Instant Pot Chicken Tikka Masala Recipe

I turned chicken tikka masala into a 30-minute pressure-cooker meal that earned a permanent spot among my Indian Instant Pot Recipes.

I’ve always loved turning bold flavors into something almost lazy for weeknights, and this Instant Pot chicken tikka masala does exactly that. I toss the pieces in plain Greek yogurt with a good sprinkle of garam masala, then let the pressure cooker work its weird magic so the spices really sink in.

It somehow goes from raw to richly layered in under thirty minutes, which makes people suspicious when you tell them you cooked it fast. I promise there are tricks worth learning, and once you know them you cant go back.

It’s listed under Instant Pot Recipes Indian and you’ll see why.

Ingredients

• Bone free chicken thighs give rich protein, juicy texture and deep, meaty flavor.
• Greek yogurt tenderizes meat, adds protein and tang, keeps the sauce creamy and bright.
• Garlic and ginger pack pungent heat, antioxidants and that classic savory slightly spicy kick.
• Garam masala warms the dish, brings complex aroma and subtle sweet warm notes.
• Crushed tomatoes add body, acidity, vitamin C and gentle sweetness to balance spices.
• Cream or coconut milk gives silkiness, richer mouthfeel and rounds out sharp acidity.
• Fresh cilantro brightens every bite with herbal lift, a bit of green and vitamin K.

Ingredient Quantities

• 1 1/2 lb boneless skinless chicken thighs, cut into 1 inch pieces
• 1 cup plain Greek yogurt
• 2 tbsp lemon juice
• 1 tbsp grated fresh ginger
• 4 garlic cloves, minced
• 2 tsp garam masala
• 1 tsp ground cumin
• 2 tsp paprika (sweet or smoked)
• 1/2 tsp ground turmeric
• 1/2 tsp cayenne pepper or chili powder, adjust to taste
• 1 1/2 tsp kosher salt, divided
• 1/4 tsp freshly ground black pepper
• 2 tbsp vegetable oil or ghee
• 1 medium yellow onion, finely chopped (about 1 cup)
• 2 tbsp tomato paste
• 1 can (14 oz) crushed tomatoes or tomato puree
• 1 cup low sodium chicken broth
• 1/2 cup heavy cream or full fat coconut milk (for dairy free option)
• 1 tbsp unsalted butter
• 1 tsp sugar (optional, to balance acidity)
• 1 tsp cornstarch mixed with 1 tbsp water (optional thickener)
• Handful fresh cilantro, chopped for garnish

How to Make this

1. In a bowl mix 1 cup plain Greek yogurt, 2 tbsp lemon juice, 1 tbsp grated fresh ginger, 4 minced garlic cloves, 2 tsp garam masala, 1 tsp ground cumin, 2 tsp paprika, 1/2 tsp turmeric, 1/2 tsp cayenne or chili powder, 1 tsp of the kosher salt and 1/4 tsp black pepper. Add the 1 1/2 lb chicken thighs cut into 1 inch pieces, toss to coat and let sit 10 to 15 minutes while you prep other stuff.

2. Turn the Instant Pot to saute and add 2 tbsp vegetable oil or ghee. When hot add the finely chopped medium yellow onion and the remaining 1/2 tsp kosher salt, cook stirring until soft and starting to brown about 4 to 6 minutes.

3. Stir in 2 tbsp tomato paste and cook 1 to 2 minutes until the paste darkens a bit, that blooms the flavor. If the pan looks dry add a splash of broth.

4. Pour in the 1 can 14 oz crushed tomatoes or puree and 1 cup low sodium chicken broth, scrape the bottom with a wooden spoon to deglaze and lift any browned bits so you dont get a burn error.

5. Add the marinated chicken and any leftover yogurt mixture into the pot, stir to combine. Secure the lid, set to high pressure for 6 minutes (quick release when done), if your pieces are large add 1 to 2 more minutes.

6. After quick release open lid carefully, switch to saute. Stir in 1/2 cup heavy cream or full fat coconut milk and 1 tbsp unsalted butter, simmer 2 to 3 minutes to meld flavors.

7. If sauce is too thin mix 1 tsp cornstarch with 1 tbsp water to make a slurry, whisk into the bubbling sauce and simmer until thickened. If sauce tastes too tangy add 1 tsp sugar, taste and adjust salt or heat.

8. Finish with a handful of chopped fresh cilantro for color and freshness. Taste once more and adjust seasoning, add more cayenne if you want heat.

9. Serve over rice or with naan, spoon sauce over chicken. Leftovers get better the next day so dont be shy about making extra.

Equipment Needed

1. Instant Pot or electric pressure cooker
2. Large mixing bowl
3. Measuring cups and spoons
4. Chef’s knife
5. Cutting board
6. Microplane or fine grater (for ginger)
7. Wooden spoon or heatproof spatula
8. Small bowl and whisk or fork (for cornstarch slurry)
9. Tongs or slotted spoon for stirring and serving

FAQ

Instant Pot Chicken Tikka Masala Recipe Substitutions and Variations

• Chicken thighs: swap for boneless skinless chicken breasts (same weight). They’ll cook a bit faster in the Instant Pot so reduce the pressure time a little to avoid dryness, or for a vegetarian option use paneer, firm tofu or cauliflower florets (about same volume).
• Plain Greek yogurt (marinade): use plain full fat yogurt, dairy free coconut yogurt, or buttermilk (buttermilk is thinner so cut back on other liquids a bit). Coconut yogurt will add a faint coconut taste.
• Heavy cream: replace with full fat coconut milk for dairy free, or stir in thick Greek yogurt off the heat at the end to stop curdling, or use cashew cream (soak 1/2 cup cashews and blend with water).
• Garam masala: if you dont have it use 1 tsp curry powder plus a pinch of ground cinnamon and cardamom, or mix 1/2 tsp ground cumin, 1/4 tsp cinnamon and 1/4 tsp ground coriander as a quick sub.

Pro Tips

– Marinate smart, not forever. Yogurt and lemon tenderize fast, so 30 minutes to about 6 hours in the fridge is perfect. Let the chicken sit at room temp 20 to 30 minutes before cooking so it heats evenly, but dont leave it out more than 2 hours.

– Get deep flavor from the fat. Heat your oil or ghee until shimmering, then brown the onions and briefly toast the dry spices before adding any big liquid. That little extra browning and toasting gives a richer, less tinny tomato taste. If the paste or spices start to stick, splash a bit of broth and scrape the brown bits, theyre gold.

– Finish for silk and brightness. Instead of pouring cream in and calling it done, simmer a couple minutes and then stir in a cold pat of butter or a pinch of crushed dried fenugreek for that authentic roundness. If the sauce needs brightening, a squeeze of lemon or a teaspoon of yogurt at the end wakes it up.

– Instant Pot hacks to avoid trouble. Always deglaze the pot well so the bottom is clean, and consider letting pressure release naturally for 3 to 5 minutes before quick releasing to keep the meat tender. If the sauce seems thin after pressure cooking, reduce it on saute rather than overusing starch, you get a fresher flavor that way.

Instant Pot Chicken Tikka Masala Recipe

Recipe by James Level

0.0 from 0 votes

I turned chicken tikka masala into a 30-minute pressure-cooker meal that earned a permanent spot among my Indian Instant Pot Recipes.

Pin

Servings

6

servings

Calories

418

kcal

Equipment: 1. Instant Pot or electric pressure cooker
2. Large mixing bowl
3. Measuring cups and spoons
4. Chef’s knife
5. Cutting board
6. Microplane or fine grater (for ginger)
7. Wooden spoon or heatproof spatula
8. Small bowl and whisk or fork (for cornstarch slurry)
9. Tongs or slotted spoon for stirring and serving

Ingredients

• 1 1/2 lb boneless skinless chicken thighs, cut into 1 inch pieces

• 1 cup plain Greek yogurt

• 2 tbsp lemon juice

• 1 tbsp grated fresh ginger

• 4 garlic cloves, minced

• 2 tsp garam masala

• 1 tsp ground cumin

• 2 tsp paprika (sweet or smoked)

• 1/2 tsp ground turmeric

• 1/2 tsp cayenne pepper or chili powder, adjust to taste

• 1 1/2 tsp kosher salt, divided

• 1/4 tsp freshly ground black pepper

• 2 tbsp vegetable oil or ghee

• 1 medium yellow onion, finely chopped (about 1 cup)

• 2 tbsp tomato paste

• 1 can (14 oz) crushed tomatoes or tomato puree

• 1 cup low sodium chicken broth

• 1/2 cup heavy cream or full fat coconut milk (for dairy free option)

• 1 tbsp unsalted butter

• 1 tsp sugar (optional, to balance acidity)

• 1 tsp cornstarch mixed with 1 tbsp water (optional thickener)

• Handful fresh cilantro, chopped for garnish

Directions

• In a bowl mix 1 cup plain Greek yogurt, 2 tbsp lemon juice, 1 tbsp grated fresh ginger, 4 minced garlic cloves, 2 tsp garam masala, 1 tsp ground cumin, 2 tsp paprika, 1/2 tsp turmeric, 1/2 tsp cayenne or chili powder, 1 tsp of the kosher salt and 1/4 tsp black pepper. Add the 1 1/2 lb chicken thighs cut into 1 inch pieces, toss to coat and let sit 10 to 15 minutes while you prep other stuff.
• Turn the Instant Pot to saute and add 2 tbsp vegetable oil or ghee. When hot add the finely chopped medium yellow onion and the remaining 1/2 tsp kosher salt, cook stirring until soft and starting to brown about 4 to 6 minutes.
• Stir in 2 tbsp tomato paste and cook 1 to 2 minutes until the paste darkens a bit, that blooms the flavor. If the pan looks dry add a splash of broth.
• Pour in the 1 can 14 oz crushed tomatoes or puree and 1 cup low sodium chicken broth, scrape the bottom with a wooden spoon to deglaze and lift any browned bits so you dont get a burn error.
• Add the marinated chicken and any leftover yogurt mixture into the pot, stir to combine. Secure the lid, set to high pressure for 6 minutes (quick release when done), if your pieces are large add 1 to 2 more minutes.
• After quick release open lid carefully, switch to saute. Stir in 1/2 cup heavy cream or full fat coconut milk and 1 tbsp unsalted butter, simmer 2 to 3 minutes to meld flavors.
• If sauce is too thin mix 1 tsp cornstarch with 1 tbsp water to make a slurry, whisk into the bubbling sauce and simmer until thickened. If sauce tastes too tangy add 1 tsp sugar, taste and adjust salt or heat.
• Finish with a handful of chopped fresh cilantro for color and freshness. Taste once more and adjust seasoning, add more cayenne if you want heat.
• Serve over rice or with naan, spoon sauce over chicken. Leftovers get better the next day so dont be shy about making extra.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 324g
• Total number of serves: 6
• Calories: 418kcal
• Fat: 27.5g
• Saturated Fat: 7g
• Trans Fat: 0.08g
• Polyunsaturated: 4.17g
• Monounsaturated: 16.25g
• Cholesterol: 124mg
• Sodium: 307mg
• Potassium: 565mg
• Carbohydrates: 9g
• Fiber: 1.2g
• Sugar: 4.5g
• Protein: 25g
• Vitamin A: 350IU
• Vitamin C: 12mg
• Calcium: 62mg
• Iron: 1.4mg