Instant Pot Chicken Tikka Masala
This Instant Pot Chicken Tikka Masala is rich, creamy, and packed with warm, aromatic spices. Tender chicken cooks quickly in a velvety tomato-based sauce that tastes like it simmered all day. It’s an easy, flavorful dinner that brings bold Indian-inspired comfort to your table with minimal effort.
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.