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Delicious instant pot Chicken tikka masala recipe that’s easy to make and bursting with delicious flavors from the unique aromatic spices used. My instant pot and air fryer are is now my best friends in my kitchen. If you are looking for for an easy Indian restaurant favorite to make in your instant pot. This tikka masala recipe is one you should be making now.
Instant pot Tikka Masala (Chicken Tikka Masala)
Yes one of your Indian restaurant favorites can be made not only on the stove top but in your instant pot yayy!!! Instant pot recipes and air fryer recipes have been added to our collection of recipes here at MDK (mydiasporakitchen).
This is super easy to make in your instant pot. With just a few ingredients which includes my homemade Garam Masala spice mix, you are well on your way to creating a delicious Indian delicacy right in your home and in your instant pot.
I have received a lot of DMs from you guys requesting for recipes made with these kitchen devices and it actually sped my my plan to purchase them and I must say i am enjoying them.
Hope you enjoy these recipes and much as I enjoy making them for my family and for you all.
What is Chicken Tikka Masala ( Instant Pot Chicken Tikka Masala )
Chicken Tikka masala is a rich creamy orange colored curry made using chicken that has been marinated in a yoghurt based marinade.
Traditionally the marinated chicken is fire roasted in tandoor oven and then simmered in the creamy sauce. This instant pot chicken Tikka masala skipped that step since fire roasting isn’t going to work in my instant pot. 😉
Ingredients needed for this recipe
For the Chicken Tikka Marinade
- Chicken– ( boneless skinless chicken thighs or breasts work well for instant pot chicken tikka masala. If you are making the stove top version and intend to grill or pan roast the chicken, i would suggest you use chicken thighs since they are juicier and less likely to dry out.
- Yogurt- Plain Greek or regular yogurt will work.
- Lemon Juice- I like to use freshly squeezed lemon juice but this pure lemon juice is fine.
- Garam Masala- I usually use my homemade Garam Masala but you can buy some in stores or online.
- Others – Salt, Fresh ginger and garlic
For the curry
- Oil – any flavorless oil would work here
- Onions, garlic and ginger
- Spices – Garam Masala, Turmeric, ground cumin, ground coriander and chili powder.
- Tomato sauce
- heavy cream
- Butter – I like to use salted butter. Feel free to use unsalted if you prefer.
How to make Chicken Tikka Masala in the instant pot
* This is an overview with step by step photos, full recipe and instructions can be doing in the printable recipe card at the bottom of this page.
Pic 1-6; Make the Chicken Tikka Marinade, add to chicken, toss and let marinate for 30 mins to overnight.
Pic 7 – 12; Starting the Curry sauce. sauté onions, garlic, ginger and spices. (Pic 12 add some water to deglaze the inner pot.)
Pic 13 – 21; Finishing off the curry sauce.
- After sautéing the onions and other spices, deglaze the inner pot with about 2 Tbsp of water.
- I prefer to add the butter and cream at the end to finish off the sauce.
- Use the saute function to thicken the sauce if you find it watery. But be careful not to reduce it too much as the sauce thickens some more as it cools.
How to store
Freshly made or left over Chicken tikka masala can be stored in an airtight container the refrigerator for up to 4 days and can be frozen for up to 3 months. Thaw completely overnight in the refrigerator or on the counter. Warm up in the microwave or on the stove top.
Did you know that chicken Tikka masala isn’t a traditional Indian dish. It’s more of a British culinary creation than Indian.
Other Instant Pot Indian Recipes
- Instant pot Butter Chicken
- Instant pot Indian curry
- Instant pot Basmati Rice
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Instant Pot Chicken Tikka masala
The chicken tikka
- 2 1/2 lb chicken breast
- 1 cup plain Greek yogurt
- 1/4 cup lemon juice
- 1 Tbsp Garam Masala
- 1 Tbsp ground fresh ginger
- 4 cloves of garlic minced
- 1 tsp salt
- 1/4 cup oil
- 2 medium onions chopped
- 3 cloves of garlic
- 1 Tbsp ginger minced
- 1 tsp turmeric
- 2 tsp Garam Masala
- 2 tsp ground Coriander
- 1 tsp ground Cumin
- 2 tsp Chili powder
- 1 15 0z Tomato sauce ( approximatedly 2 cups homemade tomato sauce)
- 1/2 cup heavy cream
- 1 tsp chicken bouillon powder
- 2 Tbsp butter
- 2 Tbsp freshly chopped cilantro or parsley
- Mix yogurt with spices till well combined then add to the chicken and mix till chicken is well coated.
- Cover bowl with plastic wrap and refrigerate for 30 mins or up to 24 hrs if time permits. When ready move to the curry stage.
- Turn the instant pot sauté button on, add oil and sauté onions, garlic, and ginger mixed with spices. Stir continuously so it doesn't stick. After about 2 minutes, deglaze the inner pot with about 2 -3 Tbsp of water*
- Add the Marinated chicken including the yogurt marinade into the pot, add the tomato sauce and stir.
- Close the lid, turn valve to sealing position. Set instant pot to manual pressure cook and timer to 8 mins
- When the cooking cycle is complete, do a quick pressure release.
- Stir in the butter and heavy cream, taste for seasoning and adjust accordingly. Turn on the sauté function and sauté for about 5 mins to reduce the sauce.* see note 4
- Serve over rice or in Bowls with naan bread on the side.
- It's important to deglaze the inner pot after sautéing the onions and spices to prevent a possible burn error message.
- You can do a quick pressure release in intermittent bursts if you are worried it may spatter Sauce and not just steam (this hasn't happened to me before)
- If you would rather use the poultry button instead of the manual pressure cook button, set the timer to 5 mins and let it release pressure naturally for 10 after it completes the cycle.
- After stirring in the butter and heavy cream, you might find the sauce a bit watery. It does thicken as it cools but if you really want it thick, use the sauté function of your IP to reduce to your liking.