Craving something rich, aromatic, and comforting—but without spending all evening stirring at the stove? This Instant Pot Chicken Tikka Masala brings those warm, bold Indian flavors to your table in under an hour (yes, really!). It’s creamy, spiced just right, and a total game-changer for busy weeknights or cozy weekends when you want something a little extra-special.
Why You’ll Love This Recipe
This recipe brings major flavor with minimal mess—one pot, easy cleanup, and you’re done. I’ve been making a version of this since my personal chef days, and trust me, this Instant Pot twist gives you all the flavor with half the effort. My kids ask for seconds, and it always impresses friends who think I spent hours on it (spoiler: I didn’t!).
- One-pot magic thanks to the Instant Pot
- Deep, rich flavor without long simmering
- Perfect for meal prep—it reheats beautifully
- Restaurant-quality taste at home
- Easy enough for weeknights, special enough for guests
Ingredients Breakdown
Essentials
- 1.5 lbs boneless skinless chicken thighs, cut into chunks
- 1 tablespoon oil (avocado or vegetable)
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne (optional for heat)
- 1 teaspoon salt (adjust to taste)
- 1 tablespoon tomato paste
- 1 (14 oz) can tomato sauce
- 1/2 cup heavy cream or coconut cream (for dairy-free)
- 1/2 cup plain Greek yogurt (optional, for extra creaminess)
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan, for serving
Pro Tips
- Use chicken thighs—they stay tender under pressure cooking.
- Coconut cream is a great dairy-free option that keeps it luscious.
- Prep your spices ahead of time in a small bowl to make cooking smoother.
- Greek yogurt is optional but adds a lovely tang and silkiness.
- To save even more time, use pre-minced garlic and ginger paste from the store.
Step-by-Step Instructions
- Set the Instant Pot to Sauté mode and add oil. When hot, add chopped onions and cook for 3–5 minutes until softened and slightly golden.
- Stir in garlic and ginger and sauté for another minute until fragrant.
- Add all the spices—garam masala, cumin, paprika, turmeric, cayenne, and salt—along with the tomato paste. Stir and toast the spices for about 1 minute.
- Pour in the tomato sauce and deglaze the bottom of the pot, scraping any browned bits (this prevents the burn notice!).
- Add the chopped chicken and stir to coat well in the sauce.
- Seal the lid, set the valve to sealing, and pressure cook on High for 8 minutes.
- Allow a natural release for 5 minutes, then quick release the remaining pressure.
- Stir in the cream and optional yogurt. Let the sauce simmer on Sauté mode for 2–3 more minutes to thicken if desired.
- Taste and adjust salt or spice levels. Garnish with chopped cilantro and serve over rice or with naan.
Chef’s Tips and Tricks
- For extra flavor, marinate the chicken in yogurt, lemon juice, and spices for 30 minutes before cooking—but it’s totally optional.
- Don’t skip deglazing the pot—it’s key to avoiding the dreaded “Burn” warning.
- If you like it spicier, up the cayenne or add a chopped green chili.
- Add frozen peas or baby spinach at the end for a veggie boost.
Recipe Variations and Serving Suggestions
- Swap chicken for chickpeas or paneer for a vegetarian version.
- Use coconut cream and non-dairy yogurt for a 100% dairy-free dish.
- Serve with cauliflower rice for a low-carb option.
- Pair with cucumber raita and mango chutney at dinner parties—it’s always a hit!
- Top leftovers with a fried egg for a super satisfying lunch the next day.
FAQs
Can I use chicken breasts?
Yes, but they may turn out a bit drier than thighs. If using breasts, reduce the cook time to 6 minutes under high pressure.
Can I freeze this?
Absolutely! Let it cool completely, then freeze in a sealed container for up to 2 months. Thaw in the fridge and reheat gently.
What if I don’t have all the spices?
No worries! A good-quality store-bought tikka masala spice blend works as a shortcut. Use 2–3 tablespoons and adjust to taste.
Recipe Card
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 45 minutes (including pressure build/release)
Ingredients:
- 1.5 lbs boneless skinless chicken thighs, cut into chunks
- 1 tablespoon oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tsp garam masala
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp turmeric
- 1/2 tsp cayenne (optional)
- 1 tsp salt
- 1 tbsp tomato paste
- 1 (14 oz) can tomato sauce
- 1/2 cup heavy cream or coconut cream
- 1/2 cup plain Greek yogurt (optional)
- Fresh cilantro, chopped
- Cooked rice or naan, for serving
Instructions:
- Sauté onions in the Instant Pot with oil until golden, then add garlic and ginger.
- Stir in spices and tomato paste. Cook 1 min.
- Add tomato sauce and deglaze, then stir in chicken.
- Pressure cook on High for 8 mins. Natural release 5 mins, then quick release.
- Stir in cream and yogurt. Let simmer to thicken. Garnish and serve.
Nutrition: ~370 calories per serving
Did you make this cozy, flavor-packed dish? I’d love to hear how it turned out! Leave a comment below, tag me (@thekitchensaid) on Instagram, or share your twist on it with #TheKitchensAid. Let’s keep the deliciousness going together!
