Alright, let’s talk about the ultimate comfort food hackInstant Pot Chicken Tikka Masala that’s faster than ordering takeout. I’m not kidding, this recipe is my weeknight superhero. Tender chicken, creamy tomato sauce, and just the right kick of spiceall done in 35 minutes flat. No fancy skills required, just your trusty Instant Pot and a craving for something delicious. Trust me, once you try this, that greasy takeout menu is getting tossed.
Try my Chicken and Veggie Stir Fry recipe.
Why You’ll Love This Recipe
✅ Faster Than Takeout (But Tastes Homemade)
- Ready in 35 minutesno waiting for delivery or paying crazy markups.
- All the rich, creamy flavor of restaurant-style tikka masala, but you control the ingredients.
✅ Dump & Go Instant Pot Magic
- No babysitting the stove! Just marinate, sauté, pressure cookdone.
- Hands-off cooking = less stress, more time to relax (or binge your favorite show).
✅ Meal Prep Hero
- Makes 4 hearty servingsperfect for lunches or easy dinners later.
- Flavors get even better overnight (hello, next-day deliciousness).
✅ Gluten-Free & Adaptable
- Naturally gluten-free, but easy to tweak:
- Swap heavy cream for coconut milk (dairy-free version).
- Use chicken thighs for extra juiciness.
✅ Budget-Friendly (Way Cheaper Than Dining Out!)
- Costs ~$5–$6 per serving vs. $15+ at a restaurant.
- Pantry staples keep it affordableno fancy ingredients needed.
✅ Crowd-Pleasing & Impressive
- Looks fancy, tastes like you slaved over it (we won’t tell how easy it was).
- Wins over picky eaters, spice lovers, and everyone in between.
Bottom Line: Creamy, cozy, and crazy simplethis recipe’s a total win.
Ready to make it? Let’s go!
Try my Chinese Chicken and Sweetcorn Soup recipe.
What You’ll Need To Make
Let’s Talk Key Ingredients – Why They Matter!
→ Greek Yogurt – The secret to ultra-tender chicken! It breaks down the proteins gently while adding a subtle tang. No fancy marinating tricks neededjust let it work its magic.
→ Garam Masala – The heart and soul of tikka masala! This warm, aromatic spice blend (think cinnamon, cardamom, and cloves) gives that “oh wow” depth. Don’t skip it!
→ Crushed Tomatoes – The saucy backbone! They bring rich, velvety texture without being too acidic. (Pro tip: San Marzano tomatoes = next-level flavor.)
→ Heavy Cream – For that luxurious, silky finish. Tempering it first (hello, no curdling!) keeps things smooth. Swap coconut milk for dairy-free vibes.
→ Fresh Ginger + Garlic – The dynamic duo! Grated ginger adds zing, while minced garlic brings that savory punch. Pre-minced jars work in a pinch, but fresh is chef’s kiss.
→ Jalapeño – Just enough heat to keep things interesting! Remove seeds for mild flavor or leave ‘em in for a kick. No jalapeño? A pinch of red chili flakes works too.
Fun Fact: This dish is forgivingforgot to marinate? Just toss the chicken in the yogurt mix for 10 mins while prepping other ingredients. Still delicious!
NOTE: For measurements and rest of the ingredients check the recipe card below.
What You’ll Need To Do
Yield: 4 servings Active Time: 15 minutes Total Time: 35 minutes (excluding marination)
Let’s make this creamy, dreamy Chicken Tikka Masala happenfast!
Step 1: Marinate That Chicken
Grab a bowl and mix together the Greek yogurt, ginger, garlic powder, cumin, coriander, cayenne, salt, and pepper. Dunk in your chicken pieces and give ‘em a good stir until they’re fully coated. Now, you’ve got options:
- Quick version? Let it sit at room temp for 30–60 mins.
- Best flavor? Refrigerate overnight (just let it chill on the counter for 30 mins before cooking).
Step 2: Sauté the Aromatics
Fire up your Instant Pot on “Sauté” (Normal mode). Add the olive oil, then toss in the onion, garlic, ginger, and jalapeño with a pinch of salt & pepper. Cook for 2–3 mins until soft and smelling amazing.
Step 3: Build the Sauce
Stir in the tomato paste, crushed tomatoes, garam masala, and honey. Let it bubble for 1–2 mins so the flavors get cozy. Hit “Cancel”time to add the chicken!
Step 4: Pressure Cook Like a Pro
Dump in the marinated chicken, seal the lid, and set the vent to “Sealing.” Cook on Manual (High Pressure) for 10 mins. When time’s up, let it naturally release for 10 mins, then quick-release any leftover steam.
Step 5: Make It Creamy (No Curdling!)
Scoop 2–3 tbsp of the hot sauce into your heavy cream to warm it up (this keeps it smooth). Stir the cream into the pot, and BAMsilky, rich tikka masala!
Step 6: Serve & Devour
Taste and tweak the salt/pepper if needed. Pile it over fluffy basmati rice, sprinkle with fresh cilantro, and dig in!
Pro Tip: This tastes even better the next dayif you have leftovers.
Enjoy your restaurant-worthy (but way cheaper) feast! ✨
Glycemic Index: 45-55 (low-medium) (Chicken/fat/protein lower GI, while rice contributes moderately) Glycemic Load: 15-20 (Medium) (Controlled by portioned rice and high-protein/fat ingredients balancing carbs)
Get Free Cookbooks
Kickstart your keto journey with our FREE Keto Cookbooks! 🎉 Packed with delicious recipes, these print copies are yours for the taking. Don’t wait – order now and start cooking your way to a healthier you! 🚀📚
*Hurry! offer valid till stock lasts.
Recipe Swaps
Easy Ingredient Swaps for Your Chicken Tikka Masala!
Ran out of something? No problemhere are simple swaps to keep the flavors bold and the cooking stress-free:
Protein Options
- Chicken thighs → Juicier and more forgiving if overcooked.
- Tofu or chickpeas → Great vegetarian/vegan twist (skip marinating time for tofu).
- Shrimp → Cooks super fastadd it at the end with just 2-3 mins of pressure.
Dairy Swaps
- Coconut milk (full-fat) → Creamy dairy-free alternative (adds a hint of sweetness).
- Cashew cream → Blend soaked cashews + water for a rich, nutty vibe.
- Plain yogurt (not Greek) → Thinner, but still worksjust marinate for less time.
️ Heat Adjustments
- Bell pepper → Zero heat but adds crunch (swap for jalapeño).
- Red chili flakes → No fresh chiles? Use ¼–½ tsp flakes instead.
- Smoked paprika → For depth without the burn.
Tomato Tweaks
- Diced tomatoes → Slightly chunkier sauce (blend if you want it smooth).
- Tomato sauce → Thinner consistencysimmer uncovered to thicken.
- Fire-roasted tomatoes → Adds a smoky twist!
Herb & Spice Shortcuts
- Ground ginger (½ tsp) → Swap for fresh ginger in a pinch.
- Cilantro haters? → Try parsley or a squeeze of lime.
- No garam masala? → Mix ½ tsp cumin + ½ tsp coriander + pinch of cinnamon.
Side Dish Swaps
- Cauliflower rice → Low-carb and still soaks up the sauce.
- Naan or roti → Skip the rice and go bread-heavy (great for scooping!).
- Quinoa → Extra protein boost.
Pro Tip: Swaps can change the flavor a little, but that’s how new favorite recipes are born!
Got a creative swap you love? Drop it in the comments!
Try my Mediterranean Chicken and Quinoa Bowl recipe.
Tweak Ideas
Fun Tweaks to Customize Your Chicken Tikka Masala!
Want to mix things up? Try these easy twists to make the recipe your own:
Flavor Boosters
- Charred Chicken → Broil marinated chicken for 5 mins before adding to the Instant Pot for smoky depth.
- Extra Umami → Stir in 1 tsp fish sauce or soy sauce (trust us, it’s magic).
- Coconut Twist → Swap heavy cream for coconut milk + 1 tbsp lime juice for tropical vibes.
Herb & Spice Upgrades
- Fresh Mint → Toss in 2 tbsp chopped mint with cilantro for a bright finish.
- Toasted Spices → Dry-roast cumin/coriander seeds before grinding for extra aroma.
- Tandoori Vibes → Add ½ tsp smoked paprika + ¼ tsp turmeric to the marinade.
Texture Tweaks
- Crispy Onions → Top with store-bought fried onions for crunch.
- Blended Sauce → Puree half the sauce for a smoother, restaurant-style consistency.
- Veggie-Packed → Toss in spinach or diced bell peppers with the onions.
Serving Hacks
- Deconstructed Bowl → Serve with rice, yogurt, chutney, and toppings for DIY fun.
- Tikka Masala Pizza → Use leftovers as a naan pizza topping (+ cheese, obviously).
- Stuffed Peppers → Fill halved bell peppers with leftovers, bake at 375°F for 20 mins.
️ Heat Lover’s Edition
- Double the Jalapeños → Because spice is life.
- Ghost Pepper Powder → A tiny pinch for daredevils (handle with care!).
- Chili Oil Drizzle → Finish with a spicy-slick of your favorite hot oil.
Rule of Tweaking: Taste as you goyour perfect version is out there!
Which tweak are you trying first? (I’m team charred chicken all the way!)
Helpful Tips for Success
Pro Tips for the BEST Chicken Tikka Masala!
Want to nail this recipe like a boss? Here are my tried-and-true tricks:
Prep Smart
- Uniform Chicken Pieces → Cut into even 1.5-inch chunks so they cook evenly.
- Grate Ginger Fast → Use a microplane or freeze peeled ginger first for easy grating.
- Pre-Chop Jalapeños → Wear gloves if sensitive to spice (or use a fork to hold it while dicing).
⏳ Marinating Hacks
- Short on Time? → Even 15 minutes of marinating helps (but 1 hour is golden).
- No-Mess Mixing → Marinate chicken in a ziplock bagjust squish and go!
- Yogurt Too Thick? → Thin with 1 tbsp water for easier coating.
⚡ Instant Pot Secrets
- Deglaze Like a Pro → After sautéing, splash in 2 tbsp water to scrape up browned bits (prevents burn warnings!).
- Natural Release Matters → Don’t rush itthose 10 minutes keep chicken juicy.
- Sauce Too Thin? → Hit “Sauté” again and simmer 3-5 mins to thicken.
Creamy Sauce Perfection
- Temper Like a Chef → Warm your cream with hot sauce gradually to avoid curdling.
- Extra Rich? → Stir in 1 tbsp butter at the end for glossy decadence.
- Dairy-Free Trick → Use cashew cream for ultra-creamy vegan results.
️ Flavor Fine-Tuning
- Too Spicy? → Add a pinch of sugar or extra cream to mellow it.
- Bland? → Brighten with a squeeze of lemon or ½ tsp extra garam masala.
- Too Tangy? → Balance with 1 tsp honey or coconut sugar.
♻️ Leftover Love
- Freeze Like a Champ → Portion sauce (without rice) for up to 3 months.
- Reheat Gently → Low heat + splash of water or cream to revive the sauce.
- Next-Day Hack → The flavors deepen overnightmeal prep win!
Bonus: Double the recipe and freeze half for a future “I don’t wanna cook” night. Genius, right?
Got a tip of your own? Share it below!
Try my One-Pot Paprika, Chicken and Orzo recipe.
Budget-Friendly Tips
Budget-Friendly Hacks for Chicken Tikka Masala
Want to make this dish even easier on your wallet? Try these smart savings tricks without sacrificing flavor:
Shopping Savvy
- Buy Chicken in Bulk → Grab family packs of chicken breasts/thighs and freeze in recipe-sized portions.
- Use Powdered Spices → Often cheaper than whole spicescheck the bulk section for better deals.
- Canned Tomatoes FTW → Store-brand crushed tomatoes work just as well as name brands.
Protein Swaps
- Chicken Thighs → Usually cheaper than breasts and stay juicier!
- Half Chicken, Half Chickpeas → Stretch the meat further by adding a can of drained chickpeas.
- Frozen Chicken → Thaw overnight in the fridgejust pat dry before marinating.
Dairy & Pantry Savings
- Plain Yogurt Instead of Greek → Thin with a splash of milk to mimic Greek yogurt’s thickness.
- Evaporated Milk → Swap for heavy creamcheaper and still creamy!
- DIY Garam Masala → Mix ½ tsp cumin + ½ tsp coriander + pinch of cinnamon & cloves.
Veggie Stretchers
- Add Grated Carrots or Zucchini → Bulk up the sauce with extra veggies (they’ll blend right in!).
- Extra Onions & Garlic → Cheap ways to add depthsauté until golden for more flavor.
Rice Hacks
- Cook Extra Rice → Freeze portions for future meals (reheat with a damp paper towel).
- Stretch with Cauliflower Rice → Half rice, half riced cauliflower for bigger portions.
♻️ Waste-Not Tricks
- Save Leftover Cilantro → Chop and freeze in ice cube trays with water or oil.
- Use Jalapeño Seeds → Add them to the sauce for extra heat instead of tossing.
- Tomato Paste Leftovers → Freeze in 1-tbsp dollops on a tray, then store in a bag.
Pro Tip: Make a double batchleftovers taste even better, and you’ll save time and money!
Total Savings: Up to 30% cheaper per serving! Who says eating well has to break the bank?
Got your own budget hack? Drop it in the comments!
Serving Ideas
Serving Ideas to Make Your Chicken Tikka Masala Shine!
Want to turn this dish into a full meal or wow guests? Here are some delicious ways to serve it:
Classic Pairings
- Fluffy Basmati Rice – The ultimate side for soaking up that creamy sauce.
- Buttery Naan or Roti – Perfect for scooping up every last bite.
- Cucumber Raita – Cool yogurt dip with grated cucumber and mint to balance the spices.
Lighter & Fresh Options
- Simple Green Salad – Tossed with lemon vinaigrette for a crisp contrast.
- Pickled Onions – Quick-pickle red onions in vinegar for a tangy crunch.
- Steamed Veggies – Broccoli, green beans, or roasted cauliflower keep it healthy.
️ Fancy It Up (For Guests!)
- Serve in a Copper Bowl – Feels like a restaurant at home!
- Garnish with Toasted Almonds – Adds crunch and elegance.
- Mango Chutney on the Side – Sweet & tangy pairing that elevates the dish.
Fun & Creative Twists
- Tikka Masala Tacos – Stuff into warm tortillas with fresh slaw.
- Stuffed Peppers – Fill bell peppers with leftovers, top with cheese, and bake.
- Tikka Masala Pizza – Spread sauce on naan, add chicken & mozzarella, then broil.
Meal Prep & Leftover Ideas
- Bento Box Style – Portion with rice, veggies, and a side of yogurt.
- Tikka Masala Wraps – Roll in flatbread with lettuce and yogurt sauce.
- Soup It Up – Thin leftovers with broth for a quick curry soup.
Pro Tip: Set up a DIY topping bar with cilantro, lime wedges, chopped nuts, and extra saucelet everyone customize their bowl!
Which way will you serve it? (I’m team naan + extra sauce forever! )
Try my Lemon Rosemary Chicken recipe.
Perfect Drink Pairings for Chicken Tikka Masala
Whether you’re sipping something boozy or keeping it alcohol-free, these drinks will complement the bold flavors of your dish!
Non-Alcoholic Options
- Mango Lassi – Creamy, slightly sweet, and cooling against the spices.
- Sparkling Limeade – Bubbly + citrusy to cut through the richness.
- Iced Chai Tea – Spiced and refreshing (bonus: caffeine-free if herbal).
- Cucumber Mint Cooler – Ultra-refreshing with muddled cucumber and mint.
- Sweet or Salted Lassi – Yogurt-based for a classic Indian pairing.
Casual & Crowd-Pleasing Alcohol Picks
- Indian Lager (Kingfisher, Taj Mahal) – Crisp, light, and perfect with spicy food.
- Hefeweizen (Wheat Beer) – Banana/clove notes balance the garam masala.
- Mango Cider – Fruity and funlike a grown-up juice box!
Wine & Cocktail Pairings
- Off-Dry Riesling – Slightly sweet with bright acidity to match the sauce.
- Gewürztraminer – Floral and spicy, a classic curry companion.
- Moscow Mule – Ginger beer + lime = zesty contrast to creamy tikka masala.
- Tamarind Margarita – Sweet-tart twist on a classic (use tamarind syrup!).
☕ Cozy Nightcap Ideas
- Masala Chai – Warm, spiced, and comforting post-meal.
- Vanilla Rooibos Tea – Naturally sweet and caffeine-free.
Pro Tip: For parties, set up a DIY drink station with lassi, beer, and a signature cocktail (like a mango-ginger spritz!).
My Go-To? A frosty lager + extra cilantro garnish. ✨
What’s your favorite pairing? Drop it below!
Storage & Reheating Tips
Storage & Reheating Tips for Chicken Tikka Masala
Keep your leftovers tasting fresh and delicious with these easy tips!
❄️ Storing Leftovers
- Fridge (3–4 days): Store in an airtight containersauce and rice separately to prevent mushiness.
- Freezer (1–2 months):
- Portion sauce (without rice) in freezer bags or containers.
- Leave ½-inch space for expansion.
- Label with date!
Reheating Like a Pro
- Stovetop (Best for Creamy Texture):
- Heat on low-medium with a splash of water, broth, or cream to loosen the sauce.
- Stir frequently to prevent sticking.
- Microwave (Quick Fix):
- Cover with a damp paper towel to retain moisture.
- Heat in 30-second intervals, stirring in between.
- From Frozen:
- Thaw overnight in the fridge OR reheat straight from frozen on low heat, adding liquid as needed.
Rice Refreshing Hacks
- Steamer Method: Sprinkle with 1 tsp water, cover, and steam for 2–3 mins.
- Microwave Trick: Place a damp paper towel over rice and heat in short bursts.
⚠️ Avoid These Mistakes
- Don’t boil the saucehigh heat can make it grainy.
- Skip the microwave for frozen batchesuneven heating = sad, dry chicken.
Pro Tip: Leftovers taste even better after 1 daythe flavors meld beautifully!
Freezer Meal Bonus: Double the recipe and freeze half for a future lazy dinner.
How do you revive your leftovers? Share your tricks below!
Try my Tomato and Chicken Quiche recipe.
Final Thoughts
And there you have itrestaurant-worthy Chicken Tikka Masala without the hassle (or the bill). Whether you’re meal-prepping or feeding a hungry crowd, this dish never lets me down. Leftovers? Even betterthe flavors get bolder overnight. Give it a shot, and don’t forget to tell me how it goes in the comments! Now go grab that Instant Pot and get cooking. (P.S. Extra naan for dipping is always a good idea.)
Recipe Card
Instant Pot Chicken Tikka Masala
My go-to Instant Pot Chicken Tikka Masalaflavor-packed, meal-prep friendly, and crazy simple! ✨ Just dump, cook, and devour. Even picky eaters beg for seconds!
Ingredients
What you'll need to do...
-
1. Prepare the Marinade
In a medium mixing bowl, combine 1 cup Greek yogurt, 1 tbsp grated ginger, 1 tsp garlic powder, ½ tsp ground cumin, ½ tsp ground coriander, and ¼ tsp cayenne pepper. Season with salt and black pepper to taste, then stir thoroughly.
-
2. Marinate the Chicken
Add 2 lbs boneless, skinless chicken breast (cut into bite-sized pieces) to the yogurt mixture, ensuring full coating. For optimal flavor:
-
Room temperature marination: Allow to sit for 30–60 minutes.
-
Overnight marination: Refrigerate for up to 12 hours, then let rest at room temperature for 30 minutes before cooking.
-
-
3. Sauté the Aromatics
Set the Instant Pot to “Sauté” mode (Normal heat setting). Add 2 tbsp olive oil, followed by 1 diced yellow onion, 3–4 minced garlic cloves, 1 tbsp grated ginger, and 1 diced jalapeño. Season lightly with salt and black pepper, then sauté for 2–3 minutes until softened and fragrant.
-
4. Develop the Sauce Base
Stir in 1 tbsp tomato paste, 28 oz crushed tomatoes, 1 tbsp garam masala, and 2 tsp honey. Cook for 1–2 minutes, stirring frequently, then press “Cancel” to turn off Sauté mode.
-
5. Pressure Cook the Chicken
Add the marinated chicken (including all marinade) to the pot. Secure the lid, ensuring the vent is set to “Sealing.” Select Manual/Pressure Cook (High Pressure) and set the timer for 10 minutes.
-
6. Natural and Quick Release
Once cooking completes, allow a 10-minute natural pressure release, then perform a quick release for any remaining pressure.
-
7. Incorporate the Heavy Cream
To prevent curdling, temper ½ cup heavy cream by whisking in 2–3 tbsp of the hot sauce from the pot. Gradually stir the warmed cream into the dish until fully integrated.
-
8. Adjust Seasoning and Serve
Taste and adjust salt, pepper, or garam masala if desired. Garnish with 3 tbsp chopped fresh cilantro and serve immediately over 3 cups cooked basmati rice.
-
Storage Notes:
Refrigerate in an airtight container for up to 3 days, or freeze for 1 month. Reheat gently to preserve texture.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 500kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 45g15%
- Protein 35g70%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Leave a Comment