Easy Instant Pot Chicken Tikka Masala with tender chicken simmered in a creamy, spiced tomato sauce-delicious restaurant flavor at home! A comforting weeknight dinner, with minimal prep.
Here's another quick and easy weeknight dinner you'll want on repeat. This Instant Pot Chicken Tikka Masala can also be made on the stovetop and uses creamy coconut milk instead of yogurt, keeping it completely dairy-free without sacrificing richness or flavor.
After my recent trip to India, I found myself craving Indian food and set out to perfect this authentic, home-friendly version. What really makes this recipe shine is the tikka masala sauce-deeply fragrant, warmly spiced, and so flavorful you'll want to mop up every last drop. It’s perfect for meal prep or makes a delicious freezer meal.
The protein is wonderfully adaptable. Use chicken breast or thighs, or make it plant-based with chickpeas and vegetables. However you make it, I think you'll fall in love with this one.
Chicken Tikka Masala Ingredients
- Chicken: Use chicken breast or thighs, cut into 1- or 2-inch cubes, seasoned with salt and pepper.
- Ghee: Or substitute olive oil or coconut oil. Learn how to make homemade ghee from scratch!
- Shallots and garlic cloves: For aromatic flavor. You can substitute an onion for the shallots.
- Tomatoes: For a savory tomato sauce base. Don’t forget to use the juices, too!
- Fresh ginger: Finely mince the ginger or use ginger paste.
- Whole seeds: Cumin seeds, fennel seeds (or ground fennel), and black mustard seeds. Fennel and black mustard seeds are optional, but so good!
- Spices: Paprika, coriander, cumin, dried fenugreek leaves (or bay leaves, though the fenugreek really elevates!), turmeric, garam masala (make your own homemade garam masala!), cayenne, and kosher salt.
- Sugar: Or another sweetener, like honey or agave.
- Chicken broth: Use homemade chicken stock for the best depth of flavor.
- Coconut milk: Use full-fat coconut milk, not “lite,” to ensure a thick, creamy consistency. This is used in place of the more traditional yogurt, whipping cream, or heavy cream for a slightly lightened-up version.
How to Make Instant Pot Chicken Tikka Masala
1. Prep Instant Pot and chicken. Set your Instant Pot to Saute. Cut the chicken into 1- or 2-inch cubes, then season with 1 teaspoon of salt and 1 teaspoon of black pepper.
2. Sauté aromatics, chicken, and spices. Add shallot, garlic, ginger, and oil to the pot to sauté for 2-3 minutes, or until fragrant. Add whole spices (cumin, fennel, and mustard) and the chicken, searing for about 5 minutes. Add the tomatoes and their juices, along with the remaining spices, salt, and sugar. Add 1/2 cup of broth and scrape down the edges. Add 1/2 cup of coconut milk (use the liquid part first, reserving the thick cream for the end). Stir.
3. Set the Instant Pot to Pressure Cook. If using chicken breast, set the Instant Pot to pressure cook on high for 7 minutes. If using chicken thighs, cook for 9 minutes. Manually release, throwing a kitchen towel over the steam spout. Open the lid.
4. Turn Instant Pot back to Saute. Set the pot back to the Saute function and reduce the liquid by half. If desired, now is a good time to add quick-cooking veggies like frozen peas, snow peas, bell pepper, or baby spinach. Stir in the remaining coconut cream.
5. Taste and adjust. Taste, adjusting the salt and spice levels to your preference. Add more garam masala or cayenne, or if serving over rice, add more salt (the rice will soak it up a bit). Keep in mind, when preparing pressure-cooked meats, the flavor is much better after the chicken has time to soak up the flavor! If desired, garnish with fresh cilantro or scallions.
How to Make Chicken Tikka Masala on the Stovetop
- Warm oil in a large Dutch oven. Sauté onion, garlic, and ginger over medium heat until fragrant, about 2 minutes.
- Lightly brown the cut, seasoned chicken, stirring for a few minutes. Add the spices and cook for 1-2 minutes.
- Add the tomatoes and coconut milk, stir, then add the salt and sugar. Simmer on medium heat until chicken is cooked through, about 15-20 minutes.
Chef’s Tips
- Here’s our Vegan Tikka Masala
- Toast the spices. Take an extra minute to sauté the spices in oil before pressure cooking. This “blooms” their essential oils and unlocks deeper, more complex flavor.
- Use full-fat coconut milk, and split it. Pour in the thinner coconut milk for pressure cooking, then finish with the thick coconut cream at the end. This keeps the sauce rich and silky without breaking during cooking.
- Don’t skip the reduction! After pressure cooking, switch back to “Saute” and let the sauce simmer for a few minutes. Reducing the liquid concentrates flavor.
- Taste and adjust. Once the sauce has reduced, adjust the salt, garam masala, and cayenne to your preference. Keep in mind that rice absorbs flavor!
- Chicken thighs yield juicier results. Both breasts and thighs work, but thighs stay especially tender and forgiving under pressure. If using breasts, stick to the shorter cook time.
- Add veggies after pressure cooking. Quick-cooking vegetables like bell peppers, peas, or spinach should be added during the final “Saute” phase so they stay vibrant and tender.
- Let rest before serving. Tikka masala, like most curries, tastes even better after sitting for 10-15 minutes. This gives the chicken time to soak up the sauce and allows the flavors to fully meld.
- Make it once, enjoy it twice! This dish reheats beautifully and often tastes even better the next day.
What to serve with Tikka Masala?
Serve over a bowl of fluffy basmati rice, or over a bed of cauliflower rice or baby spinach for a low-carb option. Tikka masala is delicious with naan bread or roti, too. Or serve with a side salad, such as our Indian Spinach Salad or Indian Carrot Salad.
Storage & Meal Prep
Leftovers are divine! I love meal-prepping a batch on Sunday and enjoying it for lunches throughout the week. It tastes better and better as the flavors have a chance to meld.
Store in an airtight container for up to 4 days in the refrigerator. Reheat gently on the stovetop or in the microwave until warmed through.
You can also freeze tikka masala for up to 3 months. Thaw overnight in the fridge before reheating. It makes a great freezer meal.
FAQs
Instant Pot Chicken Tikka Masala comes together in just 30 minutes, making it a quick and easy weeknight dinner!
Not properly searing the chicken and not allowing the spices to bloom can be two of the biggest mistakes that will result in a lack of flavor and texture. Don’t rush either of these steps!
No, you don’t need to prepare a marinade for the chicken in this tikka masala recipe. The chicken is seared in the pot with the aromatics and whole spices, giving it incredible depth of flavor.
Chicken tikka masala is a tomato-based curry with a creamy, tangy flavor that has mild heat.
Give this instant pot recipe a try this week – and let me know what you think in the comments below. xoxo.
More Indian Recipes You Might Like
After you try this Chicken Tikka Masala recipe, let us know how it turns out in the comments below. Your review will help other readers, too! Sign up here to join our community and receive our latest recipes and weekly newsletter! xoxo Sylvia
Instant Pot Chicken Tikka Masala Recipe
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4 1x
- Category: dinner idea, chicken recipe, Weeknight dinner, indian recipe, instant pot recipes, healthy dinner, freezer meal, meal prep dinner, easy dinner,
- Method: Instant Pot, Stovetop, Pressure cooker
- Cuisine: Indian
Description
Instant Pot Chicken Tikka Masala made with chicken breasts or thighs, bathed in the most fragrant Indian coconut curry sauce. A fast and easy weeknight dinner, meal-prep recipe, or freezer meal.
Ingredients
- 2 pounds chicken breast or thighs, cut into 1-2 inch cubes (sprinkle with 1 teaspoon salt and pepper) or see notes for vegan version.
- 2 tablespoons ghee ( or olive oil, coconut oil)
- 2 fat shallots, diced ( or sub 1 onion)
- 2 medium tomatoes, diced
- 4–6 garlic cloves, rough chopped
- 1 tablespoon fresh ginger, finely minced ( or use paste)
- 2 teaspoons whole cumin seeds
- 1 teaspoon whole fennel seeds or use 1/2 teaspoon ground (optional)
- 1 teaspoon black mustard seeds (optional, but good!)
- 1 tsp paprika
- 1 teaspoon coriander
- 1 teaspoon cumin
- 2 teaspoons dried fenugreek leaves ( this really elevates the dish, but if you don’t have use 2 bay leaves)
- 1/2 teaspoon turmeric
- 1 teaspoon garam masala spice (or make your own)
- 1/2–1 teaspoon cayenne ( more to taste)
- 1 1/2 teaspoons kosher salt
- 2 teaspoons sugar (or alternative sweetener like honey or agave)
- 1/2 cup chicken broth
- 14-ounce can of coconut milk, divided (do not use “lite” coconut milk -it will result in a very thin, soup-like consistency; the thicker the better).
Optional: add after it pressure cooks: 1 can chickpeas (drained) or 1 red bell pepper ( diced) or 1-2 cups peas
Instructions
- Prep chicken. Cut chicken into cubes and sprinkle with 1 teaspoon each, salt and pepper and set aside.
- Saute. Set the pressure cooker to the saute function. Saute shallot, garlic and ginger in oil until fragrant, about 2-3 minutes. Add whole spices (cumin, fennel and mustard) and the chicken, and get a little color to the chicken, stirring about 5 minutes. Add tomatoes and their juices and remaining spices and salt and sugar. Add 1/2 cup broth and scrape all the brown bits to prevent a burn error. Add 1/2 cup of the coconut milk liquid, saving the thick cream for the end. Give a good stir.
- Pressure cook. Set the Instant Pot to pressure cook on high for 7 minutes (for chicken breast) or 9 minutes for chicken thighs, and manually release (throw a kitchen towel over the steam spout). Open the pot.
- Reduce. Turn the Instant Pot back to the saute function, and reduce the liquid by half. (At this point you could toss in some quick-cooking veggies- frozen peas, snow peas, bell pepper, baby spinach, or beans.) After it reduces, stir in the remaining coconut cream.
- Taste and adjust. Adjust salt and spice level to your liking. Feel free to add more garam masala to taste, or cayenne if you need a kick of heat. If serving over rice, I like to “up” the salt a bit, as the rice will absorb it.
- Tip: As usual, pressure-cooked meats taste much better after the chicken has time rest and soak up the flavor.
Notes
If cooking chicken version on the stove top, heat oil in a large Dutch Oven. Saute onion, garlic and ginger in oil, until fragrant, about 2 minutes, over medium heat. Brown the chicken lightly, sauting and stirring for a few minutes. Add all the spices to the chicken, cook for 1-2 minutes. Add tomatoes and coconut milk. Give a good stir and add the salt and sugar. Simmer gently on medium heat until chicken is cooked through, about 15-20 minutes.
Nutrition
- Serving Size: using chicken breast ( 6 ounce servings)
- Calories: 310
- Sugar: 3.9 g
- Sodium: 665 mg
- Fat: 18.9 g
- Saturated Fat: 11.9 g
- Carbohydrates: 8.7 g
- Fiber: 1.8 g
- Protein: 27.9 g
- Cholesterol: 82.7 mg
Agreed 100%!
I ended up adding a can of tomato sauce cause I kept getting the “food burn” thing pop up and no steam was building when on pressure cool. Also ended up doing a second cycle of 5 mins cause the potatoes weren’t cooked after the first. Delicious tho.
Can i use Paneer for this recipe? If I did, ok to add to the instapot?
I bet that would taste great here- but I have never tried pressure cooking paneer- would it hold up I wonder?
Fabulous! So easy and delicious. Whenever I have to saute, I just use my Dutch Ove (my IP is super sensitive and will always give me a burn warning if I saute first – just makes my life too complicated!). This dish is wonderful in the dutch oven. I used Trader Joe’s Coconut Milk or Coconut Cream (one of the only brands that does not have added gums, which I like). I used canned organic tomatoes and a little extra canned organic tomato sauce, and it worked great! I went with chickpeas, potatoes, and peas, and we will have this over rice tonight and jar up the rest for leftovers. Thank you again, Sylvia! We always look to you for what to have for dinner (I am making your chicken + grapes and rosemary and your black pepper tofu the next two nights!)
thanks Morgan!
Quick question about the Black Mustard Seeds….did you incorporate that into the recipe as-is? Or did you use a powdered form?
As is!
Thanks. I got the powdered form on accident. Do you still recommend that I use a teaspoon of the powdered kind?
Sorry, I’m just seeing this. I’ve never tried the black powdered form??? I thinkn I would just leave it out this time!
We made this tonight and followed the recipe to the T. The flavor was phenomenal, but like other posters mentioned… it did come out much more ”brothy” and a lot less ”saucy”. We let it sit to thicken and it did not do so. We would definitely make it again, but would be open to suggestion on how to get it more creamy and saucy. I considered doing a slurry, but didn’t want to dampen any of the wonderful and intense flavor…
This was good. Even my kids who can be a bit picky liked it. In the process of cooking I realized that I forgot to pick up turmeric so I added curry powder instead. The only issues I found were that the sauce was very thin even after reducing it so I ended up adding in a cornstarch slurry to thicken it. The other thing I noticed was that my sauce was much more yellow than the typical orangey-reddish color of other versions. Mine didn’t have the same color as the picture and I wondered what I might have done differently other than the substitution of the turmeric. Could that have been it? Regardless it was a good recipe that we will likely make again.
I’m not sure. My Garam Masala is pretty red. Sauce thickens as it sits.
Had leftovers for lunch and topped with some pickled ginger – yum!
Perfect!
Very good – my husband said this recipe is a keeper – added thinly sliced carrots and snow peas for color – love your recipes – thanks for sharing.
I make this recipe all the time and love it, but it looks like it has been modified a bit. Did you used to add in more garam masala? I thought I had saved the original recipe but I did not!
Feel free to add more to taste at the end.
Outstanding flavor and quite filling. We’ll be making this one again.
Great to hear- thanks so much!
So quick and easy, with the perfect blend of spices. I appreciate how often you offer adaptations for vegan, GF, Keto, etc. This veggie version is delicious.
Im so happy to hear this- thanks so much Vicky! I appreciate you!
I am loving your dishes, your just amazing 😉 this dish is better than restaurant masala.
Thanks so much!
Loved every bite. Made it with thighs and threw in a can of chickpeas at the end. Delish.
If I make the vegan version, do I choose one item from the list or do all that’s in the list? I’ve never made anything like this before. I thought I’d try it for my visiting vegetarian daughter. Thanks!
I would do all that is in the list. 🙂
I made the vegan version, followed the ingredients to a T, and it was delicious. However, I had issues with my Instant Pot repeatedly giving me a “burn” message before it was able to get up to pressure & ended up having to cook it on the stovetop after the third time it gave me the message. I wonder if this would have been avoided if I’d not sauteed the onion/garlic/ginger mixture in the Instant Pot…maybe too much heat? Wonder if this ever happens to you. Thanks for the recipe!
This just happened to me too! I ended up adding some water and cooking a little longer because the potatoes weren’t done. But it was super good.
I just updated the recipe. There was a typo- sorry and thanks for your generous rating. 😉
Im so sorry Hannah, I will update the recipe!
I love this recipe and have made it before but can’t remember if I used a 14 oz can of tomatoes or 28 oz. Which do you recommend? Don’t comment much but love your blog and recipes. It’s my go to resource and I’ve had great success with everything I’ve tried.
14 once can! I will update recipe!
Very easy and quick – even on stove top, delicious complex flavors. I made it with chicken, chickpeas, cauliflower and sweet potato. Will definitely keep this one in the recipe rotation!
Awesome, so glad you enjoyed it!
Made this stovetop with tofu. Hella good. Just got an instant pot and I will christen it with the IP version of this recipe tonight!
Looks great! Just wondering what size can of tomatoes I should use?
14 ounce can!
Hi Sylvia I love your website and have made many of your recipes always with success and everyone loves. Just wondering if cooking chicken version on stove top when to add cut up vegetables and how long to cook?
It depends on the veggies. Potatoes, cauliflower, carrots, may need 10 -12 simmering time ( depending on how big you cut them) other veggies like bell pepper will cook faster.
I have made this recipe & it was delicious. Made enough to freeze some for future meals. Definitely a keeper.
This was perfect. The right amount of spices without anything dominating the sauce. My picky-to-anything-cooked-by-mom 7 yr old declared this to be her new favorite. And my 9mo old was happily working on rice until I gave her some with a little sauce on top. She shoved the plain rice to the side and grabbed at the stuff with the sauce. I can’t wait for leftovers for lunch today. I just got an instant pot to help with weeknight meals, and can’t wait to try more of your recipes.
Oh good! I can’t believe your kids liked it! Great to know. Glad you enjoyed it!
Wow, looks yummy and healthy. Keep it on. We try your recipes at home.
I did few recipes pls check and comment.
Tried this almost as wriiten (used canned tomato sauce instead of tomatoes and its paste) and yummmm!!! Will definitely make again.
Awesome, glad you liked it!!