Instant Pot Chicken Tikka Masala Recipe

If you love rich, flavorful meals that come together fast, you re going to absolutely adore this Instant Pot Chicken Tikka Masala Recipe. It s one of those dishes that feels indulgent and comforting, yet it s surprisingly easy to whip up on a busy weeknight-thanks, Instant Pot! I love how all the spices bloom perfectly under pressure cooking, creating that signature creamy, tangy sauce we all crave.

For me, this recipe hits the sweet spot between authentic Indian flavors and convenient home cooking. Whether you’re cooking for your family after a long day or planning a casual dinner with friends, the chicken stays tender and juicy, while the sauce is velvety and packed with spice. Trust me, once you make this Instant Pot Chicken Tikka Masala Recipe, you ll find it hard to reach for takeout again.

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Ingredients You’ll Need

Each ingredient in this Instant Pot Chicken Tikka Masala Recipe plays a key role, from the aromatic spices to the creamy finish. When selecting your spices, try fresh, high-quality curry powder and garam masala for the best flavor punch.

• Curry Powder: Look for a fragrant blend with turmeric and coriander-it’s the backbone of your spice mix.
• Garam Masala: Adds warmth and complexity; fresh is best if you can find it.
• Kosher Salt: Enhances all the other flavors; adjust to taste at the end too.
• Smoked Paprika: Gives a subtle smoky note that’s deliciously unexpected.
• Cumin: Toasty and earthy; a classic in Indian cooking.
• Black Pepper: Freshly ground is ideal for a touch of heat.
• Chicken Breasts: Boneless and skinless, cut into cubes for even cooking.
• Fresh Garlic & Ginger: Minced fresh for that vibrant taste you just can’t get from powders.
• Coconut Oil or Ghee: Adds richness and helps sauté the onions and spices.
• Yellow Onion: Chop finely to melt into the sauce and build flavor.
• Tomato Paste: Concentrated tomato flavor that deepens the sauce color.
• Crushed Tomatoes: The base of the curry; use good-quality canned for best results.
• Coconut Milk: Adds creaminess and a subtle sweetness.
• Whole Milk Yogurt (optional): Stirred in at the end for extra creaminess and tang.
• Honey: Balances the spices with a gentle sweetness.
• Cilantro Leaves & Lime Wedges: Fresh garnishes that brighten up every bite.
• Rice or Cauliflower Rice: Choose your favorite for serving!

Variations

I love how versatile this Instant Pot Chicken Tikka Masala Recipe can be. Over time, I ve played around with it to suit my mood or dietary needs-feel free to make it your own!

• Spicy Kick: I like adding a pinch of cayenne or fresh chilies when I want more heat; it transforms the dish entirely.
• Dairy-Free: Swap yogurt for coconut cream and skip milk altogether to keep it creamy but dairy-free.
• Vegetable Boost: Toss in spinach or bell peppers toward the end for extra color and nutrients.
• Protein Swap: Try this with boneless thighs for even juicier chicken or use paneer for a vegetarian version.

How to Make Instant Pot Chicken Tikka Masala Recipe

Step 1: Mix and Marinate Your Spices and Chicken

Start by whisking your curry powder, garam masala, salt, paprika, cumin, and pepper together-this blend is what makes your sauce sing. Toss the chicken cubes with the minced garlic, ginger, and 2 tablespoons of this spice mix. I find marinating for even 15 minutes enhances flavor, but if you’re pressed for time, you can move on straight away-Instant Pot does most of the magic.

Step 2: Sauté Your Onions and Build Aroma

Set your Instant Pot to sauté mode and heat your coconut oil or ghee until shimmering. Add the onions with the remaining spice mix and cook until they soften-about 5 minutes. This step layers in sweetness and spice, and I always take a moment here to breathe in those incredible aromas; it s half the fun!

Step 3: Add Tomato Paste and Deglaze

Stir in the tomato paste and cook it for 1 minute until fragrant – this intensifies the tomato flavor beautifully. Then add a tablespoon or two of water to deglaze, scraping the bottom to lift any browned bits. This not only prevents the dreaded burn message but pulls all those caramelized flavors back into your sauce.

Step 4: Brown the Chicken Slightly Before Pressure Cooking

Throw in your marinated chicken and give it a quick 3-minute sauté, flipping halfway through. Don t worry about fully cooking it now; this step toasts the spices on the chicken and builds extra flavor. If things get too dry, just splash in a little more water to keep everything moving.

Step 5: Add Tomatoes and Coconut Milk, Then Pressure Cook

Pour in the crushed tomatoes and coconut milk, giving it all a good stir to combine. Seal the lid on, set your Instant Pot to high pressure for 7 minutes, and step back. The pressure cooks the chicken perfectly tender while developing that creamy sauce we love.

Step 6: Finish with Yogurt and Honey for Creamy Sweetness

Carefully do a quick release of pressure, then remove the lid. Let the curry sit for 5 minutes off heat to cool ever so slightly. Stir in the yogurt until smooth and drizzle in honey little by little until you hit your desired sweetness. This finishing touch balances those warming spices beautifully.

Step 7: Serve and Garnish

Spoon your creamy chicken tikka masala over fluffy cooked rice or low-carb cauliflower rice. Top with fresh cilantro and a squeeze of lime – these add brightness and freshness that bring the whole dish together.

How to Serve Instant Pot Chicken Tikka Masala Recipe

Garnishes

I always garnish with a handful of chopped cilantro because its fresh, citrusy notes brighten the rich sauce. Lime wedges on the side are a must for me-they add just the right zing when squeezed on top at the table. Sometimes I also sprinkle a little extra garam masala for an aromatic finish.

Side Dishes

This chicken tikka masala pairs wonderfully with basmati rice, which soaks up all that luscious sauce. When I m feeling low-carb, I serve it over cauliflower rice-it s such a great way to enjoy the flavors without the carbs. A side of naan or garlic flatbread also works if you want something to dip and scoop.

Creative Ways to Present

For special occasions, I like serving this recipe in individual mini cocottes or rustic bowls with a side of colorful grilled vegetables. It always makes the meal feel a little more festive and inviting. You could even turn it into a casserole by layering the curry with rice and cheese, then baking briefly for a comforting twist.

Make Ahead and Storage

Storing Leftovers

I find storing leftovers in an airtight container in the fridge keeps it fresh for 3-4 days. The flavors even deepen overnight, so it tastes fantastic reheated. Just make sure to stir it well before serving to reincorporate the sauce.

Freezing

This recipe freezes really well. Portion it out into freezer-safe containers and freeze for up to 3 months. When you defrost and reheat, the sauce might thicken a bit, so just thin with a splash of water or milk to bring back that creamy consistency.

Reheating

I prefer reheating in a covered skillet over low heat, stirring frequently to warm evenly and avoid curdling the dairy. Alternatively, a gentle microwave reheat in short bursts works fine-just add a little water if it starts to dry out.

FAQs

Final Thoughts

This Instant Pot Chicken Tikka Masala Recipe has become a go-to in my house because it s both easy and deeply satisfying. I love how it comes together quickly but still tastes like it simmered all day. If you re looking to impress with minimal effort or just want a comforting dinner that s packed with flavor, you ve got to give this a try. Trust me-you ll wonder why you ever ordered tikka masala from a restaurant again!

Instant Pot Chicken Tikka Masala Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 75 reviews

• Author: Harper
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Yield: 4 to 6 servings
• Category: Main Course
• Method: Instant Pot
• Cuisine: Indian

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Description

This Instant Pot Chicken Tikka Masala recipe offers a flavorful, creamy Indian-inspired curry made easy with the convenience of pressure cooking. Tender chicken breast chunks are marinated in a vibrant spice blend, then cooked with onions, tomatoes, coconut milk, and yogurt for a rich and aromatic dish that’s perfect served over rice or cauliflower rice.

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Ingredients

Units USM Scale 1x2x3x

Spice Mix:

• 2 tsp. curry powder
• 2 tsp. garam masala
• 2 tsp. kosher salt plus additional to taste
• 1 tsp. smoked paprika
• 1 tsp. cumin
• 1/2 tsp. black pepper

Chicken and Marinade:

• 1 1/2 lb. boneless skinless chicken breasts, cut into 1-inch cubes
• 2 Tbsp. minced fresh garlic
• 2 Tbsp. minced fresh ginger
• 2 Tbsp. curry mixture (from the spice mix)

For Cooking:

• 4 Tbsp. coconut oil or ghee
• 1 1/2 cups chopped yellow onion
• 1 Tbsp. tomato paste
• 2 to 3 Tbsp. water, as needed
• 2 cups crushed tomatoes
• 1/2 cup coconut milk
• 1/2 cup whole milk yogurt (optional)
• 1 to 2 Tbsp. honey

For Serving:

• Cooked rice or cauliflower rice
• Cilantro leaves
• Lime wedges

Cook Mode Prevent your screen from going dark

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Instructions

1. Prepare the Spice Mix: Stir together curry powder, garam masala, kosher salt, smoked paprika, cumin, and black pepper in a small bowl; set aside this aromatic blend to use throughout the recipe.
2. Marinate the Chicken: In a medium bowl, toss the cubed chicken breasts with minced garlic, minced ginger, and 2 tablespoons of the prepared curry mixture. Set aside to let the flavors meld.
3. Heat the Instant Pot: Set your Instant Pot to sauté mode and add coconut oil or ghee. Allow it to heat up until shimmering but not smoking.
4. Sauté the Onion: Add the chopped yellow onion to the Instant Pot, sprinkle with the remaining curry mixture, and cook while stirring occasionally until the onion softens slightly, about 5 minutes.
5. Add Tomato Paste: Stir in the tomato paste and cook for about 1 minute, stirring constantly until the paste is fragrant and well combined with the onions.
6. Deglaze the Pot: Pour in 1 to 2 tablespoons of water to deglaze, scraping the bottom of the pot with a spatula to release any browned bits. This prevents burning and incorporates rich flavor into the sauce.
7. Cook the Chicken: Add the marinated chicken mixture to the Instant Pot. Cook for 3 minutes, then turn the chicken pieces and cook an additional 2 minutes, stirring occasionally to prevent sticking. Add extra water if necessary to keep the mixture moist.
8. Add Tomatoes and Coconut Milk: Pour in the crushed tomatoes and coconut milk, stirring everything together until evenly combined, forming a creamy and vibrant sauce.
9. Pressure Cook the Curry: Secure the lid onto the Instant Pot, ensuring it is sealed properly. Turn the Steam Release Valve to ‘sealing,’ then set the Instant Pot to cook at High Pressure for 7 minutes.
10. Release Pressure: When cooking completes, manually release the pressure by turning the Steam Release Valve to ‘venting.’ After all steam escapes, carefully remove the lid.
11. Finish the Curry: Allow the curry to cool for 5 minutes. Stir in the optional whole milk yogurt until the sauce is smooth and creamy. Gradually add honey to balance the flavors, adjusting to your preferred sweetness.
12. Serve and Garnish: Serve the Chicken Tikka Masala hot over cooked rice or cauliflower rice. Garnish with fresh cilantro leaves and lime wedges for an added burst of flavor and freshness.

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Notes

• Keep an eye on the bottom of your Instant Pot during cooking. If it starts to dry out, gradually add water and stir to release any browned bits, preventing burning and enhancing the flavor.
• This recipe does not require browning the chicken before cooking; the chicken is gently cooked in the sauce to keep it tender.
• For a low-carb option, serve the curry over cauliflower rice instead of regular rice.
• The spice level can vary depending on your curry powder brand; add ¼ teaspoon of cayenne pepper if you prefer a spicier dish.

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Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 6g
• Sodium: 360mg
• Fat: 15g
• Saturated Fat: 10g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 2g
• Protein: 28g
• Cholesterol: 75mg