Easy Instant Pot Chicken Tikka Masala
Craving something warm and full of flavour but short on time? This Instant Pot chicken tikka masala comes together quickly and still tastes like it simmered all day.
The sauce is rich without feeling heavy, and the spices are mild enough for picky eaters but still satisfying for adults. It’s one of those dinners that feels special but works on a weeknight.
This cooks fast, but marinating the chicken helps deepen the flavour. If you prep the chicken the night before, dinner is nearly done before you even start.
Instant Pot Chicken Tikka Masala
This version keeps things simple with pantry spices and everyday ingredients. No long prep, no complicated steps—just a comforting, saucy chicken dish that works with rice, naan, or roasted veggies.
Ingredients
- Greek yogurt
- Fresh ginger
- Garlic powder
- Ground cumin
- Ground coriander
- Cayenne pepper
- Sea salt
- Black pepper
- Boneless, skinless chicken breast
- Extra virgin olive oil
- Yellow onion
- Garlic
- Fresh ginger
- Jalapeño
- Tomato paste
- Crushed tomatoes
- Garam masala
- Honey
- Heavy cream
- Fresh cilantro
- Basmati rice (cooked)
Ingredients
Start by mixing the yogurt with the spices in a bowl. Add a bit of salt and pepper.
Toss the chicken in and coat it fully. Let it sit while you prep the rest, or pop it in the fridge overnight if you’re planning ahead.
Turn the Instant Pot to Sauté and drizzle in the olive oil.
Once it’s hot, add the onion, garlic, extra ginger, and jalapeño. Cook a few minutes until everything softens and smells great.
Stir in the tomato paste, crushed tomatoes, garam masala, and honey. Let it simmer briefly to warm through.
Turn off Sauté. Add the marinated chicken right into the sauce and give it a quick stir.
Lock the lid, switch the vent to Sealing, and set it to cook on Manual/High for 10 minutes.
When it finishes, leave it alone for about 10 minutes so the pressure releases naturally, then quick release whatever’s left.
Before adding the cream, warm it up by stirring in a spoon or two of the hot sauce from the pot. This keeps it from curdling.
Stir the cream in, taste, and adjust the seasoning.
Serve over rice and finish with a sprinkle of fresh cilantro.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days.
This dish reheats well in the microwave or on the stovetop; add a splash of water or cream if the sauce thickens.
You can freeze it without the cream, then stir in the cream after reheating.
Pro Tips
- Marinate overnight for deeper flavour.
- If you want more heat, add extra jalapeño or cayenne.
- Swap chicken breast for boneless thighs if you want a richer texture.
- Warm the cream before adding to prevent curdling.
Variations
- Dairy-free: Use coconut milk instead of heavy cream and a coconut-based yogurt.
- Low-carb: Serve with cauliflower rice or roasted vegetables.
- Milder: Reduce jalapeño or remove seeds.
- Extra tomato-forward: Add an extra tablespoon of tomato paste.
Equipment
- 1 Pressure Cooker
Ingredients
- 1 c. Greek yogurt
- 1 T. fresh ginger grated
- 1 t. garlic powder
- ½ t. ground cumin
- ½ t. ground coriander
- ¼ t. cayenne pepper
- 2 lbs boneless skinless chicken breast, cut into bite-sized pieces
- 2 T. extra virgin olive oil
- 1 medium yellow onion diced
- 3 –4 cloves garlic minced
- 1 T. fresh ginger grated
- 1 medium jalapeño finely diced
- 1 T. tomato paste
- 1 28-oz container crushed tomatoes
- 1 T. garam masala
- 2 t. honey
- ½ c. heavy cream room temperature
- 3 T. fresh cilantro leaves chopped
- 3 c. cooked basmati rice for serving
Instructions
- Combine yogurt, ginger, garlic powder, cumin, coriander, and cayenne in a bowl.1 c. Greek yogurt, 1 T. fresh ginger, 1 t. garlic powder, ½ t. ground cumin, ½ t. ground coriander, ¼ t. cayenne pepper
- Add chicken and stir to coat.2 lbs boneless
- Marinate up to 1 hour at room temperature or overnight in the fridge.
- Let refrigerated chicken sit out 30–60 minutes before cooking.
- Select Sauté (Normal) on the Instant Pot.
- Add olive oil.2 T. extra virgin olive oil
- Once hot, add onion, garlic, ginger, and jalapeño.1 medium yellow onion, 3 –4 cloves garlic, 1 T. fresh ginger, 1 medium jalapeño
- Cook 2–3 minutes until soft and fragrant.
- Add tomato paste, crushed tomatoes, garam masala, and honey.1 T. tomato paste, 1 28-oz container crushed tomatoes, 1 T. garam masala, 2 t. honey
- Stir and cook 1–2 minutes.
- Cancel Sauté mode.
- Add marinated chicken.
- Seal lid and set vent to Sealing.
- Cook on Manual/High for 10 minutes.
- Let pressure release naturally for 10 minutes.
- Quick release remaining pressure.
- Temper heavy cream by stirring in 2–3 tablespoons of hot liquid before adding to the pot.½ c. heavy cream
- Stir to combine.
- Taste and adjust seasoning.
- Serve with rice and top with cilantro.3 T. fresh cilantro leaves, 3 c. cooked basmati rice
Nutrition
