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Chicken Tikka Masala – Instant Pot

chicken, curry, Entrees, Indian Recipes, Instant Pot, Pot in Pot ·

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Chicken Tikka Masala, a restaurant favorite, is a rich-creamy tomato-based curry with chicken marinated in yogurt, red chili powder, turmeric and garam masala.

Chicken Tikka Masala served over white rice with naan and raita on the side

What is Chicken Tikka Masala?

  • Chicken Tikka Masala is a restaurant- favorite Indian Curry with chunks of marinated chicken in a rich-creamy tomato-based sauce. Traditionally, the marinated chicken is grilled in a tandoor oven before adding it to the creamy curry. Many places like Northern India, Scotland and United Kingdom claim to be the birthplace of this curry. It has also been declared Britain’s National Dish!

Why do I like to cook Chicken Tikka Masala in the Instant Pot?

  • I have been making Chicken Tikka Masala with the traditional method for years. Unfortunately, I must agree that not only did it use multiple pot and pans, but it also required a lot of babysitting. Even then, many times I ended up with dry, overcooked chicken.
  • Instant Pot cooks tender, juicy chicken consistently each time.
  • I love that I can cook the chicken on the trivet and not in the sauce directly. This still maintains the traditional texture and consistency of this dish.
  • The sauce using onions, tomatoes and spices is cooked in the main pot which is pureed to a creamy consistency using an immersion blender. No need to transfer the hot curry into a blender.
  • To get the smoky char-grilled flavor, simply broil the cooked chicken for a few minutes!

Large platter with chicken tikka masala, rice and naan

PRO tips for no-fail Chicken Tikka Masala in the Instant Pot:

  • Use plain, full-fat, or greek yogurt for the marinade
  • Pat dry the chicken to avoid extra liquids in the marinade
  • Marinate for 4 hours or overnight
  • Discard any leftover marinade or brush on the chicken for spicier curry
  • Can substitute 1.5 cups of pureed or diced tomatoes for fresh tomatoes
  • Homemade garam masala brings out the authentic flavors
  • Can substitute any mild red chili powder for Kashmiri red chili powder

Step by step recipe to make Instant Pot Chicken Tikka Masala:

  • 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 it to marinate for 20 minutes or refrigerate if marinating ahead of time. Marinating chicken for 4-5 hours or overnight works well (photos 1 – 4).

  • Set the Instant Pot to Saute mode and melt butter or oil. Add onions and saute for 2 minutes. Next, add ginger, garlic and mix well, followed by tomatoes, turmeric, salt red chili powder and garam masala. Mix well, and then press Cancel. Add 2 tablespoons of water. Deglaze the pot if needed (photos 5 – 8).
  • Place the tall trivet in the main pot and the marinated chicken over the trivet. Baste the chicken with oil. Close the Instant Pot with pressure valve to sealing. Pressure Cook for 8 minutes followed by 10 minutes natural pressure release (photos 9 – 10).
  • Open the Instant Pot. After that, take the chicken and the trivet out.  Using an immersion blender, blend the sauce until smooth and bring the sauce to boil on saute mode (photos 11 – 14).
  • Stir in cream, fenugreek leaves and sugar. Note the optional step is to broil the cooked chicken for 5 minutes to get some char marks. Cut the chicken into 2 inch chunks and add it to the sauce. Set the Instant Pot to saute mode and bring the sauce to a gentle boil. The sauce will thicken further as it cools down. Garnish with cilantro (photos 15 – 16).

  • Enjoy with steamed basmati rice and warm naan. Tip – I LOVE the naan from Trader Joe’s – both frozen and not frozen ones. Also the fresh naan at Whole Foods is delicious!

Chicken Tikka masala served with rice, naan and raita

Here is a quick video for the Instant Pot Chicken Tikka Masala Recipe:

If you enjoy chicken curries here are my other go-to Instant Pot recipes:

★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

4.69 from 22 votes
big white platter with a bowl of chicken tikka masala, 2 bowls of white basmati rice, naan and lemon wedges on the side
Print
Chicken Tikka Masala - Instant Pot
Prep Time
10 mins
Cook Time
30 mins
Total Time
1 hr
 

A restaurant favorite, creamy tomato based curry with chicken marinated in yogurt, red chili powder, turmeric and garam masala.

Course: Entree
Cuisine: Indian
Keyword: Tikka Masala
Servings: 5
Calories: 425 kcal
Author: Archana
Ingredients
Marinate:
  • 1.5 pound Chicken breasts
  • 1.5 teaspoon 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 oil for basting
Sauce/Curry:
  • 2 tablespoons butter or oil
  • 2 medium yellow onions diced
  • 1 teaspoon ginger grated
  • 1 teaspoon garlic minced
  • 3 plum tomatoes chopped or 1.5 cups diced or pureed tomatoes
  • 1/4 teaspoon turmeric
  • 1 teaspoon kosher salt
  • 1 to 2 teaspoon Kashmiri red chili powder
  • 1/2 to 1 teaspoon garam masala
  • 0.5 cup cream
  • 1 tablespoon dry fenugreek leaves
  • 2 teaspoons sugar optional
  • 1/2 cup cilantro chopped for garnish
Instructions

  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 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 and bring the sauce to boil on saute mode.

  5. Stir in cream, fenugreek leaves and sugar. Note the optional step is to broil the cooked chicken for 5 minutes to get some char marks. Cut the chicken into 2 inch pieces and add it to the sauce. Set the Instant Pot to saute mode and bring the sauce to a gentle boil. The sauce will thicken further as it cools down. Garnish with cilantro.

  6. Enjoy with steamed basmati rice and warm naan. Tip - I LOVE the naan from trader joe's - both frozen and not frozen ones. Also the fresh naan at whole foods are delicous!

Recipe Video

Recipe Notes

Notes:

  1. Use plain full fat or greek yogurt for the marinade
  2. Pat dry the chicken to avoid extra liquids in the marinade
  3. Discard any leftover marinade or brush it on the chicken for spicier curry
  4. 1 cup of pureed tomatoes can be substituted for fresh tomatoes
  5. Homemade garam masala brings out the best flavors
  6. Any mild red chili powder can be substituted for Kashmiri red chili powder
Nutrition Facts
Chicken Tikka Masala - Instant Pot
Amount Per Serving
Calories 425
* Percent Daily Values are based on a 2000 calorie diet.

Note: The original recipe posted in Apr 2018 has been updated with detailed step by step photos. 

♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

Author: Archana

Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live New Jersey with my husband and two sons.

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Comments

  2. mariam says

    Hi Archana! This looks so good? I just recently got my instant pot so I only have the trivet that it comes with – have not had a chance to order more accessories. Is there a way to make this without the trivet or with the instant pot trivet?

    Reply

  3. SR says

    Made this yesterday, big hit! Will def. be making it regularly. Thank you, Archana! If I wanted to make a large quantity and bake the chicken in the oven, any idea what temp/time I should bake it for?

    Reply

  6. Marina says

    For the chicken Tikka masala, I didn’t realize we were supposed to keep the chicken whole. I already cut them up into cubes and marinated it. Any advice? The chunks are too small to sit on top of the trivet.

    Reply

  7. Mrunmai says

    I got my first IP as mother’s day gift from our 5 months old daughter 🙂 I just started using it and stumbled across your food blog. I tried this recipe yesterday night and my husband just could not stop praising me. This was the first time I made chicken tikka masala at home, we both loved the taste and thought the amounts listed here are just perfect especially for every single ingredient. Thank you for the best recipe.

    Now, I am inspired to try all the other recipes you perfected and listed here. You earned a new fan!! 🙂

    Reply

    • Archana says

      Hi Mrunmai! Congratulations on your new Instant Pot. What an amazing mothers day gift. Now you will have more time to spend with your daughter and need less time cooking. Thank you for your lovely feedback on the Chicken tikka masala recipe. Looking forward to your feedback on my other recipes. Feel free to contact me with any questions.

      Reply

  8. Priya says

    Hey Archana! I can’t wait to try this recipe. Can chicken thighs me substituted instead? If so, how much time in IP? Also, the quantity I am making may be too large to sit in a single layer on the trivet. I read the above comments about putting it in foil or glass bowl. Would the chicken cook evenly?

    Priya

    Reply

    • Archana says

      Hi Priya! Yes you can use chicken thighs. You can layer them over each other. Just apply some oil between layers. Same cook time will work for whole thighs that are not cut up into smaller pieces. Let em know how you like it.

      Reply

  9. Angel says

    I made this dish over the weekend and it was amazing! Thank you so much for being so generous with your recipes and sharing the love! Your recipes are truly amazing!

    Reply

  10. Nat says

    Hi, I need to make this in a large quantity for 20 people and I am replacing chicken with panner. how long should I cook it for in IP? 15 mins?

    Reply

    • Archana says

      Hi Nat, You can make the recipe 4 times but just pressure cook the sauce. Although you are making larger qty, the pressure cook time will still be 8 minutes. And since there is no chicken you can quick release if you like after the pressure cooking cycle is completed. Then proceed to step 7 and after all the remaining ingredients are added, added paneer and cook on saute mode for 5 minutes.

      Reply

  13. Criss says

    Could you substitute a can of tomato sauce for the fresh tomatoes? I made this last night and it was wonderful! I want to make more today but only have one fresh tomato

    Reply

  14. Justina says

    Hi Archana,
    I received an instant pot for Christmas and decided to try your recipe for my first instant pot meal. I followed your recipe exactly and it turned out amazing! My family loves Indian dishes and they couldn’t get enough of this chicken tikka masala. Thank you so much for sharing your recipes. I can’t wait to try the others!

    Reply

  15. Sheela says

    Hi I bought bone-in chicken breast by mistake. I have marinated it and plan on cooking it tonight. Is the cook time the same in the IP? Many thanks!

    Reply

  16. Rachelle Peyton says

    Archana,
    Thank you for your great recipes. We are loving this! I made this and we loved it so much. I did however use canned tomatoes and got burn notice twice. Had to finally finish sauce in a separate pan and only cook chicken in IP. Any suggestions? I have thought about doing the sauce in a separate dish in the instant pot above the chicken. Just checking to see if you have any other suggestions? It was still amazing.

    Reply

  18. Yasmin says

    Loved the recipe so much!! Is there any way though to substitute heavy cream for something with a lower fat content?

    Reply

  19. Sue says

    I was not able to find fenugreek leaves. Any substitute? I ended up omitting all together. Hopefully it srill works!

    Reply

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