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Instant Pot Chicken Tikka Masala

This Instant Pot Chicken Tikka Masala is an easy and flavorful weeknight dinner made with chicken in a creamy tomato based sauce with a lot of bold spices. Always a family favorite.

Prep Time
10 mins
Cook Time
10 mins
Pressure Time
10 mins
Total Time
26 mins
Servings: 6
Calories: 268 kcal
Course: Main Course
Cuisine: Indian

Ingredients

Chicken Marinade
  • 1.5 lbs chicken diced in 1" chunks
  • ½ cup plain greek yogurt or dairy-free yogurt
  • 1 Tablespoon lemon juice
  • 1 teaspoon garam masala
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • ¼ teaspoon ground ginger
  • 1 teaspoon salt
  • 1 teaspoon black pepper
Tikka Masala Sauce
  • 2 Tablespoon butter
  • 1 yellow onion chopped
  • 5 cloves garlic minced
  • 1 Tablespoon fresh ginger minced
  • 2 teaspoon garam masala
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • ½ teaspoon Turmeric
  • ½ teaspoon Coriander
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 ½ cup tomato puree or diluted tomato paste
  • ½ cup heavy whipping cream added last (use coconut cream for dairy-free version)

Instructions

    Cup of Yum
  1. Combine all the marinade ingredients together in a large bowl and mix thoroughly so that each piece of chicken is fully coated in the yogurt mixture. Cover with plastic wrap and refrigerate for at least 30 minutes up to 48 hours.
  2. Turn on your Instant Pot to the 'Saute' setting. Add the butter, chopped onion, minced garlic & ginger, and all spices (garam masala, cumin, paprika, turmeric, coriander, cayenne pepper, salt, and black pepper). Stir and cook for a couple of minutes until the onion softens. 
  3. Add the tomato puree and the chicken (along with the marinade) to the pot. Stir everything. Cancel the 'Saute' setting, close the lid, and select the 'Manual' setting, and adjust to 6 minutes on high pressure. 
  4. Once the cook cycle is complete, carefully move the steam release valve to quickly release pressure. 
  5. Add the heavy whipping cream, and season with more salt and black pepper, if necessary. 
  6. Serve warm over rice, and garnish with cilantro.

Notes

  • Marinate the chicken for at least 30 minutes for the most tender chicken (if you have time, marinate the bite-sized pieces overnight). Marinating the chicken in yogurt and lemon juice will tenderize the meat, and the spices will infuse it with additional flavor.
  • Don’t omit any of the spices for best flavor! Popular spices found in Indian Chicken Tikka Masala are garam masala spice blend (cumin, coriander, black pepper, cardamom, cinnamon), turmeric, paprika, cayenne pepper. And of course the fresh garlic and ginger add a lot of fresh flavor to the recipe as well.
  • In order to achieve a thick sauce (instead of a soup-like consistency) use tomato puree or diluted tomato paste instead of tomato sauce. Add 1/2 cup of water to 1/2 cup of tomato paste.

Nutrition Information

Calories 268kcal (13%) Carbohydrates 8g (3%) Protein 13g (26%) Fat 20g (31%) Saturated Fat 9g (45%) Cholesterol 79mg (26%) Sodium 1184mg (49%) Potassium 410mg (12%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 1160IU (23%) Vitamin C 8.6mg (10%) Calcium 60mg (6%) Iron 1.9mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 268

% Daily Value*

Calories 268kcal 13%
Carbohydrates 8g 3%
Protein 13g 26%
Fat 20g 31%
Saturated Fat 9g 45%
Cholesterol 79mg 26%
Sodium 1184mg 49%
Potassium 410mg 9%
Fiber 2g 8%
Sugar 4g 8%
Vitamin A 1160IU 23%
Vitamin C 8.6mg 10%
Calcium 60mg 6%
Iron 1.9mg 11%

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