I’m so excited to share this Instant Pot Chicken Tikka Masala Recipe with you because it’s one of those dishes that feels like a cozy hug on a plate. The beauty of this recipe is how it captures the rich, vibrant flavors of traditional chicken tikka masala but uses the Instant Pot to cut down the cooking time without sacrificing any depth or warmth. You’ll find that it’s perfect for weeknights when you want something truly comforting but don’t have hours to cook.
When I first tried this, I was amazed by how tender and flavorful the chicken turned out—thanks to the pressure cooker magic and a careful balance of spices. Whether you’re cooking for family, friends, or just treating yourself, this Instant Pot Chicken Tikka Masala Recipe delivers restaurant-quality results with less fuss, which makes it worth every minute you spend prepping.
Why You’ll Love This Recipe
- Speedy and Convenient: Thanks to the Instant Pot, you get incredible flavor in a fraction of traditional cooking time.
- Flavor-packed: The homemade spice mix is deeply aromatic and perfectly balanced for authentic taste.
- Creamy Comfort: The blend of coconut milk and yogurt creates a luscious sauce that’s not too heavy but super satisfying.
- Flexible Serving Options: Works beautifully with rice or low-carb cauliflower rice for any dietary preference.
Ingredients You’ll Need
All the ingredients in this Instant Pot Chicken Tikka Masala Recipe come together to create that iconic masala flavor without any complicated steps. Plus, most of these spices you might already have in your pantry. If not, don’t worry—this recipe is a fantastic reason to stock up because the spices can be used in so many other dishes, too.
- Curry Powder: The base spice that sets the warm, earthy tone—choose one with a good blend of turmeric, coriander, and chilies.
- Garam Masala: Essential for that aromatic, slightly sweet and smoky depth characteristic of Indian cooking.
- Kosher Salt: Enhances all the flavors—don’t skip or reduce without tasting.
- Smoked Paprika: Adds a subtle smokiness that I love for that extra richness.
- Cumin: Gives a nutty, slightly peppery background note; fresh or ground both work well.
- Black Pepper: For just a hint of heat and complexity.
- Chicken Breasts: I use boneless and skinless for quick cooking and easy shredding afterward.
- Fresh Garlic and Ginger: The holy duo for that punch of freshness and zing you’ll notice right away.
- Coconut Oil or Ghee: I prefer ghee, but coconut oil works great and adds a slight tropical nuance.
- Yellow Onion: Sweetness and a soft texture when sautéed—that’s key to the base of the sauce.
- Tomato Paste and Crushed Tomatoes: They provide the tangy, rich body that balances the creaminess perfectly.
- Coconut Milk: For that silky, luscious curry sauce that’s dairy-free friendly.
- Whole Milk Yogurt (optional): Stirred in at the end for added creaminess and a touch of tang.
- Honey: I love how a little sweetness rounds out the spices and brightens the flavors.
- Cilantro and Lime Wedges: Fresh accents that you’ll want to add just before serving for brightness.
Variations
I love adapting this Instant Pot Chicken Tikka Masala Recipe depending on the mood and what I have on hand. It’s surprisingly versatile and forgiving, so don’t hesitate to customize it to your taste or dietary needs.
- Mild to Spicy: When I want to kick up the heat, I add a pinch of cayenne or some chopped green chilies to the spice mix—it wakes up the dish beautifully.
- Protein Swap: I’ve made it with chicken thighs instead of breasts for extra juiciness and bold flavor; just adjust cooking time slightly.
- Dairy-Free: Skip the yogurt and use full-fat coconut milk only—still creamy and rich!
- Vegetarian Version: Swap chicken for paneer cubes or cauliflower florets and pressure cook gently; it turns out delicious!
How to Make Instant Pot Chicken Tikka Masala Recipe
Step 1: Mix Your Spice Blend and Marinate the Chicken
Start by stirring together curry powder, garam masala, salt, smoked paprika, cumin, and black pepper in a small bowl—this homemade spice blend makes all the difference. Toss your cubed chicken breast with the minced garlic, fresh ginger, and two tablespoons of that spice mix. Letting it marinate—even if just for a few minutes while you prep other ingredients—helps those flavors really soak into the chicken.
Step 2: Sauté the Aromatics
Set your Instant Pot to sauté mode and add the coconut oil or ghee to get things started. Throw in the chopped onions and sprinkle with the remaining curry mixture—you’ll love smelling those spices toast as the onions soften over about 5 minutes. This step builds the base of the masala sauce and makes everything taste incredibly fresh and vibrant.
Step 3: Develop the Sauce Base
Stir in the tomato paste and cook for about a minute until you can smell its sweetness and richness. Then, be sure to deglaze the pot by adding 1 to 2 tablespoons of water—this helps loosen any browned bits stuck to the bottom so those flavorful bits don’t burn and get wasted. It’s a simple trick I discovered that really helps deepen the overall taste.
Step 4: Cook the Chicken
Add the marinated chicken into the Instant Pot and cook it in sauté mode for about 5 minutes, turning the pieces midway. You’re not browning here, just letting the chicken get close to cooked while the spices toast further. If the mixture looks dry, add a little more water—keeping the bottom moist helps avoid the dreaded “burn” notice on Instant Pots.
Step 5: Add Liquids and Pressure Cook
Pour in the crushed tomatoes and coconut milk, stirring everything together until beautifully combined. Seal the lid, set the valve to “sealing,” and pressure cook on high for 7 minutes. This step tenderizes the chicken perfectly and melds all those complex flavors.
Step 6: Finish and Serve
Once the Instant Pot finishes cooking, carefully release the steam manually. Let the curry cool slightly, then stir in the whole milk yogurt and honey gradually to balance the spices with creamy sweetness. Serve over cooked rice or cauliflower rice, and don’t forget a sprinkle of fresh cilantro and a wedge of lime for that extra pop of brightness.
Pro Tips for Making Instant Pot Chicken Tikka Masala Recipe
- Keep an eye on the bottom: I always check that the pot isn’t drying out during the sauté process—adding water little by little prevents burning and builds flavor.
- Use fresh garlic and ginger: Fresh aromatics make a huge difference compared to powders; they brighten the whole dish and add depth.
- Don’t rush the spice toast: Letting the spices bloom in the oil before adding liquids maximizes their flavor.
- Add yogurt off heat: Stir in yogurt after pressure cooking to avoid curdling and keep the sauce silky smooth.
How to Serve Instant Pot Chicken Tikka Masala Recipe
Garnishes
Whenever I serve my Chicken Tikka Masala, I always grab a handful of fresh cilantro leaves to toss on top—they add a fresh, slightly citrusy flavor that cuts through the creaminess brilliantly. Lime wedges on the side are a must too; I love squeezing a little lime juice over each bowl for that bright contrast.
Side Dishes
My top go-to side is perfectly steamed basmati rice—it’s fluffy and mild, which balances the bold curry wonderfully. Lately, I’ve been pairing it with cauliflower rice for a low-carb option that soaks up the sauce just as well. A warm side of naan or garlic bread also makes for a fun, indulgent meal if you want to treat yourself.
Creative Ways to Present
For special occasions, I like serving this curry in small bowls alongside a variety of chutneys and pickles—a bit like an Indian-inspired tapas spread. It makes for a colorful presentation and allows guests to customize their flavors. Plus, sprinkling some toasted cashews or slivered almonds on top adds a lovely crunch that surprises people every time.
Make Ahead and Storage
Storing Leftovers
I usually store leftover chicken tikka masala in an airtight container in the fridge, where it stays great for up to 4 days. The flavors actually deepen overnight, so leftovers often taste even better the next day. Just be sure to cool it before sealing to prevent condensation.
Freezing
Freezing works really well for this dish! I portion out the curry into freezer-safe containers and label each with the date. When you thaw it, do so overnight in the fridge to maintain the best texture. It’s a lifesaver for busy weeks when you want a quick, homemade dinner waiting for you.
Reheating
When reheating, I prefer warming the curry gently on the stovetop over medium-low heat, stirring occasionally to avoid scorching. Adding a splash of water or coconut milk helps loosen the sauce if it thickened too much in the fridge. Microwave reheating works too; just cover loosely and stir halfway through for even warming.
FAQs
-
Can I use chicken thighs instead of breasts for this recipe?
Absolutely! Using boneless, skinless chicken thighs adds more juiciness and rich flavor. Just keep in mind that thighs might require a minute or two more cooking time, so adjust accordingly when pressure cooking.
-
Is it necessary to use yogurt in the recipe?
The yogurt adds a lovely creaminess and tang but is optional. If you’re dairy-free or prefer not to use it, the curry is still delicious with just coconut milk providing richness.
-
How can I make the Instant Pot Chicken Tikka Masala spicier?
Easy! Add a pinch of cayenne pepper to the spice mix or stir in some chopped fresh chilies during the sauté step. Adjust the amount to match your heat preference.
-
Can I prepare the spice mix ahead of time?
Definitely! The spice mix stores well in an airtight container for weeks, so you can make a big batch and use it whenever you want to whip up this or other Indian-inspired dishes.
-
What can I serve with this chicken tikka masala for a complete meal?
Basmati rice, cauliflower rice for a low-carb option, naan bread, and a simple cucumber raita or salad are perfect companions. Fresh garnishes like cilantro and lime wedges elevate the dish as well.
Final Thoughts
If you’ve been on the fence about making chicken tikka masala at home, this Instant Pot Chicken Tikka Masala Recipe is the perfect way to dive in. I absolutely love how it turns out—rich, creamy, and packed with layers of flavor without hours of fussing. I hope you give it a try and enjoy the process as much as the end result. It’s the kind of meal that feels like a celebration in your own kitchen, and I promise it’ll quickly become a favorite go-to in your recipe rotation.
Print
Instant Pot Chicken Tikka Masala Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 4 – 6 servings
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Indian
Description
This Instant Pot Chicken Tikka Masala recipe is a flavorful and creamy Indian-inspired curry made easy with a homemade spice mix, tender chicken breast, and a rich tomato-coconut milk sauce. Perfectly cooked in the Instant Pot, it offers an authentic taste with minimal effort and a quick cooking time.
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 use in the marinade and cooking.
- Marinate the Chicken: In a medium bowl, toss the cubed chicken breast with minced garlic, minced ginger, and 2 tablespoons of the prepared curry spice mix. Set aside to let the flavors meld.
- Heat the Instant Pot: Set the Instant Pot to sauté mode. Add the coconut oil or ghee and allow it to heat until shimmering.
- Sauté the Onion: Add the chopped yellow onion to the pot and sprinkle with the remaining curry spice mixture. Cook while stirring occasionally for about 5 minutes until the onion softens and becomes fragrant.
- Add Tomato Paste: Stir in the tomato paste and cook, stirring constantly, for approximately 1 minute until the mixture is fragrant and well combined.
- Deglaze the Pot: Pour in 1 to 2 tablespoons of water and stir to loosen any browned bits stuck to the bottom of the pot. This adds rich flavor and prevents burning during pressure cooking.
- Cook the Chicken: Add the marinated chicken mixture to the Instant Pot. Sauté for 3 minutes, then turn the pieces over and cook for another 2 minutes while stirring occasionally. Add more water if the pot looks too dry.
- Add Tomatoes and Coconut Milk: Pour in the crushed tomatoes and coconut milk. Stir thoroughly to combine all ingredients evenly.
- Pressure Cook the Curry: Secure the Instant Pot lid and seal the valve. Set the Instant Pot to high pressure for 7 minutes.
- Release Pressure: When cooking is complete, carefully perform a manual release by turning the steam release valve to venting. Once all pressure has been released, remove the lid.
- Finish the Curry: Allow the curry to cool for 5 minutes, then stir in the yogurt until the sauce is smooth. Gradually add honey to taste to balance the flavors.
- Serve and Garnish: Plate the curry over cooked rice or cauliflower rice. Garnish with fresh cilantro leaves and lime wedges for an added burst of freshness.
Notes
- Check the bottom of the Instant Pot during cooking—if it gets dry, add water gradually and stir to release browned bits to prevent burning and deepen flavor.
- The chicken is not browned beforehand as this recipe is designed to toast the spices and gently cook the chicken in the Instant Pot.
- For a lower-carb option, serve the curry over cauliflower rice instead of regular rice.
- Depending on your curry powder brand, the dish may be mild; add ¼ teaspoon cayenne pepper for extra heat if desired.
