Instant Pot Chicken Tikka Masala Recipe: Creamy, Flavorful, and Easy

If you love rich, creamy Indian-inspired curries, this Instant Pot Chicken Tikka Masala recipe is a must-try. It combines tender pieces of chicken with a flavorful tomato-based sauce, warm spices, and a touch of cream to create a comforting meal that tastes like it came from your favorite Indian restaurant.

The best part? You can make this delicious chicken curry in your Instant Pot without spending hours in the kitchen. Pressure cooking helps the chicken become tender while allowing the spices to blend beautifully into the sauce. Serve it with steamed basmati rice, naan, or homemade roti for a satisfying family dinner.

Recipe Information

• Preparation Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4 people
• Cuisine: Indian-inspired
• Course: Main Course
• Cooking Method: Instant Pot pressure cooking
• Difficulty: Easy

Why You Will Love This Recipe

• Quick and convenient: The Instant Pot makes it easier to prepare a flavorful curry without hours of cooking.
• Creamy and delicious: Tomato sauce, cream, and aromatic spices create a rich, satisfying flavor.
• Tender chicken: Pressure cooking helps the chicken cook evenly and remain juicy.
• Perfect for meal prep: Leftovers taste delicious the next day and are easy to reheat.
• Easy to customize: Adjust the chili powder, cream, and spices to suit your taste.

Ingredients for Instant Pot Chicken Tikka Masala

Here is everything you need to prepare this creamy and flavorful chicken curry.

• 1.5 pounds boneless, skinless chicken thighs or chicken breasts, cut into bite-sized pieces
• 1 tablespoon vegetable oil or olive oil
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 can (14.5 ounces) crushed tomatoes
• 1/2 cup plain yogurt
• 1/2 cup heavy cream
• 1/2 cup chicken broth
• 2 tablespoons tomato paste
• 1 tablespoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder, or to taste
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• 1 teaspoon sugar, optional
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh cilantro

How to Make Instant Pot Chicken Tikka Masala

Follow these simple steps to prepare tender chicken in a creamy, aromatic tomato sauce.

Step 1: Prepare the Chicken

Cut the chicken into evenly sized, bite-sized pieces. In a bowl, combine the chicken with the yogurt, half of the garam masala, paprika, cumin, and a little salt.

Mix well so the chicken is coated evenly. Let it marinate for about 10 to 15 minutes while you prepare the remaining ingredients. If you have extra time, you can refrigerate it for longer to develop the flavor.

Step 2: Sauté the Aromatics

Turn on the Instant Pot and select the Sauté function. Add the oil and allow it to heat.

Add the chopped onion and cook for 3 to 4 minutes, stirring occasionally, until softened. Add the minced garlic and grated ginger, then cook for another 30 to 60 seconds until fragrant.

Stir in the tomato paste, remaining garam masala, ground coriander, turmeric, and chili powder. Cook for about 30 seconds to release the aroma of the spices.

Step 3: Add the Chicken and Tomatoes

Add the marinated chicken to the pot and stir to combine it with the onion and spice mixture.

Pour in the chicken broth and scrape the bottom of the pot thoroughly to loosen any browned bits. This step is important because stuck food can trigger the Instant Pot’s burn warning.

Spread the crushed tomatoes over the chicken. Avoid stirring the tomatoes deeply into the bottom of the pot, as keeping the mixture from sticking can help prevent a burn warning.

Step 4: Pressure Cook the Chicken

Close the Instant Pot lid and set the pressure valve to Sealing.

Select Pressure Cook or Manual on High Pressure for 8 minutes. The Instant Pot will take additional time to build pressure before the cooking timer begins.

Once the cooking cycle finishes, allow a natural pressure release for 5 minutes. Carefully release any remaining pressure according to your appliance’s instructions.

Open the lid and check that the chicken has reached an internal temperature of 165°F (74°C).

Step 5: Make the Sauce Creamy

Select the Sauté function again if the sauce needs additional thickening.

Stir in the heavy cream and lemon juice. If you prefer a slightly sweeter restaurant-style sauce, add the optional sugar.

Let the sauce simmer gently for 2 to 4 minutes, stirring occasionally, until it reaches your preferred consistency. Avoid a vigorous boil after adding the cream.

Taste the sauce and adjust the salt, chili powder, or garam masala as needed.

Step 6: Garnish and Serve

Turn off the Instant Pot and sprinkle the chopped cilantro over the chicken tikka masala.

Serve hot with basmati rice, garlic naan, roti, or your favorite flatbread. You can also add a side of cucumber raita or a fresh salad to balance the richness of the curry.

Your homemade Instant Pot Chicken Tikka Masala is ready to enjoy!

Tips for the Best Instant Pot Chicken Tikka Masala

Use Chicken Thighs for Extra Juiciness

Boneless, skinless chicken thighs tend to remain juicy during pressure cooking. Chicken breasts also work well if you prefer leaner meat, but be careful not to overcook them.

Do Not Skip the Ginger and Garlic

Fresh ginger and garlic provide a fragrant base that makes the curry taste more vibrant. Fresh ingredients are especially helpful when preparing a quick pressure-cooker meal.

Scrape the Bottom of the Pot

After adding the broth, scrape away any stuck onion, spice, or tomato paste residue. This helps reduce the chance of a burn warning during pressure cooking.

Add the Cream at the End

Adding heavy cream after pressure cooking helps preserve the sauce’s smooth texture. Stir it in gently and allow the curry to warm through without boiling vigorously.

Adjust the Spice Level

For a mild curry, reduce the chili powder. For extra heat, add more chili powder or a finely chopped green chili. Garam masala provides warmth and depth without necessarily making the dish hot.

Thicken the Sauce if Needed

If your sauce seems too thin, simmer it on Sauté for a few additional minutes with the lid off. Stir regularly to prevent sticking.

What to Serve with Chicken Tikka Masala

Chicken tikka masala pairs well with several simple sides.

• Basmati rice: Its light texture absorbs the creamy tomato sauce beautifully.
• Garlic naan: Perfect for scooping up every bit of curry.
• Roti or chapati: A delicious everyday option for serving with Indian-inspired curries.
• Cucumber raita: Its cool, refreshing flavor balances the spices.
• Roasted vegetables: Add cauliflower, carrots, or green beans for extra color and texture.
• Fresh salad: A simple cucumber and onion salad adds a crisp contrast to the creamy sauce.

For a complete dinner, serve the chicken tikka masala with basmati rice, naan, and a small bowl of raita.

Storage and Reheating Instructions

How to Store Leftovers

Allow the chicken tikka masala to cool slightly before transferring it to an airtight container. Refrigerate within two hours of cooking and consume within 3 to 4 days.

How to Reheat

Reheat individual portions in the microwave, stirring halfway through. You can also warm the curry in a saucepan over medium-low heat.

If the sauce has thickened in the refrigerator, add a small splash of water or chicken broth to loosen it. Heat until the chicken reaches 165°F (74°C).

Can You Freeze Chicken Tikka Masala?

Yes. Place the cooled curry in a freezer-safe container and freeze for up to 3 months for best quality. Thaw it in the refrigerator before reheating.

Cream-based sauces can sometimes change texture after freezing. Stir the sauce well while reheating to help bring it back together.

Common Mistakes to Avoid

• Adding too much liquid: Tomatoes release moisture during pressure cooking, so excessive broth can make the sauce watery.
• Skipping the deglazing step: Stuck food on the bottom can trigger a burn warning.
• Boiling the cream: A vigorous boil after adding cream can affect the sauce’s texture.
• Using uneven chicken pieces: Similar-sized pieces help the chicken cook more evenly.
• Forgetting to taste the sauce: Adjust the salt, lemon juice, and spices at the end for a more balanced flavor.

Nutrition Information

The following nutrition values are estimates for one serving, assuming the recipe makes four servings and uses chicken thighs and heavy cream. Actual values will vary depending on the ingredients and portion sizes.

These estimates do not include rice, naan, or other side dishes. Serving the curry with rice or bread will increase the total calories and carbohydrates.

Frequently Asked Questions

1. Can I use chicken breasts instead of chicken thighs?

Yes. Boneless, skinless chicken breasts work well in this recipe. Cut them into evenly sized pieces and check that the chicken reaches an internal temperature of 165°F (74°C) before serving.

2. Can I make Instant Pot Chicken Tikka Masala without cream?

Yes. You can substitute coconut milk for heavy cream to create a dairy-free version, provided your yogurt is also dairy-free. You can also use a little extra yogurt, but add it carefully at the end to reduce the risk of curdling.

3. Is Chicken Tikka Masala spicy?

Chicken tikka masala is generally a mildly to moderately spiced curry, although the heat level varies by recipe. Reduce the chili powder for a milder version or increase it if you prefer a spicier sauce.

4. Why does my Instant Pot show a burn warning?

A burn warning can occur when food sticks to the bottom of the inner pot or the sauce becomes too thick. Scrape the bottom thoroughly after adding broth, avoid leaving tomato paste stuck to the pot, and layer the crushed tomatoes on top rather than stirring them into the bottom.

5. Can I use fresh tomatoes instead of canned tomatoes?

Yes. You can use ripe, finely chopped fresh tomatoes, although the sauce may have a different consistency depending on their water content. Cooking the sauce briefly after pressure cooking can help concentrate the flavor.

6. How long does Chicken Tikka Masala last in the refrigerator?

Store it in an airtight container in the refrigerator for 3 to 4 days. Reheat leftovers thoroughly before eating.

7. Can I make this recipe dairy-free?

Yes. Use unsweetened coconut yogurt instead of regular yogurt and full-fat coconut milk instead of heavy cream. Check that the other ingredients are dairy-free as well. The flavor will be slightly different but still rich and delicious.

8. Can I prepare Chicken Tikka Masala ahead of time?

Absolutely. You can marinate the chicken and chop the onion, garlic, and ginger in advance. Store the prepared ingredients in the refrigerator and cook the curry when you are ready. You can also make the entire dish ahead and reheat it before serving.

9. What is the difference between Chicken Tikka Masala and Butter Chicken?

Both dishes feature chicken in a creamy tomato-based sauce, but their flavors can differ. Chicken tikka masala often has a more pronounced blend of spices, while butter chicken is commonly richer and more buttery. Recipes vary, so the distinction is not absolute.

10. Can I double this Instant Pot Chicken Tikka Masala recipe?

You can generally double the ingredients if they fit within your Instant Pot’s maximum fill guidelines. Keep the pressure-cooking time the same for similarly sized chicken pieces, although the pot will take longer to reach pressure. Avoid filling the pot beyond its recommended limit.

Final Thoughts

This Instant Pot Chicken Tikka Masala recipe makes it easy to enjoy a creamy, flavorful curry at home without spending hours in the kitchen. Tender chicken, aromatic spices, and a rich tomato sauce come together in a comforting meal that works for busy weeknights and relaxed family dinners.

Serve it with basmati rice or warm naan, adjust the spice level to your liking, and save any leftovers for an easy meal the next day. Once you try this simple pressure-cooker version, it may become a regular addition to your dinner rotation.