Instant Pot Chicken Tikka Masala (2024)

Instant Pot Chicken Tikka Masala isan easy one-pot pressure cooker recipe for an iconic Indian curry in which marinated chicken is cooked in a creamy tomato sauce!

Serve it with cumin rice or low-carb cauli rice, garlic naan, and cucumber raita, and enjoy this classic in the comfort of your home.

An authentic restaurant-style chicken tikka masala requires multiple steps and cooking methods. It's a labor of love that doesn't always fit into my busy schedule.

So today I'm sharing a much easier chicken tikka masala recipe. It's a simplified 4-step recipe that's a one-pot masterpiece. The curry is ready in 30 minutes (excluding the marination time) and there is only one pot to clean.

And the flavors are just as delicious as its low-and-slow-cooked cousin. That's a win-win in my recipe book - and I hope yours too!

In this recipe, I use a combination of cashews and greek yogurt to give this curry its iconic rich, creamy taste, with the option to take it to another level by adding a splash of heavy cream.

What is Chicken Tikka Masala?

Chicken Tikka Masala, an Indian restaurant favorite, is a north-Indian curry featuring tender pieces of grilled chicken simmered in a creamy onion-tomato gravy.

The name originates from the Hindi word 'Tikka', which refers to grilled pieces of meat, and 'masala' refers to curry or sauce.

What does tikka masala taste like? This tomato-based curry tastes rich and creamy and has an intense flavor from the marinated chicken. It's not a hot curry but has a subtle warmth from the garam masala spices.

Origin - Is it Indian or is it British?

Chicken tikka masala is the British cousin of the popular Punjabi dish called butter chicken.

It is said that chicken tikka masala was developed in the 1960s, by the chef and owner of an Indian restaurant, called Shish Mahal, in Glasgow, Scotland.

Ingredients - Notes & Substitutions

The ingredients for this chicken tikka masala recipe are broken down into two parts - chicken marinade and tikka masala sauce. Here's what you need to make this mouth-watering dish at home:

Chicken Marinade

• Chicken: use boneless skinless whole chicken breast or thighs. If using chicken thighs, reduce the cooking time to 6 minutes.
• Yogurt: I recommend using full-fat plain Greek yogurt here to take advantage of its natural creaminess. That makes the curry rich and creamy enough so you can choose to skip adding the heavy whipping cream later.
• Garlic + Ginger: use fresh ginger and garlic, or already prepared ginger-garlic paste.
• Seasoning: I use a mix of salt, turmeric, Kashmiri red chili powder, garam masala, and turmeric.
• Lime Juice: fresh lime juice offers the best flavor. Lemon juice can also be used.

Tikka Masala Sauce

• Olive Oil: for richness and body.
• Aromatics: a simple mix of white onion, garlic and ginger offers a world of flavor.
• Cashews: just a handful of cashews provide creaminess and a subtle sweetness to the gravy. Alternatively, you can use blanched almonds.
• Tomatoes: tomatoes not only provide taste but also a vibrant color to this curry, which is why it is critical to pick ripe tomatoes. Pick about 3 medium bright red Roma or plum tomatoes. If unavailable, one 14oz. can of diced or whole tomatoes are sufficient for this recipe.
• Spices: I love a warming blend of salt, turmeric, garam masala, coriander, cumin, Kashmiri red chili powder, cayenne, and cardamom powder. Add an extra teaspoon of garam masala if skipping the marination time.
• Greek Yogurt: for creamy richness.
• Water: the water ensures the sauce reaches the right consistency.
• Finishing Touches: to really give this curry that wow factor, add a touch of fenugreek leaves, agave (or honey or sugar), and cilantro at the very end after simmering.
• Heavy whipping cream: This adds an extra level of 'restaurant-style' richness. It is optional though.

Scroll to the recipe card for a detailed list of ingredients and quantities.

How to Make Instant Pot Chicken Tikka Masala

The beauty of homemade chicken tikka masala lies in its simplicity. You don't need any extra accessories to make it, just assemble everything in the Instant Pot and you're good to go.

Step 1. Marinate Chicken: Coat chicken with marinade and refrigerate it while you prepare the ingredients and start the sauce. Note: If you want to plan ahead, you can marinate it overnight too.(pic 1)

Step 2: Saute Chicken & Prepare Sauce: Preheat the Instant Pot on Saute. Add chicken and cook for one minute on each side to seal the marinade flavors. Remove and keep it aside. (pic 2)

Now saute onion, ginger, garlic, and cashews for one minute. Then, add tomatoes, salt, spices, and yogurt and sauté for 30 seconds.Add water and turn off Saute. (pic 3 & 4)

Step 3: Pressure Cook: Place the chicken back in the pot.Close the lid and pressure cook on high pressure, 8 mins for chicken breast, or 6 mins if using thighs. (pic 5)

Wait 5 minutes, then release the pressure manually. Open the lid after the pin drops.

Step 4: Blend & Simmer: Remove chicken and dice into bite-size pieces.Puree the sauce to a smooth consistency. (pic 6 & 7)

Add chicken pieces, and dried fenugreek, and simmer on saute for 2-3 minutes.Taste the curry, and add agave or honey to balance the flavors, and garnish with cilantro. (pic 8)

Add Heavy Cream (Optional): If you want to add an extra layer of richness to this curry, add about ¼ cup of heavy whipping cream and simmer it for a few minutes.

Alternative Method: Stovetop Chicken Tikka Masala

• Marinate the chicken and refrigerate while you prep the ingredients for the sauce.
• Heat a pot on medium-high heat. Add olive oil. Add chicken and grill it for one minute on each side. Remove chicken and keep aside.
• Add chopped onion, ginger, garlic, cashews, and tomatoes. Sauté for 2-3 minutes.
• Add salt, spices, and yogurt, and sauté for 1 minute. Add water and place the chicken in the sauce. When the sauce comes to a boil, reduce heat to medium, cover the pot and simmer for 15 minutes, or until the chicken is cooked through.
• Stir a few times to prevent the sauce from sticking to the bottom. If it looks dry, add a little water and continue cooking.
• Remove the chicken and dice it into bite-size pieces. Using a hand blender, puree the sauce to a smooth consistency.
• Add the chicken back along with dried fenugreek. Simmer uncovered for 2-3 minutes. Add agave or a little sugar to balance the flavors and garnish with cilantro.

Serving Suggestions

To enjoy a complete Indian meal, serve chicken tikka masala with:

• Rice: Serve it with a fluffy pilaf of jeera rice or wholesome brown rice.
• Naan: You can't have chicken tikka masala sauce without Indian flatbread, such as garlic naan or butter naan.
• Low Carb: Opt for lighter and low-carb sides like cauliflower rice and/or keto roti.
• Condiment: Make sure to have plenty of cucumber raita to balance the heat.
• Vegetables: Serve it with a side of veggies and more, like aloo gobi, air fryer broccoli, or bhindi masala.

How to Store

Leftover chicken tikka masala will keep for up to 4 days in an airtight container in the fridge.

Make-Ahead Instructions: Prepare the tikka masala sauce up to 3 days in advance. Keep in an airtight container in the fridge.

On the day of serving, cook chicken in the oven or air fryer, then cut it into bite-size pieces.

Reheating Instructions: Transfer the sauce to an oven-safe dish and add the now-cooked chicken pieces.

Heat in a preheated oven at 250F for 10-15 minutes. Or, reheat over medium on the stove or in 30-second increments in the microwave.

Recipe Variations

• 30-Minute Variation: If you are in a rush, you can skip the marination process and add the chicken straight to the sauce and pressure cook. Simply add an additional teaspoon of garam masala to the sauce.
• Dairy-free Instant Pot Chicken Tikka Masala: Substitute Greek yogurt and heavy cream with a cup of full-fat coconut milk. Use cashew yogurt for marination.
• Vegetarian Tikka Masala: Replace chicken with your favorite vegetarian protein, like paneer or tofu.

Recipe Tips & Notes

• Marinate:Marinate the chicken while you prep the rest of the ingredients. The chicken can also be prepped and marinated for up to 12 hours.
• Extra Creamy: Add ¼ cup heavy whipping cream at the very end and simmer for a few extra minutes.
• Dairy-Free Substitution: Use cashew yogurt or coconut cream instead of Greek yogurt.
• Using Chicken Thighs: If using boneless skinless chicken thighs, reduce the pressure cooking time to 6 minutes.
• Water Quantity: This recipe has been tested in a 6 qt Instant Pot. If making this in an 8 qt size, increase the water quantity to 1 cup.You may have to simmer the sauce after pressure cooking to reduce it a bit.
• Make Ahead: Prepare the sauce a few days in advance. On the day of serving, grill the chicken, add it to the sauce, and simmer for a few minutes in the oven or stove.

Frequently Asked Questions

More Indian Chicken Curry Recipes

These recipes are part of the Indian Chicken Recipes Series:

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📖 Recipe

This recipe was originally posted in 2017, but was updated recently with new photos, helpful information, tips, and step-by-step photos.