Instant Pot Chicken Tikka Masala

Short Description

Instant Pot Chicken Tikka Masala turns tender chicken, warm spices, and a velvety tomato-cream sauce into a restaurant-quality curry in about 45 minutes, start to finish—all in one pressure cooker. It delivers the deep, layered flavors of a long-simmered stovetop version with week-night efficiency.

Why You’ll Love This Recipe

• Faster than take-out: eight minutes at High Pressure plus a brief natural release is all the cook time the chicken needs.

• One-pot convenience: the sauté and pressure functions handle every stage, minimizing clean-up.

• Balanced flavor: yogurt marinade, aromatics, and garam masala create depth without overwhelming heat.

• Adaptable: swap the dairy, change the protein, or bulk up the sauce with vegetables (see Variations).

• Meal-prep friendly: the curry keeps and freezes well, so tomorrow’s lunch is covered.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Marinade (15 minutes minimum, up to overnight)

• Boneless, skinless chicken thighs (or breasts)

• Plain yogurt

• Fresh garlic, minced

• Fresh ginger, grated

• Lemon juice

• Kashmiri red chili powder (or mild paprika)

• Garam masala

• Turmeric

• Kosher salt

Sauce

• Unsalted butter or ghee

• Yellow onions, finely diced

• Additional garlic and ginger (as above)

• Tomato purée or crushed tomatoes

• Tomato paste (optional, for deeper colour)

• Garam masala, ground cumin, ground coriander

• Smoked paprika (optional)

• Heavy cream or full-fat coconut milk

• Sugar (a pinch, to balance acidity)

• Dried fenugreek leaves (kasoori methi)

• Fresh cilantro for garnish

directions

1. Marinate – Combine all marinade ingredients. Add chicken, turning to coat. Cover and let stand 15–30 minutes (or refrigerate up to 12 hours).

2. Sauté aromatics – Set the Instant Pot to Sauté. Melt butter; add onions and cook about two minutes until translucent. Stir in garlic and ginger; cook 30 seconds.

3. Build the sauce – Add tomato purée, tomato paste, spices, and two tablespoons water, scraping the pot to de-glaze. Press Cancel.

4. Pressure cook – Place a tall trivet in the pot; arrange the marinated chicken on the trivet (this keeps it above the sauce, mimicking a tandoor effect). Lock the lid, set the valve to Sealing, and cook eight minutes on High Pressure. Allow a 10-minute natural release, then quick-release any remaining pressure.

5. Finish the curry – Transfer chicken to a board. Use an immersion blender to purée the sauce until smooth. Stir in cream (or coconut milk) and fenugreek; simmer on Sauté until slightly thickened, 2–3 minutes.

6. Serve – Slice the chicken into bite-size pieces (broil five minutes for light char if desired) and return to the sauce. Garnish with cilantro and serve over steamed basmati rice or with naan.

Servings and Timing

• Yield: 4 generous portions (about 1½ cups curry each)

• Active prep: 10 minutes

• Pressure cook: 8 minutes

• Natural release & finishing: 20 minutes

• Total time: ≈ 45 minutes, including marination

Variations

• Dairy-free: Use plain coconut yogurt and coconut milk instead of dairy.

• Vegetarian: Substitute cubed paneer, tofu, or chickpeas; pressure-cook five minutes.

• Extra vegetables: Add two cups cauliflower florets or cubed potatoes atop the sauce before sealing; same cook time.

• Spicier: Increase chili powder or stir ½ teaspoon cayenne into the finished sauce.

• Low-carb: Serve with cauliflower rice and omit added sugar.

storage/reheating

• Refrigerator: Cool completely; store in an airtight container up to four days.

• Freezer: Portion into freezer-safe bags; lay flat and freeze up to three months. Thaw overnight in the refrigerator.

• Reheat: Warm gently on the stovetop or use the Sauté function, adding a splash of water or cream to loosen.

FAQs

Can I use frozen chicken?

Yes, but skip the marinade stage and increase the pressure-cook time to 12 minutes; season the sauce generously after blending.

Is broiling the chicken after pressure cooking necessary?

No. Broiling adds classic tandoori char but is optional.

Can I double the recipe?

Absolutely. Keep the cooking time the same; the Instant Pot will simply take longer to come to pressure.

What rice pairs best?

Fragrant basmati is traditional, but jasmine or brown basmati work; cook the rice separately according to its own timing.

How do I prevent the burn notice?

Deglaze thoroughly after sautéing, and ensure at least ¼ cup of thin liquid sits under the sauce layer before sealing.

Can I replace heavy cream with yogurt?

Yes. Add ¼ cup thick yogurt after pressure cooking; whisk vigorously off-heat to avoid curdling.

Does this recipe freeze well?

Very well. The cream emulsifies when reheated; stir as it warms to restore smoothness.

How spicy is it?

Mild to medium. For gentle heat, keep to 1 teaspoon Kashmiri chili; for hotter, add cayenne to taste.

Can I cook the rice in the same pot (pot-in-pot)?

Yes. Place rinsed rice and water in a stainless bowl on a low trivet above the chicken; cook together for the same eight minutes.

What can I substitute for fenugreek leaves?

A small pinch of crushed fennel seed or extra cilantro adds aroma, though the flavour will differ slightly.

Conclusion

With judicious marinating, smart pressure cooking, and a final swirl of cream, this Instant Pot Chicken Tikka Masala delivers the signature smoky-sweet depth of the classic dish in under an hour. Keep the method as written or adapt it with the suggested variations—either way, you will have a dependable curry that rivals your favorite take-out and stands up to meal prep for the days ahead.