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Super easy Instant Pot Chicken Tikka Masala made from scratch! This favorite Indian curry is so easy to make at home and thanks to the Instant Pot it’s super speedy too! Serve with rice and naan bread for the ultimate Indian feast.
Creamy, spicy, and a little bit smoky, this fast-fix Instant Pot Chicken Tikka Masala satisfies all of my cravings for exotic Indian food without having to run across town for takeout. I love leaning on the Instant Pot’s sauté function to help build big flavors fast; it’s something you just can’t achieve with a slow cooker. In this recipe, I toast not only the spice mixture, but also the tomato paste, to amp up their rich flavors for a big delicious finish. Oh and if you don’t have an Instant Pot then don’t worry we’ve got a stovetop chicken tikka masala recipe too!
How to Make Instant Pot Chicken Tikka Masala
1. Add all the spices, salt and pepper to a small bowl.
2. Mix to combine the spices then set aside.
3. Add the chicken, garlic, ginger and some of the spice mix to a bowl.
4. Mix to combine everything until the chicken is completely coated.
5. Add the onion and spice mix to the instant pot.
6. Saute for a few minutes
7. Add the tomato paste to the onions.
8. Cook further until fragrant.
9. Add the chicken and brown.
10. Add the tomatoes and coconut milk to the chicken.
11. Stir to combine the chicken, tomatoes and coconut milk.
12. Place the lid on the instant pot and cook on high pressure according to the recipe instructions below.
13. When ready add the yogurt and stir to combine.
14. Adjust the sweetness with honey and serve.
Serving Suggestions
An Indian curry wouldn’t be complete without some soft and fluffy rice. Here’s my recipe for making Instant Pot Brown Rice it’s super easy and more nutritious than white rice. I love to serve this particular curry with some lime wedges and freshly chopped cilantro for an extra punch of flavor. To mop up every last drop (which you’ll want to do, trust me) serve this curry with some warm naan bread, delicious!
Pro tips for this recipe
- Check the bottom of your Instant Pot as you’re cooking—if it gets dry, gradually add water and stir to release any browned bits. This achieves two goals: it guards against burning, and incorporates all of the toasty flavors into the finished curry.
- I added all the chicken in one batch; you’re just heating it up to toast the spices, instead of trying to get it browned and crispy.
- Watching your carb intake? Serve this creamy curry over cauliflower rice.
- Depending on your brand of curry powder, this curry can be on the mild side. Add ¼ teaspoon cayenne pepper, if desired.
Frequently Asked Questions
What do I Need to Make it?
- Spices – the spices are the key to incredible flavor when it comes to curries. I use a simple mix of garam masala, curry powder, cumin, paprika and salt, and pepper.
- Chicken – you can use any cut of chicken as long as it’s skinless and boneless although for this recipe I love to use chicken breasts.
- Garlic, Ginger & Onion – these three ingredients add a ton of flavor make sure not to substitute ground powders for the ginger and garlic you’ll only get the best flavor from fresh.
- Crushed tomatoes & tomato paste – tomatoes give a beautiful rich color and flavor to the dish try not to skip the tomato paste as it helps deepen the flavor even further.
- Coconut milk – make sure to use full fat for a beautiful creamy sauce.
- Yogurt & Honey – Yogurt and honey are there so you can adjust the heat and sweetness to your preference.
Can I Prep this Curry in Advance?
Absolutely, you can cook this whole dish in advance using the Instant Pot then let it cool completely, store it in the fridge and re-heat it in a pot when you are ready to eat. Curry, much like stews and soups taste even better the next day because the flavors really get a chance to develop!
What Does Chicken Tikka Masala Taste Like?
This curry is mild, creamy and bursting with beautiful Indian spices. It has a rich tomato-based sauce and a mellow creaminess that comes from the coconut milk. This is not a hot curry but you can definitely adjust the heat to your preference. I suggest adding in some cayenne pepper 1/4 teaspoon at a time until you reach the level you like.
How Should I Store Leftovers?
Leftovers will store really well in the fridge in a sealed container for around 4-5 days. You can also freeze this curry then thaw completely before reheating. Pro Tip: You may need to add a splash of water to the curry to loosen leftovers if the sauce has thickened.
If you’ve tried this Instant Pot Chicken Tikka Masala recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Instant Pot Chicken Tikka Masala
Ingredients
- 2 tsp. curry powder
- 2 tsp. garam masala
- 2 tsp. kosher salt plus additional to taste
- 1 tsp. smoked paprika
- 1 tsp. cumin
- 1/2 tsp. black pepper
- 1½ lb. boneless skinless chicken breasts cut into 1-inch cubes
- 2 Tbsp. minced fresh garlic
- 2 Tbsp. minced fresh ginger
- 4 Tbsp. coconut oil or ghee
- 1½ cups chopped yellow onion
- 1 Tbsp. tomato paste
- 2 to 3 Tbsp. water as needed
- 2 cups crushed tomatoes
- ½ cup coconut milk
- ½ cup whole milk yogurt optional
- 1 to 2 Tbsp. honey
- Cooked rice or cauliflower rice to serve
- Cilantro leaves and lime wedges for garnish
Instructions
- Stir together curry powder, garam masala, salt, smoked paprika, cumin, and pepper in a small bowl; set aside.
- Toss chicken, garlic, and ginger with 2 tablespoons curry mixture in a medium bowl; set aside.
- Set InstantPot to saute. Add oil or ghee.
- Add onion to Instant Pot; sprinkle with remaining curry mixture.
- Cook, stirring occasionally, until onion is slightly softened, about 5 minutes.
- Stir in tomato paste; cook, stirring constantly, until fragrant, about 1 minute.
- Add 1 to 2 tablespoons water to InstantPot to deglaze bottom of pot, if needed. Stir to release any browned bits.
- Add chicken mixture to Instant Pot. Cook 3 minutes; turn chicken, and cook 2 minutes more, stirring occasionally to prevent sticking (add more water, if needed).
- Add canned tomatoes and coconut milk to InstantPot; stir to combine.
- Place top on InstantPot; twist to seal and lock. Turn Steam Release Valve to “sealing.”
- Set InstantPot to cook at High Pressure for 7 minutes.
- After cooking is complete, manually release the pressure by turning the Steam Release Valve to “venting.”
- Remove lid from InstantPot; Let cool 5 minutes. Stir in yogurt until smooth; add honey gradually, to taste.
- Serve over rice; garnish with cilantro and lime wedges.
Notes
- Check the bottom of your Instant Pot as you’re cooking—if it gets dry, gradually
add water and stir to release any browned bits. This achieves two goals: it guards
against burning, and incorporates all of the toasty flavors into the finished curry. - I added all the chicken in one batch; you’re just heating it up to toast the spices,
instead of trying to get it browned and crispy. - Watching your carb intake? Serve this creamy curry over cauliflower rice.
- Depending on your brand of curry powder, this curry can be on the mild side. Add
¼ teaspoon cayenne pepper, if desired.
Nutrition
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