If you’ve ever dreamed of making restaurant-quality Indian food at home without the fuss, this Instant Pot Chicken Tikka Masala Recipe will be your new best friend. It’s a wonderful balance of fragrant spices, creamy tomato sauce, and tender chicken all cooked to perfection in less than 35 minutes. This dish brings those rich, comforting flavors right to your dinner table, and the Instant Pot makes the whole process surprisingly quick and hands-off. Once you try this recipe, you’ll understand why it’s such a beloved classic that’s perfect for weeknight dinners or special occasions alike.
Ingredients You’ll Need
Every ingredient in this Instant Pot Chicken Tikka Masala Recipe plays a crucial role in building layers of flavor, texture, and color. From the aromatic spices that create depth, to the creamy coconut milk that lends richness, these essentials come together beautifully without complication.
- Curry powder: The base spice blend that imparts warmth and complexity.
- Garam masala: A fragrant spice mix essential for authentic Indian flavor.
- Kosher salt: Enhances all of the spices and balances the dish.
- Smoked paprika: Adds a subtle smoky undertone to complement the spices.
- Cumin: Offers earthiness and a slightly nutty aroma.
- Black pepper: Provides a gentle heat and piquancy.
- Boneless skinless chicken breasts: Cubed for quick cooking and tender bites.
- Fresh garlic and ginger: Minced to infuse the dish with vibrant pungency and warmth.
- Coconut oil or ghee: Used for sautéing to develop flavor and richness.
- Yellow onion: Chopped finely to soften and sweeten the curry base.
- Tomato paste: Concentrates the tomato flavor and adds depth.
- Water: Helps deglaze and build the sauce without thinning it too much.
- Crushed tomatoes: The heart of the sauce, bringing sweetness and acidity.
- Coconut milk: Contributes creaminess and subtle tropical notes.
- Whole milk yogurt (optional): Adds tang and smoothness to the final sauce.
- Honey: Just a touch to balance the savory and spicy elements.
- Cooked rice or cauliflower rice: Perfect for serving and soaking up the luscious sauce.
- Cilantro leaves: Fresh herb garnish that adds a bright finish.
- Lime wedges: For squeezing over and adding zesty brightness.
How to Make Instant Pot Chicken Tikka Masala Recipe
Step 1: Prepare the Spice Mix
Start by combining curry powder, garam masala, kosher salt, smoked paprika, cumin, and black pepper in a small bowl. This homemade blend will be the foundation for the marinade and the sauce, ensuring your chicken is bursting with authentic flavor.
Step 2: Marinate the Chicken
In a medium bowl, toss your chicken cubes with minced garlic, fresh ginger, and two tablespoons of the prepared spice mix. Let this rest for a few minutes so the chicken can soak up the spices and develop that signature tikka masala taste.
Step 3: Sauté the Onion
Switch your Instant Pot to sauté mode and heat the coconut oil or ghee until shimmering. Add chopped yellow onions, sprinkle with the remaining spice mix, and cook while stirring frequently. You want the onions soft, translucent, and starting to caramelize, which adds sweetness and richness to the sauce.
Step 4: Add Tomato Paste and Deglaze
Stir in a tablespoon of tomato paste and cook for about a minute until fragrant. Then pour in 1 to 2 tablespoons of water to deglaze the pot, scraping up all those delicious browned bits stuck to the bottom. This step is key to deepening the curry’s flavor and preventing any burn alerts when pressure cooking.
Step 5: Cook the Chicken
Add the marinated chicken to the Instant Pot and cook it briefly in sauté mode: 3 minutes on one side, then turn and cook another 2 minutes. Stir occasionally to keep the chicken from sticking, and add a little more water if needed to keep things moist.
Step 6: Add Tomatoes and Coconut Milk
Pour in the crushed tomatoes and coconut milk, stirring everything together so the sauce is well combined. This creates the luscious, creamy base that will coat your chicken perfectly.
Step 7: Pressure Cook the Curry
Seal the Instant Pot lid and set the valve to the sealing position. Select the high pressure setting and cook for 7 minutes. This step tenderizes the chicken while melding all those delicious flavors into a rich, hearty curry.
Step 8: Release Pressure and Finish
Once the timer goes off, carefully use the quick-release method to vent the steam. After the lid is off, let the curry cool for 5 minutes, then stir in the yogurt to smooth out the sauce. Add honey slowly, tasting as you go, until the perfect balance of sweet and savory is achieved.
How to Serve Instant Pot Chicken Tikka Masala Recipe
Garnishes
Before serving, sprinkle fresh cilantro leaves over the curry; their bright, herbaceous flavor lifts the richness beautifully. A squeeze of lime juice from wedges on the side adds a refreshing zesty contrast that really wakes up the dish.
Side Dishes
This chicken tikka masala is divine served over a bed of fluffy basmati rice or cauliflower rice if you prefer a lighter option. Naan bread is also a classic accompaniment to sop up that creamy sauce—perfect for mopping every last bit off your plate.
Creative Ways to Present
For a fun twist, serve your curry in mini cast-iron skillets or shallow bowls and garnish with toasted nuts like cashews for a bit of crunch. You might also layer it over roasted vegetables or spiralized zucchini for a colorful, low-carb presentation that impresses guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover Instant Pot Chicken Tikka Masala Recipe in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen over time, making the dish even more delicious the next day.
Freezing
If you want to freeze leftovers, place the cooled curry in a freezer-safe container or heavy-duty bag. It freezes well for up to 3 months. Be sure to label and date your containers for easy meal planning down the line.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally, so the sauce doesn’t separate. You can add a splash of water or coconut milk if it seems too thick. Microwave reheating works too, just cover loosely and stir midway for even heating.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work wonderfully in this recipe and tend to stay extra juicy and tender. Just adjust cooking times slightly if the pieces are larger.
Is yogurt necessary in the recipe?
Yogurt adds a lovely tang and creaminess, but it’s optional. If you prefer, you can skip it or substitute with more coconut milk for a dairy-free option.
Can I make this recipe spicier?
Yes! Increase the amount of garam masala, curry powder, or add a pinch of cayenne pepper. Fresh chopped chili or chili powder can also add extra heat.
What’s the best rice to serve with chicken tikka masala?
Basmati rice is ideal because it’s fluffy and fragrant, complementing the creamy curry beautifully. For a low-carb alternative, cauliflower rice works great as well.
Can I prepare the spice mix ahead of time?
Definitely. The spice mix can be made in advance and stored in an airtight jar for weeks. It’s handy to have on hand for quick meals anytime.
Final Thoughts
Sharing this Instant Pot Chicken Tikka Masala Recipe with you feels like handing over a treasured secret that I know will bring warmth and joy to your kitchen. It’s one of those dishes that feels fancy yet comes together with simple steps and wholesome ingredients. So grab your Instant Pot, and give this recipe a try — your taste buds are in for a comforting, flavorful adventure!
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Instant Pot Chicken Tikka Masala Recipe
- Total Time: 33 minutes
- Yield: 4 servings 1x
Description
This Instant Pot Chicken Tikka Masala is a flavorful and creamy Indian-inspired dish made with tender chicken breast pieces marinated in a blend of spices and cooked in a rich tomato and coconut milk sauce. Using an Instant Pot significantly speeds up the cooking time while capturing the authentic spices and creamy texture, perfect for a quick yet satisfying meal served over rice or cauliflower rice.
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 Ingredients
- 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
To Serve
- Cooked rice or cauliflower rice
- Cilantro leaves
- Lime wedges
Instructions
- Prepare the Spice Mix: In a small bowl, combine curry powder, garam masala, kosher salt, smoked paprika, cumin, and black pepper. Set this mixture aside for use in marinating the chicken and seasoning the sauce.
- Marinate the Chicken: In a medium bowl, toss the cubed chicken breasts with minced fresh garlic, minced fresh ginger, and 2 tablespoons of the prepared curry mixture. Set aside to let the flavors meld together while you prepare the rest of the dish.
- Heat the Instant Pot: Set your Instant Pot to sauté mode and add the coconut oil or ghee. Let the oil heat until it shimmers, indicating it’s hot enough to sauté.
- Sauté the Onion: Add the chopped yellow onion to the pot, sprinkle with the remaining curry mixture, and sauté while stirring occasionally for about 5 minutes, until the 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 release its rich aroma.
- Deglaze the Pot: Pour 1 to 2 tablespoons of water into the pot and scrape the bottom with a wooden spoon to loosen any browned bits stuck to the pot. This step prevents burning and adds great flavor to the curry base.
- Cook the Chicken: Add the marinated chicken mixture into the pot. Cook for 3 minutes, then turn the chicken pieces and cook for an additional 2 minutes, stirring occasionally to avoid sticking. Add a little water if needed to keep the mixture from drying out.
- Add Tomatoes and Coconut Milk: Pour in the crushed tomatoes and coconut milk. Stir well to combine all ingredients thoroughly for an even sauce.
- Pressure Cook the Curry: Seal the Instant Pot lid and ensure the steam release valve is set to the sealed position. Set the pot to cook on High Pressure for 7 minutes.
- Release Pressure: Once the cooking cycle is complete, carefully perform a quick release by turning the steam valve to venting. Remove the lid once all steam has escaped.
- Finish the Curry: Allow the curry to cool for about 5 minutes. Stir in the whole milk yogurt until the sauce is smooth and creamy. Gradually add honey, tasting as you go, to adjust the sweetness to your preference.
- 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
- Using coconut oil or ghee enhances the authentic flavor, but you can substitute with any neutral oil if preferred.
- The yogurt adds creaminess and a slight tang; it’s optional but recommended for a richer sauce.
- You can adjust the honey quantity to balance the acidity and spice according to your taste.
- For a dairy-free version, omit the yogurt and use coconut milk as shown.
- If you prefer a thicker sauce, simmer the curry in sauté mode after pressure cooking to reduce to desired consistency.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Indian
