Instant Pot Chicken Tikka Masala Recipe
This Instant Pot Chicken Tikka Masala recipe offers a rich and flavorful Indian-inspired curry made with tender chicken marinated in yogurt and spices, cooked perfectly using the Instant Pot for a quick yet authentic meal. The dish combines aromatic spices, roasted tomatoes, and creamy half and half to create a luscious sauce, finished with fresh cilantro garnish. Ideal for a comforting dinner served over rice or with naan.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Indian
Ingredients
Chicken Marinade
- 2 pounds chicken (skinless and boneless, cut into cubes, mix of breast and thighs)
- 1½ cups plain yogurt (Greek preferred)
- 3 tablespoons lemon juice (freshly squeezed)
- 1 tablespoon garam masala
- 1 tablespoon ginger (minced)
- 5 cloves garlic (minced)
- 1 teaspoon salt
Curry Sauce
- 3 tablespoons vegetable oil
- 2 large onions (chopped)
- 5 cloves garlic (minced)
- 1 tablespoon fresh ginger (minced)
- 1 teaspoon turmeric
- 2 teaspoons garam masala
- 2 teaspoons coriander (ground)
- 2 teaspoons cumin (ground)
- 2 teaspoons chili powder
- 14 ounces fire roasted tomatoes (or regular diced tomatoes)
- 2 cups tomato sauce (or passata)
- ½ to 1 cup half and half
- 1 teaspoon salt (or to taste)
- 2 tablespoons unsalted butter
- 3 tablespoons fresh cilantro (chopped for garnish)
Instructions
- Marinate chicken: Combine all chicken tikka marinade ingredients in a large bowl and mix thoroughly to coat each piece of chicken with the yogurt mixture. Cover with plastic wrap and refrigerate for at least 30 minutes, up to 48 hours for best flavor.
- Prepare Instant Pot: Turn on the Instant Pot and select the sauté setting to begin cooking the base of the sauce.
- Cook onions and spices: Add vegetable oil, chopped onions, garlic, ginger, turmeric, garam masala, coriander, cumin, and chili powder to the Instant Pot. Stir and sauté for 3 to 5 minutes until the onions soften and the spices become aromatic.
- Add tomatoes and tomato sauce: Stir in the fire roasted tomatoes and tomato sauce, mixing well to integrate all ingredients.
- Cook chicken under pressure: Add the marinated chicken along with all yogurt marinade to the pot, stirring gently. Close and lock the Instant Pot lid. Set the Instant Pot to Manual (Pressure Cook) mode and cook for 5 minutes.
- Release pressure: After the cooking cycle completes, allow a natural pressure release for about 10 minutes. For quicker release, follow your Instant Pot manufacturer’s instructions for quick release, then carefully open the lid.
- Finish sauce: Stir in the half and half, salt to taste, and unsalted butter to smooth and enrich the curry sauce.
- Serve: Garnish with fresh chopped cilantro and serve warm over cooked rice accompanied by naan or roti bread.
Notes
- Marinating the chicken longer (up to 48 hours) enhances flavor and tenderness.
- Adjust chili powder according to your desired spice level.
- Use fire roasted tomatoes for a smoky depth, but regular diced tomatoes work as well.
- For a dairy-free version, substitute half and half and butter with coconut milk and oil.
- Make sure to seal the Instant Pot lid correctly to avoid steam escaping during pressure cooking.
- Leftovers store well in the fridge for up to 3 days or freeze for up to 1 month.
