I absolutely love sharing this Instant Pot Chicken Tikka Masala Recipe because it’s a game changer for busy weeknights. The flavors are rich, comforting, and perfectly balanced—without spending hours stirring away on the stove. When I first tried making tikka masala in an Instant Pot, I was amazed at how tender the chicken got and how the spices infused so deeply in such a short time.
You’ll find that this recipe works wonderfully when you want something special but quick, or when you want restaurant-quality Indian food made right in your kitchen. Plus, using the Instant Pot means less mess and hands-on time, which makes it a win-win. Whether you’re cooking for your family or meal prepping for the week, this dish always feels like a celebration.
Why You’ll Love This Recipe
- Quick and Easy: You get authentic Indian flavors without spending hours in the kitchen.
- Rich Flavor: The spice mix and slow pressure cooking create deep, layered taste.
- Versatile Serving: Perfect over rice or cauliflower rice for low-carb options.
- Family Favorite: My family goes crazy for this comforting, creamy curry every time.
Ingredients You’ll Need
The magic of this Instant Pot Chicken Tikka Masala Recipe starts with a fragrant spice mix and fresh ingredients that bring warmth and depth. These pantry staples pair beautifully, so shopping won’t have you wandering aisle to aisle.
- Curry powder: Look for a vibrant, fresh blend—this really kicks up the authentic flavor.
- Garam masala: An essential Indian spice blend that adds complexity and aroma.
- Kosher salt: Balances the flavors; feel free to adjust to your taste.
- Smoked paprika: Adds smoky undertones that deepen the curry’s character.
- Cumin: Earthy and warming, cumin is a backbone spice here.
- Black pepper: Just enough heat to complement but not overpower.
- Boneless skinless chicken breasts: Cut into cubes, they cook evenly and soak up the sauce.
- Fresh garlic and ginger: Minced—freshness here makes a huge difference in flavor.
- Coconut oil or ghee: Adds richness and helps build the curry base.
- Yellow onion: Adds sweetness and texture when sautéed.
- Tomato paste: Concentrates the tomato flavor and adds depth.
- Crushed tomatoes: The curry’s vibrant body and tang.
- Coconut milk: Creamy, dairy-free option that mellows spices.
- Whole milk yogurt (optional): Adds creaminess and a slight tang; you can skip if dairy-free.
- Honey: Balances the acidity with a touch of natural sweetness.
- Cilantro leaves and lime wedges (for serving): Fresh garnishes that brighten every bite.
Variations
I love making this recipe my own depending on what I have on hand or my mood, and you’ll find it’s incredibly adaptable. Feel free to tweak the heat level or even swap proteins to keep things fresh and exciting.
- Spicier curry: I add a pinch of cayenne or finely chopped green chili when I want to kick up the heat, and it never disappoints.
- Dairy-free option: Skipping the yogurt and swapping whole milk yogurt for coconut cream keeps this dish creamy and allergy-friendly.
- Using chicken thighs: For extra juiciness, especially when you want a richer bite, chicken thighs work beautifully in place of breasts.
- Vegetarian version: I sometimes swap chicken with cubed paneer or chickpeas for a hearty vegetarian twist.
How to Make Instant Pot Chicken Tikka Masala Recipe
Step 1: Mix Your Spice Blend and Marinate Chicken
Start by stirring together your curry powder, garam masala, kosher salt, smoked paprika, cumin, and black pepper in a small bowl. This homemade spice mix is the secret to building all those incredible layers of flavor. Then toss your cubed chicken breast with minced garlic, ginger, and two tablespoons of that spice mixture, giving it time to soak while you prep the rest. I like to let mine marinate for at least 15 minutes—it really amps up the flavor in every bite.
Step 2: Sauté Onions and Build the Curry Base
Set your Instant Pot to sauté mode and add the coconut oil or ghee. When it’s hot, toss in the chopped yellow onions along with the remaining spice mix. Stir occasionally as the onions soften and get fragrant—this usually takes about 5 minutes. Next, stir in the tomato paste and cook for around a minute to deepen its flavor. Don’t skip this step; I learned this the hard way and the taste is so much richer when you do.
Step 3: Deglaze and Start Cooking the Chicken
Once your base is looking and smelling incredible, add 1 to 2 tablespoons of water to deglaze the pot—make sure you scrape all those browned bits off the bottom. This step not only prevents the dreaded “burn” warning on the Instant Pot but also infuses the sauce with toasty depth. Add your marinated chicken, spreading it evenly. Cook uncovered for 3 minutes, then stir and cook another 2 minutes to lightly heat the chicken and meld the spices—remember, you’re not fully cooking it yet.
Step 4: Add Tomatoes, Coconut Milk and Pressure Cook
Pour in the crushed tomatoes and coconut milk, stirring everything well. Seal your Instant Pot lid and set it to high pressure for 7 minutes. This is where the magic happens, turning the chicken ultra-tender and allowing the sauce to thicken beautifully without you hovering over the stove.
Step 5: Release Pressure and Finish the Sauce
Once the cooking timer is up, carefully do a quick release of the pressure. After it’s safe to open, let the curry cool for 5 minutes, then stir in the yogurt until smooth and add honey little by little until you hit the perfect balance of sweetness. This finishing touch softens acidity and rounds out the flavors brilliantly.
Step 6: Serve and Enjoy
Serve your chicken tikka masala over fluffy rice or cauliflower rice if you’re watching carbs. Don’t forget the garnishes—they add freshness and pop that raises the dish to the next level!
Pro Tips for Making Instant Pot Chicken Tikka Masala Recipe
- Water for Deglazing: Always deglaze with a little water after sautéing to avoid burn errors and get all those tasty bits off the bottom.
- Marinate Time Matters: When you let the chicken marinate even a short while, the spices really soak in and enhance the overall flavor.
- Use Coconut Milk: It brings a subtle sweetness and creaminess that makes the sauce feel indulgent without heavy cream.
- Don’t Skip the Yogurt: Stirring yogurt in at the end brings that authentic tang and creamy texture—just add it off heat to prevent curdling.
How to Serve Instant Pot Chicken Tikka Masala Recipe
Garnishes
I always top my tikka masala with a generous handful of fresh cilantro leaves—the bright herb is a perfect counterpoint to the rich curry. A squeeze of lime right before eating adds a wonderful zing that wakes up the flavors and makes the dish pop.
Side Dishes
My go-to sides include fragrant basmati rice or lighter cauliflower rice for a low-carb option. Garlic naan is another great partner if you want to soak up every bit of that delicious sauce. Roasted veggies like cauliflower or green beans also round out the meal nicely.
Creative Ways to Present
For special occasions, I like serving this curry in a little bowl placed inside a hollowed-out mini pumpkin or acorn squash—adds charm and warmth to the table. Alternatively, plating it over a colorful bed of turmeric rice with edible flower petals makes for a stunning feast your guests will remember.
Make Ahead and Storage
Storing Leftovers
I typically store leftovers in airtight containers in the fridge and they keep really well for up to 3 days. The flavors actually mellow and deepen overnight, so this curry tastes even better the next day. Just make sure to cool it properly before refrigerating to keep everything fresh.
Freezing
This recipe freezes beautifully! I portion it out into freezer-safe containers and it lasts 2 to 3 months. When thawing, I prefer to defrost overnight in the fridge for best texture and reheat gently on the stovetop or in the microwave.
Reheating
Reheating gently is key so the sauce doesn’t split. I like warming it on low heat in a saucepan, stirring occasionally. If it seems too thick, adding a splash of water or coconut milk loosens it up while keeping the creamy consistency intact.
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 fantastic substitute because they stay juicy and tender even with pressure cooking. Just cut them into similar-sized pieces and follow the recipe the same way. Many find thighs add even more flavor and richness to the dish.
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Is yogurt necessary in this recipe, or can I leave it out?
Yogurt adds a lovely creaminess and mild tang that balances the spices beautifully. However, if you need to keep it dairy-free or just don’t have yogurt on hand, you can omit it or substitute full-fat coconut cream for a similar texture. Just stir it in off heat to avoid curdling.
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How spicy is this Instant Pot Chicken Tikka Masala Recipe?
The base recipe is moderately spiced but leans toward mild to medium, making it family-friendly. If you prefer more heat, adding cayenne pepper or fresh chopped chilies when marinating or sautéing gives you that extra kick. Remember, you can always start mild and spice it up later!
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Can I prepare the spice mix ahead of time?
Yes! I often mix the spices in a small jar and store it in my pantry for up to a month. Having this blend on hand can speed up weeknight cooking and ensures consistent flavor every time you make this recipe.
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Do I need to brown the chicken before pressure cooking?
Nope, browning isn’t necessary here. The chicken cooks fully and gets nice flavor from the spices and sauce during pressure cooking. This also saves you time and keeps the recipe simple while still producing fantastic results.
Final Thoughts
This Instant Pot Chicken Tikka Masala Recipe has become one of those dishes I’m always excited to make again because it’s just that good. It’s reliable, full of bold flavors, and comes together so quickly that you’ll feel like you’ve pulled off a culinary win with hardly any fuss. Whether you’re an Instant Pot newbie or looking to expand your easy dinner rotation, I wholeheartedly recommend giving this recipe a try—you might just find it becomes your new favorite comfort meal.
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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 a creamy, flavorful Indian-inspired curry that’s easy to prepare and perfect for weeknight dinners. Tender chicken breasts are marinated in a robust spice blend and cooked with aromatic onions, tomatoes, and coconut milk inside an Instant Pot, ensuring juicy, well-infused meat in a fraction of the time compared to traditional methods. Serve it with rice or cauliflower rice and garnish with fresh cilantro and lime wedges for a complete meal.
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 (prepared 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 and set aside to use in the recipe.
- Marinate the Chicken: In a medium bowl, toss the chicken cubes with minced garlic, minced ginger, and 2 tablespoons of the prepared curry mixture. Allow to marinate briefly while prepping other ingredients.
- Heat the Instant Pot: Set the Instant Pot to sauté mode and add the coconut oil or ghee. Allow it to heat until shimmering to start sautéing the aromatics.
- Sauté the Onion: Add the chopped yellow onions to the pot, sprinkle with the remaining curry mixture, and cook while stirring occasionally for about 5 minutes until onions are softened and fragrant.
- Add Tomato Paste: Stir in the tomato paste and cook for about 1 minute, stirring constantly to deepen the flavor and combine thoroughly.
- Deglaze the Pot: Pour 1 to 2 tablespoons of water into the Instant Pot and stir vigorously to loosen any browned bits stuck to the bottom, preventing burning and enhancing flavor.
- Cook the Chicken: Add the marinated chicken mixture to the pot. Sauté for about 3 minutes, then turn the pieces and continue cooking for an additional 2 minutes, stirring occasionally to avoid sticking. Add more water if needed to maintain moisture.
- Add Tomatoes and Coconut Milk: Pour in the crushed tomatoes and coconut milk, stirring everything together until fully combined.
- Pressure Cook the Curry: Secure the lid on the Instant Pot, sealing the valve. Set the pressure cooker to high pressure and cook for 7 minutes to fully develop flavors and cook the chicken through.
- Release Pressure: Once cooking finishes, carefully perform a manual pressure release by turning the steam release valve to venting. When the pressure is fully released, open the lid.
- Finish the Curry: Let the curry rest for 5 minutes to cool slightly. Stir in the whole milk yogurt until smooth, then gradually add honey to balance the flavors according to your taste.
- Serve and Garnish: Serve the chicken tikka masala over cooked rice or cauliflower rice. Garnish with fresh cilantro leaves and lime wedges for a bright, fresh finish.
Notes
- Check the bottom of your Instant Pot during cooking; if it appears dry, gradually add water and stir to prevent burning and incorporate browned bits for enhanced flavor.
- This recipe does not require browning the chicken fully; the goal is to heat it through while toasting the spices.
- For a low-carb option, serve over cauliflower rice instead of white rice.
- If you prefer a spicier curry, add ¼ teaspoon of cayenne pepper to the spice mix.
