If you’re searching for a comforting, flavorful dinner that comes together with minimal fuss, this Instant Pot Chicken Tikka Masala is about to become your new weeknight hero. Lusciously creamy and deeply spiced, it captures all the magic of your favorite Indian restaurant takeout, but with easy ingredients and a speedy, hands-off method thanks to the Instant Pot. Whether you’re cozying up with a bowl solo or sharing with friends, every bite is an irresistible symphony of tender chicken, tomatoey sauce, and warming spices.
Ingredients You’ll Need
The ingredient list for Instant Pot Chicken Tikka Masala might look long, but it’s made up of staples that build bold layers of flavor, creaminess, and color. Each component truly matters for that classic, restaurant-style taste we love.
- Chicken thighs: Opt for boneless, skinless thighs for the juiciest results; they stay incredibly tender under pressure cooking.
- Greek yogurt: Acts as the base for the marinade, making the chicken super moist and tangy.
- Lemon juice: Brightens the marinade and helps tenderize the meat.
- Garam masala: The cornerstone spice mix; rich, warming, and aromatic, it gives tikka masala its signature flavor.
- Cumin: Nutty and earthy, this spice deepens both marinade and sauce.
- Turmeric: Adds golden color and gentle warmth to the dish.
- Paprika: Brings subtle smokiness and beautiful red hue.
- Salt: Don’t skimp—it’s essential for bringing out all the complex flavors.
- Butter or ghee: Luxurious and rich, these fats create a silky, flavorful sauce.
- Onion: When softened, it forms the comforting, sweet base to the curry.
- Garlic: Freshly minced gives a fragrant punch you’ll notice in every bite.
- Fresh ginger: Adds zesty warmth and pairs perfectly with the garlic.
- Ground coriander: Lends a floral, citrusy note that makes the sauce pop.
- Chili powder: Totally optional—stir in for some extra heat if you like things spicy!
- Tomato sauce: Forms the backbone of the curry’s luscious, tangy sauce.
- Heavy cream: Swirled in at the end, it delivers that dreamy, velvety texture.
- Fresh cilantro: For garnish; its bright freshness ties every bite together beautifully.
- Basmati rice or naan: Essential for soaking up all that glorious sauce—don’t skip it.
How to Make Instant Pot Chicken Tikka Masala
Step 1: Marinate the Chicken
Start by tossing your bite-sized chicken thighs with Greek yogurt, lemon juice, spices, and salt in a bowl. Make sure every piece gets a good coating—this step not only infuses the chicken with incredible flavor, but also guarantees melt-in-your-mouth tenderness. If you have the patience, let it marinate for at least 30 minutes, or even overnight for maximum depth.
Step 2: Sauté the Aromatics
Turn your Instant Pot to Sauté mode and melt the butter (or ghee) until shimmering. Add the chopped onion and cook, stirring frequently, until it’s soft and just beginning to brown. Stir in the garlic, ginger, coriander, chili powder (if using), and the rest of the garam masala for a minute until your whole kitchen smells heavenly.
Step 3: Pressure Cook the Curry
Add the marinated chicken and all those flavorful drippings to the pot, followed by the tomato sauce. Make sure everything is mixed together, then cancel the Sauté setting. Secure the lid, set your valve to Sealing, and cook on Manual or High Pressure for 8 minutes. This is where the magic happens—the Instant Pot transforms everything into flavorful, ultra-tender perfection.
Step 4: Release Pressure and Finish the Sauce
Let the pressure naturally release for ten minutes (trust me, it’s worth the wait!), then carefully quick release any remaining steam. Stir in the heavy cream, then turn Sauté back on if you’d like to thicken the sauce a bit more. A few minutes is all it takes for the sauce to become extra luxurious.
Step 5: Garnish and Serve
Spoon everything into bowls, then sprinkle generously with fresh chopped cilantro. Serve your Instant Pot Chicken Tikka Masala hot with fluffy basmati rice or warm naan to scoop up every drop of that dreamy sauce.
How to Serve Instant Pot Chicken Tikka Masala
Garnishes
For a dish as bold and beautiful as Instant Pot Chicken Tikka Masala, a handful of fresh cilantro (and maybe a swirl of cream) brings a vibrant pop of color and a burst of freshness. You can also sprinkle on sliced green chilies for a spicy edge or a wedge of lime for a touch of extra brightness.
Side Dishes
Basmati rice is the classic partner, soaking up the rich, spiced sauce perfectly with its fragrant, fluffy grains. Warm naan or roti are fantastic for mopping up every last bit—try garlic naan for something extra special! Crisp cucumber salad or roasted veggies add a delightful, cooling contrast to the curry’s richness.
Creative Ways to Present
Try serving Instant Pot Chicken Tikka Masala family-style on a big platter, surrounded by mini naan and a rainbow of toppings. Or, make fun individual bowls layered with rice, chicken, and your favorite garnishes for an easy dinner party spread. For a playful touch, make sliders by tucking the chicken and sauce into toasted buns topped with fresh herbs.
Make Ahead and Storage
Storing Leftovers
Instant Pot Chicken Tikka Masala only improves as it sits, making it a meal-prep dream. Let leftovers cool to room temperature, then store them in an airtight container in the fridge. The flavors deepen overnight, and you’ll have a satisfying, ready-to-reheat meal for up to four days.
Freezing
This curry freezes beautifully! Pack cooled tikka masala into freezer-safe containers or bags. When you need a quick comfort meal, thaw it overnight in the fridge, or reheat straight from frozen for a convenient, homemade dinner. Just remember to leave out the fresh cilantro—add it after reheating for the best flavor.
Reheating
When you’re ready to enjoy your leftovers, simply reheat the chicken tikka masala in a saucepan over medium-low heat, adding a splash of water or cream if the sauce has thickened. It can also be microwaved in short bursts, stirring between each to ensure even heating. The flavors stay as wonderful as the day you made it!
FAQs
Can I use chicken breast instead of thighs?
Absolutely! While thighs are preferred for their tenderness and flavor, boneless, skinless breasts work too. Just be careful not to overcook, as breasts can dry out a bit faster under pressure.
Is there a dairy-free alternative for this recipe?
Yes—you can substitute full-fat coconut cream for the heavy cream, and use a dairy-free yogurt in the marinade. The result will be just as rich and satisfying, with a subtle hint of coconut.
Can I make Instant Pot Chicken Tikka Masala ahead of time?
This is actually one of the best recipes to make in advance! The curry flavors meld and get even better after a night in the fridge, making it ideal for meal prep or entertaining guests stress-free.
How spicy is Instant Pot Chicken Tikka Masala?
The spice level is very customizable. As written, it has gentle warmth, but you can add extra chili powder—or omit it entirely—depending on your preference and who you’re serving.
What if I don’t have all the spices listed?
Feel free to improvise if you’re missing a spice or two (although garam masala is essential for an authentic vibe). The finished dish will still be delicious, just with a slightly different twist. Don’t stress—use what you’ve got!
Final Thoughts
If you’ve never tried making Instant Pot Chicken Tikka Masala at home, now is the perfect time to dive in. It’s easy, deeply comforting, and guaranteed to impress anyone who tries it—including yourself! Give it a try, and don’t be surprised if it becomes a regular favorite in your kitchen.
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Instant Pot Chicken Tikka Masala Recipe
- Total Time: 1 hour (including marinating and natural release)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Instant Pot Chicken Tikka Masala recipe is bursting with flavor and creamy goodness. Tender chicken marinated in yogurt and spices, cooked in a rich tomato and cream sauce – all made quick and easy in your Instant Pot.
Ingredients
Marinated Chicken:
- 1 1/2 lbs boneless, skinless chicken thighs (cut into bite-sized pieces)
- 1 cup plain Greek yogurt
- 1 tbsp lemon juice
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp paprika
- 1 tsp salt
Sauce:
- 2 tbsp butter or ghee
- 1 onion (finely chopped)
- 3 cloves garlic (minced)
- 1 tbsp fresh ginger (grated)
- 2 tsp ground coriander
- 1 tsp chili powder (optional, for heat)
- 1 (15 oz) can tomato sauce
- 1/2 cup heavy cream
- 1/4 cup chopped fresh cilantro (for garnish)
- cooked basmati rice or naan (for serving)
Instructions
- Marinate the Chicken: In a bowl, combine chicken with yogurt, lemon juice, garam masala, cumin, turmeric, paprika, and salt. Marinate for at least 30 minutes.
- Sauté and Cook: Sauté onion in Instant Pot, add garlic, ginger, coriander, chili powder, and garam masala. Add marinated chicken and tomato sauce. Pressure cook for 8 minutes.
- Finish: Release pressure, stir in cream, and simmer if desired. Garnish with cilantro and serve with rice or naan.
Notes
- Chicken thighs are preferred for tenderness, but breasts can be used.
- For a dairy-free version, substitute coconut cream for heavy cream and use dairy-free yogurt.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 8 minutes (plus pressure build and release)
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 6g
- Sodium: 600mg
- Fat: 29g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 145mg
