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Instant Pot Chicken Tikka Masala (Easy, Flavorful Recipe)

By Jeff Misenti

Instant Pot Chicken Tikka Masala (Easy, Flavorful Recipe)
Credit: Adobe Stock

Difficulty Level: moderate

15 min Prep
25 min Cook
40 min Total
6 Servings

There are nights when I want something warm and full of flavor but just don’t have the patience for a long stovetop production. That’s when I look for something thats easy to prepare in our Instant Pot. This recipe gives you tender chicken and a smooth, spiced sauce without turning dinner into a project.

The steps are straightforward. A quick marinade, a short sauté to build a base, and the pressure cooker does the rest. What you get is a dish with lots of flavor and a subtle spice that makes it seem like takeout, only faster and lighter.

This is the kind of meal that works any night and still feels worth sitting down for.

Instant Pot Chicken Tikka Masala Ingredients

  • 1.5 lbs boneless, skinless chicken breasts (cut into 1.5″ cubes)
  • 1/2 cup plain Greek yogurt
  • 1 tbsp lemon juice
  • 1 tbsp grated fresh ginger
  • 3 garlic cloves (minced)
  • 1.5 tsp ground cumin (divided)
  • 1.5 tsp ground coriander (divided)
  • 1 tsp turmeric (divided)
  • 2 tsp garam masala (divided)
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper (optional)
  • 2 tbsp vegetable oil
  • 1 medium yellow onion (finely diced)
  • 3 tbsp tomato paste
  • 1 (14.5 oz) can crushed tomatoes
  • 1 tsp granulated sugar
  • 1/2 cup heavy cream
  • 1/4 cup chopped fresh cilantro
  • 1.5 tsp salt (divided)
  • 1/2 tsp black pepper

Instant Pot Chicken Tikka Masala Instructions

  1. Marinate the chicken – Stir together the yogurt, lemon juice, ginger, garlic, cumin, coriander, turmeric, garam masala, paprika, cayenne (optional for spice), salt, and pepper. Add the chicken and coat well. Let it sit while you prep the aromatics. Longer is fine, but not required.
  2. Sauté the aromatics – Set the Instant Pot to Sauté. Add the oil and cook the onion until softened. Sprinkle in the remaining spices and stir for a minute until fragrant.
  3. Build the sauce – Add the tomato paste and cook until it darkens slightly. Stir in the crushed tomatoes, sugar, salt, and pepper. Scrape the bottom so nothing sticks.
  4. Pressure cook – Add the chicken and all the marinade. Lock the lid and cook on High for 10 minutes. Let the pressure release naturally for 5 minutes, then quick-release the rest.
  5. Finish the dish – Switch back to Sauté, stir in the cream, and simmer a couple of minutes to thicken. Taste and adjust seasoning. A handful of chopped cilantro on top works well.

Nutrition

Calories: 420cal
Carbohydrate: 14g
Protein: 35g
Fat: 24g
Cholesterol: 135mg
Sodium: 890mg