Instant Pot Chicken Tikka Masala

December 03, 2019
Instant Pot Chicken Tikka Masala is that the epitome of fine Indian food! It starts with a straightforward marinade, and it’s all poached within the instant pot from begin to finish! Serve with steamed basmati rice or my personal favorite, garlic naan!

Chicken Tikka Masala within the instant pot is my go-to formula after I need spicy Indian food in an exceedingly flash while not fitting a large amount of effort!

Instant Pot Chicken Tikka Masala
Instant Pot Chicken Tikka Masala

This is the right meal to form once it’s cold out as a result of the spices in CTM very heat you up. Plus, i really like that the moment pot is that the one doing all the laborious work! Today’s instant pot chicken tikka masala formula needs regarding quarter-hour of schoolwork work, and also the rest is all worn out the moment pot! Meals that square measure straightforward on the cook square measure my favorite kind!

It’s been a minute since I shared Associate in Nursing Indian formula on the diary. It’s not one thing we tend to create too typically around here, though I typically notice myself questioning why that's as a result of we tend to each tend to relish them most. My home-baked butter chicken was a rapid hit here on the diary, and reception. It’s Associate in Nursing authentic formula that was antecedently utilized in Associate in Nursing Indian edifice a few years agone and to be honest; we tend to am passionate about it most that I wouldn’t create butter chicken the other approach.

Instant Pot Chicken Tikka Masala


  • 1 ½ pounds boneless skinless chicken breasts (or thighs), cut into 1 inch cubes
  • ½ cup plain yogurt
  • 1 tablespoon lemon juice
  • 3 cloves garlic, grated or minced
  • 1 teaspoon EACH: grated ginger (or paste) AND garam masala
  • ¼ teaspoon ground white pepper


  • 1 tablespoon olive oil
  • 1 (15-ounce) can tomato puree (or passata)
  • 1 ½ teaspoon grated ginger (or paste)
  • 8 cloves garlic, grated or minced
  • 2 teaspoons dried fenugreek leaves
  • 1 teaspoon EACH: ground cumin, ground coriander, smoked paprika AND garam masala (see notes for garam masala)
  • ½ teaspoon ground turmeric 
  • ¼ – ½ teaspoon cayenne pepper
  • ½ cup heavy cream
  • cooked basmati rice + naan + chopped cilantro, for serving


  1. MARINATE THE CHICKEN: In a medium bowl, whisk together the yogurt, lemon juice, ginger paste, garlic paste, ground white pepper, 1 teaspoon salt, and garam masala. Add the diced chicken and mix; set aside for at least 20 minutes. If you’ve got time, I suggest covering with plastic wrap and letting it hang out in the refrigerator for 1-10 hours.
  2. SAUTE: Select the sauté mode on your instant pot when it’s hot, add the oil followed by the marinated chicken (along with the marinade) and let sauté for 2-3 minutes, stirring so nothing sticks to the bottom.
  3. PRESSURE COOK: Add all of the remaining ingredients for the sauce (except the cream) along with ½ teaspoon salt and stir everything well. Cover with the lid, make sure it is set to ‘seal’ and let cook on manual high pressure for 9 minutes. Use the quick release lever to release the steam as soon as the timer goes off.
  4. FINISH: Hit the sauté button and drizzle in the cream; stir to combine. When the tikka masala reaches a gentle simmer. Turn off and serve warm with naan and cooked rice topped with chopped cilantro.

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