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4.9 from 303 votes

Instant Pot Chicken Tikka Masala

Flavorful and aromatic Instant Pot Chicken Tikka Masala made with marinated tender chicken cooked in a creamy sauce. This restaurant quality chicken curry is so easy to make in the instant pot. Make it along with rice pot-in-pot for a complete meal.

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

Ingredients

  • 1 lb chicken breasts
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 Ground Turmeric (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 Ground Turmeric (Haldi powder)
For sauce
  • 3 tablespoon ghee or oil divided
  • 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 Dried Fenugreek leaves (Kasoori Methi)
  • cilantro to garnish
For Rice
  • 1 cup basmati rice
  • 1 1/4 cup water
  • 1 tablespoon ghee or oil (optional)
  • 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

  • Make it dairy-free: Use coconut milk in place of heavy cream in this curry. 
  • Using chicken thighs: Chicken thighs could work in this recipe too. 
  • Tomatoes: I use canned tomato puree, but diced tomatoes will work, too. If using fresh tomatoes, use three and puree or dice them.
  • Marination: Use plain full-fat or Greek yogurt for the marinade. Pat dry the chicken to avoid extra liquid when marinating. I marinated the chicken breasts as is, then cut them after searing. You can cut before as well. 
  • How to store? Store any leftover curry in an airtight container; it should last up to 3 days in the refrigerator. But if you'd like to make more for the week or month ahead, I suggest you freeze it. Make sure it's fully cooled down before sealing. Once the curry is frozen, it will keep well for 3-4 months.
  • In a hurry? You can skip searing the chicken when in a hurry. Dont skip marinating for at least 15 minutes (while you get the other things ready). 
  • Make it the traditional way: Typically, marinated chicken is broiled in the oven until it just begins to char. You can cut the chicken into pieces before marinating and brow in the oven before adding it to the instant pot. 
  • Pot-in-pot rice: I used this trivet and pot-in-pot steel bowl to make rice along with the chicken tikka masala. 
  • Have seen a burn? If your ip is prone to burn, then add 1/4 cup extra water. 
  • Created: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker.

Nutrition Information

Calories 596kcal (30%) Carbohydrates 51g (17%) Protein 31g (62%) Fat 30g (46%) Saturated Fat 17g (85%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Trans Fat 0.01g Cholesterol 147mg (49%) Sodium 1364mg (57%) Potassium 934mg (27%) Fiber 3g (12%) Sugar 7g (14%) Vitamin A 1268IU (25%) Vitamin C 14mg (16%) Calcium 93mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

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.