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Instant Pot Chicken Tikka Masala

indian

Instant Pot Chicken Tikka Masala

Quick and easy Instant Pot Chicken Tikka Masala with tender marinated chicken and a creamy sauce. A perfect Indian curry for weeknight dinners.

Prep

10 min

Cook

20 min

Total

30 min

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Ingredients

Serves12

Instant Pot Chicken Tikka Masala

  • 3 lb Chicken Breasts (boneless, skinless)
  • 0.75 cup Yogurt (plain, full-fat or Greek)
  • 2.25 tbsp Ginger (grated)
  • 2.25 tbsp Garlic (minced)
  • 3 tbsp Lime Juice (fresh)
  • 6 tsp Kashmiri red chili powder (mild, adjust to taste)
  • 1.5 tsp Ground Turmeric
  • 3 tsp Garam masala (divided)
  • 3 tsp Salt (adjust to taste)
  • 9 tbsp Ghee (or oil, divided)
  • 3 cup Onion (finely diced)
  • 3 cup Tomato puree (canned, not tomato paste)
  • 1.5 cup Heavy Cream (sub coconut milk for dairy-free)
  • 3 tbsp Dried fenugreek leaves (kasoori methi)
  • 0 count Cilantro (chopped, for garnish)
Servings: 12−+
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Cooking Instructions

  1. 1

    Marinate the chicken

    Combine yogurt, spices, ginger, garlic, and lime juice. Coat chicken thoroughly and refrigerate for 30 minutes to 8 hours.
    Tip: Marinate longer for enhanced flavor.
  2. 2

    Brown the chicken

    Heat the Instant Pot in Sauté mode. Add 2 tbsp ghee and sear chicken on both sides for 2-3 minutes. Remove and cut into pieces.
    Cleanup: Deglaze pot thoroughly before proceeding.
  3. 3

    Prepare the sauce

    Add remaining ghee, sauté onions, ginger, and garlic for 4 minutes. Add water to deglaze, then tomato puree and spices. Stir in chicken.
    Tip: Ensure no bits are stuck to prevent burning.
  4. 4

    Pressure cook

    Set Instant Pot to High Pressure for 4 minutes. Let it rest for 5 minutes, then manually release pressure. Add cream and fenugreek leaves.
    Cleanup: Carefully remove the pot-in-pot rice if used.
  5. 5

    Serve

    Garnish with cilantro and serve hot with rice or naan.
    Tip: Pair with cucumber raita or kachumber salad for a refreshing side.

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Instant Pot Chicken Tikka Masala

with creamy tomato sauce

Prep: 10 min · Cook: 20 min · Total: 30 min · Servings: 12

Ingredients

Instant Pot Chicken Tikka Masala

  • 3 lb Chicken Breasts (boneless, skinless)
  • 0.75 cup Yogurt (plain, full-fat or Greek)
  • 2.25 tbsp Ginger (grated)
  • 2.25 tbsp Garlic (minced)
  • 3 tbsp Lime Juice (fresh)
  • 6 tsp Kashmiri red chili powder (mild, adjust to taste)
  • 1.5 tsp Ground Turmeric
  • 3 tsp Garam masala (divided)
  • 3 tsp Salt (adjust to taste)
  • 9 tbsp Ghee (or oil, divided)
  • 3 cup Onion (finely diced)
  • 3 cup Tomato puree (canned, not tomato paste)
  • 1.5 cup Heavy Cream (sub coconut milk for dairy-free)
  • 3 tbsp Dried fenugreek leaves (kasoori methi)
  • count Cilantro (chopped, for garnish)

Instructions

  1. Marinate the chicken — Combine yogurt, spices, ginger, garlic, and lime juice. Coat chicken thoroughly and refrigerate for 30 minutes to 8 hours.
  2. Brown the chicken — Heat the Instant Pot in Sauté mode. Add 2 tbsp ghee and sear chicken on both sides for 2-3 minutes. Remove and cut into pieces.
  3. Prepare the sauce — Add remaining ghee, sauté onions, ginger, and garlic for 4 minutes. Add water to deglaze, then tomato puree and spices. Stir in chicken.
  4. Pressure cook — Set Instant Pot to High Pressure for 4 minutes. Let it rest for 5 minutes, then manually release pressure. Add cream and fenugreek leaves.
  5. Serve — Garnish with cilantro and serve hot with rice or naan.
Instant Pot Chicken Tikka Masala Recipe | Pantry Savvy