If you’re craving a dish that bursts with warm spices, creamy texture, and mouthwatering flavor, you’ve found it in this Instant Pot Chicken Tikka Masala Recipe. This recipe marries the bold, aromatic spices of traditional Indian cuisine with the simplicity and convenience of the Instant Pot, delivering tender chicken bathed in a luscious tomato-coconut sauce. It’s an absolute crowd-pleaser that’s perfect for busy weeknights or whenever you want a comforting, flavorful meal on the table fast. Trust me, once you try this recipe, it’s going to become one of your favorite go-to dinners.
Ingredients You’ll Need
Don’t let the impressive flavors fool you—these ingredients are straightforward yet essential, each bringing its own magic to build rich taste, pleasing texture, and vibrant color in your dish.
- Curry powder: The base of the spice mix, offering a balanced warmth and depth.
- Garam masala: Adds a fragrant, complex blend that’s signature to Indian cooking.
- Kosher salt: Enhances all the flavors without overpowering them.
- Smoked paprika: Introduces a gentle smoky note that makes this tikka extra special.
- Cumin: Brings earthiness and a subtle nuttiness to the spice mix.
- Black pepper: Adds just the right touch of heat.
- Boneless skinless chicken breasts: The perfectly tender protein that soaks up the sauce beautifully.
- Minced fresh garlic: Essential for that fresh pungency and sizzling aroma.
- Minced fresh ginger: Bright and zesty, it lifts the whole dish.
- Coconut oil or ghee: For rich sautéing and a luscious mouthfeel.
- Chopped yellow onion: Adds sweet, mellow depth when sautéed.
- Tomato paste: Intensifies the tomato flavor with a slight tang.
- Water: For deglazing and adjusting the sauce consistency.
- Crushed tomatoes: The rich, hearty base for the creamy sauce.
- Coconut milk: Brings velvety creaminess and a subtle tropical hint.
- Whole milk yogurt (optional): Adds tang and smooths the sauce beautifully.
- Honey: Balances spices with a touch of natural sweetness.
- Cooked rice or cauliflower rice: Your delicious canvas to carry this curry.
- Cilantro leaves: Freshness and bright flavor for garnish.
- Lime wedges: A splash of citrus to brighten every bite.
How to Make Instant Pot Chicken Tikka Masala Recipe
Step 1: Prepare the Spice Mix
Begin by combining the curry powder, garam masala, kosher salt, smoked paprika, cumin, and black pepper in a small bowl. This mix is the heart of your flavor profile, so make sure it’s well blended before moving on.
Step 2: Marinate the Chicken
In a medium bowl, toss your cubed chicken breasts with the minced garlic, fresh ginger, and 2 tablespoons of the spice mix you just prepared. Setting this aside allows the chicken to soak up all those wonderful spices, making every bite delightfully flavorful.
Step 3: Heat the Instant Pot
Switch your Instant Pot to sauté mode and add the coconut oil or ghee. Wait for it to get shimmering hot before adding any ingredients—this is crucial for perfect sautéing that unlocks flavor.
Step 4: Sauté the Onion
Toss in the chopped yellow onions and sprinkle with the remaining curry spice mix. Cook, stirring occasionally, until the onions soften and become fragrant, about 5 minutes. This step builds the savory base for your sauce.
Step 5: Add Tomato Paste
Stir in the tomato paste and keep stirring for about one minute. This deepens the tomato flavor and adds a lovely rich hue to your tikka masala.
Step 6: Deglaze the Pot
Pour 1 to 2 tablespoons of water into the pot and scrape up any browned bits stuck to the bottom. Those bits carry incredible flavor and prevent burning during pressure cooking.
Step 7: Cook the Chicken
Add the marinated chicken mixture to the pot and sauté for 3 minutes. Then turn the chicken pieces and cook for another 2 minutes, stirring occasionally so nothing sticks. Add a splash of water if needed to keep everything moving nicely.
Step 8: Add Tomatoes and Coconut Milk
Pour in the crushed tomatoes and coconut milk. Stir well so that all the spices, chicken, and creamy ingredients blend evenly, setting the stage for a luscious sauce.
Step 9: Pressure Cook the Curry
Seal the Instant Pot lid securely and ensure the steam release valve is in the sealed position. Select High Pressure and cook for 7 minutes, allowing the flavors to meld and the chicken to become tender.
Step 10: Release Pressure and Finish
Once the cooking cycle completes, carefully release the pressure manually by turning the valve to venting. After removing the lid, let the curry rest for 5 minutes. Stir in the yogurt for a creamy finish, then add honey gradually, tasting as you go to achieve the perfect touch of sweetness.
How to Serve Instant Pot Chicken Tikka Masala Recipe
Garnishes
Fresh cilantro leaves add a burst of color and herbal brightness that complements the rich sauce beautifully. Lime wedges bring a zesty punch when squeezed over the top, balancing spices with a fresh citrus note.
Side Dishes
This dish shines served over fluffy cooked rice or low-carb cauliflower rice, both perfect for soaking up the delicious, creamy sauce. You can also pair it with warm naan bread to scoop up every bit of flavor.
Creative Ways to Present
For a fun twist, serve the chicken tikka masala in hollowed-out bell peppers or over a bed of roasted vegetables for added texture. Garnishing with toasted nuts or a drizzle of coconut cream can elevate your presentation and taste even further.
Make Ahead and Storage
Storing Leftovers
Place any leftover chicken tikka masala in an airtight container and refrigerate for up to 4 days. The flavors actually deepen overnight, making your leftovers just as tasty as freshly made.
Freezing
This recipe freezes beautifully. Divide into single or family-sized portions in freezer-safe containers or bags, removing as much air as possible. It will keep well for up to 3 months without losing flavor or texture.
Reheating
Reheat gently on the stovetop or in the microwave until warmed through. Add a splash of water or coconut milk if the sauce has thickened too much. Stir well before serving to restore its creamy consistency.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are even juicier and add a lovely richness to the dish. Adjust the cooking time if your pieces are larger, but generally, the Instant Pot handles thighs wonderfully.
Is it possible to make this recipe dairy-free?
Yes, simply omit the yogurt and use full-fat coconut milk instead of dairy milk. The dish will still be creamy and flavorful with that tropical hint from the coconut milk.
How spicy is this dish?
The spice level is moderate. You can always adjust by adding more or less curry powder or garam masala, or by including fresh chili if you like an extra kick.
Can I prepare the spice mix in advance?
Definitely! Making the spice mix ahead saves time and enhances the flavors. Store it in an airtight container away from light and heat for up to a month.
What can I substitute for coconut oil or ghee?
If you don’t have coconut oil or ghee on hand, use vegetable oil or olive oil, though this will slightly change the flavor profile. Ghee adds nuttiness, while coconut oil provides subtle richness.
Final Thoughts
There’s something truly satisfying about whipping up a restaurant-worthy dinner in under 40 minutes, and this Instant Pot Chicken Tikka Masala Recipe checks all those boxes. With its balance of fragrant spices, creamy sauce, and tender chicken, it’s a dish that feels both indulgent and comforting. I promise once you try it, it will become a beloved staple in your cooking rotation—give it a go, and enjoy every savory, rich bite!
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
Description
This Instant Pot Chicken Tikka Masala recipe offers a rich and flavorful Indian-inspired dish made easy with pressure cooking. Juicy chicken breasts are marinated with aromatic spices, sautéed with onions and tomato paste, then simmered in a creamy tomato and coconut milk sauce. Ready in just 33 minutes, it’s perfect for a quick weeknight dinner served over rice or cauliflower rice 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 Spice Mix above)
Curry Base
- 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: Stir together the curry powder, garam masala, kosher salt, smoked paprika, cumin, and black pepper in a small bowl. Set this mixture aside to use for marinating the chicken and seasoning the curry.
- Marinate the Chicken: In a medium bowl, toss the cubed chicken breasts with minced garlic, minced ginger, and 2 tablespoons of the prepared curry mixture. Allow the chicken to marinate so the flavors meld.
- Heat the Instant Pot: Turn the Instant Pot to sauté mode and add the coconut oil or ghee. Wait for the oil to heat until shimmering before proceeding.
- Sauté the Onion: Add the chopped yellow onion to the pot along with the remaining curry mixture. Cook while stirring occasionally until the onions soften slightly, about 5 minutes.
- Add Tomato Paste: Stir in the tomato paste and cook, stirring constantly for about 1 minute, until fragrant to deepen the flavor of the base.
- Deglaze the Pot: Pour 1 to 2 tablespoons of water into the pot to deglaze, scraping up any browned bits from the bottom with a spoon to prevent burning and enhance the sauce’s flavor.
- Cook the Chicken: Add the marinated chicken mixture to the pot. Cook for 3 minutes, then turn the chicken pieces and cook for another 2 minutes, stirring occasionally to avoid sticking. Add additional water if needed to prevent the chicken from drying out.
- Add Tomatoes and Coconut Milk: Pour in the crushed tomatoes followed by the coconut milk. Stir thoroughly to evenly combine all ingredients in the pot.
- Pressure Cook the Curry: Secure the lid of the Instant Pot and make sure the steam release valve is set to the sealed position. Select High Pressure and set the timer for 7 minutes to cook the curry.
- Release Pressure: When the cooking cycle is complete, carefully perform a manual pressure release by turning the steam release valve to venting. Remove the lid only once all the steam has fully escaped.
- Finish the Curry: Let the curry cool for about 5 minutes. Stir in the yogurt smoothly into the curry and then add honey gradually, tasting to reach the desired sweetness level.
- Serve and Garnish: Serve the chicken tikka masala hot over cooked rice or cauliflower rice. Garnish with fresh cilantro leaves and lime wedges on the side to add a bright and fresh finish to the dish.
Notes
- Using whole milk yogurt is optional but adds a creamy texture and tangy flavor to the curry.
- If you prefer a spicier curry, you may add chili powder or fresh chopped chilies to the spice mix.
- The recipe can be made dairy-free by omitting yogurt and substituting ghee with coconut oil.
- Cauliflower rice is a low-carb alternative to traditional rice and works well with this dish.
- Be cautious when releasing pressure from the Instant Pot to avoid burns from hot steam.
