Instant Pot Chicken Tikka Masala Recipe

If you re anything like me and crave bold, comforting flavors without spending hours in the kitchen, this Instant Pot Chicken Tikka Masala Recipe is about to become your new best friend. I love this recipe because it marries the rich, creamy spice of classic Indian tikka masala with the ease and speed of the Instant Pot. It s perfect for weeknight dinners when you want something special but don t want to babysit multiple pots on the stove.

When I first tried making this in my Instant Pot, I was amazed at how the spices infused the chicken quickly, creating that irresistible depth of flavor we all love in tikka masala. You ll find that this recipe balances warmth and creaminess beautifully, plus it s flexible enough to easily swap ingredients or adjust spice levels. Trust me, once you try this Instant Pot Chicken Tikka Masala Recipe, it ll be a go-to in your rotation!

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Ingredients You’ll Need

Each ingredient in this Instant Pot Chicken Tikka Masala Recipe works together to build layers of flavor. From aromatic spices to creamy coconut milk, I pick ingredients that are easy to find but make a big impact.

• Curry powder: Look for a good quality blend-it s the flavor base that brightens this dish.
• Garam masala: This warm spice mix adds complexity-freshly ground is best if you can.
• Kosher salt: Essential for balancing the flavors without overpowering them.
• Smoked paprika: Adds a subtle smokiness that gives the curry depth.
• Cumin: Earthy and warming, it s key for that classic tikka masala taste.
• Black pepper: Adds a gentle heat and lifts the spices overall.
• Boneless skinless chicken breasts: I like using chicken breasts for tender pieces but you can swap thighs if preferred.
• Fresh garlic and ginger: These aromatics make the curry vibrant and fresh.
• Coconut oil or ghee: Both offer a rich cooking fat that blends beautifully with Indian spices.
• Yellow onion: Sweet and fragrant, it rounds out the sauce.
• Tomato paste: Concentrated flavor that brings richness and body.
• Crushed tomatoes: They create the saucy base with just the right acidity.
• Coconut milk: Adds a creamy, tropical note and smooth texture.
• Whole milk yogurt (optional): I love adding this for tangy creaminess, but it s ok to skip if you prefer.
• Honey: Balances the spices with a touch of sweetness.

Variations

I love how flexible this Instant Pot Chicken Tikka Masala Recipe is – it s a great base to tweak and make your own. Here are a few ways I like to customize it depending on mood, ingredients on hand, or dietary preferences.

• Spice Level: When I want an extra kick, I add a pinch of cayenne or fresh chopped chili, but you can easily keep it mild for kids or spice-averse guests.
• Dairy-Free: Swap the yogurt for extra coconut milk or use a dairy-free yogurt alternative – the curry still tastes rich and creamy.
• Protein Swaps: Chicken thighs work wonderfully if you prefer a juicier, more forgiving cut of meat.
• Vegetarian: Use chickpeas or paneer instead of chicken for a delicious meatless version.

How to Make Instant Pot Chicken Tikka Masala Recipe

Step 1: Prepare the Spice Mix and Marinate the Chicken

Start by mixing together your curry powder, garam masala, kosher salt, smoked paprika, cumin, and black pepper. This blend builds the flavor foundation, so take a moment to stir it well. Then toss your cubed chicken with the fresh minced garlic, ginger, and 2 tablespoons of that spice mix. Letting the chicken sit with these flavors for a bit really helps the spices soak in, even if just for 10 minutes while you get everything else ready.

Step 2: Sauté Onions and Tomato Paste

With the Instant Pot set to sauté mode, add your coconut oil or ghee and wait until it shimmers. Toss in the chopped onions and sprinkle with the remaining spice mix from earlier. Stir occasionally-this gives you beautifully softened onions infused with warming spices. Cooking the onions for about 5 minutes until just tender brings out their sweetness which balances the acidity later. Next, stir in the tomato paste and cook it for about a minute-that concentrates the flavor and adds that deep, rich character.

Step 3: Deglaze and Add the Chicken

Don t skip the deglazing step! Pour in 1 to 2 tablespoons of water and gently scrape the bottom with a wooden spoon to loosen any browned bits. This prevents your Instant Pot from triggering a burn warning and also keeps that flavor from going to waste. Now add in your marinated chicken and cook it for 3 minutes before flipping and cooking another 2 minutes. Stir occasionally so nothing sticks-if it starts to cling, add a splash of water.

Step 4: Add Tomatoes and Coconut Milk, Then Pressure Cook

Pour the crushed tomatoes and coconut milk over the chicken and give everything a good stir to combine. Seal the Instant Pot lid, making sure the valve is set to sealing, and cook on high pressure for 7 minutes. This short, high-heat cooking infuses the chicken with those fragrant, creamy flavors while keeping it tender and juicy.

Step 5: Finish Off with Yogurt and Honey

Once the Instant Pot beeps, carefully release the pressure manually by turning the venting valve. After 5 minutes of resting, stir in the yogurt for a smooth, tangy finish. Add honey little by little until you get a perfect balance of sweetness that cuts through the spices. Give it a final taste and adjust salt or spice if needed, then it s ready to serve.

How to Serve Instant Pot Chicken Tikka Masala Recipe

Garnishes

I m a big fan of fresh garnishes here-they add brightness and a pop of color after all that rich flavor. Cilantro leaves make a classic finishing touch thanks to their fresh, citrusy aroma. I also love squeezing lime wedges right on top for a little zing that balances the creaminess perfectly.

Side Dishes

For serving, you really can t go wrong with fluffy basmati rice to soak up all the sauce. If you re watching carbs like I sometimes do, I swap in cauliflower rice, which pairs beautifully without stealing the spotlight. Steamed or roasted veggies like green beans or sautéed spinach make great sides for a wholesome meal.

Creative Ways to Present

For special occasions, I ve served this curry in individual ramekins with a sprinkle of toasted nuts on top for crunch and a few microgreens for elegance. Layering it over coconut jasmine rice and adding a drizzle of extra coconut milk makes it feel restaurant-worthy with zero extra effort.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 3-4 days. I find that the flavors actually deepen overnight, making the curry even better the next day. Just give it a good stir and reheat gently, adding a little water if the sauce looks too thick.

Freezing

This recipe freezes beautifully-I portion it into freezer-safe containers and freeze for up to 3 months. When I m ready, I thaw it overnight in the refrigerator and reheat on the stove or in the microwave. The creaminess holds up well, so it s a great make-ahead dinner option for busy weeks.

Reheating

I usually reheat leftovers on the stove over low heat, stirring frequently, and add a splash of water or milk to loosen the sauce if it s gotten too thick. This keeps the chicken tender and the sauce smooth without scorching. You can also warm it gently in the microwave, pausing to stir every minute for even heating.

FAQs

Final Thoughts

This Instant Pot Chicken Tikka Masala Recipe has truly earned a permanent spot in my recipe box. It brings together the best of traditional flavors with modern convenience, so you get a home-cooked, comforting meal without the fuss. I hope you enjoy making it as much as I do-after all, great food shared with loved ones is what cooking is all about!

Instant Pot Chicken Tikka Masala Recipe

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• Author: Sophia
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Yield: 4 – 6 servings
• Category: Main Course
• Method: Instant Pot
• Cuisine: Indian

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Description

This Instant Pot Chicken Tikka Masala recipe offers a rich and creamy Indian-inspired curry made easy with an electric pressure cooker. Marinated chicken breast pieces are cooked in a blend of aromatic spices, crushed tomatoes, and coconut milk, resulting in a flavorful, comforting dish served best over rice or cauliflower rice. With a quick 33-minute total time, it’s perfect for a weeknight dinner packed with bold flavors.

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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 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

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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 seasoning and marinating.
2. Marinate the Chicken: Toss the chicken cubes, minced garlic, and ginger with 2 tablespoons of the prepared curry mixture in a medium bowl; let it sit to absorb the flavors while you prepare the pot.
3. Heat the Instant Pot: Set your Instant Pot to sauté mode and add the coconut oil or ghee, allowing it to heat until shimmering.
4. Sauté the Onion: Add chopped onion to the pot, sprinkle with the remaining curry mixture, and cook, stirring occasionally, for about 5 minutes until onions soften and become fragrant.
5. Add Tomato Paste: Stir in the tomato paste and continue cooking for about 1 minute, stirring constantly, so the paste releases its deep flavor.
6. Deglaze the Pot: Pour in 1 to 2 tablespoons of water and stir thoroughly to lift any browned bits from the bottom, preventing burning and incorporating those flavorful bits into the sauce.
7. Cook the Chicken: Add the marinated chicken mixture to the Instant Pot. Cook for 3 minutes, then turn the chicken pieces and cook for another 2 minutes, stirring occasionally to stop sticking; add more water if necessary.
8. Add Tomatoes and Coconut Milk: Pour in the crushed tomatoes and coconut milk; stir everything to combine evenly for the curry base.
9. Pressure Cook the Curry: Seal the Instant Pot lid and set the valve to ‘Sealing.’ Cook on High Pressure for 7 minutes to meld flavors and finish cooking the chicken.
10. Release Pressure: Once cooking completes, manually release pressure by turning the valve to ‘Venting.’ Remove lid carefully when all steam has escaped.
11. Finish the Curry: Allow the curry to cool for 5 minutes, then stir in yogurt until smooth. Add honey gradually to balance acidity and sweetness tailored to your taste.
12. Serve and Garnish: Serve the creamy chicken tikka masala hot over cooked rice or cauliflower rice. Garnish with fresh cilantro leaves and lime wedges for brightness.

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Notes

• Check the bottom of your Instant Pot during cooking—if it looks dry, slowly add water and stir frequently to prevent burning and to incorporate the browned bits into the sauce.
• This recipe does not require browning the chicken separately since the goal is to heat it through and toast the spices gently.
• For those monitoring carbohydrate intake, opt for cauliflower rice instead of regular rice as a low-carb alternative.
• If you prefer a spicier curry, add ¼ teaspoon of cayenne pepper to the spice mix to kick up the heat.

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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