Instant Pot Chicken Tikka Masala is an easy one-pot pressure cooker recipe for an iconic Indian curry in which marinated chicken is cooked in a creamy tomato sauce!
Serve it with cumin rice or low-carb cauli rice, garlic naan, and cucumber raita, and enjoy this classic in the comfort of your home.
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An authentic restaurant-style chicken tikka masala requires multiple steps and cooking methods. It's a labor of love that doesn't always fit into my busy schedule.
So today I'm sharing a much easier chicken tikka masala recipe. It's a simplified 4-step recipe that's a one-pot masterpiece. The curry is ready in 30 minutes (excluding the marination time) and there is only one pot to clean.
And the flavors are just as delicious as its low-and-slow-cooked cousin. That's a win-win in my recipe book - and I hope yours too!
In this recipe, I use a combination of cashews and greek yogurt to give this curry its iconic rich, creamy taste, with the option to take it to another level by adding a splash of heavy cream.
Jump to:
What is Chicken Tikka Masala?
Chicken Tikka Masala, an Indian restaurant favorite, is a north-Indian curry featuring tender pieces of grilled chicken simmered in a creamy onion-tomato gravy.
The name originates from the Hindi word 'Tikka', which refers to grilled pieces of meat, and 'masala' refers to curry or sauce.
What does tikka masala taste like? This tomato-based curry tastes rich and creamy and has an intense flavor from the marinated chicken. It's not a hot curry but has a subtle warmth from the garam masala spices.
Origin - Is it Indian or is it British?
Chicken tikka masala is the British cousin of the popular Punjabi dish called butter chicken.
It is said that chicken tikka masala was developed in the 1960s, by the chef and owner of an Indian restaurant, called Shish Mahal, in Glasgow, Scotland.
Ingredients - Notes & Substitutions
The ingredients for this chicken tikka masala recipe are broken down into two parts - chicken marinade and tikka masala sauce. Here's what you need to make this mouth-watering dish at home:
Chicken Marinade
- Chicken: use boneless skinless whole chicken breast or thighs. If using chicken thighs, reduce the cooking time to 6 minutes.
- Yogurt: I recommend using full-fat plain Greek yogurt here to take advantage of its natural creaminess. That makes the curry rich and creamy enough so you can choose to skip adding the heavy whipping cream later.
- Garlic + Ginger: use fresh ginger and garlic, or already prepared ginger-garlic paste.
- Seasoning: I use a mix of salt, turmeric, Kashmiri red chili powder, garam masala, and turmeric.
- Lime Juice: fresh lime juice offers the best flavor. Lemon juice can also be used.
Tikka Masala Sauce
- Olive Oil: for richness and body.
- Aromatics: a simple mix of white onion, garlic and ginger offers a world of flavor.
- Cashews: just a handful of cashews provide creaminess and a subtle sweetness to the gravy. Alternatively, you can use blanched almonds.
- Tomatoes: tomatoes not only provide taste but also a vibrant color to this curry, which is why it is critical to pick ripe tomatoes. Pick about 3 medium bright red Roma or plum tomatoes. If unavailable, one 14oz. can of diced or whole tomatoes are sufficient for this recipe.
- Spices: I love a warming blend of salt, turmeric, garam masala, coriander, cumin, Kashmiri red chili powder, cayenne, and cardamom powder. Add an extra teaspoon of garam masala if skipping the marination time.
- Greek Yogurt: for creamy richness.
- Water: the water ensures the sauce reaches the right consistency.
- Finishing Touches: to really give this curry that wow factor, add a touch of fenugreek leaves, agave (or honey or sugar), and cilantro at the very end after simmering.
- Heavy whipping cream: This adds an extra level of 'restaurant-style' richness. It is optional though.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Instant Pot Chicken Tikka Masala
The beauty of homemade chicken tikka masala lies in its simplicity. You don't need any extra accessories to make it, just assemble everything in the Instant Pot and you're good to go.
Step 1. Marinate Chicken: Coat chicken with marinade and refrigerate it while you prepare the ingredients and start the sauce. Note: If you want to plan ahead, you can marinate it overnight too.(pic 1)
Step 2: Saute Chicken & Prepare Sauce: Preheat the Instant Pot on Saute. Add chicken and cook for one minute on each side to seal the marinade flavors. Remove and keep it aside. (pic 2)
Now saute onion, ginger, garlic, and cashews for one minute. Then, add tomatoes, salt, spices, and yogurt and sauté for 30 seconds. Add water and turn off Saute. (pic 3 & 4)
Step 3: Pressure Cook: Place the chicken back in the pot. Close the lid and pressure cook on high pressure, 8 mins for chicken breast, or 6 mins if using thighs. (pic 5)
Wait 5 minutes, then release the pressure manually. Open the lid after the pin drops.
Step 4: Blend & Simmer: Remove chicken and dice into bite-size pieces. Puree the sauce to a smooth consistency. (pic 6 & 7)
Add chicken pieces, and dried fenugreek, and simmer on saute for 2-3 minutes. Taste the curry, and add agave or honey to balance the flavors, and garnish with cilantro. (pic 8)
Add Heavy Cream (Optional): If you want to add an extra layer of richness to this curry, add about ¼ cup of heavy whipping cream and simmer it for a few minutes.
Alternative Method: Stovetop Chicken Tikka Masala
- Marinate the chicken and refrigerate while you prep the ingredients for the sauce.
- Heat a pot on medium-high heat. Add olive oil. Add chicken and grill it for one minute on each side. Remove chicken and keep aside.
- Add chopped onion, ginger, garlic, cashews, and tomatoes. Sauté for 2-3 minutes.
- Add salt, spices, and yogurt, and sauté for 1 minute. Add water and place the chicken in the sauce. When the sauce comes to a boil, reduce heat to medium, cover the pot and simmer for 15 minutes, or until the chicken is cooked through.
- Stir a few times to prevent the sauce from sticking to the bottom. If it looks dry, add a little water and continue cooking.
- Remove the chicken and dice it into bite-size pieces. Using a hand blender, puree the sauce to a smooth consistency.
- Add the chicken back along with dried fenugreek. Simmer uncovered for 2-3 minutes. Add agave or a little sugar to balance the flavors and garnish with cilantro.
Serving Suggestions
To enjoy a complete Indian meal, serve chicken tikka masala with:
- Rice: Serve it with a fluffy pilaf of jeera rice or wholesome brown rice.
- Naan: You can't have chicken tikka masala sauce without Indian flatbread, such as garlic naan or butter naan.
- Low Carb: Opt for lighter and low-carb sides like cauliflower rice and/or keto roti.
- Condiment: Make sure to have plenty of cucumber raita to balance the heat.
- Vegetables: Serve it with a side of veggies and more, like aloo gobi, air fryer broccoli, or bhindi masala.
How to Store
Leftover chicken tikka masala will keep for up to 4 days in an airtight container in the fridge.
Make-Ahead Instructions: Prepare the tikka masala sauce up to 3 days in advance. Keep in an airtight container in the fridge.
On the day of serving, cook chicken in the oven or air fryer, then cut it into bite-size pieces.
Reheating Instructions: Transfer the sauce to an oven-safe dish and add the now-cooked chicken pieces.
Heat in a preheated oven at 250F for 10-15 minutes. Or, reheat over medium on the stove or in 30-second increments in the microwave.
Recipe Variations
- 30-Minute Variation: If you are in a rush, you can skip the marination process and add the chicken straight to the sauce and pressure cook. Simply add an additional teaspoon of garam masala to the sauce.
- Dairy-free Instant Pot Chicken Tikka Masala: Substitute Greek yogurt and heavy cream with a cup of full-fat coconut milk. Use cashew yogurt for marination.
- Vegetarian Tikka Masala: Replace chicken with your favorite vegetarian protein, like paneer or tofu.
Recipe Tips & Notes
- Marinate: Marinate the chicken while you prep the rest of the ingredients. The chicken can also be prepped and marinated for up to 12 hours.
- Extra Creamy: Add ¼ cup heavy whipping cream at the very end and simmer for a few extra minutes.
- Dairy-Free Substitution: Use cashew yogurt or coconut cream instead of Greek yogurt.
- Using Chicken Thighs: If using boneless skinless chicken thighs, reduce the pressure cooking time to 6 minutes.
- Water Quantity: This recipe has been tested in a 6 qt Instant Pot. If making this in an 8 qt size, increase the water quantity to 1 cup. You may have to simmer the sauce after pressure cooking to reduce it a bit.
- Make Ahead: Prepare the sauce a few days in advance. On the day of serving, grill the chicken, add it to the sauce, and simmer for a few minutes in the oven or stove.
Frequently Asked Questions
Marination adds to the flavor and tenderizes the chicken in this recipe. If you're short on time, you can skip the marination process. To compensate, simply add an extra teaspoon of garam masala.
The best cut of chicken is the one you prefer. Here are the pressure cooking times for each one: Thighs: 6 mins, Whole Breast: 8 mins, Drumsticks: 10 mins, Bite-size pieces: 5 mins.
Skip the chicken and use paneer, tofu, or mixed vegetables to make a vegetarian version of this recipe.
Overall, butter chicken is more creamy and sweet, and chicken tikka masala is a bit more spicy and tomatoey.
Yes! Chicken tikka refers to grilled pieces of marinated chicken, whereas, chicken tikka masala refers to the curry including the tikka pieces.
More Indian Chicken Curry Recipes
These recipes are part of the Indian Chicken Recipes Series:
📖 Recipe
Instant Pot Chicken Tikka Masala
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Equipment
Ingredients
MARINADE for chicken:
- 1½ lbs. boneless skinless chicken breast or thighs
- 2 tablespoons plain Greek yogurt
- 2 teaspoon garlic 2-3 cloves, crushed or grated
- 2 teaspoon ginger ½-inch piece, crushed or grated
- 1 teaspoon salt
- ½ teaspoon turmeric powder
- 1½ teaspoons Kashmiri red chili powder (or Paprika)
- 1 teaspoon garam masala
- 1 teaspoons coriander powder
- 2 teaspoons lime juice : juice of ½ lime
SAUCE:
- 1 tablespoon olive oil
- 1 medium onion coarsely chopped/sliced
- 1 tablespoon ginger ¾ inch piece, crushed or grated
- 1 tablespoon garlic 3 cloves, crushed or grated
- ⅓ cup cashews
- 1 can diced tomatoes (14.5 oz can), or, 3-4 medium ripe fresh tomatoes
- 1 teaspoon salt
- 1 teaspoon turmeric powder
- 2 teaspoon garam masala
- 2 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1½ teaspoons Kashmiri red chili powder (or paprika)
- ¼-½ teaspoon cayenne (optional, skip for mild curry)
- ¼ teaspoon cardamom powder 5-6 pods, de-seeded and crushed
- 3 tablespoons plain full-fat greek yogurt
- ½ cup water
For Finishing: After Pressure Cooking
- ¼ cup heavy whipping cream add to taste
- 2 teaspoons dried fenugreek (Kasoori Methi)
- 1 teaspoon agave (or honey/sugar), adjust as needed
- 2 tablespoons chopped cilantro for garnish
Instructions
- Combine all ingredients listed under "Marinade" and toss the chicken in it until well coated. Refrigerate it while you prepare the sauce.
- Turn the Instant Pot on SAUTE high mode. When the display reads "hot", add olive oil. Add chicken and cook for one minute on each side. By doing this, we seal the marinade flavors. Remove the chicken and keep aside.
- Add onion, ginger, garlic and cashews, and sauté for one minute. Add tomatoes, salt, spices, yogurt and sauté for 30 seconds. Add water and stir. Turn off Saute.
- Place the chicken back in the pot. Close lid and pressure cook on high pressure, 8 mins for chicken breast, or 6 mins if using thighs. If using Instant Pot DUO, Turn vent to SEALING.
- Wait 5 minutes, then release the pressure manually by following your cooker's instructions. Open lid after pin drops.
- Remove chicken and dice into bite-size cubes. Using an immersion blender, puree the sauce to a smooth consistency. Add chicken pieces, dried fenugreek and simmer on saute for 2-3 minutes. Add agave or honey to balance the flavors, and garnish with cilantro.
- If you like your tikka masala extra creamy, add 3-4 tablespoons heavy cream and simmer for 2-3 minutes.
Stovetop Method
- Marinate the chicken and refrigerate while you prep the ingredients for the sauce.
- Heat a wide bottom sauce pot on medium-high heat. Add olive oil. Add chicken and grill it one minute on each side. By doing this, we are sealing the marinade flavors. Remove chicken and keep aside. Skip this step if you're skipping the marination process.
- Add chopped onion, ginger, garlic, cashews and tomatoes. Sauté for 2-3 minutes.
- Add salt, spices and yogurt, and sauté for 1 minute. Add water and place the chicken in the sauce. When the sauce comes to a boil, reduce heat to medium, cover the pot and simmer for 15 minutes, or until the chicken is cooked through. Stir a few times to prevent the sauce from sticking to the bottom. If it looks dry, add a little water and continue cooking.
- Remove chicken and dice it into bite-size pieces. Using a hand blender, puree the sauce to a smooth consistency. Add the chicken back along with dried fenugreek. Simmer uncovered for 2-3 minutes. Add agave or a little sugar to balance the flavors and garnish with cilantro.
Video
Notes
- Marinate: Marinate the chicken while you prep the rest of the ingredients. The chicken can also be prepped and marinated for up to 12 hours.
- Skip the Marination Time: Simply add an additional teaspoon of garam masala to the sauce.
- Extra Creamy: Add ¼ cup heavy whipping cream at the very end and simmer for a few extra minutes.
- Vegetarian Tikka Masala: Replace chicken with your favorite vegetarian protein, like paneer or tofu.
- Dairy-Free Substitution: Use cashew yogurt or coconut cream instead of Greek yogurt.
- Using Chicken Thighs: If using boneless skinless chicken thighs, reduce the pressure cooking time to 6 minutes.
- Water Quantity: This recipe has been tested in a 6 qt Instant Pot. If making this in an 8 qt size, increase the water quantity to 1 cup. You may have to saute after pressure cooking to reduce the sauce a bit.
- Make Ahead: Prepare the sauce a few days in advance. On the day of serving, grill the chicken, add it to the sauce and simmer for a few minutes in the oven or stove.
Nutrition
This recipe was originally posted in 2017, but was updated recently with new photos, helpful information, tips, and step-by-step photos.
Sandra Sullivan says
Can this be made in a 3 qt. instant pot?
Aneesha says
Hi Sandra, yes, this quantity can be made in a 3 qt, provided the contents on your pot don't exceed the Max line. Enjoy!
Amy says
My husband said this was just as good as our favorite Indian restaurant’s chicken tikka masala!
We all loved it. Thank you for such a great recipe. I will be making this again for sure!
Aneesha says
Of wow! I'm so happy your family enjoyed it so much. Thank you!
Preeti Chima says
As always, yet another brilliant recipe by you Aneesha which is not only so well explained but also easy enough to give novice cooks like myself the confidence to host friends and please my family by surprising (not only) them (but myself as well :)) with knowing that I can make restaurant quality tasting but way healthier food at home! I just love your recipes and your blog is my go-to for most dishes & that's saying a lot!! Thank you for taking the time out to do this for soooo many of us - you don't even know how many homes & lives you are helping improve 🙂
Aneesha says
Hi Preeti, thank you so much for your sweet words, your comment really touched my heart! It makes all the hard work totally worth it! I'm so glad you enjoyed this and other recipes, I hope you continue to try more and enjoy those too 🙂 Thanks again!
Soo in Saratoga says
Aneesha,
I feel like you are my new go-to culinary friend. ???? This dish — and your recipe for garam masala — are fantastic. The chicken tikka masala (over riced cauliflower) is now part of our usual rotation for dinner. I like the fact that the flavors are complex and authentic and that, with the use of cashews instead of cream, this is also healthy. Keep them coming!
Aneesha says
Hey Soo, that's so sweet of you- I am honored to be your culinary friend:) So glad you enjoy this recipe, it's one of our favorites too! Thanks again- you made my day!
LaTrish says
Sorry, but this was just ok. It didn’t taste like Tikka Masala at all though. I was skeptical about the cashews and fenugreek, but decided to give them a try. I won’t do that again. I think the fenugreek was just weird, and the the cashews didn’t make a good replacement for cream.
Aneesha says
Hi there, traditional recipes for CTM use dried fenugreek leaves and cashews, but I understand that personal taste can be different, that's what matters in the end. Sorry this didn't work for you, I hope you enjoy other recipes from the blog!
JD says
Hi there, I will try this tonight. I am using the stovetop method and saw you mention green chillies in it but not in the recipe list / instant pressure pot method - is that a typo or should stovetop use green chillis too? If yes, how much? Thanks!
Aneesha says
Hi JD, thanks for pointing that out. You can skip the green chili, I'll fix it in the recipe right now. I'd love to hear how you like it! Happy Cooking!
Sofia m says
Yes! Finally a great tasting CTM without heavy cream. Really enjoyed it and making it again for a potluck. Thank you.
Aneesha says
Super! Thanks Sofia, I'm so glad you enjoyed it. I love the fact that I can make it more often and not have to worry about calories 🙂 Thanks for rating the recipe!
Katie says
This was really tasty, but to me it tasted nothing like Chicken Tikka Masala. Maybe it was because I used fresh tomatoes which is what I had available. I am not sure if I did something wrong...don't get me wrong though, it is still delicious.
Aneesha says
Hi Katie, sorry it didn't taste as expected for you. I agree with you that it's the tomatoes, especially since this recipe has been made/tested multiple times by me and many readers. Tomatoes make or break this dish and fresh tomatoes have many variables in terms of taste, ripeness, seeds, juiciness etc., which is why I rely on the consistent texture, color and taste of canned tomatoes. I would request you to try it one more time using canned tomatoes instead, I'm sure you'll see and taste the difference. I hope this helped!
LINDA WASSERMAN says
The end result is delicious. However, in the recipe instructions you say to "add water" but nowhere does it say how much water. I used 1 cup water; what is the correct amount? Another question; should the can of diced tomatoes be drained? Please send the answers to my email address. Thanks, Linda Wasserman
Aneesha says
Hi Linda, thank you, I am so glad you enjoyed this recipe! As for water, the recipe instructions for 'sauce' mention the 1/2 cup of water. Please take a look at the recipe card again and you'll see it. As for the diced tomatoes, no draining required. Hope this helps! And thanks again for taking the time to comment!
Sam says
Made this last night- unbelievable! Thanks for a recipe without heavy cream!
Aneesha says
Hey Sam, thank you for trying this recipe, I'm so glad you enjoyed it so much! I appreciate you stopping by and commenting!
Sprinkles says
Looks like a great dish. Question is relayed to the water you mention in the Notes section. I do have an 8QT IP. O see no wayer listed in the ingredients list so should one add the 1 c water for the 8QT in with the sauce ingredients? Thanks.
Aneesha | Spice Cravings says
Hi Sprinkles, Thanks for pointing that out, somehow I missed listing water in the ingredient list even though I have mentioned it in the video and main content. I updated the recipe now. Yes, you add water with the sauce ingredients. Once it's done, if the sauce is thin you can simmer it on saute and reduce it to your preference. Hope you love it!