Chicken Tikka Masala is one of the most popular Indian dishes ordered in American restaurants.

This simple Instant Pot Chicken Tikka Masala has a thick sauce filled with rich flavors and extremely tender chicken. When it comes to comfort food, chicken masala is up at the top of the list for me!

Make Chicken Tikka Masala in an Instant Pot to see why.

Many good things about this recipe, and here are some of them:

• Simplicity with a Kick: There aren’t any long steps or soaking needed overnight. It’s easy to use the Instant Pot.
• Warm spices, smooth coconut, and chicken that is soft are all in one pot.
  Delicious and healthy comfort food that is high in protein, low in carbs, and doesn’t contain gluten.
• Perfect for giving in without feeling bad.
  With one-pot magic, you don’t have to do a pile of dishes afterward.

Chicken Tikka Masala Pressure Cooker Recipe

Chicken Masala is fantastic with basmati rice and naan bread. Actually, most of the time when I make this at home, I completely skip the rice and just eat it with naan bread… I might be slightly addicted to naan.

When I make a dish for the kids, they prefer just a simple white rice. If you would like to make your rice in the Instant Pot, we have two simple tutorials you can follow:

This chicken masala (or butter chicken in some circles) is effortless to make and a family-friendly meal. If your kids have not yet tried Indian food, chicken masala is a great dish to introduce to them.

While chicken masala is “spicy,” it is not spicy in the sense of hot. Instead, it is filled with savory, rich, creamy flavors that most kids will love.

When we first introduced butter chicken to my kids, they were a bit hesitant. Now chicken tikka masala is frequently requested here. And cooking chicken masala in the pressure cooker couldn’t be easier!

Alrighty y’all, let’s get cooking!

How Chicken Tikka Masala Came to Be

Chicken Tikka Masala has a fun background. There is some disagreement about where it came from, but most people think that Bangladeshi cooks in the UK made it. People in a diner said their chicken tikka was too dry, which is what made the food possible. The cook fixed the food by adding a tomato-based sauce, which is how Chicken Tikka Masala as we know it today came to be. It has become an important part of Indian food and a favorite among food lovers all over the world since then.

INSTANT POT CHICKEN TIKKA MASALA

YIELDS 4-6

Ingredients

• 2 lbs. boneless chicken breasts cut in bite-sized chunks
• 1 large onion, finely chopped
• ¼ cup curry powder
• 1 tsp ground or whole cumin
• 1 tbsp. ground or finely chopped fresh ginger
• 1 can coconut cream (preferred, or coconut milk)
• 1 tsp salt
• 1 small can of tomato sauce (optional)
• 2 tbsp. salt

How to Make Chicken Tikka Masala in an Instant Pot

Step-by-Step Directions

Start with the herbs and spices:

Set your Instant Pot to sauté. Add the ginger and cumin to the dry pot and stir them around constantly for about a minute. This makes the spices grow and lets out that wonderful smell. But keep an eye on it—are the spices getting burned? Thank you!

Make Those Onions Sweat:

Put in the oil (any neutral oil will do) and the chopped onions. It will take about 3 to 5 minutes of cooking until they are soft and clear.

When Chicken Meets Curry:

Add the curry powder, salt, and chicken chunks. That yellow curry goodness will cover the chicken once you stir everything together. Put the chicken in a pan and cook it for two to three minutes.

Add some cream:

Add the rich coconut cream (or milk) and mix it well. You can add the tomato sauce here if you don’t like too much spice. Tomato sauce brings out the flavors and cools things down.

Load and Lock:

Put the lid on the Instant Pot and lock it. Ten minutes of high pressure cooking. Prepare the sides while it cooks. Steamed rice, fluffy bread, or roasted vegetables go well with it.

Let go of the stress:

After the timer goes off, let the pressure drop normally for 5 minutes. After that, do a quick release for any pressure that is still there.

Mix and Serve:

After you open the lid and stir everything well, give it a taste to see if it suits your taste. If you want to be fancy, sprinkle fresh cilantro on top and serve hot!

Nutrition

• Calories: 1176 cal
• Fat: 28 g
• Carbs: 14 g
• Protein: 208 g

Hacks and tips for cooking

• Do not skip the sauté: To build up strong flavors, you need to sauté onions and spices first. Don’t rush this step.
• Switch up the protein: Not any chicken? Not a problem. Soy, shrimp, or even beans can be used for a veggie twist.
• Add some spice: Add a chopped green chili or a dash of cayenne pepper for extra heat.
• Extra thick sauce: Would you like a thicker sauce? Mix 2 tablespoons of water with 1 tablespoon of cornstarch, and then add it after the pressure cooking is done. Cook for two minutes to make it thicker.
• Meal Prep Pro: This dish is great for meal prep because it tastes even better the next day. Keep in the fridge for up to three days in a container that won’t let air in.

If you aren’t making this Chicken Masala in your Instant Pot right this second, then pin this post so you can easily find it later!

Questions and Answers About Chicken Tikka Masala in an Instant Pot

1. Can I use chicken legs instead of breasts?

Of course! Thighs of chicken are more juicy and work great in this recipe.

2. What can I use instead of cream of coconut?

You can use heavy cream or plain Greek yogurt instead, but the taste will be a little different.

3. Is this dish spicy?

It has a little kick, but tomato sauce makes it less strong. You can add chili sauce or real peppers to make it hotter.

4. Can I freeze what’s left over?

Yes! Let it cool down all the way, then put it in packages that can go in the freezer for up to three months. Warm it up again in the microwave or on the stove.

5. What foods go well with Chicken Tikka Masala?

You could have steamed basmati rice, garlic naan, or roasted veggies. If you want something low in carbs, try cauliflower rice.

INSTANT POT CHICKEN TIKKA MASALA

Recipe by Author

★★★★☆

4.1 from 71 votes

Course: Main Course

Cuisine: Indian

Difficulty: medium

Servings

4

Prep time

15 minutes

Cooking time

20 minutes

Calories

380 kcal

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Enjoy a flavorful and aromatic Instant Pot Chicken Tikka Masala, a classic Indian dish with tender chicken simmered in a creamy tomato-based sauce.

Cook Mode Keep the screen of your device on

Ingredients

• 1 lb chicken breasts, cut into cubes
• 1/2 cup yogurt
• 1 tbsp lemon juice
• 1 tbsp ginger-garlic paste
• 1 tsp garam masala
• 1 tsp chili powder
• 2 tbsp oil
• 1 onion, thinly sliced
• 1 cup tomato puree
• 1/2 cup water
• 1 tsp salt
• 1/2 tsp turmeric powder
• 1 tbsp kasoori methi (dried fenugreek leaves)
• 1/2 cup heavy cream
• 1/4 cup chopped cilantro

Directions

1. Start by marinating the chicken. Combine yogurt, lemon juice, ginger-garlic paste, garam masala, and chili powder. Add chicken, mix well, and marinate for at least 30 minutes.
2. Turn on the Instant Pot, sauté onions until golden brown. Add marinated chicken, cook until browned.
3. Add tomato puree, water, salt, turmeric powder, and kasoori methi. Stir well to coat the chicken.
4. Close the Instant Pot lid, pressure cook for 10 minutes. Allow natural pressure release for 5 minutes, then manually release any remaining pressure.
5. Stir in heavy cream and cilantro. Simmer on sauté function for a couple of minutes to thicken the sauce.
6. Garnish with cilantro and serve hot with naan bread or steamed rice.

Nutrition Facts

Calories: 380

Fat: 22

Carbohydrates: 14

Protein: 30

Sodium: 660

Fiber: 3

Sugar: 6