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Instant Pot Chicken Tikka Masala
4.9 from 303 votes

Instant Pot Chicken Tikka Masala

This Instant Pot Chicken Tikka Masala delivers tender chicken breast marinated in yogurt and aromatic spices, cooked in a rich tomato-based sauce with cream and fenugreek leaves. The recipe includes an optional pot-in-pot basmati rice preparation. The chicken is first lightly browned then pressure-cooked, resulting in a flavorful, creamy curry with balanced spice and bright acidity from lime juice. It offers a convenient way to enjoy this classic dish with developed flavors from marination and slow cooking under pressure.

Prep Time
10 mins
Cook Time
20 mins
Marinating time
30 mins
Total Time
30 mins
Servings: 4
Calories: 596 kcal
Course: Main Course
Cuisine: Indian

Ingredients

  • 1 lb chicken breast
For marinade
  • 1/4 cup yogurt thick
  • 3/4 tablespoon ginger grated
  • 3/4 tablespoon garlic minced
  • 1 tablespoon lime juice
  • 2 teaspoon Kashmiri red chili powder mild, adjust to taste
  • 1/2 teaspoon turmeric powder ground, aka Haldi powder
  • 1 teaspoon garam masala
  • 1 teaspoon salt adjust to taste
Spices for sauce
  • 1/2 teaspoon garam masala
  • 1 teaspoon Kashmiri red chili powder adjust to taste
  • 1/2 teaspoon turmeric powder ground, aka Haldi powder
For sauce
  • 3 tablespoon ghee divided, or oil
  • 1 cup onion finely diced
  • 1 teaspoon ginger grated
  • 1 teaspoon garlic minced
  • 1 cup tomato puree canned (do not use tomato paste)
  • 3/4 cup water
  • 1/2 cup heavy cream
  • 1 tablespoon fenugreek leaves dried, aka Kasoori Methi
  • cilantro to garnish
For Rice
  • 1 cup basmati rice
  • 1 1/4 cup water
  • 1 tablespoon ghee optional, or oil
  • 1 teaspoon salt (optional)

Instructions

Marinate the chicken
    Cup of Yum
  1. Combine all ingredients for the marinade (except chicken) in a bowl and mix well. Add chicken and coat on each side with the marinade. Let it rest for anywhere between 30 minutes to 8 hours in the refrigerator.
Brown the chicken
  1. Start the instant pot in Sauté mode and adjust to the high setting. Add 2 tablespoons oil. Add the chicken pieces and lightly brown on each side for about 2-3 minutes. Take chicken out of the pot and cut into pieces about 2-3 inches in size. (Note: The chicken is not completely cooked yet)
Prepare the sauce
  1. Add the rest of the oil to the instant. Add the onions, ginger, garlic and sauté for about 4 minutes until onions are golden.
  2. Add water and deglaze the pot making sure nothing is stuck to the bottom. 
  3. Add tomato puree, spices and mix well. Add any leftover marinade too. Add the chicken pieces and stir it. 
  4. (optional) In a steel bowl, add the ingredients for rice. Put a tall trivet and the bowl of rice on top of the trivet.
Pressure Cook the Curry
  1. Press cancel and close the lid with vent in sealing position. Change the instant pot setting to high pressure for 4 minutes. When the instant pot beeps, let it rest for 5 minutes then manually release the pressure. 
  2. (optional) Using tongs, carefully take out the bowl of basmati rice. Then take out the trivet. 
  3. Add cream, kasoori methi and stir well. 
  4. Garnish with cilantro. Chicken tikka masala is ready. Enjoy with basmati rice and naan. 

Notes

  • Marinate the chicken breast for at least 30 minutes up to 8 hours to develop flavor.
  • You can substitute coconut milk for heavy cream to make the dish dairy-free.
  • Chicken thighs work as an alternative to breasts, adjusting cook times if necessary.
  • Use canned tomato puree or make your own puree from fresh tomatoes for the sauce.
  • Leftover curry can be refrigerated for up to 3 days or frozen for 3-4 months; fully cool before freezing.
  • Searing the chicken before pressure cooking adds flavor but can be skipped if short on time.
  • Simultaneous rice cooking using pot-in-pot method in Instant Pot is possible for convenience.

Nutrition Information

Calories 596kcal (30%) Carbohydrates 51g (17%) Protein 31g (62%) Fat 30g (46%) Saturated Fat 17g (85%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 8g (40%) Trans Fat 0.01g (1%) Cholesterol 147mg (49%) Sodium 1364mg (57%) Potassium 934mg (20%) Fiber 3g (12%) Sugar 7g (14%) Vitamin A 1268IU (25%) Vitamin C 14mg (16%) Calcium 93mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 596

% Daily Value*

Calories 596kcal 30%
Carbohydrates 51g 17%
Protein 31g 62%
Fat 30g 46%
Saturated Fat 17g 85%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 8g 40%
Trans Fat 0.01g 1%
Cholesterol 147mg 49%
Sodium 1364mg 57%
Potassium 934mg 20%
Fiber 3g 12%
Sugar 7g 14%
Vitamin A 1268IU 25%
Vitamin C 14mg 16%
Calcium 93mg 9%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.