I absolutely love this Instant Pot Chicken Tikka Masala Recipe because it brings restaurant-quality flavor right into your kitchen without the fuss. When I first tried making chicken tikka masala at home, I used to dread the long simmering times and constant stirring, but using the Instant Pot completely changed the game for me. You’ll find that this recipe is not only quick but also insanely flavorful, perfect for weeknight dinners or when you’re craving that cozy, comforting curry fast.
What makes this Instant Pot Chicken Tikka Masala Recipe special is how the spices bloom in the pressure cooker, creating a rich, creamy sauce that clings to every bite of tender chicken. I’ve discovered that using a combo of coconut milk and yogurt adds a luscious tang and smoothness that my family goes crazy for. Whether you’re new to Indian cooking or a seasoned fan, this recipe delivers consistent success and happy taste buds!
Why You’ll Love This Recipe
- Fast & Flavorful: Using the Instant Pot cuts down cook time dramatically without sacrificing that rich tikka masala taste.
- Simple Ingredient List: You probably have most spices in your pantry already, making this a straightforward weeknight meal.
- Family-Friendly Comfort Food: Mildly spiced and creamy, it’s a crowd-pleaser that even kids enjoy.
- Versatile Serving Options: Pairs beautifully with rice, naan, or even cauliflower rice for low-carb meals.
Ingredients You’ll Need
The beauty of this Instant Pot Chicken Tikka Masala Recipe is how the spices, creamy dairy, and fresh aromatics come together perfectly in just a few key ingredients. I always recommend using fresh garlic and ginger—they really elevate the flavor in a way that pre-minced just can’t match!
- Curry powder: This is the base of your spice mix, so opt for a fresh jar for the brightest flavor.
- Garam masala: Adds warmth and complexity; I buy it from Indian markets or reputable brands online.
- Kosher salt: Season carefully to balance the spices and bring out the curry’s depth.
- Smoked paprika: A subtle smoky note that makes the sauce extra interesting.
- Cumin: Earthy and fragrant, it’s essential to that authentic Indian flavor profile.
- Black pepper: Freshly cracked works best for a gentle heat.
- Boneless skinless chicken breasts: Cut into even cubes for quick, uniform cooking.
- Fresh garlic & ginger: The backbone of any great curry; minced finely for even distribution.
- Coconut oil or ghee: I love ghee for its nuttiness, but coconut oil adds a lovely tropical hint.
- Yellow onion: Adds sweetness and texture; cook until just softened to avoid bitterness.
- Tomato paste: Intensifies the tomato flavor and helps thicken the sauce.
- Water: Use as needed to deglaze the pot—this step really saves the bottom from burning and adds richness.
- Crushed tomatoes: Creates the base sauce; look for no-added-salt for more control.
- Coconut milk: Adds creamy richness and subtle sweetness; full-fat gives best results.
- Whole milk yogurt (optional): Adds tang and creaminess; stir in at the end to avoid curdling.
- Honey: Balances the acidity; adjust to your preferred sweetness.
- Cilantro leaves & lime wedges (for serving): Fresh garnishes that brighten every bite.
- Cooked rice or cauliflower rice: The perfect vehicle to soak up all the delicious sauce.
Variations
I’m a big fan of tweaking recipes to fit dietary needs or just to keep things fun in the kitchen, and this Instant Pot Chicken Tikka Masala Recipe is incredibly adaptable. You can easily swap ingredients or adjust flavors to match your tastes.
- Mild vs. Spicy: I sometimes add a pinch of cayenne pepper or fresh green chilies when I want a bit more heat—it really wakes up the dish.
- Dairy-Free Version: Skip the yogurt and use extra coconut milk or a coconut cream substitute for a creamy, vegan-friendly curry.
- Protein Swap: Try the same method with boneless skinless chicken thighs for juicier meat or use paneer cubes for a vegetarian option.
- Thicker Sauce: Stir in some cashew paste or reduce the pressure cooking liquid before adding yogurt for an ultra-rich texture.
How to Make Instant Pot Chicken Tikka Masala Recipe
Step 1: Make Your Spice Mix and Marinate the Chicken
First things first, combine your curry powder, garam masala, kosher salt, smoked paprika, cumin, and black pepper in a small bowl. This spice mix is the heart of your dish, so take a moment to breathe in those amazing aromas! Then toss your chicken cubes with the minced garlic, ginger, and 2 tablespoons of that spice mix. I usually let mine sit for about 10-15 minutes while I prep the other ingredients, but you can even marinate it for a few hours if you have time. This helps the flavors really soak in.
Step 2: Sauté the Onion and Spices in the Instant Pot
Set your Instant Pot to sauté mode and melt the coconut oil or ghee—this smells so good, you’re in for a treat. Toss in the chopped onion along with the remaining curry mixture, stirring often for about 5 minutes until the onions soften and become translucent. Next, add the tomato paste and cook for another minute or so until it’s fragrant—this step really builds depth in the sauce. Don’t rush; letting the onions and tomato paste cook properly adds a richness that you’ll notice in every bite.
Step 3: Deglaze and Cook the Chicken
Adding a tablespoon or two of water to deglaze the pot is crucial. Use your spoon to scrape up any browned bits stuck to the bottom—they carry heaps of flavor and prevent the dreaded “burn” warning on the Instant Pot. Then add your marinated chicken mixture and cook for 3 minutes, turning the pieces, then cook another 2 minutes while stirring. If it starts to dry out, splash in more water a little at a time. You’re not browning the chicken here, just warming it through and letting those spices toast a bit.
Step 4: Add Tomatoes, Coconut Milk, and Pressure Cook
Pour in the crushed tomatoes and coconut milk, giving everything a good stir to combine. Secure the lid, set the valve to sealing, and cook on high pressure for 7 minutes. When the timer’s up, perform a quick pressure release by switching the valve to venting carefully. This short cook time keeps the chicken tender and lets the sauce thicken beautifully.
Step 5: Finish with Yogurt and Honey
After letting the curry cool for about 5 minutes (to avoid yogurt curdling), stir in the yogurt until smooth and creamy. Add honey little by little to balance the tang and spice—taste as you go! This finishing touch is what makes the sauce feel extra indulgent and silky. Then, it’s ready to serve.
Pro Tips for Making Instant Pot Chicken Tikka Masala Recipe
- Even Chicken Cubes: Cut chicken into uniform pieces so they cook evenly and stay tender throughout pressure cooking.
- Don’t Skip Deglazing: Always add water to scrape the bottom to avoid the burn message and capture all the flavorful fond.
- Avoid Curds in Yogurt: Let the curry cool a bit before stirring in yogurt to keep it silky smooth without breaking.
- Balance Flavors Gradually: Add honey and salt at the end in increments to tailor the curry perfectly to your taste.
How to Serve Instant Pot Chicken Tikka Masala Recipe
Garnishes
I always top this chicken tikka masala with freshly chopped cilantro and a squeeze of lime just before serving—it really brightens the dish and adds a nice fresh contrast to the creamy, spiced sauce. You could also add a dollop of yogurt on top for extra creaminess and cooling effect if you or your guests like a milder heat.
Side Dishes
My go-to sides with this Instant Pot Chicken Tikka Masala Recipe are simple steamed basmati rice or fragrant jasmine rice to soak up all that sauce. When I’m cutting carbs, I serve it over cauliflower rice and no one even notices the difference! Naan bread is another favorite for me—great for scooping up every last bit of curry.
Creative Ways to Present
For special dinners, I like to serve the curry in mini cocotte dishes or small bowls, layered over bright turmeric rice and garnished with a sprig of mint besides cilantro. Adding edible flowers or thinly sliced fresh chili rings can make the dish pop at a party. It’s a fun way to show off your cooking and make your guests feel fancy!
Make Ahead and Storage
Storing Leftovers
I usually store leftover chicken tikka masala in airtight containers in the fridge for up to 4 days. The flavors actually deepen overnight, so it often tastes even better the next day. Just make sure the curry is fully cooled before refrigerating to maintain the best texture.
Freezing
This recipe freezes very well in portioned containers. I typically freeze single or double servings so I have quick meals ready on busy days. When you’re ready to eat, thaw in the fridge overnight before reheating to help preserve the sauce’s creaminess and prevent yogurt separation.
Reheating
To reheat, gently warm the curry on the stovetop over low to medium heat, stirring occasionally. Adding a splash of water or coconut milk helps loosen the sauce if it thickened in the fridge. Avoid microwaving at high power as it can cause the yogurt to curdle and the chicken to dry out.
FAQs
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Can I use chicken thighs instead of breasts in this Instant Pot Chicken Tikka Masala Recipe?
Absolutely! Chicken thighs are a great alternative and tend to stay juicier and more tender under pressure cooking. Adjust the cut size similarly to breasts, and the cooking time remains the same for best results.
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Is it necessary to add yogurt to the curry?
While yogurt adds a lovely tang and creaminess, it’s optional. If you prefer dairy-free or have no yogurt on hand, you can leave it out or substitute with more coconut milk or a non-dairy yogurt alternative. Just add it at the end off-heat to maintain smooth texture.
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How spicy is this Instant Pot Chicken Tikka Masala Recipe?
This recipe is on the milder side by default to appeal to most palates but you can easily adjust the heat by adding cayenne pepper, chili powder, or fresh chilies according to taste. Start with small amounts to avoid overpowering the dish.
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Can I make this recipe ahead of time?
Yes! You can prepare the spice mix and marinate the chicken a day ahead to save time. The curry itself reheats beautifully and tastes even better the next day after the flavors meld. Just store leftovers properly in airtight containers.
Final Thoughts
I can’t recommend this Instant Pot Chicken Tikka Masala Recipe enough if you want all the creamy, spicy, and aromatic flavors without the usual hassle. It’s become a favorite in my household for busy nights, and I always get rave reviews from friends who try it. Give it a go, and I promise you’ll love how simple and delicious homemade tikka masala can be—in the time it takes to watch an episode of your favorite show!
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 offers a rich, creamy, and flavorful Indian-inspired dish made quick and easy using an electric pressure cooker. Tender chicken breasts are marinated in aromatic spices, then cooked in a luscious tomato and coconut milk curry sauce. Perfect for a comforting weeknight dinner served over rice or cauliflower rice, garnished with fresh cilantro and lime wedges.
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 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
Instructions
- Prepare the Spice Mix: Stir together curry powder, garam masala, kosher salt, smoked paprika, cumin, and black pepper in a small bowl; set aside for seasoning both the chicken and the sauce.
- Marinate the Chicken: In a medium bowl, toss the cubed chicken breasts with minced garlic, minced ginger, and 2 tablespoons of the prepared curry spice mixture to coat evenly; set aside while you prepare the Instant Pot.
- Heat the Instant Pot: Turn on the Instant Pot to sauté mode and add the coconut oil or ghee. Let it heat until shimmering, which will add richness and flavor to the curry base.
- Sauté the Onion: Add the chopped yellow onion along with the remaining curry mixture. Cook while stirring occasionally until the onion is softened and translucent, approximately 5 minutes, developing a flavorful aromatic base.
- Add Tomato Paste: Stir in the tomato paste and cook for about 1 minute, stirring constantly, until it becomes fragrant and slightly caramelized for deeper flavor.
- Deglaze the Pot: Pour in 1 to 2 tablespoons of water to deglaze the pot, scraping any browned bits stuck to the bottom. This prevents burning and incorporates those caramelized flavors into the sauce.
- Cook the Chicken: Add the marinated chicken mixture to the Instant Pot. Sauté for 3 minutes, then turn the pieces and cook for an additional 2 minutes, stirring occasionally to prevent sticking. Add more water if the pot looks dry.
- Add Tomatoes and Coconut Milk: Pour in the crushed tomatoes and coconut milk, stirring everything together to create a creamy and tangy curry sauce.
- Pressure Cook the Curry: Secure the Instant Pot lid, turn the valve to sealing, and set to cook on High Pressure for 7 minutes to tenderize the chicken and blend the flavors.
- Release Pressure: Once the cooking cycle finishes, carefully turn the valve to venting to manually release pressure. When the steam subsides, remove the lid.
- Finish the Curry: Allow the curry to cool for 5 minutes. Stir in the whole milk yogurt gradually until smooth, then add honey 1 tablespoon at a time to balance the flavors to your taste.
- Serve and Garnish: Serve the chicken tikka masala over cooked rice or cauliflower rice. Garnish with freshly chopped cilantro leaves and lime wedges for a burst of freshness and acidity.
Notes
- Check the bottom of your Instant Pot as you’re cooking—if it gets dry, gradually add water and stir to release any browned bits. This prevents burning and ensures all the toasty flavors are incorporated into the finished curry.
- This recipe does not require browning the chicken as you’re just heating it up to toast the spices, saving time and preserving tenderness.
- If you’re watching your carb intake, serve this creamy curry over cauliflower rice instead of regular rice for a low-carb alternative.
- Depending on your brand of curry powder, this dish can be mild. Add ¼ teaspoon of cayenne pepper to the spice mix if you prefer more heat.
