Easiest Chicken Tikka Masala (Instant Pot)
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Love chicken tikka masala but hate the long cook time? This Easiest Chicken Tikka Masala made in the Instant Pot is the best shortcut! It’s rich, creamy, and ready in under 30 minutes.
For more easy-to-make Indian dishes, try my Indian Butter Chicken, this Oven-Baked Tandoori Chicken, or this Grilled Tandoori Chicken.
Why This Recipe Works
Made Easy in the Instant Pot: Using the Instant Pot makes this the easiest chicken tikka masala ever! The pressure cooker takes what’s normally a cook-all-day dish and turns it into a simple, 30-minute meal. I love using it for dishes like this because the flavor still tastes like it’s been simmering for hours. Plus, there’s minimal cleanup since everything happens in one pot!
Uses Pantry Staples: This easy chicken tikka masala dish relies on garam masala, cumin, and a little cayenne for a bold, warming flavor. I’ve made dozens of tikka masalas, and this combo gives the best balance of heat, richness, and depth. Even if you’ve never cooked Indian-inspired food at home, this version is super approachable, with pantry staple spices.
Creamy & Flavorful: Using heavy cream at the end turns the tomato-based sauce into something smooth, rich, and perfect for spooning over rice. I like to simmer the sauce after pressure cooking to reduce and thicken it just a bit more. The result is pure comfort in a bowl.
Ingredients
- Butter: Adds richness and helps bloom the spices as they sauté.
- Onion: Thinly sliced and softened to build a savory base.
- Ginger: Fresh grated ginger gives the dish a bright, slightly spicy kick. Ground works in a pinch.
- Garlic: Fresh minced garlic adds that essential savory aroma.
- Garam masala: A warm Indian spice blend that’s essential to that classic tikka flavor.
- Ground cumin: Adds earthiness and depth to balance the garam masala.
- Cayenne pepper: Just a touch adds heat! Start with less and adjust to your taste.
- Salt: Enhances and balances all the flavors. You’ll season at two stages for maximum flavor.
- Chicken thighs or chicken breasts: Thighs are juicier, but breasts work great too. Cut into chunks for even cooking.
- Tomato sauce: This gives the dish its classic orange-red color and tangy flavor.
- Heavy cream: Swirled in at the end for richness and that creamy finish.
- Cilantro: Optional garnish that adds freshness and color.
Here’s How You Make It
- Sauté the Aromatics: Set an electric pressure cooker to the sauté function. Add the butter and onions and cook until softened. Stir in the ginger, garlic, garam masala, cumin, cayenne and ½ teaspoon salt. Cook about 30 seconds, until fragrant.
- Add Chicken & Sauce: Add the chicken, tomato sauce, 1/2 teaspoon salt and ¼ cup cream to the pot and stir to combine.
- Pressure Cook: Cover and set to pressure cook at high pressure for 8 minutes. Release the pressure manually.
- Remove Chicken & Finish Sauce: Scoop the chicken out of the pot with a slotted spoon (cover to keep warm). Add the remaining ¼ cup cream to the sauce in the pot. Press the sauté or reduce button. Let the sauce simmer until slightly reduced and thickened, 8 – 10 minutes.
- Add Chicken Back: Add the chicken back to the pot. Add the cilantro and stir to combine. Serve in bowls over rice or with naan flatbread on the side.
Expert Tips
- Cut your chicken into uniform pieces. This helps everything cook evenly under pressure. Two-inch chunks are ideal for staying tender without falling apart.
- Don’t skip sautéing the spices. Letting the garam masala, cumin, and garlic bloom in butter helps unlock their full flavor. It only takes 30 seconds but makes a huge difference in taste.
- Simmer the tikka masala sauce after pressure cooking. Once the chicken is out, simmer the sauce uncovered for 8–10 minutes. It thickens beautifully!
- Serve with rice or naan to soak up the sauce. This best chicken tikka masala is saucy and flavorful which is ideal for spooning over basmati rice or scooping with warm naan. You can also serve it as an Indian style feast with Chickpea Curry or Indian Butter Chicken!
FAQs
Chicken tikka masala and butter chicken are both creamy, tomato-based Indian dishes, but they have a few key differences. Butter chicken is typically milder, slightly sweeter, and made with more butter. Chicken tikka masala usually has a bolder, spicier flavor and features more complex spice blends like garam masala and cumin. In short: butter chicken is creamier and more mellow, while chicken tikka masala is spicier and more robust. Both are delicious, and choosing between them just depends on your mood!
It has a mild to medium heat level depending on how much cayenne you use. Start with ¼ teaspoon if you’re sensitive to spice, and bump it up to ½ teaspoon for more heat.
Store leftovers in an airtight container in the fridge for up to 4 days. It reheats beautifully in the microwave or on the stove.
More Recipes to Try
- Grilled Tandoori Chicken – bold spices, juicy chicken, and a smoky char that’s perfect for your next meal!
- Mango Chicken Curry – sweet, juicy mango meets tender chicken and crisp veggies in a quick and dazzling skillet meal!
- Bang Bang Chicken Kabobs – tasty and dripping in sweet-spicy “Bang Bang” sauce. Ready in just 30 minutes!
- Slow Cooker Chicken Marsala – irresistible tender chicken bathed in a rich mushroom and garlic Marsala wine sauce.
- Honey Garlic Chicken Thighs – savory meets sweet! Beautifully caramelized and ready in just minutes for an easy, crowd-pleasing dinner.
When you make this recipe, snap a photo and tag me on social – I love connecting with you and seeing what you’re up to in the kitchen!
Easiest Chicken Tikka Masala (Instant Pot)
Ingredients
- 2 tablespoons butter
- 1 onion, thinly sliced
- 1 tablespoon freshly grated ginger , or 1/2 teaspoon ground ginger
- 1 tablespoon minced garlic
- 2 tablespoons garam masala
- 1 teaspoon ground cumin
- ¼-½ teaspoon cayenne pepper, to taste
- 1 teaspoon salt, or to taste
- 2 ½ pounds boneless skinless chicken thighs or breasts, cut into 2-inch pieces
- 1 15-ounce can tomato sauce
- ½ cup heavy cream
- 2 tablespoons chopped fresh cilantro
Instructions
- Set an electric pressure cooker to the sauté function. Add the butter and onions and cook until softened. Stir in the ginger, garlic, garam masala, cumin, cayenne and ½ teaspoon salt. Cook about 30 seconds, until fragrant.
- Add the chicken, tomato sauce, 1/2 teaspoon salt and ¼ cup cream to the pot and stir to combine.
- Cover and set to pressure cook at high pressure for 8 minutes. Release the pressure manually.
- Scoop the chicken out of the pot with a slotted spoon (cover to keep warm). Add the remaining ¼ cup cream to the sauce in the pot. Press the sauté or reduce button. Let the sauce simmer until slightly reduced and thickened, 8 – 10 minutes.
- Add the chicken back to the pot. Add the cilantro and stir to combine.
- Serve in bowls over rice or with naan flatbread on the side.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I added a lot more spice amounts than shown here, but otherwise I followed the recipe. I loved it! My husband was very happy with it.
Can you make the day before?
Yes!