If you’ve ever dreamed of savoring restaurant-quality Indian food right in your own kitchen, this Instant Pot Chicken Tikka Masala Recipe is your golden ticket. Juicy chicken pieces bathed in a rich, creamy, and deeply spiced tomato sauce come together quickly thanks to the magic of the Instant Pot. Every bite bursts with warmth from classic spices like garam masala and cumin, balanced perfectly by the cooling touch of yogurt and a hint of honey. Whether you’re busy weeknights or a weekend treat, this recipe delivers unforgettable flavor without a fuss.
Ingredients You’ll Need
These ingredients are simple pantry and fresh staples that team up to create layers of flavor, texture, and vibrant color in your Chicken Tikka Masala. Each component plays a crucial role—from the fragrant spices that define the dish to the creamy elements that bring it all together.
- Curry powder: A blend of spices adding warmth and depth, key to the marinade and sauce.
- Garam masala: Provides that signature aromatic complexity essential to tikka masala.
- Kosher salt: Enhances all the flavors, used generously but adjustable to taste.
- Smoked paprika: Adds subtle smokiness and a hint of color to the dish.
- Cumin: Offers earthy undertones crucial for a balanced spice profile.
- Black pepper: Delivers gentle heat and sharpness for a lively kick.
- Boneless skinless chicken breasts: Cut into cubes, these soak up all the spices beautifully.
- Minced fresh garlic: Adds pungent, savory notes that elevate the sauce.
- Minced fresh ginger: Offers brightness and a peppery freshness.
- Coconut oil or ghee: The cooking fat that lends richness and a subtle buttery flavor.
- Chopped yellow onion: Forms the flavorful base with gentle sweetness when sautéed.
- Tomato paste: Concentrated tomato flavor for a rich and tangy backdrop.
- Water: Used sparingly to deglaze and adjust sauce consistency as needed.
- Crushed tomatoes: Provide body, natural sweetness, and vibrant red color.
- Coconut milk: Adds creaminess and a subtle tropical hint to soothe the spices.
- Whole milk yogurt (optional): Enriches the sauce with a silky texture and slight tanginess.
- Honey: Balances the savory and spicy with a touch of natural sweetness.
- Cooked rice or cauliflower rice: Perfect canvases to soak up the luscious sauce.
- Cilantro leaves: Fresh herbal notes that brighten each bite.
- Lime wedges: Adds zesty brightness right before serving.
How to Make Instant Pot Chicken Tikka Masala Recipe
Step 1: Prepare Your Spice Mixture
Begin by stirring together curry powder, garam masala, kosher salt, smoked paprika, cumin, and black pepper in a small bowl. This robust blend will be the heartbeat of your marinade and sauce, infusing your dish with authentic flavors that define the Instant Pot Chicken Tikka Masala Recipe.
Step 2: Marinate the Chicken
Toss the cubed chicken breasts with minced garlic, minced ginger, and two tablespoons of the freshly made curry mixture. Letting the chicken rest and absorb these spices ensures every bite is flavorful and tender, laying the perfect foundation for this dish.
Step 3: Sauté the Aromatics
Set your Instant Pot to sauté mode, adding coconut oil or ghee and waiting for it to shimmer. Then, stir in your chopped yellow onions along with the remaining curry mixture. Cook, stirring occasionally, until the onions soften and release their sweet, fragrant essence, about five minutes.
Step 4: Build Flavor with Tomato Paste and Deglaze
Mix in the tomato paste and cook for about one minute, stirring constantly to intensify its flavor. Follow this by pouring in one to two tablespoons of water to deglaze the pot. Scrape the bottom gently to lift any caramelized bits — these bits pack a savory punch that enriches the sauce perfectly.
Step 5: Brown the Chicken
Add the marinated chicken mixture to the pot and cook for three minutes before turning the pieces over and cooking for another two minutes. Stir occasionally to prevent sticking and to ensure even cooking. If the pot looks dry, add a splash of water to keep everything moist.
Step 6: Add Tomatoes and Coconut Milk
Pour in the crushed tomatoes and coconut milk, stirring well to combine all the ingredients. This creamy, tomato-rich base starts to simmer as the flavors meld together beautifully, bringing your Instant Pot Chicken Tikka Masala Recipe closer to completion.
Step 7: Pressure Cook
Secure the Instant Pot lid and seal the steam release valve. Set the pot to cook on High Pressure for 7 minutes. This step tenderizes the chicken and blends all the spices into a velvety, inviting sauce that tastes like you spent hours simmering it.
Step 8: Finish with Yogurt and Honey
When the cooking cycle is complete, carefully do a manual pressure release and remove the lid. Let the curry cool slightly for five minutes, then stir in the whole milk yogurt to smooth out the sauce and add tang. Gradually add honey, tasting as you go, to balance the spices with just the right hint of sweetness.
How to Serve Instant Pot Chicken Tikka Masala Recipe
Garnishes
The simplest garnishes elevate this dish to something truly special. Scatter fresh cilantro leaves over the top for a burst of herbaceous brightness, and serve with lime wedges to squeeze on just before eating. These add fresh contrast and a lift of acidity that cuts through the creamy sauce beautifully.
Side Dishes
Classic basmati rice is the go-to side to soak up every bit of your sauce, but lighter options like cauliflower rice work wonderfully if you want to keep things low-carb. Warm naan or roti breads also pair beautifully, inviting you to scoop and savor every delicious bite.
Creative Ways to Present
For a festive touch, serve your chicken tikka masala in individual bowls garnished with a dollop of yogurt and a sprinkle of toasted cumin seeds or crushed pistachios. Layering with thinly sliced red onions or chopped tomatoes adds textural contrast and a pop of fresh flavor. A drizzle of extra honey or a swirl of coconut milk on top can also create a restaurant-style presentation.
Make Ahead and Storage
Storing Leftovers
Your Instant Pot Chicken Tikka Masala Recipe tastes just as delightful the next day. Store leftovers in an airtight container in the refrigerator for up to four days. The flavors even deepen overnight, making for an even more satisfying meal on reheating.
Freezing
This dish freezes well, making it a perfect make-ahead option. Portion it out into freezer-safe containers and store for up to three months. When you’re ready to enjoy, simply thaw in the refrigerator overnight before reheating gently on the stove or microwave.
Reheating
To reheat, warm the curry on the stovetop over low heat, stirring occasionally to prevent sticking. If the sauce is too thick, add a splash of water, coconut milk, or broth to loosen it up. Reheat until it’s piping hot and serve fresh garnishes to revive the vibrant flavors.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a great alternative, offering more juiciness and flavor. Just adjust the cooking time slightly if needed, but the Instant Pot generally handles it well with the same timing.
Is it necessary to use yogurt in the sauce?
The yogurt adds creaminess and a slight tang that balances the spices beautifully, but it is optional. You can skip it or substitute with additional coconut milk if you prefer a dairy-free version.
How spicy is this Chicken Tikka Masala?
This recipe has a balanced warmth from the curry powder and garam masala without being overwhelmingly spicy. You can always adjust the heat by adding more smoked paprika or a pinch of chili powder if you like it hotter.
Can I make this recipe in a slow cooker instead of an Instant Pot?
Yes! While this recipe is designed for the Instant Pot to speed up cooking, you can adapt it for slow cooking. Brown the onions and chicken first, then combine all ingredients and cook on low for about 6 hours or on high for 3 hours.
What can I serve with Chicken Tikka Masala besides rice?
Some fantastic accompaniments include naan bread for dipping, roasted vegetables, or a refreshing cucumber and tomato salad. Cauliflower rice is also a great low-carb substitute that pairs well with the rich sauce.
Final Thoughts
This Instant Pot Chicken Tikka Masala Recipe is truly a game changer for anyone craving bold, comforting Indian flavors without the wait. It’s an inviting dish to share with family and friends, easy enough for a weeknight yet special enough for company. Once you try it, I’m confident it will become one of your favorite go-to meals. So grab your Instant Pot and dive into this rich, flavorful experience—you won’t regret it!
Print
Instant Pot Chicken Tikka Masala Recipe
- 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
Description
This Instant Pot Chicken Tikka Masala recipe delivers rich, creamy, and perfectly spiced Indian-inspired chicken made quickly and easily in your pressure cooker. Tender chicken cubes are marinated in a blend of aromatic spices, garlic, and ginger, then cooked in a luscious tomato and coconut milk sauce. Finished with yogurt and a touch of honey for balance, it’s a comforting and flavorful meal perfect for serving over rice or cauliflower rice.
Ingredients
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 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 above)
Main Dish
- 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
- Cooked rice or cauliflower rice (for serving)
- Cilantro leaves (for garnish)
- Lime wedges (for garnish)
Instructions
- Prepare Spice Mix: Stir together curry powder, garam masala, salt, smoked paprika, cumin, and black pepper in a small bowl. Set aside for marinating the chicken and seasoning the dish.
- Marinate Chicken: In a medium bowl, combine cubed chicken with minced garlic, minced ginger, and 2 tablespoons of the prepared curry spice mix. Toss until evenly coated and set aside to let the flavors meld.
- Heat Instant Pot: Set the Instant Pot to sauté mode and add coconut oil or ghee. Allow the fat to heat until shimmering to prepare for sautéing the onion.
- Sauté Onions and Spices: Add the chopped yellow onion to the pot, sprinkle with the remaining curry mixture, and cook while stirring occasionally until the onions soften, about 5 minutes.
- Add Tomato Paste: Stir in the tomato paste and sauté for about 1 minute, stirring constantly until fragrant to enhance the sauce’s depth of flavor.
- Deglaze Pot: Pour in 1 to 2 tablespoons of water to deglaze the Instant Pot’s bottom, scraping up any browned bits with a spatula to prevent burning and add flavor.
- Cook Chicken: Add the marinated chicken mixture to the pot and cook for 3 minutes. Turn the pieces over and cook another 2 minutes, stirring occasionally to avoid sticking. Add water if necessary to prevent burning.
- Add Liquids: Pour in crushed tomatoes and coconut milk. Stir well to incorporate all ingredients evenly throughout the sauce.
- Pressure Cook: Secure the Instant Pot lid and seal the steam release valve. Cook on High Pressure for 7 minutes for tender, flavorful chicken.
- Release Pressure: When the cooking cycle finishes, perform a manual pressure release by venting the steam valve. Carefully remove the lid once all steam has escaped.
- Finish Sauce: Let the curry cool slightly for 5 minutes. Stir in whole milk yogurt until the sauce is smooth and creamy, then gradually add honey to taste, balancing the savory flavors with a touch of sweetness.
- Serve: Spoon the chicken tikka masala over cooked rice or cauliflower rice. Garnish with fresh cilantro leaves and lime wedges to brighten the dish.
Notes
- Use boneless skinless chicken breasts for the best texture but thighs can be substituted for more flavor.
- You can adjust the spice levels by increasing or decreasing the curry powder and garam masala amounts.
- For a dairy-free version, omit the yogurt or substitute with coconut yogurt.
- If you don’t have an Instant Pot, this recipe can be made on the stovetop using a heavy-bottomed pot but will require longer cooking time.
- Leftovers taste great and can be refrigerated for up to 3 days or frozen for up to 3 months.
