This Instant Pot Chicken Tikka Masala is rich, creamy, full of warm spices, and incredibly easy to make at home. Tender pieces of chicken simmer in a bold tomato based sauce flavored with garam masala, ginger, garlic, and a touch of cream. The Instant Pot does all the work, giving you deep, slow-cooked flavor in a fraction of the time.
This recipe is perfect for busy weeknights when you want comfort food that feels special. Serve it with rice or naan, and you’ve got a restaurant quality meal without hours in the kitchen.
If you love cozy, saucy dinners like Creamy Mushroom Chicken Recipe or bold comfort meals such as Creamy Tuscan Chicken Recipe, this recipe belongs in your regular rotation.
Instant Pot Chicken Tikka Masala
What Is Chicken Tikka Masala?
Chicken Tikka Masala is a popular Indian inspired dish made with marinated chicken pieces cooked in a creamy, spiced tomato sauce. While its exact origins are debated, it’s loved worldwide for its rich flavor, mild heat, and comforting texture.
Traditionally, chicken is grilled first, then simmered in sauce. This Instant Pot version skips the extra steps while keeping all the flavor.
Why Make Chicken Tikka Masala in the Instant Pot?
- Deep flavor in less time
- One pot cooking
- Tender, juicy chicken every time
- No long simmering required
- Easy cleanup
The pressure cooker helps the spices bloom and the sauce thicken beautifully.
Ingredients You’ll Need
For the Chicken
- 2 pounds boneless, skinless chicken thighs or breasts
Thighs are juicier, but breasts work well too. - 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Sauce Base
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons tomato paste
- 1 (15-ounce) can crushed tomatoes
Spices
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- ½ teaspoon turmeric
- ½–1 teaspoon chili powder (adjust to taste)
Creamy Finish
- ½ cup heavy cream
Can substitute coconut milk. - 2 tablespoons butter
- Salt to taste
Optional Garnishes
- Fresh cilantro
- Extra cream drizzle
- Lime wedges
Ingredient Notes & Substitutions
Chicken:
Chicken thighs stay more tender under pressure, but breasts are leaner.
Cream:
Use heavy cream for richness or coconut milk for dairy-free.
Spices:
Adjust chili powder for heat level. This dish is meant to be mildly spiced, not hot.
How to Make Instant Pot Chicken Tikka Masala
Total time: about 35 minutes, including pressure build.
Step 1: Sauté the Aromatics
Turn Instant Pot to Sauté mode.
Add olive oil, then onion. Cook for 3–4 minutes until soft.
Add garlic and ginger. Cook 30 seconds until fragrant.
Step 2: Bloom the Spices
Add tomato paste and all spices.
Stir constantly for 1 minute. This deepens flavor and prevents raw spice taste.
Step 3: Add Tomatoes and Chicken
Pour in crushed tomatoes. Stir well.
Add chicken pieces and salt. Mix to coat evenly in sauce.
Step 4: Pressure Cook
Cancel sauté mode.
Seal the lid and cook on High Pressure for 8 minutes.
Let pressure release naturally for 5 minutes, then quick release remaining pressure.
Step 5: Finish with Cream and Butter
Open lid. Stir in butter and cream.
Switch back to sauté mode if you want a thicker sauce. Simmer for 3–5 minutes.
Taste and adjust salt.
Step 6: Serve Hot
Garnish with cilantro and serve with rice or naan.
Texture and Flavor
- Chicken: Tender and juicy
- Sauce: Creamy, smooth, and deeply spiced
- Flavor: Rich, warm, mildly spicy, comforting
This dish tastes like it simmered all day.
Pro Tips for Best Results
- Cut chicken into even pieces
- Don’t skip blooming the spices
- Use full fat cream for best texture
- Let pressure release briefly before quick release
- Taste and adjust seasoning at the end
Easy Variations
Dairy Free Chicken Tikka Masala
Use coconut milk instead of cream and oil instead of butter.
Extra Spicy
Add cayenne or extra chili powder.
Vegetarian Version
Use chickpeas and cauliflower instead of chicken.
Low Carb
Serve over cauliflower rice.
Serving Suggestions
- Basmati rice
- Garlic naan
- Roti or paratha
- Simple cucumber raita
- Side salad
It’s a complete, satisfying meal.
Make Ahead and Storage Tips
Make Ahead
This dish tastes even better the next day as flavors deepen.
Storage
Store in an airtight container in the fridge for up to 4 days.
Freezing
Freeze for up to 2 months. Thaw overnight and reheat gently.
Reheating
Reheat on stovetop or microwave. Add a splash of cream or water if sauce thickens too much.
Nutrition Information (Approximate per serving)
- Calories: 350–480
- Protein: 35–40g
- Fat: 25–28g
- Carbs: 12–15g
Values depend on cream and chicken cut used.
Common Mistakes & Fixes
Sauce too thin:
Simmer on sauté mode to thicken.
Sauce too acidic:
Add a splash of cream or a pinch of sugar.
Chicken dry:
Use thighs or reduce cook time slightly for breasts.
FAQs About Instant Pot Chicken Tikka Masala
Can I use frozen chicken?
Yes, but increase pressure cook time to 12 minutes.
Is this recipe spicy?
It’s mildly spiced. Adjust chili powder to taste.
Can I double the recipe?
Yes. Cooking time stays the same.
Can I make it on the stovetop?
Yes, simmer for 30–40 minutes until chicken is tender.
Why You’ll Love This Recipe
- One pot comfort food
- Bold, restaurant-style flavor
- Weeknight friendly
- Family approved
- Easy to customize
It’s the kind of recipe you’ll make again and again.
Conclusion
This Instant Pot Chicken Tikka Masala is rich, creamy, and full of comforting spice. It delivers authentic flavor with minimal effort, making it perfect for busy nights or meal prep.
If you love easy, satisfying dinners like Easy Teriyaki Chicken Recipe or slow simmered comfort meals such as Creamy Tuscan Chicken Recipe, this recipe belongs in your regular rotation.
Instant Pot Chicken Tikka Masala
Ingredients
For the Chicken
- 2 pounds boneless skinless chicken thighs or breasts
- Thighs are juicier but breasts work well too.
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Sauce Base
- 1 medium onion finely chopped
- 4 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons tomato paste
- 1 15-ounce can crushed tomatoes
Spices
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- ½ teaspoon turmeric
- ½ –1 teaspoon chili powder adjust to taste
Creamy Finish
- ½ cup heavy cream
- Can substitute coconut milk.
- 2 tablespoons butter
- Salt to taste
Optional Garnishes
- Fresh cilantro
- Extra cream drizzle
- Lime wedges
Instructions
Step 1: Sauté the Aromatics
- Turn Instant Pot to Sauté mode.
- Add olive oil, then onion. Cook for 3–4 minutes until soft.
- Add garlic and ginger. Cook 30 seconds until fragrant.
Step 2: Bloom the Spices
- Add tomato paste and all spices.
- Stir constantly for 1 minute. This deepens flavor and prevents raw spice taste.
Step 3: Add Tomatoes and Chicken
- Pour in crushed tomatoes. Stir well.
- Add chicken pieces and salt. Mix to coat evenly in sauce.
Step 4: Pressure Cook
- Cancel sauté mode.
- Seal the lid and cook on High Pressure for 8 minutes.
- Let pressure release naturally for 5 minutes, then quick release remaining pressure.
Step 5: Finish with Cream and Butter
- Open lid. Stir in butter and cream.
- Switch back to sauté mode if you want a thicker sauce. Simmer for 3–5 minutes.
- Taste and adjust salt.
Step 6: Serve Hot
- Garnish with cilantro and serve with rice or naan.
Video
Notes
📝 Notes
- Use boneless, skinless chicken thighs for tender, juicy results.
- Plain yogurt adds creaminess; Greek yogurt works well too.
- Adjust spices to taste; garam masala, cumin, and turmeric are key.
- Sauté onions, garlic, and ginger in the Instant Pot before adding chicken for deeper flavor.
- Serve immediately over basmati rice or with naan for a complete meal.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze portions in airtight containers for up to 1 month.
- Garnish with fresh cilantro and a squeeze of lemon for extra brightness.
