Instant Pot Chicken Tikka Masala (2024)

Chicken tikka masala is one of the best Indian recipes out there! Made so easy in the Instant Pot, you will fall in love with the flavors and want to make this over and over again! Marinated tender chicken chunks are cooked in a rich tomato base with lots of spices, it’s then mixed with cream to make it extra creamy and delicious!

Making this recipe means that you can have dinner ready on the table within half an hour, plus it’s a family-friendly recipe that even picky eaters will love!

A while ago I shared with you one of my favorite Indian recipes, butter chicken. And I created an Instant Pot butter chicken version for my Instant Pot readers, and it received so many 5 star reviews. I was so overwhelmed by the feedback, and honestly, it made my heart so happy that you’ve been LOVING my recipe!

So I thought that it’s time to share another Indian favorite of mine, which is quite similar but also different to the butter chicken; chicken tikka masala!

What Is Chicken Tikka Masala?

In case you never had a chicken tikka masala before, but you’re curious to learn more about it. It’s a rich and flavorful Indian chicken curry where pieces of chicken are marinated in yogurt and spices.

It is then cooked in a tomato sauce that is often creamy (from cream, yogurt, or coconut milk!), and orange in color. This recipe is similar to butter chicken, as both recipes are prepared similarly in a creamy orange sauce. However, chicken tikka masala has more complex flavors whilst butter chicken is milder in flavor and sweeter.

There are so many different versions of Tikka Masala on the Internet, and nobody knows if there’s a truly authentic one. However, my version here is not authentic, but it’s so easy, simple, and so darn good! And you definitely can find all of the ingredients that you need to make this at your average grocery store!

It’s is SO good and can get pretty addictive if you ask me! I cook this very often, and always make sure that I make my own homemade naan bread to serve with. PURE HEAVEN!

The Ingredients

To make this chicken tikka masala, you will need:

Chicken thighs(skinless and boneless – diced into bite-size pieces) – I went for chicken thighs as they’re more tender and flavorful compared to chicken breasts. But you can use chicken breast if you like.
Yogurt – use natural plain yogurt or Greek yogurt, and avoid flavored or sweetened yogurt.
Masala paste – I included the ingredients and the recipe below. You will also need garam masala spice blend and I have the recipe for you (make a large batch to use for this recipe, butter chicken, curries, mushroom bhaji, you name it!). OR you can buy it online here.
Vegetable oil, passataor tomato sauce, salt, and whipping cream or coconut milk.

How to Make Chicken Tikka Masala in the Instant Pot?

Marinate the chicken. In a mixing bowl or a Ziploc bag, mix the chicken with yogurt and masala paste (recipe can be found in the recipe card if you scroll down – it’s very simple!). Let it marinate in the fridge for at least 15 minutes if you’re in a hurry, and preferably for an hour or up to 24 hours. The marinating process will allow the chicken to absorb all of the flavors, and become really tender and delicious (the longer the better!).

On the Instant Pot press on SAUTE and heat the oil, when a HOT message is displayed add the marinated chicken. Work in batches and brown the chicken on both sides (not cooking it all the way through, just browning it a little on each side), then switch off the saute setting.
Deglaze the pot with a little bit of water, or the tomato sauce that you will add in the next step to avoid the burn message.
Add the passata or tomato sauce, 2 tablespoons of the masala paste, and salt. Give it a quick mix.

Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 4 minutes at high pressure. The Instant Pot will take around 10 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.
Carefully open the lid, and push the SAUTE button. Stir in the cream, and allow the sauce to reduce a little. Switch off the SAUTE.
Serve warm over basmati rice, or Indian jeera cumin rice (that you can also make in the Instant Pot!) with chopped fresh parsley, mint or cilantro leaves.

Tip:Make sure not to add the cream before pressure cooking as it will become super thin, and might even separate.

Why Make the Masala Paste?

In my version of chicken tikka masala, I chose to blend up the onion, garlic, ginger, and spices to end up with smooth sauce and it works so well here. The paste is used for marinating the chicken, AND for the actual dish.

How Long to Marinate the Chicken For?

If you’re using chicken breasts then you will have to marinate the chicken for longer for tenderness and maximum flavor. I recommend marinating chicken breasts for at least 1 hour and up to 1 day in the fridge.

If you’re using chicken thighs, then you can marinate them for less time. I usually do just 15 minutes as I’m always in a hurry. But if you do this in advance, then the longer you marinate the chicken for the better. But do not marinate for over 24 hours!

What Does Chicken Tikka Masala Taste Like?

The taste of the chicken tikka masala is a bit stronger than butter chicken. It’s very rich with a tomato base, and quite creamy. It’s not too spicy, and earthy tasting.

What to Serve Chicken Tikka Masala With?

Basmati rice– probably the most traditional way and the most delicious. I love cooking basmati rice in the Instant Pot, and it turns out so perfect every single time!
Jeera rice– super simple restaurant-style Indian cumin rice. So easy and good! And you can make it in the Instant Pot as well.
Brown rice– to keep things healthier, make brown rice in the Instant Pot and serve it with this chicken tikka masala.
Naan bread – to eat all of the sauce and not miss any drop (yes it’s that good!).
And make thismushroom bhajito serve on the side, it’s SO easy and good!

Make It Dairy-Free

You can swap the cream out for coconut milk if you prefer. It will taste a bit different, but still really delicious!

Storing, Freezing, and Reheating.

To store: Store in an airtight container in the fridge for up to 4 days.
To freeze: Freeze in a freezer container or bag for up to 3 months.
To reheat: Thaw overnight in the fridge, then reheat in the microwave or over the stovetop. If the sauce is too thick, add a splash of water and mix.

An Instant Pot – this is the Instant Pot that I own and love!
Spatula – I use this heat resistant spatula for cooking, it’s so convenient and does not damage my pots and pans.

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

4.94 from 47 votes(Click stars to rate!)

Instant Pot Chicken Tikka Masala Recipe

Prep Time: 10 minutes mins

Cook Time: 15 minutes mins

Total Time: 25 minutes mins

Author: Diana

Print Rate Recipe

Equipment

Instant Pot

Ingredients

▢ 2 pounds (900 grams) chicken thighs skinless, boneless, diced into bite-size pieces
▢ 3 tablespoons yogurt plain natural or Greek
▢ 4 tablespoons masala paste divided
▢ 2 tablespoons vegetable oil
▢ 17 oz (500 ml) tomato sauce or passata
▢ 1 teaspoon salt
▢ 1 cup (250 ml) heavy whipping cream

For the masala paste

▢ 1 small onion
▢ 3 cloves garlic about 1 tablespoon minced garlic
▢ 1 tablespoon fresh ginger
▢ 1 tablespoon garam masala
▢ 1 teaspoon chili powder optional
▢ 1 teaspoon ground cumin
▢ 1 teaspoon ground turmeric

For serving

▢ Cooked rice
▢ Fresh cilantro leaves
▢ Naan bread

Instructions

To make the masala sauce

Place all of the ingredients in a food processor and blend until smooth.

To make the chicken tikka masala

To a mixing bowl, add the chicken, yogurt, and 2 tablespoons of the masala paste. Mix everything with a spoon, cover with cling film and leave it in the fridge to marinate for at least 15 minutes.
On the Instant Pot press on SAUTE and heat the oil, when a HOT message is displayed add the marinated chicken. Work in batches and brown the chicken on both sides (not cooking it all the way through, just browning it a little on each side), then switch off the saute setting.
Deglaze the pot with a little bit of water, or the tomato sauce that you will add in the next step to avoid the burn message.
Add the passata or tomato sauce, 2 tablespoons of the masala paste, and salt. Give it a quick mix.
Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 4 minutes at high pressure. The Instant Pot will take around 10 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.
Carefully open the lid, and push the SAUTE button. Stir in the cream, and allow the sauce to reduce a little. Switch off the SAUTE. Serve warm over rice with chopped fresh parsley, mint or cilantro leaves.

Notes:

Chicken breasts can also be used in this recipe, however, chicken thighs are more flavorful and are more tender.
The Passata sauce can be substituted with tomato sauce, or a can of plain tomatoes that are blended and sieved.
This dish is medium spicy, so if you’re feeding children then I recommend that you leave the chili powder out.
Do not add the cream before pressure cooking as it might separate.
If you double the ingredients, do not adjust the cooking time.
You should not get a BURN message, unless you’re using less tomato sauce than indicated in the recipe. I also heard that newer Instant Pot models show BURN messages more often. If you get a burn message, add ¼ cup of water to the sauce and using a wooden spoon scrape off any bits that are stuck to the bottom and start the Instant Pot again.
If you’re worried about getting a BURN message and don’t want to risk it (maybe your tomato sauce is too thick), you can add ¼–½ cup of water before pressure cooking.
Garnish with fresh herbs before serving. The recommended herbs for garnish are fresh cilantro, mint leaves, and parsley.
Serve withInstant Pot basmatiorbrown rice, and/or fresh naan.
If you store the leftovers in the fridge, the sauce will thicken up. Reheat in the microwave with adding a splash of water and mix. You can store in the fridge for up to 5 days.
Freeze in a freezer-safe container for up to 3 months.
You can swap the cream out for coconut milk for a dairy-free option. It will taste a bit different, but still really delicious!

Nutrition Information

Calories: 560kcal, Carbohydrates: 12g, Protein: 28g, Fat: 45g, Saturated Fat: 20g, Cholesterol: 204mg, Sodium: 553mg, Potassium: 752mg, Fiber: 2g, Sugar: 5g, Vitamin A: 1219IU, Vitamin C: 10mg, Calcium: 73mg, Iron: 3mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.