This Instant Pot chicken tikka masala is the easiest and quickest way to make restaurant-style chicken tikka masala at home. It has the same flavour and texture as its stovetop version, except that this one is ready in 30 minutes! Let’s find out how to make your favourite chicken dish quickly in an Instant Pot!
Looking for more Instant Pot Chicken recipes? Try my Instant Pot Chicken Biryani, Instant Pot Chicken Potato Corn Chowder with Bacon (Pressure Cooker Recipe) or Instant Pot Chicken in Mushroom Sauce
Delicious chicken tikka masala served with some hot naan or steamed rice has to be one of my favourite (and I am sure yours too) comforting and hearty meals. Imagine tender pieces of chicken dunked and coated in a luscious, creamy gravy. The result is a beautiful dish that’s savoury, spicy and a total flavour bomb! No wonder chicken tikka masala is such a popular Indian-inspired dish worldwide!
But making restaurant-style chicken tikka masala at home can seem like a daunting task involving too many steps and a long-ish cooking time. However, this completely changed the day I tried to recreate my chicken tikka masala in my Instant Pot for my #PressureCookerMarch series. Not only was I able to put the entire dish together in about 30 minutes, but I realised that making it in the instant pot means most of the cooking process is pretty hands off. So if you ask me, I don’t think I am making chicken tikka masala in any other way now. And if you try making it this way, neither will you!
Why Make Chicken Tikka Masala In An Instant Pot
- A comforting and authentic restaurant-style chicken tikka masala made quicker by using an Instant Pot
- Instant pots cook food really fast without any flavour or nutrient loss, making sure that your Instant Pot chicken tikka masala is as delicious and flavourful as its stovetop counterparts.
- The sauté function on the IP ensures that the chicken is seared and cooked evenly without a lot of monitoring.
- The various features of an Instant Pot make the cooking process pretty hands free.
- Perfect for quick weeknight dinners, unexpected guests as well as for those random chicken curry cravings.
Quick Walk Through: Instant Pot Chicken Tikka Masala
- Why Make Chicken Tikka Masala In An Instant Pot
- Ingredients you'll need to make Instant Pot Chicken Tikka Masala
- How to make the best chicken tikka masala in an Instant Pot
- Top tips to make the best chicken tikka masala in an Instant Pot
- FAQs
- Watch How To Make IP Chicken Tikka Masala
- Other Comforting Chicken Recipes
Ingredients you'll need to make Instant Pot Chicken Tikka Masala
This pressure cooker chicken tikka masala recipe is divided into the marinade and the gravy. Here’s everything you’ll need to make the yummiest chicken tikka masala at home:
For the marinade
Chicken: I have used skinless and boneless thigh chicken pieces for this recipe as they remain nice and tender throughout the cooking process.. You can use bone-in chicken pieces if you prefer, but I’d not recommend using breast pieces as they tend to become quite dry by the time you serve it.
Curd: Helps the chicken become tender and allows the spices to stick to the chicken more easily. I have used hung curd here, but you can replace it with store-bought plain greek yogurt as well.
Ginger garlic paste: For flavour and aroma. Try to use fresh homemade ginger garlic paste if possible. But if not, a store-bought one would work as well.
Spices: The marinade uses a handful of powdered spices for heat and spice. I have used Kashmiri red chilli powder (this can be subbed with equal parts paprika and cayenne), coriander powder, turmeric powder, and garam masala (here’s my easy homemade garam masala recipe).
Salt: For flavour and seasoning
Oil: Any neutral-flavoured oil such as canola, peanut or sunflower will work.
For the gravy
Oil and Butter: I like to use a mix of oil and butter for the best flavour and texture. Oil helps carry the flavours of the spices and other ingredients, while butter adds a lovely richness to the whole dish.
Garlic: Finely chopped onions and grated garlic. I have grated garlic for this recipe to really enhance that garlick-y flavour and aroma of this dish.
Onions: Finely chopped onions to balance out the flavours of the tomatoes. Even though a lot of recipes don’t recommend using onions, I prefer adding onions to mine in small quantities.
Cashew paste: Cashews soaked in hot water for about 10 minutes and then turned into a creamy paste. Helps enhance the creaminess of the whole dish.
Tomato puree: This is the hero ingredient of the gravy. I have used a store-bought tomato puree for ease and faster cooking, but you can use homemade tomato puree as well. If you’re making it at home, try to use roma tomatoes to make the puree as they’re sweeter and won’t make your chicken tikka masala super tangy.
Spices: The chicken tikka masala gravy doesn’t use too many spices. I have used Kashmiri red chilli powder (for the colour and a hint of spiciness) and some more of my homemade garam masala. You can use a store-bought one too.
Tomato ketchup: This might sound pretty unexpected, but trust me, it’s a complete game changer. Ketchup adds the perfect balance of sweet and sour flavours and really alleviates it.
Kasuri methi: Dried fenugreek leaves, roasted and crushed before adding it in. A complete must-have and delivers a hint of smokiness to the whole dish. A little goes a long way when it comes to kasuri methi.
Fresh cream: Chicken tikka masala is incomplete without the luscious creamy gravy, and adding fresh cream just takes the creaminess to the next level.
Coriander: Finely chopped and used garnish for a dash of freshness in every bite.
How to make the best chicken tikka masala in an Instant Pot
1. Marinate the chicken in a mixture of mustard oil, kashmiri red chilli powder, lemon juice, ginger garlic paste, turmeric powder, garam masala, kasuri methi, salt, and hung curd. Use your hands to combine the ingredients and ensure that the chicken is well coated. Cover the chicken with plastic wrap or transfer it to an airtight container and let it marinade for at least 30 minutes, or for best results, marinate it overnight in the fridge.
2. Turn on the SAUTE mode on the Instant Pot and heat two tablespoons of oil to sear the chicken pieces. Be careful not to overcrowd or overlap the chicken, and cook it on high heat for 2 minutes on each side.
3. Once all the chicken pieces are cooked, remove them from the Instant Pot and set them aside.
4. Turn off the Instant Pot and add butter. The residual heat is enough to melt it. Add the grated garlic and onions, turn on the SAUTE mode again, and sauté the onions for 3-4 minutes till translucent.
5. Add cashew paste, tomato puree, kashmiri chilli powder, ketchup, and salt. Mix well and let this simmer for 5 minutes.
6. Use a hand blender to grind the gravy further to make it smooth. This step is optional.
7. Add the chicken pieces along with all the juices and mix well.
8. Pour in ¾ cup of water, put the lid on, turn the valve to sealing, and pressure cook on MANUAL for 8 minutes. After 10 minutes, release the pressure manually.
9. Turn on the SAUTE mode, add crushed kasuri methi and garam masala and mix well.
10. Simmer for a minute or two and mix in the cream. Top with some chopped coriander and serve hot.
Top tips to make the best chicken tikka masala in an Instant Pot
- Make sure to marinate the chicken for at least 30 minutes before sauteing them. But if you have the time, try marinating and refrigerating the chicken overnight or up to 12 hours for the best flavour.
- Sauté the chicken in batches as overcrowding the pan could prevent the chicken pieces from being cooked properly and evenly.
- Before pressure cooking the chicken tikka masala, add a splash of water only if you need it. This is because the tomatoes and chicken will both release water when cooked, so adding more water might make the gravy runny and not creamy enough.
- This recipe stays good in the refrigerator in an airtight container for up to 5 days. Simply add a splash of water before reheating it to prevent the gravy from becoming too thick.
FAQs
Absolutely! The benefit of making this an instant pot is the hands-free process and quick cook time. But you can easily make this in a skillet or a pressure cooker without any change in the taste. Cooking in a pressure might make the gravy slightly watery, but you can easily adjust the consistenc by adding a little cream to make it thicker.
You can also store leftover chicken tikka masala in the refrigerator in an airtight container for about 3-5 days. If you're making a large batch, you even freeze the extras for up to 3 months. Simply thaw it out overnight in the fridge and reheat thoroughly before serving.
The Instant Pot is one of the best kitchen appliances I have invested in. As a working woman and mother, the multiple functions of an Instant Pot end up saving me so much time and effort, especially weekdays. And the best part is that there is absolutely no loss of moisture, which means that the resulting dish is rich in flavour and nutrition.
Once you try this easy Instant Pot chicken tikka masala recipe, you’ll be surprised at how easy and effortless it is to make authentic chicken tikka masala at home. I serve mine with some homemade naan and a side of onions for some crunch. But this recipe tastes just as delicious with roti, kulcha or even plain steamed rice; it’s very versatile like that. Just make sure to make extras though, because you simply won’t be able to stop eating this one!
Watch How To Make IP Chicken Tikka Masala
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Instant Pot Chicken Tikka Masala
Ingredients
- 700 grams Chicken Thighs skinless and boneless, cut into 2-inch pieces (or use bone-in Chicken pieces)
For the Marinade
- ½ cup Hung Curd or Greek Yogurt
- 1 tablespoon Kashmiri Chilli Powder can be substituted with ½ tablespoon paprika + ½ tablespoon cayenne
- 1 tablespoon Coriander Powder
- ½ teaspoon Turmeric
- 1 ½ tablespoons Ginger Garlic Paste
- 1 teaspoon Garam Masala Powder
- 1 teaspoon Salt
- 1 tablespoon Oil
For the Gravy
- 2 tablespoons Oil
- 1 tablespoon Butter
- 6 Garlic Cloves grated
- 1 Onion finely chopped - as fine as possible
- 2 tablespoons Cashew paste To make approximately 2.5 tablespoons of cashew paste, start by soaking 2 tablespoons of cashews in 1.5 tablespoons of hot water. Once the cashews are softened, grind them until smooth.
- 400 g Tomato Puree
- ½ teaspoon Kashmiri Red Chilli Powder
- 2 tablespoons Ketchup
- ¾ teaspoon Salt taste and adjust
- 1 tablespoon Kasuri Methi dried fenugreek leaves, roasted and crushed
- 1 ½ teaspoon Garam Masala
- 3 tablespoons Fresh Cream
- 1 tablespoon chopped Coriander
Instructions
For the Marinade
- Marinate the chicken in a mixture of mustard oil, kashmiri red chilli powder, lemon juice, ginger garlic paste, turmeric powder, garam masala, kasuri methi, salt, and hung curd. Use your hands to combine the ingredients and ensure that the chicken is well coated.
- Cover the chicken with plastic wrap or transfer it to an airtight container and let it marinade for at least 30 minutes, or for best results, marinate it overnight in the fridge.
For the Gravy
- Turn on the SAUTE mode on the Instant Pot and heat two tablespoons of oil to sear the chicken pieces. Be careful not to overcrowd or overlap the chicken, and cook it on high heat for 2 minutes on each side.
- Once all the chicken pieces are cooked, remove them from the Instant Pot and set them aside.
- Turn off the Instant Pot and add butter. The residual heat is enough to melt it.
- Add the grated garlic and onions, turn on the SAUTE mode again, and saute the onions for 3-4 minutes till translucent.
- Add cashew paste, tomato puree, Kashmiri chilli powder, ketchup, and salt. Mix well and let this simmer for 5 minutes. Use a hand blender to grind the gravy further to make it smooth. This step is optional.
- Add the chicken pieces along with all the juices and mix well.
- Pour in ¾ cup of water, put the lid on, turn the valve to sealing, and pressure cook on MANUAL for 8 minutes. After 10 minutes, release the pressure manually.
- Turn on the SAUTE mode, add crushed kasuri methi and garam masala and mix well. Simmer for a minute or two and mix in the cream. Top with some chopped coriander and serve hot.
Video
Notes
- Make sure to marinate the chicken for at least 30 minutes before sauteing them. But if you have the time, try marinating and refrigerating the chicken overnight or up to 12 hours for the best flavour.
- Sauté the chicken in batches as overcrowding the pan could prevent the chicken pieces from being cooked properly and evenly.
- Before pressure cooking the chicken tikka masala, add a splash of water only if you need it. This is because the tomatoes and chicken will both release water when cooked, so adding more water might make the gravy runny and not creamy enough.
- This recipe stays good in the refrigerator in an airtight container for up to 5 days. Simply add a splash of water before reheating it to prevent the gravy from becoming too thick.
Nutrition
Other Comforting Chicken Recipes
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Pinar says
Hi Richa! I made this wonderful recipe for dinner tonight. And it really was on the table in less than an hour. I’ve used chicken breast, had no cashews and cooked in a regular pressure cooker, nevertheless it was delicious. Everyone loved it. Thank you for this quick and tasty recipe. İt will be a staple in our house.
Richa says
So so glad you liked it Pinar