If there’s one dish that can transport you straight to an Indian restaurant, it’s Chicken Tikka Masala. This classic dish, with its rich, creamy sauce and tender chunks of chicken, is a favorite for many, and making it in an Instant Pot makes it all the more convenient. In this recipe, we’ll explore how to create a scrumptious Instant-Pot Chicken Tikka Masala that’s perfect for busy weeknights or impressing guests at dinner parties. With just the right blend of spices and ingredients, you’ll have a meal that’s bursting with flavor and warmth.

Why I Love This Recipe

There’s something magical about the combination of spices in Chicken Tikka Masala. The creamy tomato sauce envelops the tender chicken in a hug of flavor that feels both comforting and exotic. The best part? You can achieve this incredible taste without spending hours in the kitchen. The Instant Pot significantly cuts down cooking time, allowing you to enjoy this delightful dish in less than an hour. Plus, it’s a one-pot meal, which means minimal cleanup — a total win in my book!

Ingredient Notes

2 pounds boneless, skinless chicken breasts: Cut into bite-size chunks to ensure even cooking and quick absorption of flavors.
1 teaspoon kosher salt (divided): Enhances the overall flavor of the dish.
2 teaspoons unsalted butter: Adds richness to the sauce.
1 small yellow onion (finely chopped): Provides a sweet base flavor.
4 large garlic cloves (minced): Adds a pungent depth that complements the spices.
4 teaspoons minced fresh ginger: Offers a zingy freshness that brightens the dish.
1 tablespoon garam masala: A blend of spices that is essential for authentic flavor.
1 teaspoon ground chili powder: Adds heat; adjust based on your spice preference.
1 teaspoon ground cumin: Gives a warm, earthy flavor.
1 teaspoon ground turmeric: Provides color and a subtle earthiness.
1 teaspoon ground cayenne pepper: For an extra kick; you can omit this if you prefer a milder dish.
8 ounces tomato sauce (no added salt variety): Forms the base of the creamy sauce.
14 ounces light coconut milk: Adds creaminess without being overly heavy.
1 cup frozen peas: Adds a pop of color and sweetness.
1 cup plain nonfat Greek yogurt: For finishing, it adds creaminess and tang.
Cooked brown rice: Perfect for serving alongside the tikka masala.
Naan bread (optional): Great for scooping up the delicious sauce.
Fresh cilantro (for garnish): Adds a fresh touch to the finished dish.

What You’ll Need (Gear)

Instant Pot: The star of the show, allowing for quick cooking and easy cleanup.
Cutting board and knife: For chopping your onion, garlic, ginger, and chicken.
Measuring spoons: To ensure accurate measurements of spices and ingredients.
Wooden spoon or spatula: For stirring and sautéing.
Serving dishes: To present your delicious meal.

Cook Instant-Pot Chicken Tikka Masala Like This

Step 1: Sauté the Aromatics

Start by turning your Instant Pot to the “Sauté” mode. Once it’s hot, add the butter. Let it melt, then add the finely chopped onion. Sauté for about 3-4 minutes until the onion becomes translucent. Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.

Step 2: Add the Spices

Next, add the garam masala, chili powder, cumin, turmeric, cayenne, and ½ teaspoon of kosher salt. Stir the spices into the onion mixture, allowing them to toast for about a minute. This step enhances their flavors and aromas.

Step 3: Incorporate the Chicken

Add the bite-size chicken pieces to the pot, stirring until the chicken is well coated with the spice mixture. Cook for about 5 minutes, stirring occasionally, until the chicken is no longer pink.

Step 4: Pour in the Tomato Sauce and Coconut Milk

Next, add the tomato sauce and coconut milk to the pot. Stir well to combine all the ingredients, making sure to scrape up any bits stuck to the bottom of the pot. This will prevent the burn notice when cooking under pressure.

Step 5: Cook Under Pressure

Close the lid of the Instant Pot and set it to “Pressure Cook” on high for 10 minutes. Make sure the valve is set to sealing. Once the cooking time is complete, allow for a natural release for 10 minutes before performing a quick release for any remaining pressure.

Step 6: Finish with Yogurt and Peas

Carefully remove the lid and stir in the frozen peas and Greek yogurt. Mix until everything is well combined and the yogurt has melted into the sauce, creating a creamy texture.

Step 7: Serve

Serve your Instant-Pot Chicken Tikka Masala over cooked brown rice and, if desired, with warm naan bread. Garnish with fresh cilantro for a touch of color and flavor.

Season-by-Season Upgrades

Add a splash of lemon juice for a tangy brightness.
Incorporate other vegetables like bell peppers or spinach for extra nutrients.
Experiment with different proteins such as shrimp or tofu for variety.
Try adding a pinch of smoked paprika for a smoky flavor twist.

Little Things that Matter

Cooking is as much about the details as it is about the ingredients. Here are some tips to elevate your Instant-Pot Chicken Tikka Masala:

Always use fresh spices when possible to enhance the flavor profile.
Give your chicken a quick toss in the spices before adding it to the pot for even more flavor.
Adjust the level of heat by playing with the cayenne and chili powder to suit your taste.
Let the dish sit for a few minutes after cooking to allow the flavors to meld together before serving.

Best Ways to Store

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. If you’d like to store it for longer, freeze the chicken tikka masala in a freezer-safe container for up to 3 months. To reheat, simply thaw overnight in the refrigerator and reheat on the stovetop or in the microwave until warmed through.

Ask & Learn

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs will add extra moisture and flavor to the dish. Just ensure they are boneless and skinless for best results.

Is there a vegetarian version of Chicken Tikka Masala?

Yes! You can easily substitute the chicken with paneer, chickpeas, or your favorite vegetables like cauliflower or mushrooms for a delicious vegetarian option.

What can I serve with Chicken Tikka Masala?

In addition to brown rice and naan bread, you can serve it with a side of cucumber raita or a fresh salad for a balanced meal.

Can I make this recipe ahead of time?

Yes! You can prepare the chicken and sauce in advance and refrigerate it. Just reheat it on the stovetop before serving, adding a little water if needed to loosen the sauce.

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Bring It to the Table

Now that you have the ultimate guide to making Instant-Pot Chicken Tikka Masala, it’s time to gather your loved ones and enjoy this hearty meal together. The warm, aromatic flavors will create a cozy atmosphere, reminding everyone of the magic of home-cooked meals. Whether you’re a novice in the kitchen or a seasoned chef, this recipe will undoubtedly become a staple in your home. So grab your Instant Pot, and let’s get cooking!