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.
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!!