A quick-and-easy weeknight recipe for Instant Pot Indian Chicken Tikka Masala you can make in your pressure cooker, with tender chicken chunks in a creamy spiced tomato sauce. Serve with buttered rice or warm naan.
For more easy-to-make Indian dishes, try my Indian Butter Chicken, this Oven-Baked Tandoori Chicken, or this Grilled Tandoori Chicken.
Like most ethnic foods in my life, I had to have a little convincing to try Indian food. And after that, it was all downhill from there (or uphill, I suppose, depending on whether or not you are a glass half-full or half-empty kind of person). For me, it was downhill in that I had to find and eat Indian food all the time, everywhere (and empty my wallet in the process) and uphill because I was trying new foods and expanding my palate, and in trying this one new thing it forced me to try other new things, and that, my friends is how you grow to like new foods and eventually start your own food blog and find yourself constantly creating and cooking and baking. Or maybe that’s just me?
Chicken Tikka Masala is hands-down my most favorite Indian takeout dish ever. It’s so rich and buttery and aromatic and flavorful and maybe-if-no-one-is-watching-I’ll-lick-the-plate-good, I had to figure out how to make it get in my face even quicker by using my Instant Pot, one of my most favorite kitchen appliances ever.
Turns out, you don’t have to tweak the dish too much from the original to get it to work in the Instant Pot. It’s all about timing, and I’ve got that part worked out for you.
WHAT IS CHICKEN TIKKA MASALA?
Chicken Tikka Masala is diced pieces of chicken cooked in spiced curry sauce. Typically it’s done in a tandoor oven, pot, or deep-walled skillet, but for this version, I used an Instant Pot.
There is no “one” version of this dish — versions will vary depending on the cook or geographical region. The sauce consists of curry spices, tomatoes, cream, and, of course, chicken.
Even though there are some arguments over whether or not the dish was first created in India or the United Kingdom, it is, at the very least, one of the most popular dishes in the U.K. I know it’s one of the most popular dishes in my household, so I get where they’re coming from.
This is not to be confused with Chicken Marsala, which is an Italian dish that contains a lot of mushrooms, wine, onions, vinegar, and other more savory ingredients.
WHAT IS THE DIFFERENCE BETWEEN BUTTER CHICKEN AND CHICKEN TIKKA MASALA?
Chicken Tikka Masala usually starts with marinated chicken (though I skipped that part for this Instant Pot recipe) that’s cooked in a tandoor oven (or on your stovetop) until cooked through. Then, the chicken is cooked in a curry sauce with tomatoes, onions, and some kind of cream (or yogurt). Turmeric and paprika will turn the sauce bright orange and probably stain your clothes or tablecloth or something for sure.
Butter chicken is another popular Indian dish but is simply bone-in chicken cooked in tomato and butter forever until the meat falls off the bone. It has a similar color but Chicken Tikka Masala is really savory and complex and butter chicken is more straightforward and simply buttery tasting.
DOES CHICKEN TIKKA MASALA HAVE NUTS?
There are no nuts in this recipe and when I order takeout, there are generally no nuts in that dish from my favorite Indian restaurant either. However, I have been served Tikka Masala before that did have nuts and it wouldn’t be totally strange if yours did too. Cashews and almonds are a common nut found in a lot of Indian dishes.
If you don’t like nuts or are allergic, it’s best to ask the restaurant ahead of time for an ingredients list and to request yours without nuts, if possible
WAYS TO SERVE CHICKEN TIKKA MASALA
I always serve this dish over rice, but there are lots of other ways you can serve it too!
- White rice is great, but you could also use brown rice, jasmine, basmati, or instant rice. Yum!
- Naan is so freaking delicious when paired with this dish. I serve it on the side of the rice/tikka dish and it’s a great bread for scooping up all those tasty chicken bites.
- If you are watching your carb intake, try serving this dish over zucchini noodles or cauliflower rice. Less guilt, all the taste.
- This would also taste great over wide egg noodles, spaghetti, or any pasta you have on hand.
- I’ve been known to serve Tikka Masala with a side salad, roasted veggies, (like Air Fryer Asparagus for example) or a non-traditional salad like this Tomato Cucumber Salad or a pre-packaged cabbage or broccoli slaw mixture.
- Grilled veggie kebabs are another great way to add veggies to this dish and they also fit quite nicely in naan, if you’re thinking what I’m thinking (was it sandwiches? Cuz I was thinking of sandwiches).
No matter how you have it, it’s one of the best Indian dishes out there!
What people are saying about this Instant Pot Chicken Tikka Masala
“This turned out so good! I was worried I might not like it because it might be too sweet and not savory enough but I love it. The flavor is Buttery and delicious and I can’t wait to eat the leftovers for the next few nights. Thank you for a delicious and easy recipe!” – Jenna
“Made this for dinner tonight and all I can say is WOW. So much flavor and so easy to make!” – Danielle
“This was delicious! Easy enough to make while I finished getting ready for a class, and such a delicious dinner, even much later that night.” – Carrie
Instant Pot Chicken Tikka Masala
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.
Delicious! I followed the suggestion of another reviewer and used a can of coconut milk (the whole can) and added 2 Tbsp. of brown sugar. Otherwise, I followed the recipe exactly as written. I loved having a good amount of perfectly seasoned sauce. Yet another terrific recipe, Tiffany!
Thank you! 🙂 glad it worked out and you were able to enjoy it!
Decent recipe, but definitely NOT chicken tikka masala.
This recipe is great! Have used it numerous times. Freshly grated ginger definitely makes a difference and is easy. The part for me that changes the taste the most is the masala seasoning. I fist made this with tandoori masala seasoning and loved it, then tried garam and loved it less, then another tandoori… I’ve never been able to find the original spice blend I used. Do you have a favorite?
I’m sorry you can’t find the seasoning you like! You may be able to find a recipe on the web for tandoori masala 🙂 I always use the garam masala that the recipe calls for.
I love this recipe and have made it once or twice a week in the last month. My daughter loves it – it is her number 2 meal of all time. Pretty amazing!! I serve it with rice made like this: 1 cup basmati rice; 1 3/4 cup broth; 1 T butter. Put all in a small sauce pan and bring to a boil. Lower heat to medium low and set timer for 12 minutes. Fluff with fork.
I made this last night with one substitution and one omission. For the 15 oz tomato sauce, I substituted a 15 oz can of diced tomatoes that I pureed with a stick-blender. Since I didn’t have any cilantro, I omitted it. I used the option for ground ginger rather than fresh (or ginger paste which I also had). It was great and had a subtle heat that my wife was okay with (I like my spicy foods “Indian Spicy”).
Ok, so I hate it when people rate something low then say they changed a bunch of things… But this was really good with my changes and I bet it would be great as it is written as well. I didn’t feel like going to the store, so I substituted a can of rotel for tomato sauce, curry for Garam Masala, and I ran out of cream, so I used half coconut milk. Delicious and so easy! I’ll make again (next time with the ingredients as called for.)
Hi. Can I add Greek yogurt instead of the heavy cream?
Yes, you can 🙂
Perfection! I did add some turmeric and a little chile powder because I like it. Other than that, followed as is. Thanks!
Greetings from your former neighbor! 😀 I’m so thrilled for your success!!
I have been an InstantPot fan since they first came out, & love finding recipes to make my life easier, keep the kitchen cooler, & are super delicious… This is one of our FAVORITE go-to recipes for our picky family! Thanks for sharing it!
Since we have it at least 2x a month, here are some things I do differently if I want to change the flavor profile:
1- Instead of tomato sauce, I use a can of diced tomatoes & a can of tomato paste. And if I’ve got fresh tomatoes that need to get used, I’ll dice them up & throw them in as well.
2- If I’m out of fresh onion, I’ll use 2 Tbs of dried minced onion & sauté it with the spices. Tastes just as good!
3- Keep it diary free: sub olive oil for the butter, & use a can of coconut milk for the heavy cream. I love the hint of coconut!
4- To make it a touch sweet, I add 1-2 Tbs of brown or white sugar. (This is especially good when using coconut milk.)
5- The last time I made it, I had some bell peppers that needed to be used, so those went in as well.
Tiffany – this recipe has been such a blessing. Two of our daughters got COVID in early 2021 & their taste & smell has been altered. All meats, garlic, onion, & a host of other things now taste & smell like rotting garbage. 🙁 But for some reason, they can eat this recipe – the chicken AND garlic AND onion! That’s one reason we have it so often, because they can enjoy it & I know they’re getting healthy protein. Thanks & continued success to you!!
I’m so thrilled to hear that your family enjoys this recipe so much, Angie!! Thank you so much for the positive feedback- it means the world! 🙂 Glad to hear your girls are doing better and enjoy this recipe!
I have done it so many times! Everybody loves this plate.
I liked the flavor and it was pretty quick….until I got a burn warning on my instantpot. I don’t think there is quite enough liquid. I had to finish cooking on the saute’ setting. I think this might be better in the slow cooker or on top of the stove.
If you use bone in thighs, do you need to change the cook time?
Hey there! Would it hurt anything to marinate this chicken overnight first? I like the recipe for the most part, but the chicken has come out really dry for me both times I’ve made it. I’m wondering if marinating and then following your instructions would still work.
That should be ok!
This was the best! I was a little skeptical because it was so easy and had so few ingredients but what a great surprise. This will definitely be on my go-to list. Thank you for yet another great recipe!
This was so good! I haven’t had Tikka this good since I was actually visiting India!!