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.
You mention turmeric and paprika in your prose but then don’t have it in the recipe. Is that an error? I’ve made chicken Tikka masala a few other times with 2 different IP recipes and it always comes out tasting sharp. Why? We love it from a restaurant. What have I been doing wrong? This would be my third recipe to try.
That’s mentioning how this recipe is usually made but the recipe card is correct as is 🙂
To alleviate that sharpness, I add the tomato sauce right after the onion and cook it till the oil separates. This normally alleviates the sharpness.
We loved this dish! The flavors were perfect and it was filling.
So good! I’ve attempted tikka a few times before (and eaten it a bazillion times at restaurants). This is by far the best I’ve ever made myself. The recipe is also very easy. I doubled the sauce and left everything else the same. Would definitely make again!
I made a few alterations: substituted cayenne for chili powder at the measure of 2 tsps and added butter to the oil when sautéing the onions.
I’ve made this recipe more times than I can count! Everyone I’ve made it for has absolutely loved it. One of my favorite meals to make <3 pro-move: always serve with garlic naan! So delicious
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”).