This Instant Pot Chicken Tikka Masala is one hundred percent made from scratch. Super flavorful with tender chicken and delicious curry – this recipe is always a family favorite!
Instant Pot Chicken Tikka Masala
The Instant Pot prevails again with this incredible chicken tikka masala. Who knew that it could be this easy to make chicken tikka masala right in your home and in your beloved Instant Pot? I did, because once again I’m showing you another popular favorite and how easy it is to make.
I love this recipe because it is just so quick to make. It’s my go to after a long day when I don’t want to work too hard over the stove but still want something tasty.
What Is Chicken Tikka Masala?
This Indian restaurant favorite is so simple, just cut up chicken cooked in a spiced curry. The curry is super simple to make with just a handful of ingredients. The question you must be burning to ask me is whether or not you could truly have restaurant quality chicken tikka masala made at home? Of course you can.
Don’t let Indian food scare you from trying to make it yourself. It really is not difficult to make at all. You just need a few good spices that are commonly used in Indian cuisine, and your Instant Pot.
Ingredients In Instant Pot Chicken Tikka Masala
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
Chicken Tikka
- Chicken – Boneless skinless breast. Thighs can work as well just be sure to cook for 8 minutes instead of 6.
- Yogurt – I used Greek but any kind of plain yogurt will work. Just be sure it’s plain.
- Lemon juice – We need some brightness and acidity in this dish, so be sure to use fresh.
- Garam masala – The key spice blend for this recipe, sold in the spice aisle of most grocery stores.
- Aromatics – Fresh ginger and garlic are key to this dish. If using minced keep in mind that 1 1/2 teaspoons equals one fresh clove.
- Salt – Don’t forget the salt! We want this dish to have lots of flavor.
Curry sauce
- Oil – Use a light flavorless oil like Canola.
- Aromatics – Onion, garlic, and ginger.
- Spices – Garam masala, turmeric, ground coriander, ground cumin, and chili powder.
- Diced tomatoes – I like the extra flavor that fire roasted canned tomatoes gives to this dish, but regular diced will also work.
- Tomato sauce – We’re looking to achieve a nice deep color, so tomato sauce is the key to this. Tomato paste will work fine as well.
- Cream – I used half and half but feel free to use whichever cream you like for a richer or lighter dish.
- Butter – Unsalted as we want to control our sodium content.
- Salt – Don’t forget to season each layer of this dish!
How To Make Instant Pot Chicken Tikka Masala
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Prepare the chicken tikka: Combine all the chicken tikka ingredients together in a large bowl and mix thoroughly so that each piece of chicken is fully coated in the yogurt mixture. Cover with plastic wrap and refrigerate for at least 30 minutes up to 48 hours.
- Saute the saute-ables: Turn your Instant Pot to the saute setting. Add the vegetable oil, onion, garlic, ginger, turmeric, garam masala, coriander, cumin, and chili powder. Stir and cook for 3 to 5 minutes, until the onion softens.
- Combine the curry sauce: Add the fire roasted tomatoes, tomato sauce and stir. Add the chicken to the Instant Pot, including all the yogurt marinade and stir. Close the lid. Set the Instant Pot to the Poultry setting and set the timer to 5 minutes.
- Finish the chicken tikka masala: Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Add the half and half, salt, and butter and give it a good stir. Serve hot over rice, warm naan, or roti.
Can I Make Chicken Tikka Masala Without An Instant Pot?
That is probably the most popular question I get on any Instant Pot recipe and the answer is simply YES, of course. The Instant Pot is simply our skillet or whatever pot you choose to use, and it just helps us in cooking the chicken faster and under high pressure. you can always replace the Instant Pot with whatever you have.
Stove top
You can make this right on the stove in a dutch oven or large skillet. Follow the instructions above and once the sauce is incorporated allow it to simmer for 20 minutes before incorporating the chicken and allow it to cook for a further 10 minutes.
Slow cooker
Throw the ingredients (save for the cream and lemon juice) in your slow cooker and cook on low for 6 – 8 hours. In the final 30 minutes add the remaining ingredients.
Storing Leftover Chicken Tikka Masala
You can store this chicken tikka masala recipe in the fridge for up to 4 days in an airtight container. It freezes well as well, for up to 3 months. Be sure to thaw it completely before reheating on the stove.
Tips For Making The Best Chicken Tikka Masala
- A true chicken tikka masala has the yogurt marinated chicken cooked in a wood or charcoal fired tandoor until the meat is thoroughly charred. Since we’re doing this in the Instant Pot we’re skipping that part, however you can still do that. To achieve that char flavor, you could use your grill and really grill the meat until it’s charred if not almost black, which should happen fairly quickly because of the yogurt marinade.
- If garam masala isn’t available you can substitute it for one part cumin and 1/4 part allspice.
More Pressure Cooker To Try:
- Butter Chicken
- Chicken Shawarma
- Chicken Noodle Soup
- Beef Stroganoff
- Swedish Meatballs
- Mongolian Beef
- Zuppa Toscana
Instant Pot Chicken Tikka Masala
Ingredients
Chicken Tikka
- 2 lb chicken skinless and boneless, I used both chicken breast and thighs
- 1 1/2 cups plain yogurt I used Greek
- 3 tbsp lemon juice freshly squeezed
- 1 tbsp garam masala
- 1 tbsp ginger minced
- 5 cloves garlic minced
- 1 tsp salt
Curry Sauce
- 3 tbsp vegetable oil
- 2 large onion chopped
- 5 cloves garlic minced
- 1 tbsp ginger minced
- 1 tsp turmeric
- 2 tsp garam masala
- 2 tsp coriander ground
- 2 tsp cumin ground
- 2 tsp chili powder
- 14 oz fire roasted tomatoes or regular diced tomatoes
- 2 cups tomato sauce or passata
- 1 1/2 cups half and half
- 1 tsp salt or to taste
- 2 tbsp butter unsalted
- 3 tbsp cilantro fresh, chopped for garnish
Instructions
- Combine all the chicken tikka ingredients together in a large bowl and mix thoroughly so that each piece of chicken is fully coated in the yogurt mixture. Cover with plastic wrap and refrigerate for at least 30 minutes up to 48 hours.
- Turn your Instant Pot to the saute setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot.)
- Add the vegetable oil, onion, garlic, ginger, turmeric, garam masala, coriander, cumin, and chili powder. Stir and cook for 3 to 5 minutes, until the onion softens.
- Add the fire roasted tomatoes, tomato sauce and stir. Add the chicken to the Instant Pot, including all the yogurt marinade and stir.
- Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Poultry setting and set the timer to 5 minutes.
- Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Follow the manufacturer's guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot.
- Add the half and half, salt and butter and give it a good stir. The butter is added to smooth the sauce.
- Garnish with cilantro and serve warm over cooked rice with naan or roti.
Amy says
May 24, 2019 at 6:49 pmI have used the recipe from this site several times before in this past year. The ingredient list contains tomato paste. That is new… I swear it is! The taste was not the same either. In the comments I see that Jo is no longer answering comments and someone else is. Am I going crazy?! Lol.
If this blog has changed hands, I just want to say that I’m so glad that it can be kept live. Just please leave the recipes alone. I have never bookmarked a food blog before. Jo and I speak the same language food-wise. Please don’t tweak those recipes!!
(feel free to let me know that I’m out of my mind)
Amy says
May 24, 2019 at 6:50 pmSorry…meant tomato sauce, not paste.
Joanna Cismaru says
May 24, 2019 at 9:05 pmI’m still managing the blog and writing the recipes. This recipe hasn’t changed since it’s been posted.
Amy says
May 24, 2019 at 9:27 pmI’m glad you are. Your recipes are wonderful! A real go-too for me.
Well, I goofed something up this time then!
Wouldn’t be the first time.
Joelle says
May 7, 2019 at 4:36 pmThis is the second time I have used my pot. I followed the recipe exactly as written, the flavor was very good. I didn’t get the burn notice which was great but as others, mine came out more soupy than I was expecting. Will definitely be trying this again. Thank you for sharing 🙂
Jessica Winget- Goff says
April 14, 2019 at 4:28 pmIf using the instapot and char grilling the chicken before hand is the cook time the same for the instapot? ( I’m using chicken tenderloins) thanks for any advice as I’m cooking my basmati now and am about to prepare chicken! If I don’t get an answer before I make this dish, I’ll make sure to comment about my results to share with everyone else. 😋
Nicole Beaulieu says
April 15, 2019 at 10:06 amIf you use high heat to char the chicken first, then yes use the exact same times we used!
Dave says
March 31, 2019 at 11:59 amHi – at what point do you cube the chicken? While marinating, or between marinating and putting in the Instant Pot? Thanks!
Nicole Beaulieu says
April 1, 2019 at 11:43 amHi Dave! As per the video, the chicken was cubed right at the very beginning.
Jenny says
March 9, 2019 at 2:51 pmI got the burn signal too… but now I know why and how to prevent it.
1. Add a cup of broth or liquid to the pot
2. Put the marinated chicken on top
3. Put the thick marinade and tomato mixture on top.
4. DO NOT STIR!
In order for the pot to get to pressure mode, it needs more thin liquid at the bottom. the extra liquid doesn’t affect the flavor or consistency…
Also, note this for any recipe with a tomato or cream sauce…. The pot needs a thinner liquid to get started, and the layering works great… It all comes out perfect~
Mandy says
February 18, 2019 at 4:27 pmI got the burn notice too. Followed the instructions exactly. Is it cause I’m only using chicken breast? I know thighs usually release more liquid?
Nicole Beaulieu says
February 19, 2019 at 10:03 amYou can try out thighs and see how that works. We never got a burn notice so I’m not sure what the fix would be! You can refer to the IP manual and see if it has any tips.
Jen says
February 3, 2019 at 8:03 pmThis was my very first attempt at using the instapot. I followed the recipe as written and it was sensational. Delicious. Tender and flavorful chicken. Tasted even better the next day. I’m looking forward to trying your other IP recipes!! Thanks very much.
Michael says
January 23, 2019 at 5:27 pmHas anyone experimented with marinating it for say 1 hour vs 24 or 48 hours? what was the difference and was it really that noticeable?
Nicole Beaulieu says
January 24, 2019 at 10:27 amGive it a try and let us know! With all that sauce I’m sure it’ll still be amazing 🙂
Emma says
January 14, 2019 at 6:35 pmI have made this four times & i always always get a burn notice & have to open up my IP, mix it all around, & start all over again. It’s so frustrating! Any idea why that may be happening?
Nicole Beaulieu says
January 15, 2019 at 2:42 pmThat is quite frustrating! We have made this recipe a bunch of times and have never seen a burn notice. I would refer to the manual for troubleshooting!
Ktack says
January 19, 2019 at 4:46 pmI made it the first time today and it tasted fantastic. I also got the burn notice. I think next time I will put only the oil and onions in to cook, and then the ginger, garlic and spices just before adding the tomatoes and sauce.
DrB says
June 22, 2019 at 1:39 amSuggest you give a light spray of PAM in the Instant Pot first. Also, I’ve found you really need to use a steel wool pad like SOS or Brillo to fully get that light film of starch off the bottom of the pot. Follow these tips and you’ll probably not see another Burn message. Good Luck.
Marina says
January 12, 2019 at 3:43 pmTaste great!!! Followed recipe as written…my only issue, it was very soupy. Any idea why that would be. I used exact measurements and cook time.
Nicole Beaulieu says
January 14, 2019 at 11:50 amYou can always add a cornstarch slurry (equal parts cornstarch and water), set your IP on saute mode, and thicken the sauce to your desired consistency!
Jen says
February 3, 2019 at 8:11 pmI think it’s supposed to be soupy. That way you have lots of flavorful sauce to lap up with the naan bread! I did have quite a bit of liquid left over in the pot
Erum Motan says
January 10, 2019 at 10:57 pmThank you for this recipe..I’ll be trying it soon.
Taylore cunningham says
January 10, 2019 at 9:53 amHow would you make this with paneer instead of chicken?
Nicole Beaulieu says
January 10, 2019 at 3:19 pmYou can actually make it following the same instructions with paneer!
Patrick says
January 8, 2019 at 7:54 pmThe instant pot version I have doesn’t have a poultry function so what setting should I use and for how long?
Nicole Beaulieu says
January 9, 2019 at 10:05 amJust do manual for the same amount of time!
Stephanie says
January 8, 2019 at 8:34 amHi! Can this recipe be doubled? Thanks!
Nicole Beaulieu says
January 8, 2019 at 10:17 amYes it can!
Vicky says
January 4, 2019 at 1:46 pmDelicious and so easy! A couple of changes: I subbed whole coconut milk since I didn’t have half and half, and it still came out great (just a little more coconut-y), and cooked the chicken for 12 minutes ( + release time) for 2 chicken breasts in the instant pot. Came out perfect.
RP says
January 1, 2019 at 11:12 pmI am new to the IP world. After being on natural release for 13 minutes (rather than the 10 you recommended), I was worried about overcooking the chicken and did a quick release. It did seem like the chicken was slightly overcooked. Any idea why the natural release process did not stop at 10 minutes for meal? Thanks!
Nicole Beaulieu says
January 2, 2019 at 10:24 amThe natural release isn’t a timed and exact process. It’s just that- natural pressure release. Allowing the pressure to come back down to normal without the quick release function – Ours took 10 minutes. Don’t worry, it’s not a big deal if it goes over, and you’re free to use the quick release after 10 minutes if you’re worried about over cooking anything!
Florian says
December 24, 2018 at 1:53 pmTasted great! How does the cook time change when doubling the recipe?
Nicole Beaulieu says
December 27, 2018 at 10:09 amYou can keep the cook time the same! Feel free to add an extra 5 minutes if you’re unsure.
Kristin says
December 20, 2018 at 11:59 amTHIS WAS AMAZING!!! Followed the recipe exactly as written (makes me crazy when people change up someone’s recipe!!!). I made it twice in one week we loved it so much!!!