Name: Instant Pot Chicken Tikka Masala Recipe
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: Indian
Ingredients: 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; 1½ lb. boneless skinless chicken breasts (cut into 1-inch cubes); 2 Tbsp. minced fresh garlic; 2 Tbsp. minced fresh ginger; 4 Tbsp. coconut oil or ghee; 1½ cups chopped yellow onion; 1 Tbsp. tomato paste; 2 to 3 Tbsp. water (as needed); 2 cups crushed tomatoes; ½ cup coconut milk; ½ cup whole milk yogurt (optional); 1 to 2 Tbsp. honey; Cooked rice or cauliflower rice (to serve); Cilantro leaves and lime wedges (for garnish)

Craving a rich, flavorful Indian dish but short on time? This Instant Pot Chicken Tikka Masala is your ticket to a restaurant-quality meal in under an hour! Tender chicken simmers in a creamy, aromatic tomato sauce, infused with fragrant spices that will transport your taste buds straight to the streets of Delhi. Perfect for busy weeknights or when you want to impress dinner guests without spending hours in the kitchen.

Why You’ll Love This Recipe

Time-Saver: The Instant Pot works its magic, delivering deep, complex flavors in a fraction of the time of traditional methods.
Customizable: Easily adjust the spice level to suit your palate, from mild to fiery hot.
One-Pot Wonder: Less cleanup means more time to savor your delicious creation.
Crowd-Pleaser: Even picky eaters can’t resist the alluring aroma and rich taste of this classic dish.

Ingredients You’ll Need

Spice Blend: A harmonious mix of curry powder, garam masala, smoked paprika, and cumin creates the backbone of flavor.
Chicken: Boneless, skinless breasts cut into bite-sized pieces for quick cooking and easy eating.
Aromatics: Fresh garlic and ginger provide a punch of flavor that can’t be beat.
Coconut Oil or Ghee: Choose your favorite for authentic Indian taste.
Onion: The base for many curries, adding sweetness and depth.
Tomato Paste: Concentrates the tomato flavor and adds richness.
Crushed Tomatoes: Forms the body of the sauce.
Coconut Milk: Adds creaminess and a subtle tropical note.
Yogurt: Optional, but adds a tangy creaminess that balances the spices.
Honey: A touch of sweetness to round out the flavors.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Vegetarian Delight: Swap chicken for firm tofu or a medley of vegetables like cauliflower, bell peppers, and chickpeas.
Protein Switch: Try using lamb or shrimp instead of chicken for a different twist.
Spice It Up: Add a chopped green chili or increase the amount of garam masala for extra heat.
Creamy Dream: For an even richer sauce, use heavy cream in place of coconut milk.

How to Make Instant Pot Chicken Tikka Masala

Step 1: Prepare the Spices and Chicken

Mix your spices in a bowl, then toss half with the chicken, garlic, and ginger. This step infuses the meat with flavor before cooking.

Step 2: Sauté the Aromatics

Set your Instant Pot to sauté and cook the onions with the remaining spices. This builds a flavorful base for your curry.

Step 3: Layer the Flavors

Add tomato paste, then deglaze with water if needed. This step ensures all those tasty browned bits are incorporated into your sauce.

Step 4: Cook the Chicken

Add the spiced chicken to the pot and cook briefly to seal in the flavors.

Step 5: Pressure Cook

Add tomatoes and coconut milk, then seal the Instant Pot and cook on high pressure for 7 minutes.

Step 6: Finish the Sauce

After releasing the pressure, stir in yogurt and honey to taste. This final touch adds creaminess and balances the flavors perfectly.

Pro Tips for Making the Recipe

Don’t Skip the Sauté: This step develops deep flavors that make your tikka masala stand out.
Watch the Liquid: Add water as needed to prevent sticking and incorporate all the flavorful browned bits.
Taste and Adjust: After cooking, taste your sauce and adjust the seasoning. A pinch of salt or a drizzle of honey can make all the difference.
Let It Rest: Allowing the curry to sit for a few minutes after cooking helps the flavors meld and the sauce thicken.

How to Serve

Transform your Instant Pot Chicken Tikka Masala into a feast with these serving suggestions:

Serve over fluffy basmati rice or fragrant jasmine rice to soak up the delicious sauce.
Pair with warm naan bread for scooping up every last bit of curry.
Add a side of cooling raita or a crisp cucumber salad to balance the rich flavors.
Garnish with fresh cilantro leaves and a squeeze of lime for a burst of freshness.
For a low-carb option, serve over cauliflower rice or alongside roasted vegetables.

Don’t forget to set out some mango chutney or pickled onions for those who like to customize their plate!

Make Ahead and Storage

Storing Leftovers

This curry tastes even better the next day! Store in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making for an even more delicious meal.

Freezing

Freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

Gently reheat on the stovetop over medium-low heat, stirring occasionally and adding a splash of water or coconut milk if needed to thin the sauce. Alternatively, microwave in short bursts, stirring between each, until heated through.

FAQs

Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a great alternative and can result in an even more tender and flavorful dish. Just adjust the cooking time slightly, as thighs may need an extra minute or two under pressure.

How can I make this dish dairy-free?
Simply omit the yogurt and use full-fat coconut milk for creaminess. The result will be just as delicious and completely dairy-free.

What if I don’t have an Instant Pot?
No problem! You can make this dish in a slow cooker or on the stovetop. For the slow cooker, cook on low for 6-8 hours. On the stovetop, simmer gently for about 30-40 minutes, or until the chicken is cooked through and the sauce has thickened.

Can I add vegetables to this curry?
Definitely! Bell peppers, peas, or spinach make great additions. Add quick-cooking veggies like spinach after pressure cooking, while heartier vegetables like bell peppers can go in before.

This Instant Pot Chicken Tikka Masala is a game-changer for busy cooks who love bold flavors. It’s the perfect way to bring the tastes of India to your dinner table with minimal effort and maximum satisfaction. Give it a try, and you might just find it becoming a new family favorite!