This Easy Instant Pot Chicken Tikka Masala recipe makes a restaurant-quality Indian curry that has succulent pieces of boneless chicken in a flavorful creamy sauce. Ginger, garlic and Indian spices combine to give the curry a heavenly aroma and taste! Now there’s no reason to go for takeout; cooking this recipe at home in the Instant Pot allows you to get the dish on the table in less than 30 minutes, with fresh and healthy ingredients!
Instant Pot Chicken Tikka Masala is the recipe most requested by my readers, but it’s taken me a while to get the recipe just right. I know that one of the main reasons most of us use the Instant Pot is to make quick and easy recipes that also taste great! For most Instant Pot users (myself included) it’s all about minimal mess, and quick and easy recipes.
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Tips and substitutions
You can substitute ghee for the butter. And if you want to add an additional tablespoon of ghee or butter to the finished dish, feel free to do that.
I use Kashmiri chili powder which is a colorful but milder Indian chili powder. If you can’t find this kind of chili powder, use cayenne pepper, but decrease the quantity to suit your taste. The great thing about Indian dishes is that you can make them as mild as you like by adjusting the quantity of chili powder or substituting paprika for the chili powder. The recipe, as written, is not very spicy (by my Indian standards!)
And here’s a secret: although my recipe states that I use 1 tablespoon of honey, I do frequently add an extra teaspoon or two of honey, to taste, at the end.
Tomato sauce is a canned tomato concentrate similar to tomato puree with minimal spices, used to make tomato-based sauces like pasta sauce. In the UK, for example, it’s called tomato passata.
If possible, use a homemade garam masala, preferably ground fresh. If you don’t have your own garam masala, here’s a quick way:
- 1 1/2 tsp whole cloves (1 tsp ground cloves)
- 2 inch piece of cinnamon stick (1 tsp cinnamon powder)
- 30 cardamom pods (1 tsp cardamom powder)
- 1/4 nutmeg (1/2 tsp nutmeg powder)
- 1 tsp fennel seeds (1 tsp ground fennel)
- 2 pieces star anise (1 tsp powdered star anise)
Grind in a coffee grinder or mix powders together and store in a cool dry place. The aroma is heavenly!!
Fenugreek is an herb that’s commonly used in Indian cooking. In Hindi, it’s referred to as ‘methi’. We use the leaves and the seeds in various Indian dishes. For this Instant Pot Chicken Tikka Masala, you can buy dried fenugreek leaves which you should be able to find at an Indian or South Asian store. It adds a very special taste to this curry, and its absence is noticeable.
To make the dish healthy, reduce the quantity of heavy cream or substitute half and half. There will be a taste difference! If you’d like a richer curry, add some extra cream.
If you’ve made my Instant Pot Indian Chicken Curry before with no sealing/pressurizing issues, feel free to saute the tomato paste in this recipe (mixed with some water) after sauteing the ginger and garlic, and then add the spices. Deglaze really well with water or broth after sauteing and before proceeding with the recipe.
I have no problem bringing my Instant Pot to pressure with the recipe, as written. If you regularly encounter the ‘burn’ message, you can add the tomato sauce and tomato paste together on top of the other ingredients, without stirring. If you still have issues, add some more liquid, e.g. a few tablespoons of chicken broth, with the yogurt.
[Read more: Instant Pot Burn Message]
If you’re new to the Instant Pot and aren’t familiar with how to use it, please read the Instant Pot DUO Beginner’s Quick Start Guide or the Instant Pot ULTRA Beginner’s Quick Start Guide first and then come back here to learn how to make this Instant Pot Chicken Tikka Masala.
Instant Pot Chicken Tikka Masala Ingredients
How to Make Instant Pot Chicken Tikka Masala (Step-by-Step Instructions)
- Instant Pot DUO: Select the ‘Saute’ function.
- Instant Pot ULTRA: Select the ‘Saute’ function and press ‘Start’.
- Add butter or ghee to pre-heated Instant Pot inner pot.
- Once butter has melted, stir in ginger and garlic.
- Saute until fragrant, about 1 minute.
- Stir in coriander, cumin, turmeric, black pepper, and Kashmiri chili powder.
- Cook until spices are fragrant, about 30 seconds. Be careful not to burn!
- Press ‘Cancel’.
- Add chicken to the pot and stir to coat.
- Add yogurt, tomato sauce, salt, lemon juice and honey. Stir well.
- Add tomato paste to the top and DON’T stir.
Instant Pot DUO Pressure Cook:
- Close the lid and make sure steam release handle is in ‘Sealing’ position
- Press ‘Manual’ (or ‘Pressure Cook’) and ‘+’ or ‘-‘ until the display reads ‘4′ (4 minutes).
Instant Pot ULTRA Pressure Cook:
- Close the lid.
- Select Pressure Cook mode and adjust the time to 4 minutes (00:04).
- Press ‘Start’.
- Instant Pot display will change to ‘On’.
- Once the Instant Pot is pressurized, the float valve will go up.
- The display will count down from 4 to 0; it will then switch to ‘Keep Warm’ mode and display ‘L0:00’ or ’00 00′ and begin to count up.
Instant Pot DUO Quick Release:
- Move the steam release handle to ‘Venting’. I like to place a folded towel over the steam release handle and move it to the venting position. Remove the towel after turning the knob.
- When your Instant Pot is depressurized, the float valve will be in the down position.
- Press ‘Cancel’ and open the Instant Pot.
Instant Pot ULTRA Quick Release:
- Press down on the Steam Release Button until it locks into place, and steam begins to come out of the Steam Release Valve.
- When your Instant Pot is depressurized, the float valve will be in the down position.
- Press ‘Cancel’ and open the Instant Pot.
- Add garam masala, dried fenugreek leaves, and heavy cream to the Instant Pot Chicken Tikka Masala.
- Select ‘Saute’ function (see above for details).
- Allow the curry to cook for another 2 minutes, or until heated through. Press ‘Cancel’.
- Garnish with cilantro leaves.
- Serve with rice or naan.
Instant Pot Chicken Tikka Masala
Ingredients
- 2 Tbsp butter or ghee
- 1 Tbsp ginger - finely chopped
- 2 Tbsp garlic - minced
- 2 Tbsp coriander powder
- 1 Tbsp cumin powder
- 3/4 tsp turmeric powder
- 1 tsp black pepper
- 1 1/2 tsp Kashmiri chili powder - or to taste
- 2 lbs boneless skinless chicken thighs - cut into bite-size pieces
- 1 cup whole milk yogurt
- 8 oz. tomato sauce - *
- 1 tsp salt - or to taste
- 4 tsp lemon juice
- 1 Tbsp honey - or to taste
- 4 Tbsp tomato paste
- 1 tsp garam masala
- 1 Tbsp dried fenugreek leaves - (kasuri methi)
- 1/2 cup heavy cream **
- 1/4 cup cilantro leaves - chopped
Instructions
- Select the 'Saute' function and pre-heat the Instant Pot inner pot.
- Melt butter or ghee in the inner pot.
- Stir in ginger and garlic and saute until fragrant, about 1 minute.
- Add coriander, cumin, turmeric, black pepper, and chili powder and cook until spices are fragrant, about 30 seconds.
- Press ‘Cancel’.
- Add chicken to the spices and stir to coat.
- Add yogurt, tomato sauce, salt, lemon juice and honey. Mix well.
- Add tomato paste on top and don't stir.
- Close the lid and pressure cook for 4 minutes.
- Do a quick release of pressure (QR).
- Open the Instant Pot and stir in dried fenugreek leaves, garam masala and cream.
- Cook in 'Saute' mode for 2 minutes, or until heated through and desired consistency.
- Garnish with cilantro leaves.
Notes
- Prep time does not include steps that are already accounted for in the ingredient list, e.g. minced garlic, cut up chicken, etc.
- * American tomato sauce (called tomato passata in the UK), not tomato ketchup
- ** Feel free to add more cream to make the dish richer and creamier!
- I make the recipe as written with no sealing problems. If you regularly encounter the ‘burn’ message, you can add the tomato sauce and tomato paste together on top of the other ingredients, without stirring. If you still have issues, add some more liquid, e.g. a few tablespoons of chicken broth, with the yogurt. [Read more: Instant Pot Burn Message]
- See the blog post for more detailed recipe tips.
Nutrition
I am not a certified nutritionist. I provide my best estimate of nutritional information merely as a courtesy to my readers. If you depend on nutritional information for dietary or health reasons, I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use.
If you loved this recipe, please give it a 5 Star rating in the comment section below and please share it on social media using the social media share buttons at the top and bottom of this post. Thank you so much!
You might also like to try these Instant Pot Recipes:
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| Instant Pot Indian Chicken Curry | Instant Pot Vindaloo | Instant Pot Beef Curry/Stew |
Sucharita Iyer
Hi, can I use this recipe to make paneer tikka Masala? I’m vegetarian, so if I replace the chicken with paneer when should I add the paneer and how long should I cook it?
Sucharita Iyer
Hi, if I make this recipe with Paneer instead of chicken (I’m vegetarian), what modifications do I need – when to add paneer, how much pressure cook time? I searched your site and couldn’t find a paneer tikka Masala recipe, hence this question! 😀
Paint the Kitchen Red
Sucharita, if you’re making it with paneer or tofu, pressure cook it for 2 minutes. Hope you like the recipe.
Sucharita Iyer
Hi Neena,
I made this recipe yesterday with Paneer and reduced the cook time to 2 minutes. It was fantastic! Family loved it and want this as the go to Paneer dish! Thanks!
Paint the Kitchen Red
Sucharita, that’s awesome. I’m so glad that you liked the recipe and were able to adapt it for your family! <3
Theresa
Question , can I use fenugreek seeds instead of fenugreek leaves . And how much Should I use ???
Thanks !
Paint the Kitchen Red
Theresa, thanks for your question. No don’t use the seeds, completely different flavor. Just omit the fenugreek leaves.
Sarah Empey
I recently found your blog and have LOVED the recipes I’ve tried. Thank you! I’d like to make this recipe soon and I have two questions.
1. My family loves the flavor of grilled chicken- what spice/cooking modifications should I make to allow for this? Should I marinate or spice the chicken before grilling and if so, do I modify the spices in the sauce? Thanks in advance for your answer 🙂
2. I’ve seen 2 different recipes for garam masala on your blog. One with mace (and a few other ingredients) and a simpler one, without mace. Do you recommend one over the other? I just bought a slice grinder and am building my supply of whole spices. 🙂
Paint the Kitchen Red
Hi Sarah, thanks for your questions.
1. is a tricky question. I’ve combined two recipes to make a one-step recipe for the Instant Pot. But if you want to add grilled chicken, I wouldn’t pressure cook the chicken – it will overcook. How about take half the quantity of spices including ginger and garlic, 1/4 cup yogurt, marinate 12 hours and grill. Then follow the recipe, pressure cook or just saute just the sauce, add in the chicken and heat through. Add cream at the end.
2. It may be harder for people to get the ingredients for the garam masala recipe with mace, so the other recipe is also fine. I need to post a consistent recipe, thanks for bringing it to my attention.
Let me know if I can clarify anything!
Liz
delicious flavor! made it 2x and for some reason my sauce is always a little lumpy 🙁 but very tasty
Paint the Kitchen Red
Hi Liz – thanks for the comment. Do you use whole milk yogurt? It’s probably lumpy due to the yogurt curdling…. Not sure why though.
Samiya
Wow, I love that you have directions for the instant pot DUO AND the instant pot Ultra. I have the Ultra and I was struggling with the pressure cooker settings and the seal options on the lid so I really appreciate how you added pictures and wrote instructions on how to use this recipe with the instant pot ultra. Thank you so much, love it and greatly appreciate it! Your recipe and steps were detailed and easy for a beginner like me, great job! Thank you and keep up the good work 🙂
Paint the Kitchen Red
Samiya, wow thanks for the lovely comment. Glad you find the details helpful.