This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.
Enjoy Instant Pot Chicken Tikka Masala Recipe in just 20 minutes for an easy dinner everyone will enjoy. This recipe is a great way to turn plain chicken into a flavor packed meal with lots of curry and other delicious seasonings.
Don’t let this Instant Pot Chicken Tikka Masala Recipe intimidate you because it is super easy. While the name sounds very fancy, the recipe is actually very simple to make. I promise! Even better, the pressure cooker gets it on the table in only 20 minutes.
The chicken is so tender and you can cut it with a fork. It just falls apart in this quick and easy Instant Pot Recipe. This meal is also delicious in the slow cooker. You might also want to try Crock Pot Chicken Tikka Masala Recipe.
Table of Contents
Why We Love This Recipe
This Indian inspired for a delicious meal idea. Using the instant pot to make this recipe has been a game changer. The chicken comes out so tender and juicy for the best weeknight meal.
This chicken tikka masala recipe comes together easily for an amazing tomato sauce with curry and served over rice.
Ingredients
- Boneless Skinless Chicken Thighs
- Garam Masala
- Cumin
- Turmeric
- Paprika
- Kosher Salt
- Black Pepper
- Yellow Onion
- Minced Garlic
- Fresh Ginger
- Tomato Sauce
- Chicken Broth
- Heavy Cream
- Cooked Rice
- Fresh Cilantro
Scroll to the bottom for the full list of ingredients and recipe in the recipe card.
Variations Ideas
- Change Chicken – We used chicken thighs, but you can also use chicken breasts or chicken tenders to make chicken tikka masala.
- Heavy Whipping Cream – Feel free to substitute the heavy cream with coconut milk or plain Greek yogurt are great options.
- Seasoning – You can easily change the seasoning to what you prefer. Substitute the minced garlic for cloves garlic and add in cayenne pepper for a hint of spice.
Step by Step Instructions
Step 1 – Place the chicken in the pressure cooker. Season with the garam masala, cumin, turmeric, paprika, salt, and pepper. Sprinkle the spice mix over both sides of the chicken thighs, coating them liberally.
Step 2 – Place the onion on top.
Step 3 – In a small bowl combine the tomato sauce, garlic, and ginger and chicken broth. Pour on top.
Step 4 – Place the lid on top, and set the pressure to high pressure for 20 minutes. Do a quick release to release the pressure. When done, the chicken should be fall-apart tender. Break apart the chicken into big chunks
- Step 5 – Add the heavy cream. Stir gently to combine the cream with the tomato sauce. Taste the sauce and add salt if needed.
- Step 6 – To serve, spoon the chicken and tomato sauce over cooked rice and top with fresh cilantro.
Recipe Tips
- Instant Pot – I am using an 8 quart Instant pot but you can use a 6 quart. I personally have an Instant Pot and so far I am loving it. You can find the Instant pot on sale here. It’s really changed dinner time around here.
- Heavy Cream – Add the cream towards the end of cooking time. This creates a creamy curry sauce to serve over rice.
- Shredding the Chicken – The chicken cooks fork tender in the instant pot. There is no need to shred it separately.
Serving Suggestions
This chicken tikka masala is great served with your favorite rice. We usually serve it with pressure cook white rice but you can also use brown rice or basmati rice.
When serving it is delicious topped with fresh lemon juice with a side of naan bread.
Frequently Asked Questions
Store leftovers in an airtight container for up to 4 days in the fridge.
Depending on the amount, we like to reheat in the microwave in 1 minute intervals. We think it taste even better the next day as the ingredients really marinate together.
More Quick and Easy Instant Pot Recipes
- Mississippi Pot Roast Pressure Cooker Recipe
- Instant Pot Roast Dinner
- Quick and Easy Instant Pot Potatoes
- Mississippi Pot Roast Pressure Cooker Recipe
- Brown Sugar Carrots Pressure Cooker recipe
- Brown Rice Pressure Cooker Recipe
- Ham and Bean Instant Pot Soup Recipe
- Quick and Easy Instant Pot Beef Stew Recipe
- Steak and Potatoes Beef Stew Instant Pot Pressure Cooker Recipe
- Instant Pot Beef Tips and Gravy Recipe
We love hearing from you. If you make this Instant Pot Chicken Tikka Masala Recipe, please leave us a comment or a star review.
Instant pot Chicken Tikka Masala
Ingredients
- 2 lbs. boneless skinless chicken thighs
- 1.5 Tbsp garam masala
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 1/2 tsp paprika
- 1 tsp salt
- 1 teaspoon pepper
- 1/2 yellow onion diced
- 2 teaspoon minced garlic
- 1 Tbsp grated fresh ginger
- 15 oz. tomato sauce
- 1 cup chicken broth
- 1/3 cup heavy cream
- 4 cups cooked rice
- 1/4 bunch fresh cilantro
Instructions
- Place the chicken in the pressure cooker.
- Season with the garam masala, cumin, turmeric, paprika, salt, and pepper. Sprinkle the spice mix over both sides of the chicken thighs, coating them liberally.
- Place the onion on top.
- In a small bowl combine the tomato sauce, garlic, and ginger and chicken broth.
- Pour on top.
- Place the lid on top, and set the pressure to high pressure for 20 minutes.
- Do a quick release to release the pressure.
- When done, the chicken should be fall-apart tender. Break apart the chicken into big chunks
- Add the heavy cream. Stir gently to combine the cream with the tomato sauce. Taste the sauce and add salt if needed.
- To serve, spoon the chicken and tomato sauce over cooked rice and top with fresh cilantro.
Excellent! Love Indian food.