Instant Pot Chicken Tikka Masala Recipe

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If you are craving a rich, comforting meal packed with bold flavors and creamy texture, this Instant Pot Chicken Tikka Masala Recipe is exactly what you need in your kitchen rotation. It brings together tender cubes of marinated chicken enveloped in a luscious, spiced tomato and coconut milk sauce, all made effortlessly in your Instant Pot. Whether you’re a longtime fan of Indian-inspired dishes or trying tikka masala for the first time, this recipe promises a delightful dinner that’s both quick and deeply satisfying.

Ingredients You’ll Need

The beauty of this recipe lies in its straightforward but thoughtfully chosen ingredients. Each component plays a crucial role, from the fragrant spices that create layers of flavor to the creamy elements that balance the heat and acidity. Using fresh garlic and ginger enhances the aromatic charm, while coconut oil adds richness and depth that makes this dish truly special.

• Curry powder: A vibrant spice blend that forms the base of the flavor profile.
• Garam masala: Adds warmth and complexity with its mixture of spices.
• Kosher salt: Essential for enhancing all the natural flavors in the dish.
• Smoked paprika: Introduces a subtle smoky note that elevates the sauce.
• Cumin: Brings earthy nuances to the overall seasoning.
• Black pepper: Offers a gentle spice kick without overpowering.
• Boneless skinless chicken breasts: Cubed for quick, even cooking and tenderness.
• Minced fresh garlic: Infuses the curry with sharp, aromatic freshness.
• Minced fresh ginger: Adds a zesty warmth that awakens the palate.
• Coconut oil or ghee: For sautéing, lending a creamy richness and smooth texture.
• Chopped yellow onion: Provides sweetness and body to the sauce as it caramelizes.
• Tomato paste: Concentrates the tomato flavor, deepening the sauce’s color and taste.
• Water: Used sparingly to deglaze and adjust sauce consistency.
• Crushed tomatoes: Creates a fresh and tangy base for the curry.
• Coconut milk: Adds luscious creaminess and balances the spices.
• Whole milk yogurt (optional): For a silky finish and subtle tang.
• Honey: Naturally sweetens the sauce, rounding out acidity and spice.
• Cooked rice or cauliflower rice: The perfect bed to soak up all the delicious sauce.
• Cilantro leaves: Fresh herb garnish that brightens every bite.
• Lime wedges: Adds zesty citrus bursts to enliven the dish.

How to Make Instant Pot Chicken Tikka Masala Recipe

Step 1: Prepare the Spice Mix

Start by stirring together the curry powder, garam masala, kosher salt, smoked paprika, cumin, and black pepper in a small bowl. This spice blend is your flavor powerhouse, and mixing it ahead makes marinating and cooking seamless.

Step 2: Marinate the Chicken

Toss the chicken cubes with minced garlic, fresh ginger, and 2 tablespoons of the spice blend from Step 1. Allowing the chicken to rest and absorb these flavors for just a few minutes is key to infusing your tikka masala with aromatic depth.

Step 3: Sauté the Aromatics

Switch your Instant Pot to sauté mode and melt the coconut oil or ghee until shimmering. Add the chopped yellow onion and sprinkle over the remaining curry mixture. Stir occasionally until the onions are softened and fragrant—this step develops a sweet and spicy base for the sauce.

Step 4: Build the Sauce

Stir in the tomato paste and cook for about a minute until you can smell its richness filling the kitchen. Next, pour in 1 to 2 tablespoons of water to deglaze the pot, making sure to scrape up those delicious browned bits stuck to the bottom; this adds incredible flavor.

Step 5: Cook the Chicken

Add your marinated chicken to the pot and cook for 3 minutes, turning the pieces to brown evenly. Continue cooking another 2 minutes, stirring occasionally. If the mixture looks too dry, add a splash of water to prevent sticking and maintain moisture.

Step 6: Add Tomatoes and Coconut Milk

Pour in the crushed tomatoes and coconut milk, then stir everything to fully combine. This luscious blend forms the heart of the curry’s creamy texture and vibrant color.

Step 7: Pressure Cook the Curry

Secure the Instant Pot lid, ensuring the steam release valve is sealed. Set it to cook on High Pressure for 7 minutes, during which the chicken becomes beautifully tender and all the flavors marry perfectly.

Step 8: Final Touches

When the cooking cycle finishes, manually release the pressure by venting the valve. Once safe to open, let the curry cool for 5 minutes, then stir in the yogurt until silky smooth. Gradually add honey, tasting to reach your ideal balance of sweetness.

How to Serve Instant Pot Chicken Tikka Masala Recipe

Garnishes

Fresh garnishes bring this dish alive—sprinkle chopped cilantro generously over the top and serve with lime wedges on the side. These bright accents add vibrant color and a punch of freshness that beautifully contrasts the warm spices.

Side Dishes

The classic way to enjoy this curry is with fluffy cooked rice or healthy cauliflower rice for a low-carb alternative. Both help soak up the sauce so every bite is bursting with flavor. For extra indulgence, warm naan or garlic flatbread is also irresistible alongside.

Creative Ways to Present

Want to mix things up? Serve this chicken tikka masala over roasted vegetables or couscous for a colorful twist. You could even spoon it into warm pita pockets with crunchy cucumber raita for a fun handheld meal that’s perfect for casual gatherings.

Make Ahead and Storage

Storing Leftovers

Leftover Instant Pot Chicken Tikka Masala Recipe keeps beautifully in an airtight container in the fridge for up to 4 days. The flavors continue to meld, making the dish taste even better the next day.

Freezing

This curry freezes exceptionally well—just portion it into freezer-safe containers and store for up to 3 months. When ready, thaw overnight in the fridge for easy reheating.

Reheating

Reheat gently on the stovetop over low-medium heat, stirring often to prevent sticking, or warm in the microwave in short bursts. If the sauce thickens too much, add a splash of water or coconut milk to bring back its creamy consistency.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs add extra juiciness and tend to stay tender during pressure cooking, making them a fantastic alternative for your Instant Pot Chicken Tikka Masala Recipe.

Is the yogurt necessary in this recipe?

Yogurt adds creaminess and a mild tang that balances the spices, but it is optional. You can skip it or substitute with more coconut milk if you prefer a dairy-free version.

How spicy is this dish?

This version is moderately spiced with aromatic warmth rather than heat, but you can easily adjust by adding chili powder or fresh chilies to suit your taste.

Can I make this recipe vegan or vegetarian?

Yes, swap the chicken for hearty vegetables like cauliflower, chickpeas, or tofu, and replace dairy yogurt with coconut yogurt or cashew cream to keep it creamy and satisfying.

Do I have to use an Instant Pot?

While the Instant Pot speeds up the cooking process and locks in flavor, you can prepare chicken tikka masala on the stovetop using similar steps—just cook longer and watch the sauce to prevent sticking.

Final Thoughts

This Instant Pot Chicken Tikka Masala Recipe has quickly become one of my all-time favorites because it delivers fantastic flavor with minimal fuss and great speed. I promise once you try it, you’ll love how easy it is to fill your kitchen with the warm, inviting aromas of authentic Indian spices. Give it a go soon—you’ll be rewarded with a comforting, crowd-pleasing meal every time.

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