Go Back
If you're seeking a dish that embodies the vibrant spirit of Indian cuisine while offering a delightful cooking experience, look no further than Chicken Tikka Masala. This iconic dish has captivated taste buds around the world, blending tender chicken pieces marinated in aromatic spices with a rich, creamy sauce. Its origins trace back to the Indian subcontinent, where it is believed to have been created by Indian chefs who adapted traditional recipes to suit Western palates. The dish has since become a staple in Indian restaurants globally, earning its place as a beloved favorite among food enthusiasts.

Instant Pot Chicken Tikka Masala – Better Than Takeout!

Dive into the delicious world of Instant Pot Chicken Tikka Masala, where aromatic spices and tender chicken come together for a culinary escape. This beloved Indian dish is celebrated globally, blending creaminess with a hint of heat for a flavor-packed experience. Using an Instant Pot makes it quick and simple, perfect for busy nights. Learn about essential ingredients, marination tips, and step-by-step instructions to create a mouthwatering meal that impresses every time. Enjoy with naan or basmati rice for the ultimate comfort food!
Print Recipe Pin Recipe

Ingredients
  

1.5 lbs boneless, skinless chicken thighs, cubed

1 cup plain yogurt

2 tablespoons garam masala

1 tablespoon ground cumin

1 tablespoon ground coriander

1 teaspoon turmeric

1 teaspoon cayenne pepper (adjust for spice level)

1 teaspoon salt

1 tablespoon minced garlic

1 tablespoon grated ginger

1 medium onion, finely chopped

1 can (14 oz) crushed tomatoes

1 cup coconut milk

2 tablespoons vegetable oil

Fresh cilantro for garnish

Cooked basmati rice or naan for serving

Instructions
 

Marinate the Chicken: In a large bowl, combine the yogurt, garam masala, cumin, coriander, turmeric, cayenne pepper, salt, minced garlic, and grated ginger. Add the chicken cubes and mix until well coated. Let it marinate for at least 30 minutes (or up to 4 hours in the refrigerator).

    Sauté Onions: Set the Instant Pot to ‘Sauté’ mode and heat the vegetable oil. Add the chopped onion and sauté for 5-7 minutes until golden and translucent.

      Add Marinated Chicken: Add the marinated chicken into the pot, stirring occasionally for about 5 minutes until it's no longer pink.

        Incorporate Tomatoes & Coconut Milk: Pour in the crushed tomatoes and coconut milk. Stir well to combine everything, scraping any browned bits from the bottom of the pot to avoid a burn warning.

          Pressure Cook: Close the Instant Pot lid and set it to ‘Manual’ or ‘Pressure Cook’ (high pressure) for 10 minutes. After cooking, allow for a natural pressure release for about 10 minutes, then carefully use the quick-release to open the vent.

            Final Touches: Open the lid, stir the sauce, and adjust seasoning if necessary. If the sauce is too thick, add a bit of water or more coconut milk to reach your desired consistency.

              Serve: Garnish with freshly chopped cilantro and serve hot with basmati rice or naan. Enjoy the incredible flavors that are even better than takeout!

                Prep Time: 40 min | Total Time: 1 hr | Servings: 4-6