Instant Pot Chicken Tikka Masala Recipe

This Instant Pot Chicken Tikka Masala is a game-changer for Indian food lovers! Tender chunks of chicken swimming in a rich, aromatic tomato-based sauce that’s perfectly spiced and unbelievably creamy. The best part? Your Instant Pot does most of the work, delivering restaurant-quality tikka masala in just over 30 minutes. It’s the perfect solution for those busy weeknights when you’re craving something deeply satisfying without hours of cooking.

Why You’ll Love This Recipe

• Time-Saving Marvel: The Instant Pot transforms what’s traditionally a long-simmered dish into a quick weeknight possibility. You’ll have authentic flavors in a fraction of the time.
• Depth of Flavor: The layering of spices and the pressure cooking process creates an incredible depth of flavor that tastes like it’s been simmering all day.
• Customizable Heat Level: Easily adjust the spice level to suit your preference – keep it mild for the family or crank up the heat for spice lovers.
• One-Pot Wonder: Everything cooks in the Instant Pot, meaning less cleanup and more time to enjoy your delicious creation.

this Recipe

Ingredients You’ll Need

• Boneless Skinless Chicken Breasts: The star protein that becomes incredibly tender in the pressure cooker. Cut into consistent 1-inch cubes for even cooking.
• Spice Blend: Curry powder, garam masala, smoked paprika, cumin, salt and pepper create the magical flavor base that gives tikka masala its distinctive taste.
• Fresh Garlic and Ginger: These aromatic powerhouses are non-negotiable for authentic flavor. They infuse the entire dish with their warming properties.
• Coconut Oil or Ghee: Provides a rich base that complements the Indian spices beautifully. Ghee offers a more traditional flavor if you have it on hand.
• Yellow Onion: Forms the foundation of our sauce, becoming sweet and mellow as it cooks down.
• Tomato Paste: Concentrated flavor that adds depth and richness to the sauce.
• Crushed Tomatoes: Creates the body of our sauce, bringing acidity and sweetness to balance the spices.
• Coconut Milk: The secret to that luscious, velvety texture that makes tikka masala so irresistible.
• Yogurt: Adds a subtle tang and extra creaminess to finish the dish. Use full-fat for the best texture.
• Honey: Just a touch balances the acidity of the tomatoes and rounds out all the flavors.
• Rice: The perfect canvas for soaking up that incredible sauce.

Variations

Protein Swaps

Try using boneless chicken thighs for even more tender results, or swap in paneer cheese, tofu, or chickpeas for a vegetarian version.

Veggie Boost

Add bell peppers, peas, or spinach in the last few minutes of cooking for added color and nutrition.

Spice Adjustments

For a spicier version, add cayenne pepper or fresh chili. For a milder flavor, reduce the curry powder and garam masala slightly.

Dairy-Free Option

Skip the yogurt and use full-fat coconut milk exclusively for a completely dairy-free but still creamy sauce.

How to Make Instant Pot Chicken Tikka Masala

Step 1: Prepare the Spice Blend

Combine curry powder, garam masala, salt, smoked paprika, cumin, and black pepper in a small bowl. This magical mixture is the heart and soul of your tikka masala.

Step 2: Season the Chicken

Toss your chicken cubes with garlic, ginger, and about half of your spice blend. This direct contact with the spices ensures the chicken itself is packed with flavor.

Step 3: Sauté the Base

Set your Instant Pot to sauté and add the coconut oil or ghee. Add onions and sprinkle with the remaining spice blend. Cook until softened and fragrant, about 5 minutes.

Step 4: Build the Flavor Base

Add tomato paste and cook for about a minute until it darkens slightly and becomes fragrant. If anything starts sticking, add a splash of water to deglaze, scraping up all those flavor-packed bits from the bottom.

Step 5: Add Chicken and Liquids

Add the seasoned chicken and cook for about 5 minutes, turning occasionally. Pour in the crushed tomatoes and coconut milk, stirring to combine everything into a beautiful sauce.

Step 6: Pressure Cook

Seal your Instant Pot and set to High Pressure for 7 minutes. This brief cooking time is all it takes for the flavors to meld and the chicken to become perfectly tender.

Step 7: Finish the Sauce

After manually releasing the pressure, let the curry cool slightly before stirring in the yogurt and honey. This final touch adds richness and balances all the flavors.

Pro Tips for Making the Recipe

• Watch for Sticking: The Instant Pot can sometimes register a “burn” notice if ingredients stick to the bottom. Deglaze thoroughly with water after sautéing the tomato paste.
• Cut Chicken Uniformly: Ensure all chicken pieces are roughly the same size for even cooking. Larger chunks will stay juicier.
• Bloom Your Spices: Cooking the spices with the onions helps “bloom” their flavors, resulting in a more complex final dish.
• Temper the Yogurt: If your curry is very hot when adding yogurt, mix a spoonful of the hot sauce with the yogurt first to prevent curdling.
• Taste Before Serving: Always taste and adjust seasonings at the end. You might want more salt, honey, or even a squeeze of lime juice to brighten everything up.

How to Serve

Perfect Pairings

Serve this creamy curry over fluffy basmati rice to soak up every bit of the delicious sauce. For a lower-carb option, cauliflower rice works beautifully too.

Bread Companions

Warm naan bread is perfect for scooping up extra sauce. You can find it in most grocery stores – just warm it in the oven or on a skillet before serving.

Cooling Sides

A simple cucumber raita (cucumber-yogurt sauce) or a fresh green salad provides a cooling contrast to the warm spices in the curry.

Garnishes

Fresh cilantro leaves and lime wedges aren’t just for looks – they add a fresh, bright finish that elevates the entire dish. A sprinkle of toasted cashews adds delightful crunch.

Make Ahead and Storage

Storing Leftovers

This curry actually improves with time as the flavors meld. Store in an airtight container in the refrigerator for up to 3 days.

Freezing

Freeze without the yogurt in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, then reheat gently and stir in fresh yogurt.

Reheating

Warm gently on the stovetop or microwave, stirring occasionally. If the sauce has thickened too much, thin with a splash of water or coconut milk.

FAQs

Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe and often stay even more tender than breasts. The cooking time remains the same, but you’ll get a slightly richer flavor from the thighs.

My curry seems too thin. How can I thicken it?
After pressure cooking, you can set your Instant Pot back to sauté mode for 5-10 minutes, stirring occasionally, until the sauce reduces to your desired consistency. Alternatively, dissolve 1 tablespoon of cornstarch in 2 tablespoons of water and stir this slurry into the simmering sauce.

Is there a substitute for coconut milk if I don’t have any?
While coconut milk provides that signature creaminess, you can substitute heavy cream or a combination of cream and additional yogurt. The flavor profile will change slightly but will still be delicious.

Can I make this without an Instant Pot?
Definitely! Use a large pot or Dutch oven on the stovetop. Follow the same steps for building flavor, then simmer covered on low heat for about 25-30 minutes until the chicken is tender and the flavors have melded.

Final Thoughts

This Instant Pot Chicken Tikka Masala brings the magic of Indian restaurant cuisine right to your kitchen table with minimal effort. The combination of aromatic spices, tender chicken, and creamy sauce creates a comfort food experience that’s sure to become a regular in your meal rotation. Whether you’re a curry connoisseur or trying Indian flavors for the first time, this approachable recipe delivers maximum flavor with minimum fuss. So grab your Instant Pot and transport your taste buds to India tonight!

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