If you have ever craved the rich, comforting flavors of Indian cuisine but wanted a quick and hassle-free way to make it at home, then this Instant Pot Chicken Tikka Masala Recipe is your dream come true. It brilliantly blends aromatic spices, tender chicken, and a creamy tomato sauce into a dish that’s bursting with warmth and depth, all while using the convenience of an Instant Pot to cut down cooking time without sacrificing any taste. Whether you’re cooking for family or impressing friends, this recipe is a reliable go-to that brings restaurant-quality magic straight to your kitchen.
Ingredients You’ll Need
Every ingredient in this Instant Pot Chicken Tikka Masala Recipe plays an important role, from creating bold flavors to balancing creamy textures. These simple essentials come together for a delicious symphony of taste and color that will brighten your dinner table.
- Curry powder: A vibrant spice blend that forms the base flavor of the dish, bringing earthiness and warmth.
- Garam masala: Adds a fragrant, slightly sweet, and complex aromatic touch that elevates the sauce.
- Kosher salt: Essential for enhancing every flavor while keeping the dish well-balanced.
- Smoked paprika: Introduces a mild smoky undertone that deepens the overall taste.
- Cumin: Provides a nutty, peppery nuance that amplifies the curry’s authenticity.
- Black pepper: Gives a subtle heat and sharpness to brighten the dish.
- Boneless skinless chicken breasts: The tender protein, diced to soak up every bit of the sauce.
- Minced fresh garlic: Delivers pungent warmth and boosts the savory profile.
- Minced fresh ginger: Adds zesty freshness and earthiness essential to tikka masala.
- Coconut oil or ghee: Used for sautéing, adding richness and a slight tropical note.
- Chopped yellow onion: Builds a sweet and savory flavor foundation as it softens.
- Tomato paste: Concentrates the tomato flavor, making the sauce luxuriously thick.
- Water: Helps deglaze and balance the sauce consistency during cooking.
- Crushed tomatoes: The vibrant, tangy core that blends perfectly with spices and cream.
- Coconut milk: Smooths out the heat with its creamy texture and subtle sweetness.
- Whole milk yogurt (optional): Adds a refreshing tang and creaminess, enriching the sauce’s texture.
- Honey: Balances the spices with a gentle and natural sweetness.
- Cooked rice or cauliflower rice: Perfect for soaking up the sauce and completing the meal.
- Cilantro leaves: Fresh herbs for garnish that add a bright, herby finish.
- Lime wedges: Provide a zesty burst of acidity when squeezed, enhancing flavors.
How to Make Instant Pot Chicken Tikka Masala Recipe
Step 1: Prepare the Spice Mix
Start by blending curry powder, garam masala, kosher salt, smoked paprika, cumin, and black pepper in a small bowl. This well-rounded spice mix sets the groundwork by delivering the classic flavors associated with chicken tikka masala, ensuring every bite sings with authenticity and warmth throughout the cooking process.
Step 2: Marinate the Chicken
In a medium bowl, toss the cubed chicken breasts with minced garlic, minced ginger, and 2 tablespoons of your freshly made curry mixture. Letting the chicken rest with these spices allows the meat to absorb maximum flavor right from the start, which makes the final dish wonderfully aromatic and flavorful.
Step 3: Heat the Instant Pot and Sauté the Onion
Set your Instant Pot to sauté mode and add coconut oil or ghee, heating until shimmering. Then, add the chopped yellow onion along with the remaining curry spices. Cook for about 5 minutes, stirring occasionally until the onions soften and start to become translucent, creating a savory vegetable base that enriches the sauce’s complexity.
Step 4: Add Tomato Paste and Deglaze the Pot
Stir in the tomato paste and cook for about 1 minute, letting its tangy sweetness deepen as it heats. Next, pour 1 to 2 tablespoons of water into the pot and scrape the bottom to lift any flavorful browned bits, which prevents burning and infuses your dish with incredible depth.
Step 5: Cook the Chicken
Add the marinated chicken mixture to the Instant Pot and cook for 3 minutes, then turn the pieces and cook another 2 minutes while stirring occasionally to prevent sticking. This step starts sealing the spices onto the chicken, building layers of flavor before pressure cooking.
Step 6: Add Tomatoes and Coconut Milk
Pour in the crushed tomatoes and coconut milk, then stir everything together until thoroughly combined. This rich, velvety liquid is where the magic of tikka masala sauce really comes alive, marrying the bright acidity of tomatoes with the creaminess of coconut milk.
Step 7: Pressure Cook the Curry
Secure the lid on your Instant Pot and seal the steam release valve. Set it to cook on High Pressure for 7 minutes to perfectly tenderize the chicken while blending all those enticing flavors seamlessly.
Step 8: Release Pressure and Finish the Curry
When the cooking cycle ends, manually release the pressure by turning the valve to venting. Wait until the steam has fully escaped, then remove the lid. Let the curry cool for about 5 minutes before stirring in the yogurt to achieve a smooth, creamy texture. Finally, incorporate honey gradually, tasting as you go to find your favorite balance of sweetness.
How to Serve Instant Pot Chicken Tikka Masala Recipe
Garnishes
Fresh cilantro leaves scattered over the top add an herby brightness that complements the creamy texture and spicy warmth. Lime wedges on the side provide a zesty pop of acidity to brighten every bite and offer guests the option to tweak the flavor as they like.
Side Dishes
Serve this Instant Pot Chicken Tikka Masala Recipe over fluffy, steamed basmati rice or low-carb cauliflower rice for a wholesome meal. Accompaniments like warm naan bread or a crisp cucumber salad also pair beautifully, balancing the richness of the curry with fresh and crunchy textures.
Creative Ways to Present
For an eye-catching presentation, try spooning the tikka masala into individual bowls and garnish with extra cilantro and a lime wedge on the rim. You can also layer the chicken and sauce over vibrant turmeric rice or even stuff it into warm pita pockets with crunchy slaw for a fun twist that’s perfect for casual gatherings or packed lunches.
Make Ahead and Storage
Storing Leftovers
Leftover chicken tikka masala stays beautifully flavorful when stored in an airtight container in the refrigerator. It will keep well for up to 4 days, allowing you to quickly heat and enjoy a delicious meal any day of the week without extra effort.
Freezing
This recipe freezes wonderfully. Pour cooled tikka masala into freezer-safe containers or heavy-duty zip-top bags, removing as much air as possible. Freeze for up to 3 months. When ready, thaw overnight in the refrigerator before reheating to maintain the best texture and flavor.
Reheating
Reheat your leftovers gently on the stovetop over medium heat, stirring occasionally to warm evenly and prevent sticking. You can add a splash of water or coconut milk if the sauce thickens too much. Alternatively, microwave in short bursts, stirring in between, to preserve creaminess.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are a great option for this Instant Pot Chicken Tikka Masala Recipe as they stay juicy and tender, often enhancing the dish with even richer flavor.
Is it necessary to use coconut oil or ghee?
While coconut oil or ghee adds authentic flavor and richness, you can substitute with any neutral oil like vegetable or avocado oil if needed. Just remember that the flavor profile might be slightly different.
Can I make this recipe dairy-free?
Yes! Simply omit the yogurt or replace it with a dairy-free alternative like coconut yogurt to keep the dish creamy while accommodating dietary preferences.
How spicy is this recipe?
This recipe has a moderate level of heat thanks to the spices used. You can adjust the level by reducing the black pepper or adding a dash of chili powder if you prefer more kick.
Can I use canned tomatoes instead of crushed tomatoes?
Yes, canned tomatoes work perfectly fine. Just make sure they are crushed or diced, and adjust cooking time slightly if the sauce is too watery.
Final Thoughts
This Instant Pot Chicken Tikka Masala Recipe is a heartfelt celebration of vibrant spices, tender chicken, and creamy, comforting sauce all made simple and quick in your Instant Pot. It’s a wonderful dish to share with loved ones or to enjoy as a satisfying solo meal. Give it a try and let yourself savor the joy of cooking authentic Indian flavors with effortless ease.
Print
Instant Pot Chicken Tikka Masala Recipe
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Total Time: 33 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Indian
- Diet: Halal
Description
This Instant Pot Chicken Tikka Masala is a flavorful and creamy Indian-inspired dish featuring tender chicken cubes marinated in a blend of aromatic spices, cooked to perfection in a rich tomato and coconut milk sauce. Ready in just 33 minutes, it offers a deliciously comforting meal served over rice or cauliflower rice and 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 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 above)
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
Finishing
- 1/2 cup whole milk yogurt (optional)
- 1 to 2 Tbsp. honey
- Cooked rice or cauliflower rice, for serving
- Cilantro leaves, for garnish
- Lime wedges, for garnish
Instructions
- Prepare the Spice Mix: In a small bowl, combine 2 tsp. curry powder, 2 tsp. garam masala, 2 tsp. kosher salt, 1 tsp. smoked paprika, 1 tsp. cumin, and 1/2 tsp. black pepper. This blend will be used for both marinating the chicken and seasoning the dish during cooking.
- Marinate the Chicken: Toss the cubed chicken breasts with minced fresh garlic, minced fresh ginger, and 2 tablespoons of the prepared curry spice mix. Set aside to allow the flavors to meld while preparing the rest of the ingredients.
- Heat the Instant Pot: Set the Instant Pot to sauté mode and add 4 tablespoons of coconut oil or ghee. Heat until the oil is shimmering and hot.
- Sauté the Onion: Add the chopped yellow onion to the pot and sprinkle with the remaining curry mixture. Cook, stirring occasionally, for about 5 minutes or until the onions are softened and fragrant.
- Add Tomato Paste: Stir in 1 tablespoon of tomato paste and cook for about 1 minute, stirring constantly to deepen the flavors and develop aroma.
- Deglaze the Pot: Pour in 2 to 3 tablespoons of water, scraping the bottom of the Instant Pot with a wooden spoon to release any browned bits. This prevents burning and enhances the dish’s flavor.
- Cook the Chicken: Add the marinated chicken mixture to the pot. Sauté for 3 minutes, then turn the chicken pieces and cook for another 2 minutes, stirring occasionally. Add additional water if needed to prevent sticking.
- Add Tomatoes and Coconut Milk: Pour in 2 cups of crushed tomatoes and 1/2 cup of coconut milk. Stir well to combine all ingredients evenly.
- Pressure Cook the Curry: Secure the lid on the Instant Pot, ensuring the steam release valve is sealed. Set the pot to cook at High Pressure for 7 minutes.
- Release Pressure: When the cooking cycle ends, carefully perform a manual release of the pressure by turning the valve to venting. Remove the lid once all steam has escaped.
- Finish the Curry: Allow the curry to cool slightly for 5 minutes. Stir in 1/2 cup of whole milk yogurt until the sauce is smooth. Gradually add 1 to 2 tablespoons of honey, adjusting to your preferred sweetness.
- Serve and Garnish: Serve the chicken tikka masala over cooked rice or cauliflower rice. Garnish with fresh cilantro leaves and lime wedges to add brightness and fresh flavor to the dish.
Notes
- Using yogurt adds creaminess and tang but can be omitted or substituted for a dairy-free option.
- Adjust honey based on your sweetness preference.
- Cauliflower rice is a great low-carb alternative to traditional rice.
- Ensure to deglaze the pot well to avoid getting a burn notice on the Instant Pot.
- Ghee can be substituted with coconut oil to keep the dish dairy-free.
