Instant Pot Chicken Tikka Masala Recipe
If you are looking for a vibrant, flavorful dish that combines tender chicken with a luscious, spiced tomato sauce, then this Instant Pot Chicken Tikka Masala Recipe will quickly become a favorite in your kitchen. This recipe brings the rich, aromatic tastes of traditional Indian cuisine into the convenience of your Instant Pot, making it possible to enjoy a restaurant-quality meal at home in just over half an hour. The balance of spices, creaminess from coconut milk and yogurt, and the bright touch of fresh garnishes all come together for a truly satisfying experience you’ll want to share with friends and family.
Ingredients You’ll Need
The beauty of this Instant Pot Chicken Tikka Masala Recipe lies partly in its simple yet thoughtfully chosen ingredients. Each one has a role, whether to build depth of flavor, add texture, or bring a vibrant color that makes the dish pop on your plate.
- Curry powder: The base spice mix that adds warm, earthy notes.
- Garam masala: A fragrant blend that gives the dish its distinctive Indian aroma.
- Kosher salt: Essential to enhance all the flavors without overwhelming the spices.
- Smoked paprika: Adds a subtle smoky undertone and beautiful color.
- Cumin: Provides a nutty, slightly peppery warmth.
- Black pepper: For a mild heat that balances the creamy sauce.
- Boneless skinless chicken breasts: Cubed for quick, even cooking.
- Minced fresh garlic and ginger: Fresh aromatics that bring zest and freshness.
- Coconut oil or ghee: For sautéing, imparting a rich and buttery base flavor.
- Chopped yellow onion: Softens and sweetens as it cooks, forming part of the sauce’s backbone.
- Tomato paste: Deepens the tomato flavor and thickens the sauce beautifully.
- Water: Used to deglaze and adjust consistency as needed.
- Crushed tomatoes: The juicy core of the sauce that gives it freshness and acidity.
- Coconut milk: Adds creaminess with a subtle tropical sweetness that complements the spices.
- Whole milk yogurt (optional): Smooths the sauce and adds a slight tanginess.
- Honey: A touch to balance acidity with gentle sweetness.
- Cooked rice or cauliflower rice: The perfect base to soak up the delicious sauce.
- Cilantro leaves and lime wedges: Fresh garnishes that brighten every bite.
How to Make Instant Pot Chicken Tikka Masala Recipe
Step 1: Prepare the Spice Mix
Begin by combining the curry powder, garam masala, kosher salt, smoked paprika, cumin, and black pepper in a small bowl. This mixture will be the heart of your Instant Pot Chicken Tikka Masala Recipe, infusing the chicken and sauce with deep, warm spices.
Step 2: Marinate the Chicken
Toss the cubed chicken in a medium bowl with minced fresh garlic, ginger, and two tablespoons of the spice blend you just made. Letting this sit allows the flavors to penetrate the chicken, ensuring each bite is bursting with taste after cooking.
Step 3: Heat the Instant Pot
Set your Instant Pot to sauté mode and add the coconut oil or ghee. Wait until it’s shimmering – this step is crucial for developing the base flavors and creating a rich sauce.
Step 4: Sauté the Onion
Add the chopped yellow onions to the pot and sprinkle the remaining spice mix on top. Cook them, stirring occasionally, until the onions become translucent and slightly softened, about five minutes. This step unlocks their natural sweetness and blends the spice mix beautifully.
Step 5: Add Tomato Paste and Deglaze
Stir in the tomato paste and cook for about one minute until fragrant. Then, pour in one to two tablespoons of water to deglaze the pot, scraping up any browned bits stuck to the bottom—this adds a depth of flavor and prevents any scorching during pressure cooking.
Step 6: Cook the Chicken
Introduce the marinated chicken to the pot and cook it for five minutes total, turning the pieces halfway through. Stir occasionally to prevent sticking, and add additional water if you see the mixture drying. This quick cooking step helps seal in flavors before pressure cooking.
Step 7: Add Tomatoes and Coconut Milk
Pour in the crushed tomatoes and coconut milk, stirring thoroughly to combine everything. This creates the luscious, velvety sauce that envelopes the chicken and makes this recipe so comforting.
Step 8: Pressure Cook the Curry
Seal the Instant Pot lid and make sure the steam valve is closed. Set it to high pressure for seven minutes—this will tenderize the chicken perfectly and allow the spices to meld into an irresistible sauce.
Step 9: Release Pressure and Finish the Sauce
Once the cooking time is up, carefully do a manual pressure release. After removing the lid, let the curry cool slightly, then stir in the yogurt until smooth. Add honey little by little, tasting as you go, to balance the sauce’s acidity with just the right amount of sweetness.
How to Serve Instant Pot Chicken Tikka Masala Recipe
Garnishes
Fresh cilantro leaves and lime wedges are your best friends here. The cilantro brings a fresh herbal lift, while the lime wedges add a zesty punch that cuts through the creamy curry, brightening each spoonful.
Side Dishes
This dish pairs beautifully with steamed basmati rice or cauliflower rice for a low-carb option. The rice soaks up the sauce, making every bite indulgent and satisfying. You might also consider warm naan bread to scoop up every last bit of that saucy goodness.
Creative Ways to Present
For a fun twist, try serving your chicken tikka masala in mini cast iron skillets or colorful bowls to make the vibrant colors and aroma the star of your table. You can also garnish generously with toasted nuts or a dollop of cooling raita to add texture and contrast.
Make Ahead and Storage
Storing Leftovers
Instant Pot Chicken Tikka Masala Recipe leftovers keep wonderfully in an airtight container in the refrigerator for up to four days. The flavors actually deepen overnight, making for even more delicious meals the next day.
Freezing
If you want to save some for later, this dish freezes well. Place cooled portions in freezer-safe containers for up to three months. When you’re ready to enjoy, thaw overnight in the fridge for best results.
Reheating
To reheat, simply warm the curry gently over medium heat on the stove or in the microwave, stirring occasionally. Add a splash of water or coconut milk if the sauce has thickened too much, ensuring it stays creamy and luscious.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add extra juiciness and tenderness, and work perfectly in this Instant Pot Chicken Tikka Masala Recipe. Just cut them into similar sized pieces for even cooking.
Is yogurt necessary in this recipe?
Yogurt is optional but recommended as it adds creaminess and a pleasant tang. If you prefer, you can omit it or substitute with a dairy-free yogurt for a similar effect.
How spicy is this dish?
This recipe is moderately spiced with warm, aromatic spices but not very hot. You can adjust the heat by adding cayenne pepper or chili powder if you like a spicier kick.
Can I make this recipe vegan?
Yes! Replace chicken with tofu or chickpeas and use coconut yogurt instead of dairy yogurt to create a vegan version of this Instant Pot Chicken Tikka Masala Recipe that’s just as flavorful.
What can I use if I don’t have an Instant Pot?
You can make a similar version on the stove by sautéing the ingredients in a pot and simmering gently until the chicken is cooked and tender, though it will take longer than the pressure cooker method.
Final Thoughts
I cannot recommend this Instant Pot Chicken Tikka Masala Recipe enough for anyone who loves bold, comforting flavors with minimal fuss. It delivers that incredible, layered taste of chicken tikka masala in a fraction of the time. Treat yourself and your loved ones to this delicious dish that’s sure to become a regular rotation on your dinner table!
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Instant Pot Chicken Tikka Masala Recipe
- Total Time: 33 minutes
- Yield: 4 servings 1x
Description
This Instant Pot Chicken Tikka Masala recipe offers a rich and flavorful Indian-inspired dish made easy with the convenience of pressure cooking. Combining marinated chicken cubes with a robust blend of spices, sautéed onions, and a creamy tomato-coconut sauce, this meal delivers authentic taste in under 40 minutes. Serve it over rice or cauliflower rice, finished with fresh cilantro and lime wedges for a bright, satisfying dinner.
Ingredients
Spice Mix
- 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
Chicken Marinade
- 1 1/2 lb. boneless skinless chicken breasts, cut into 1-inch cubes
- 2 Tbsp. minced fresh garlic
- 2 Tbsp. minced fresh ginger
- 2 Tbsp. curry mixture (from above)
For Cooking
- 4 Tbsp. coconut oil or ghee
- 1 1/2 cups chopped yellow onion
- 1 Tbsp. tomato paste
- 2 to 3 Tbsp. water, as needed
- 2 cups crushed tomatoes
- 1/2 cup coconut milk
- 1/2 cup whole milk yogurt (optional)
- 1 to 2 Tbsp. honey
To Serve
- Cooked rice or cauliflower rice
- Cilantro leaves
- Lime wedges
Instructions
- Prepare the Spice Mix: Stir together curry powder, garam masala, kosher salt, smoked paprika, cumin, and black pepper in a small bowl. Set aside for marinating and cooking.
- Marinate the Chicken: In a medium bowl, toss chicken cubes with minced garlic, minced ginger, and 2 tablespoons of the prepared curry mixture. Set aside to allow the flavors to meld.
- Heat the Instant Pot: Set the Instant Pot to sauté mode and add coconut oil or ghee. Allow it to heat until shimmering and hot.
- Sauté the Onion: Add the chopped yellow onion to the pot. Sprinkle with the remaining curry mixture and cook, stirring occasionally, until onions are slightly softened, about 5 minutes.
- Add Tomato Paste: Stir in the tomato paste and cook, stirring constantly, for about 1 minute until fragrant and deepened in flavor.
- Deglaze the Pot: Pour 1 to 2 tablespoons of water into the pot to deglaze the bottom, scraping up any browned bits to prevent burning and add flavor.
- Cook the Chicken: Add the marinated chicken mixture to the pot and sauté for 3 minutes. Turn chicken pieces and cook for another 2 minutes, stirring occasionally to prevent sticking. Add water if necessary to maintain moisture.
- Add Tomatoes and Coconut Milk: Pour in the crushed tomatoes and coconut milk. Stir well to combine all ingredients smoothly.
- Pressure Cook the Curry: Secure the Instant Pot lid and seal the steam release valve. Set to cook on High Pressure for 7 minutes.
- Release Pressure: Once cooking is complete, manually release the pressure by turning the valve to venting. Remove the lid after all steam has escaped.
- Finish the Curry: Let the curry cool slightly for 5 minutes. Stir in yogurt until the sauce is smooth, then gradually add honey, tasting to reach desired sweetness.
- Serve and Garnish: Serve chicken tikka masala over cooked rice or cauliflower rice. Garnish with fresh cilantro leaves and lime wedges for brightness and extra flavor.
Notes
- You can substitute chicken thighs for breasts if preferred for more juiciness.
- Adjust honey quantity according to your taste for sweetness balance.
- For a dairy-free version, omit yogurt or use a plant-based alternative.
- Using cauliflower rice makes this meal lower carb and gluten free.
- Make sure to deglaze properly to avoid the ‘burn’ warning on the Instant Pot.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Dinner
- Method: Instant Pot
- Cuisine: Indian
