Instant Pot Chicken Tikka Masala

A rich, creamy, and flavorful Indian classic made easy in your Instant Pot. Tender chicken simmered in a spiced tomato-cream sauce is perfect for a weeknight dinner or special occasion.

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Ingredients

For the Chicken:

• 2 lb (900 g) boneless, skinless chicken thighs, diced into bite-sized pieces
• 3 Tbsp plain yogurt (natural or Greek)
• 4 Tbsp masala paste, divided
• 2 Tbsp vegetable oil
• 17 oz (500 ml) tomato sauce or passata
• 1 tsp salt
• 1 cup (250 ml) heavy cream

For the Masala Paste:

• 1 small onion
• 3 cloves garlic (or 1 Tbsp minced garlic)
• 1 Tbsp fresh ginger
• 1 Tbsp garam masala
• 1 tsp chili powder (optional)
• 1 tsp ground cumin
• 1 tsp ground turmeric

For Serving:

• Cooked rice
• Fresh cilantro leaves
• Naan bread

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Instructions

1. Make the Masala Paste

1. Combine onion, garlic, ginger, garam masala, chili powder (if using), cumin, and turmeric in a food processor.
2. Blend until smooth and set aside.

2. Marinate the Chicken

1. In a mixing bowl, combine chicken, yogurt, and 2 Tbsp of the masala paste.
2. Mix well, cover, and refrigerate for at least 15 minutes.

3. Brown the Chicken

1. Turn the Instant Pot to Sauté and heat the oil.
2. Add the marinated chicken in batches and lightly brown on all sides (do not cook through).
3. Switch off the Sauté mode.

4. Cook Under Pressure

1. Deglaze the pot with a splash of water or a little tomato sauce to prevent the burn message.
2. Add the remaining 2 Tbsp masala paste, tomato sauce, and salt. Mix well.
3. Secure the lid and set the vent to Sealing.
4. Select Pressure Cook / Manual on high pressure for 4 minutes. It will take about 10 minutes to reach pressure.
5. When the cooking cycle ends, perform a quick release of the pressure.

5. Finish the Sauce

1. Carefully open the lid and press Sauté again.
2. Stir in the heavy cream and simmer briefly to thicken the sauce.
3. Switch off the Sauté mode.

6. Serve

• Serve the chicken tikka masala warm over cooked rice, garnished with fresh cilantro.
• Pair with naan bread for a complete meal.

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Why You’ll Love This Recipe

• Quick and easy using an Instant Pot without sacrificing flavor.
• Creamy, spiced tomato sauce coats tender chicken pieces perfectly.
• Minimal prep with homemade masala paste for authentic taste.
• Perfect for weeknight dinners or entertaining guests.

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Tips

• Marinate the chicken longer (up to 2 hours) for deeper flavor.
• Don’t overcook the chicken when browning; it will finish cooking under pressure.
• Deglaze the pot thoroughly to prevent burn warnings.
• Adjust the chili powder for your preferred heat level.

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Variations and Substitutions

• Chicken alternatives: Use boneless chicken breasts or tofu for a vegetarian version.
• Dairy alternatives: Substitute coconut cream or cashew cream for heavy cream.
• Spice adjustments: Add smoked paprika, fenugreek, or extra garam masala for more depth.

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FAQs

Can I make this ahead of time?
Yes, refrigerate for up to 2 days or freeze for up to 2 months. Reheat gently on the stove.

Can I use store-bought tikka masala paste?
Absolutely! Use it in place of the homemade paste, adjusting quantities to taste.

Is it spicy?
Mild by default, but add chili powder or fresh chilies for extra heat.

Can I use chicken breasts instead of thighs?
Yes, but reduce cooking time slightly to prevent drying out.

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Serving Suggestions

• Serve over basmati rice or with quinoa for a wholesome meal.
• Garnish with fresh cilantro, mint, or a squeeze of lemon.
• Serve alongside garlic naan, roti, or flatbread for a classic pairing.
• Add roasted vegetables or a side salad to complete the meal.