Instant Pot
Instant Pot Chicken Tikka Masala
Traditional chicken tikka masala calls for marinating and grilling the chicken separately before it goes into the sauce, but the Instant Pot collapses all of that into one pot without sacrificing the warm, layered spice of the classic dish. It's ready in half an hour and tastes like it simmered all afternoon.
Why you'll love this recipe
- No marinating or separate grilling step required
- Rich, restaurant-style sauce in one pot
- Ready in about 30 minutes
- Great make-ahead for meal prep
Instructions
- Set the Instant Pot to sauté. Melt the butter and cook the onion for 3-4 minutes until softened.
- Add the garlic, ginger and tomato paste and cook for 1 minute, stirring constantly.
- Stir in the garam masala, cumin, coriander, turmeric and cayenne and cook for 30 seconds until fragrant.
- Add the chicken, crushed tomatoes and chicken broth, stirring to combine. Cancel the sauté function.
- Secure the lid, set the valve to sealing, and cook on high pressure for 8 minutes. Quick-release the pressure.
- Stir in the heavy cream and season with salt to taste. Simmer on sauté for 3-4 minutes to thicken slightly.
- Garnish with cilantro and serve over rice.
How to tell it's done
After 8 minutes at high pressure, the chicken chunks will be cooked through. Thigh pieces reach well above 165°F (74°C) and should be tender when pressed with a spoon. The finished sauce should be thick enough to coat the chicken and leave a trail when you drag a spoon through it. If it's watery, simmer it on Sauté for a few minutes longer after adding the cream.
Tips for success
- Toasting the spices briefly in the fat before adding liquid deepens their flavor considerably.
- Chicken thighs stay juicier than breast in this longer-cooking sauce, but breast works if you prefer it.
- Adjust the cayenne up or down depending on how spicy you like it — the base recipe is mild-to-medium.
- This reheats beautifully, and the flavor often deepens further the next day.
Ingredient notes & swaps
- Burn notice: tomato products are the main cause. Scrape up anything stuck after the tomato paste step, and layer the crushed tomatoes on top rather than stirring them to the bottom.
- Garam masala: this is the key spice. Blends vary, so taste and add another 1/2 tsp at the end if the sauce tastes flat.
- Cream: coconut cream or full-fat coconut milk makes a dairy-free version. Greek yogurt adds tang, but stir it in off the heat so it doesn't curdle.
- Marinating (optional): for more traditional flavor, marinate the chicken for 1-8 hours in 1/2 cup yogurt with 1 tsp each of garam masala and salt, then cook as written.
Storage & reheating
Refrigerate for up to 4 days. The flavor improves overnight. Reheat gently on the stove over medium-low heat or in the microwave, stirring often, and add a splash of water or broth if the sauce has thickened too much.
Make ahead & freezing
This is a good make-ahead dish. Cook it fully up to 2 days ahead. It also freezes well for up to 3 months. For best texture, freeze it before adding the cream, then stir the cream in when reheating.
What to serve with it
Basmati rice and warm naan are classic. Add a cucumber raita, sliced onions with lime, or roasted cauliflower. For lower-carb, serve it over cauliflower rice.
Frequently asked questions
Can I make this less spicy?
Yes, reduce or omit the cayenne pepper entirely; the garam masala, cumin and coriander still give plenty of warmth without heat.
What can I use instead of heavy cream?
Coconut milk or plain Greek yogurt (stirred in off the heat to avoid curdling) both work as substitutes.
Can I use chicken breast instead of thighs?
Yes, though thighs hold up better to pressure cooking; if using breast, reduce the pressure cook time to about 6 minutes.
What should I serve with chicken tikka masala?
Basmati rice and warm naan are the classic pairings for soaking up the sauce.
Nutrition (per serving)
| Calories | 398 |
| Protein | 30g |
| Carbs | 12g |
| Fat | 26g |
| Sodium | 520mg |
| Sugar | 6g |
Nutrition values are estimates calculated from the ingredient list and will vary with the exact brands and portion sizes you use.
More in: Instant Pot Chicken Recipes
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