Instant Pot Chicken Tikka Masala Recipe

I absolutely love sharing this Instant Pot Chicken Tikka Masala Recipe because it s one of those dishes that feels indulgent yet comes together so quickly-no hours slaving away over a stovetop. The creamy tomato sauce and tender pieces of chicken, all infused with warm spices, make it a perfect weeknight dinner when you want something cozy without the fuss.

When I first tried making this recipe in my Instant Pot, I was amazed at how easy it was to get that authentic, restaurant-quality flavor at home. Whether you re cooking for family or meal prepping for the week, this recipe works beautifully. Plus, the Instant Pot locks in all those spices and juices, giving you a rich, delicious curry in under 40 minutes.

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Ingredients You’ll Need

I love how this Instant Pot Chicken Tikka Masala Recipe combines simple ingredients with potent spices to create layers of flavor. Shopping for fresh garlic and ginger really makes a noticeable difference, and the spices are pantry staples that elevate many dishes.

• Curry powder: Choose a fragrant blend to build your spice foundation.
• Garam masala: This essential Indian spice mix adds warmth and depth.
• Kosher salt: Season generously but adjust as you taste.
• Smoked paprika: Adds subtle smokiness and vibrant color.
• Cumin: Offers earthy notes that pair beautifully with tomatoes.
• Black pepper: Freshly ground gives gentle heat and complexity.
• Boneless skinless chicken breasts: Cubed for quick, even cooking.
• Fresh garlic and ginger: Minced for maximum flavor release.
• Coconut oil or ghee: Great for sautéing to add richness.
• Yellow onion: Chopped finely to melt into the sauce.
• Tomato paste: Intensifies the tomato flavor and thickens the sauce.
• Water: Used to deglaze and keep flavors blending.
• Crushed tomatoes: The sauce base that’s vibrant and fresh.
• Coconut milk: Brings creamy, slightly sweet richness without heaviness.
• Whole milk yogurt (optional): Adds tang and silky texture at the end.
• Honey: Balances the spices with natural sweetness.
• Cilantro leaves and lime wedges: Fresh garnishes that brighten each bite.
• Cooked rice or cauliflower rice: Perfect for soaking up all the tasty sauce.

Variations

One of the things I love about this Instant Pot Chicken Tikka Masala Recipe is how easily it adapts to different tastes and dietary needs-feel free to tweak it to make it your own.

• Add Spice: I like to add a dash of cayenne pepper when I want a little extra kick; it wakes up the dish beautifully without overpowering.
• Dairy-Free Option: Skip the yogurt or swap it for coconut yogurt to keep it creamy while making it vegan-friendly.
• Switch Protein: You can use boneless skinless chicken thighs instead of breasts for juicier results-just adjust the pressure cooking time slightly.
• Vegetable Boost: Toss in some chopped bell peppers or peas at the end for added freshness and color.

How to Make Instant Pot Chicken Tikka Masala Recipe

Step 1: Create the Flavorful Spice Mix

Begin by stirring together curry powder, garam masala, kosher salt, smoked paprika, cumin, and black pepper in a small bowl. Trust me, mixing your own spice blend not only tastes fresher but lets you control the flavor intensity. This step is crucial because these spices will build the base of that unforgettable tikka masala taste.

Step 2: Marinate the Chicken

Next, toss your diced chicken breasts with minced garlic, ginger, and 2 tablespoons of that curry mixture. Letting it sit for even 10-15 minutes helps the chicken soak up those vibrant flavors. I ve found that you don t need a long marinating time here thanks to the pressure cooking, but if you have an hour, even better!

Step 3: Sauté the Aromatics

Set your Instant Pot to sauté mode and heat the coconut oil or ghee. Add the chopped onion and sprinkle with the remaining curry spice mix. Cook, stirring occasionally, for about 5 minutes until the onions soften and start to turn translucent. This is where the magic starts-the toasty spices and sweet onions build a fragrant base.

Step 4: Build the Sauce

Stir in the tomato paste and cook for a minute until fragrant, making sure to keep it moving so it doesn t stick. Then add a bit of water to deglaze the pot, scraping up all those stuck bits-those browned bits pack incredible flavor. Follow by adding the marinated chicken, crushed tomatoes, and coconut milk, stirring everything together into a creamy, spicy base.

Step 5: Pressure Cook to Perfection

Seal your Instant Pot s lid and lock it in place. Set to high pressure for 7 minutes-the chicken cooks quickly and stays juicy, soaking up every bit of spice and creaminess. Once done, use the quick-release method to safely release the steam before opening the lid.

Step 6: Finish and Serve

Let the curry cool for 5 minutes, then stir in the yogurt until silky smooth and add honey gradually to balance the spices with a hint of sweetness. Taste and adjust salt or honey as you like. Serve piping hot over rice or cauliflower rice, garnished with fresh cilantro and lime wedges for that fresh zip.

How to Serve Instant Pot Chicken Tikka Masala Recipe

Garnishes

I always reach for fresh cilantro leaves and lime wedges when serving this Chicken Tikka Masala. The cilantro adds a burst of herbaceous brightness that cuts through the richness, while lime wedges let everyone add a zesty finish to their plates. Sometimes, a sprinkle of toasted sliced almonds also adds a lovely crunch and a touch of elegance.

Side Dishes

My go-to sides are fluffy basmati rice or, to keep things lighter, cauliflower rice which absorbs all that saucy goodness. For a bit more variety, I love serving this with warm naan bread and a simple cucumber raita on the side to cool things off.

Creative Ways to Present

For special occasions, I like to serve the curry in mini cast iron skillets or colorful bowls, garnished with edible flower petals or microgreens for a wow factor. Layering the curry over a vibrant bed of turmeric rice with scattered pomegranate seeds also makes it look festive and inviting for guests.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, and they keep beautifully for 3 to 4 days. Just make sure the curry is cooled before sealing to avoid condensation that can make the sauce watery. Reheating gently helps keep the creaminess intact.

Freezing

I ve frozen this chicken tikka masala a couple of times, and it freezes and thaws well without losing flavor. Portion it out before freezing for easy grab-and-go meals. When thawing, defrost overnight in the fridge for best results.

Reheating

To reheat, I warm it up gently on the stove over low heat, stirring occasionally, to avoid curdling the yogurt. If it seems thick, adding a splash of water or milk helps restore that lovely saucy consistency.

FAQs

Final Thoughts

This Instant Pot Chicken Tikka Masala Recipe has become a staple in my kitchen because it delivers all the flavor without spending hours cooking. I love how it brings comfort and spice in perfect harmony, making it an absolute crowd-pleaser whether you re feeding family or having friends over. Give it a try-you ll find it s the kind of dish that once you master it in your Instant Pot, you ll keep coming back for more.

Instant Pot Chicken Tikka Masala Recipe

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• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Yield: 4 – 6 servings
• Category: Main Dish
• Method: Instant Pot
• Cuisine: Indian
• Diet: Halal

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Description

This Instant Pot Chicken Tikka Masala recipe offers a deliciously creamy and flavorful Indian-inspired curry made easy and fast using the Instant Pot. Tender chicken breasts are marinated in a homemade spice mix and cooked with onions, tomatoes, and coconut milk, finished with yogurt and honey for perfect balance. Serve it with rice or cauliflower rice for a comforting meal.

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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 above)

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

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Instructions

1. Prepare the Spice Mix: Stir together curry powder, garam masala, salt, smoked paprika, cumin, and pepper in a small bowl; set aside for use in marinating and cooking.
2. Marinate the Chicken: In a medium bowl, toss chicken cubes with minced garlic, ginger, and 2 tablespoons of the prepared curry mixture. Set aside to let flavors meld.
3. Heat the Instant Pot: Set the Instant Pot to sauté mode and add coconut oil or ghee. Allow it to heat up until shimmering.
4. Sauté the Onion: Add chopped yellow onion to the pot, sprinkle with the remaining curry mixture, and cook while stirring occasionally until the onions are slightly softened, about 5 minutes.
5. Add Tomato Paste: Stir in tomato paste and cook, stirring constantly, for about 1 minute until fragrant to deepen the flavor.
6. Deglaze the Pot: Pour in 1 to 2 tablespoons of water to deglaze the bottom of the Instant Pot, scraping up any browned bits to prevent burning and incorporate flavor.
7. Cook the Chicken: Add the marinated chicken mixture to the pot and cook for 3 minutes. Turn chicken pieces and cook another 2 minutes, stirring occasionally to avoid sticking. Add water if necessary.
8. Add Tomatoes and Coconut Milk: Pour in crushed tomatoes and coconut milk. Stir well to combine all ingredients evenly.
9. Pressure Cook the Curry: Secure the lid on the Instant Pot, making sure to seal the steam release valve. Set to cook on High Pressure for 7 minutes.
10. Release Pressure: When the cooking cycle finishes, manually release pressure by turning the valve to venting. Remove the lid once the steam is fully released.
11. Finish the Curry: Allow the curry to cool slightly for 5 minutes. Stir in yogurt until the sauce is smooth, then gradually add honey, tasting for desired sweetness.
12. Serve and Garnish: Serve the chicken tikka masala over cooked rice or cauliflower rice. Garnish with fresh cilantro leaves and lime wedges for brightness.

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Notes

• Keep an eye on the Instant Pot bottom during cooking; add water as needed to prevent burning and to release browned bits for flavor.
• The chicken isn’t browned first; it’s gently cooked to toast spices and retain moisture.
• For a low-carb option, serve with cauliflower rice instead of traditional rice.
• If you prefer more heat, add ¼ teaspoon cayenne pepper to the spice mix.

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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