Name: Instant Pot Chicken Tikka Masala
Prep time: 70 min
Cook time: 20 min
Total time: 90 min
Ingredients: 7 ounces plain Greek Yogurt, fat free; 1 Tablespoon Garam Masala; 1 Tablespoon Lemon Juice; 1 teaspoon black pepper; 1/4 teaspoon ground ginger; 1 pound boneless skinless chicken breasts, cut into bite sized pieces; 15 ounces tomato sauce, or puree; 5 cloves garlic, minced; 4 teaspoons garam masala; 1/2 teaspoon paprika; 1/2 teaspoon turmeric; 1/2 teaspoon salt; 1/4 teaspoon cayenne; 1 cup heavy whipping cream, add last; 2 cups white rice, cooked; 2 naan bread; 2 Tablespoons fresh cilantro

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There’s something magical about the rich, creamy aroma of Instant Pot Chicken Tikka Masala filling your kitchen. This Indian classic combines tender, marinated chicken with a velvety tomato-based sauce, spiced to perfection with warm garam masala and smoky paprika. In just 20 minutes of cooking time, your Instant Pot transforms simple ingredients into a dish bursting with bold, layered flavors—sweet, tangy, and subtly spicy. Perfectly paired with fluffy basmati rice or warm naan, it’s a comforting meal that feels indulgent yet achievable on even the busiest nights.

Every bite offers a symphony of textures—juicy chicken, silky sauce, and a hint of crunch from toasted spices. With under 1.5 hours total time, this recipe delivers restaurant-quality results without the hassle. Whether you’re new to Indian cuisine or a seasoned fan, this dish promises to satisfy your cravings and impress your taste buds. Plus, it’s packed with 44g of protein and a medley of vitamins, making it as nourishing as it is delicious. Dive into a bowl of this vibrant, aromatic curry and let the flavors transport you straight to the heart of India.

Your Essential Ingredients for Instant Pot Chicken Tikka Masala

Instant Pot Chicken Tikka Masala Ingredients

Marinade:
7 ounces plain Greek Yogurt (fat-free, but regular works too)
1 Tablespoon Garam Masala
1 Tablespoon Lemon Juice (freshly squeezed for best flavor)
1 teaspoon black pepper (freshly ground if possible)
¼ teaspoon ground ginger (can substitute with fresh ginger, minced finely)
1 pound boneless, skinless chicken breasts (cut into bite-sized pieces)
Sauce:
15 ounces tomato sauce or puree (use passata as an alternative)
5 cloves garlic (minced)
4 teaspoons garam masala
½ teaspoon paprika
½ teaspoon turmeric
½ teaspoon salt
¼ teaspoon cayenne (adjust to your spice tolerance)
1 cup heavy whipping cream (add at the end; can use half-and-half for a lighter version)
Serve with:
2 cups white rice (cooked)
2 naan bread (warmed)
2 Tablespoons fresh cilantro (chopped, for garnish)

Step-by-Step Instructions for Perfect Chicken Tikka Masala

Marinate the Chicken: In a gallon-sized Ziploc bag, combine yogurt, garam masala, lemon juice, black pepper, and ginger. Add chicken pieces, seal the bag, and massage to coat evenly. Refrigerate for at least 1 hour (up to overnight for deeper flavor).
Sauté the Chicken: Set your Instant Pot to SAUTÉ mode. Once hot, add the marinated chicken (discard excess marinade). Cook until the chicken is browned on all sides, stirring occasionally. This should take about 5-7 minutes. Turn off SAUTÉ mode.
Prepare the Sauce: Add tomato sauce, garlic, garam masala, paprika, turmeric, salt, and cayenne to the pot. Stir well to combine with the chicken.
Pressure Cook: Secure the lid, ensuring the valve is set to SEALING. Select MANUAL or PRESSURE COOK and set the timer for 10 minutes. Once done, perform a quick release by turning the knob to VENTING.
Finish the Sauce: Press SAUTÉ again. When the mixture is hot, stir in the heavy whipping cream. Simmer for 2Conversation minutes or until the sauce thickens to your desired consistency.
Serve: Plate the chicken tikka masala over cooked white rice or with warm naan bread. Garnish with freshly chopped cilantro.

Perfect Pairings: Serving Suggestions

This Instant Pot Chicken Tikka Masala is a star on its own, but pairing it with the right sides can elevate your meal. Serve it over fluffy white rice or fragrant basmati rice to soak up the creamy sauce. Warm naan bread is a must for scooping up every last bit of flavor. For a fresh touch, garnish with chopped cilantro or a squeeze of lemon juice. Want a veggie boost? Add a side of roasted cauliflower or a simple cucumber salad.

Time-Saving Tips for Busy Cooks

Short on time? Skip the marinating step by using pre-cut chicken and doubling the spices in the sauce for extra flavor. If you’re really in a rush, use pre-minced garlic and pre-made garam masala to cut down on prep. You can also cook the rice in a separate pot while the Instant Pot works its magic. For meal prep, double the recipe and store portions for quick lunches or dinners throughout the week.

Storage and Reheating Made Easy

This dish stores beautifully! Let it cool completely, then transfer it to an airtight container. It will keep in the fridge for up to 3-4 days or in the freezer for up to 2 months. To reheat, thaw frozen portions overnight in the fridge, then warm on the stovetop or in the microwave. Add a splash of cream or water if the sauce thickens too much. Pro tip: Freeze individual servings for quick, grab-and-go meals.

Recipe Variations to Spice It Up

Feel free to customize this recipe to suit your taste! Swap chicken for shrimp or tofu for a different protein. If you like it spicier, increase the cayenne pepper or add a diced chili. For a lighter version, use coconut milk instead of heavy cream. Vegetarian? Skip the chicken and add chickpeas or paneer. The possibilities are endless, so don’t be afraid to experiment!

Instant Pot Pro Tips

If you’re new to the Instant Pot, here’s a quick guide: Always ensure the sealing ring is properly in place before cooking. When releasing pressure, use a long utensil to avoid steam burns. For easier cleanup, consider using a non-stick liner or silicone pot. And remember, the Instant Pot takes a few minutes to come to pressure, so factor that into your total cooking time. Happy cooking!