Instant Pot Chicken Tikka Masala

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 01/17/23
Instant Pot tikka masala and extra long-grain basmati rice.
Diana Rattray
Prep: 15 mins
Cook: 12 mins
Marinate Time: 30 mins
Total: 57 mins
Servings: 4 servings
Nutrition Facts (per serving)
711 Calories
27g Fat
59g Carbs
60g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 711
% Daily Value*
Total Fat 27g 34%
Saturated Fat 18g 90%
Cholesterol 165mg 55%
Sodium 872mg 38%
Total Carbohydrate 59g 21%
Dietary Fiber 5g 18%
Total Sugars 49g
Protein 60g
Vitamin C 21mg 107%
Calcium 220mg 17%
Iron 5mg 27%
Potassium 1188mg 25%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chicken tikka masala is an extremely popular curry dish that you will likely find on most Indian restaurant menus. The origin of the dish is uncertain, but many believe it was first served in the U.K. Classic chicken tikka masala typically includes a yogurt marinade, cream and coconut cream, spices, and tomato sauce or purée. With the Instant Pot pressure cooker, you can have this delicious dish on the table in under an hour!

This Instant Pot version starts with a simple spiced yogurt marinade. Tomatoes and a wide variety of spices flavor the rich sauce, and the heat can easily be tailored to suit your tastes. Serve chicken tikka masala over a mound of basmati rice along with naan bread and a garnish of chopped cilantro.

Ingredients

  • 1 1/2 pounds chicken breast, cut into 1-inch chunks

  • 1 cup plain yogurt

  • 2 tablespoons garam masala, divided

  • 1 tablespoon lemon juice

  • 1/2 teaspoon freshly ground black pepper

  • 2 teaspoons grated fresh ginger

  • 2 tablespoons ghee, or unsalted butter

  • 1/2 cup coarsely chopped onion

  • 5 cloves garlic, minced

  • 1/3 cup chicken stock, or water

  • 1 (14.5-ounce) can diced tomatoes with juice

  • 1 (8-ounce) can tomato sauce

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon ground coriander

  • 1/2 teaspoon ground turmeric

  • 3/4 teaspoon kosher salt, or to taste

  • 1 dash cayenne, or to taste

  • 1 cup heavy cream, or coconut cream

  • 1/4 cup chopped cilantro, optional

Steps to Make It

  1. Gather the ingredients.

  2. In a large bowl, combine the chicken with the yogurt, 1 tablespoon of the garam masala, lemon juice, ginger, and black pepper. Refrigerate the chicken with the yogurt marinade for 30 minutes to 1 hour.

  3. Choose the lowest sauté function on the Instant Pot. When the pot is hot, add the ghee or unsalted butter and swirl it around until it is melted. Add the onion and sauté for 2 minutes. Add the garlic and cook for 2 more minutes, stirring constantly. Add the chicken stock and cook for 1 minute longer, scraping up any browned bits on the bottom of the pot.

  4. Add the tomatoes with their juice, tomato sauce, the remaining 1 tablespoon of garam masala, smoked paprika, coriander, turmeric, kosher salt, and a dash of cayenne pepper (or more if you like heat). Add the chicken to the pot and lock the lid in place. Turn the steam release valve to the sealing position and choose the pressure cook setting, high pressure. Set the time for 10 minutes. When the time is up, carefully turn the steam release valve to the venting position for a quick release.

    Steam release valve in the venting position.
    Diana Rattray

  5. Stir the heavy cream or coconut cream into the sauce and transfer to a serving bowl.

    Instant Pot chicken tikka masala with cilantro.
    Diana Rattray

  6. Serve the Instant Pot tikka masala with purchased or homemade naan bread, basmati rice, and fresh chopped cilantro.

    Instant Pot tikka masala with naan bread and rice.
    Diana Rattray

Tips

  • The recipe calls for coconut cream (the unsweetened kind found in the Asian food section). If you can't find coconut cream in your local market use the thick cream you will find at the top of a can of coconut milk.
  • Marinating the chicken in yogurt and lemon juice both flavors and tenderizes the meat. Avoid leaving the chicken in the marinade for longer than directed or the texture can become mushy or mealy.

How to Store

Store leftovers refrigerated in an airtight container for up to 5 days.


Leftovers can also be frozen in an airtight container for up to 4 months. Let thaw in the refrigerator overnight before reheating. You may need to add a splash of water when reheating.