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Seriously Good Instant Pot Chicken Tikka Masala
4.8 from 345 votes

Seriously Good Instant Pot Chicken Tikka Masala

Seriously Good Instant Pot Chicken Tikka Masala presents marinated chicken breasts cooked under pressure with a tomato-based spiced sauce blended smooth and finished with cream and fenugreek leaves. The marinade uses yogurt, lemon juice, and Kashmiri red chili powder to tenderize and flavor the chicken thoroughly. Cooking in the Instant Pot saves time without compromising the curry's rich, creamy texture and balanced heat from the traditional Indian spices.

Prep Time
10 mins
Cook Time
30 mins
Marinate Time
20 mins
Total Time
1 hr
Calories: 333 kcal
Course: Main Course, Lunch, Dinner
Cuisine: Indian

Ingredients

Marinate
  • 1½ pounds chicken breast
  • 1½ teaspoons kosher salt
  • 1 tablespoon lemon juice
  • 2 tablespoons PLAIN yogurt
  • 2 teaspoons Kashmiri red chili powder
  • 1 teaspoon garam masala
  • 2 teaspoons ginger grated
  • 2 teaspoons garlic minced
  • 1 teaspoon cooking oil for basting
Sauce/Curry
  • 2 tablespoons butter or oil
  • 2 yellow onion diced, medium
  • 1 teaspoon ginger grated
  • 1 teaspoon garlic minced
  • 3 plum tomatoes chopped or 1.5 cups diced or pureed tomatoes
  • ¼ teaspoon Turmeric ground
  • 1 teaspoon kosher salt
  • 1 to 2 teaspoon Kashmiri red chili powder
  • ½ to 1 teaspoon garam masala
  • ½ cup heavy whipping cream
Garnish
  • 1 tablespoon fenugreek leaves kasoori methi, dried, aka Kasoori Methi
  • ½ cup cilantro chopped

Instructions

    Cup of Yum
  1. Make 2 to 3 slits in the chicken breasts. Apply salt and lemon juice to the chicken breasts. Mix yogurt, red chili powder, garam masala, ginger, and garlic. Apply evenly to the chicken breasts and allow to marinate for 20 minutes or refrigerate if marinating ahead of time. Marinating chicken for 4-5 hours or overnight works well.
  2. Set the Instant Pot to Saute mode and heat butter or oil. Add onions and saute for 2 minutes. Add ginger, garlic and mix well. Add tomatoes, turmeric, salt red chili powder, and garam masala. Mix well. Press Cancel. Add 2 tablespoons of water. Deglaze the pot if needed.
  3. Place the tall trivet in the main pot. Place the marinated chicken over the trivet. Baste the chicken with oil. Close the Instant Pot with the pressure valve to sealing. Pressure Cook for 8 minutes followed by 10-minute natural pressure release.
  4. Open the Instant Pot. Take the chicken and the trivet out. Using an immersion blender, blend the sauce until smooth.
  5. Stir in cream and fenugreek leaves.
  6. Broil the cooked chicken in a preheated oven for 5 minutes to get some char marks (Optional). Cut the chicken into 2-inch pieces and add them to the sauce.
  7. Set the Instant Pot to saute mode and bring the curry to a gentle boil. The sauce will thicken further as it cools down. Garnish with cilantro.

Notes

  • Use plain full-fat or Greek yogurt for the marinade for better richness and tenderizing effects.
  • Marinate chicken for at least 20 minutes; longer marination (4-5 hours or overnight) improves flavor absorption.
  • Discard any leftover marinade or optionally brush it on chicken before cooking for extra spiciness.
  • Fresh tomatoes can be substituted with one cup of pureed tomatoes if preferred.
  • Homemade garam masala enhances flavor but store-bought can be used as a substitute.
  • Any mild red chili powder may replace Kashmiri red chili powder according to heat preference.
  • Dairy-free cream substitutes can be used instead of heavy whipping cream for a non-dairy version.

Nutrition Information

Calories 333kcal (17%) Carbohydrates 9g (3%) Protein 31g (62%) Fat 19g (29%) Saturated Fat 7g (35%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 7g (35%) Trans Fat 0.04g (2%) Cholesterol 115mg (38%) Sodium 1356mg (57%) Potassium 742mg (16%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 1174IU (23%) Vitamin C 13mg (14%) Calcium 56mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 1 Serving

Amount Per Serving

Calories 333

% Daily Value*

Calories 333kcal 17%
Carbohydrates 9g 3%
Protein 31g 62%
Fat 19g 29%
Saturated Fat 7g 35%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 7g 35%
Trans Fat 0.04g 2%
Cholesterol 115mg 38%
Sodium 1356mg 57%
Potassium 742mg 16%
Fiber 2g 8%
Sugar 4g 8%
Vitamin A 1174IU 23%
Vitamin C 13mg 14%
Calcium 56mg 6%
Iron 1mg 6%

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