: Reheat either covered in the oven at 300F, or in your microwave.
Related Recipes
- Chicken Dum Biryani
- Cucumber Mint Raita
- Indian Mango Lassi
- Roasted Curried Carrots
- Bengali Chicken Rezala
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.
Easy Instant Pot Recipes
Get The Recipe!
Instant Pot Chicken Tikka Masala
Equipment
- 1 Instant Pot Duo Plus 6 Quart 9-in-1 Electric Pressure Cooker,
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
- Deglaze the pot: After sautéing the aromatics, use a splash of water or the tomato juice to scrape up any browned bits (fond) from the bottom of the Instant Pot to prevent a "Burn" notice.
- Avoid curdling: Always stir in the heavy cream after the pressure cooking cycle is complete and the pot is on the "Keep Warm" or "Sauté" setting to prevent the dairy from separating.
- Marination time: Let the chicken sit in the yogurt and spice mixture for at least 30 minutes (or up to 24 hours) to tenderize the meat and deepen the flavor profile.
- Bloom the spices: Sauté the cumin, coriander, and garam masala with the onions for 1-2 minutes to release their essential oils and create a more fragrant sauce.
Karaline says
im making this tonight sure hope I do okay ! I have it marinating right now in plain greek yogurt and some spices