Instant Pot Chicken Tikka Masala: Your Shortcut to a Flavorful Indian Feast
Experience the ultimate delight of a silky smooth, deeply satisfying bowl of chicken curry, made effortlessly! This Instant Pot Chicken Tikka Masala delivers a warm and fragrant symphony of flavors, featuring tender chunks of chicken nestled in a rich, creamy sauce, perfect for smothering a bed of fluffy white rice or soaking up with warm naan.
*Please note* this post was originally published in 2019. The text has since been updated to provide a more comprehensive guide, but the cherished recipe remains the same.
Do you ever have those meals that, despite requiring a significant investment of time and effort due to numerous components, are so incredibly enjoyable that every moment spent cooking feels utterly worthwhile? For me, before the magic of the Instant Pot entered my kitchen, chicken tikka masala was precisely one of those culinary quests.
Crafting this iconic dish in the traditional manner was a true labor of love. It involved meticulously marinating the chicken, threading it onto skewers, and grilling it to perfection. Simultaneously, I would be preparing a complex, aromatic sauce from scratch, while also kneading dough for fresh, pillowy naan bread, baking it in a hot oven, and perfectly timing the rice. It was an elaborate, full-afternoon affair, demanding precise coordination to ensure every element—the warm naan, the succulent chicken, the rich sauce, and the perfectly cooked rice—was ready to be savored at the same glorious moment. Yet, the outcome was always so spectacularly delicious, so utterly irresistible, that any weariness from the process vanished with the first spoonful. It was one of those rare meals where you find yourself eating faster than you thought possible, almost disappointed as you begin to feel truly full.
However, my culinary world shifted dramatically when I discovered the Instant Pot. Now, making chicken tikka masala has transformed into an incredibly streamlined experience, delivering all of the authentic, robust flavor with dramatically less time and effort. While I still enjoy preparing fresh naan and fluffy rice, the laborious steps of skewering, grilling, and constantly hovering over the stovetop are thankfully a thing of the past. This recipe has become a true “dump-and-go” dish, making weeknight Indian-inspired dinners an absolute breeze. The resulting sauce is wonderfully silky, profoundly flavorful, and the chicken is consistently moist, tender, and infused with aromatic spices.
What is Chicken Tikka Masala? Unpacking the Flavor Profile
While I may not claim to be an expert on the intricate depths of Indian cuisine (though my love for eating it knows no bounds!), I can tell you that chicken tikka masala is a beloved dish often compared to butter chicken. If you’re a fan of butter chicken’s creamy richness, you’ll likely adore tikka masala too, though they possess distinct characteristics. Butter chicken tends to be much creamier, with a milder, less pronounced tomato base. Chicken tikka masala, on the other hand, boasts a more robust tomato foundation with less heavy cream, offering a slightly tangier and often spicier flavor profile. Many find tikka masala to be a lighter, yet equally satisfying, experience, leaving you feeling less “gross” after indulging!
Historically, chicken tikka masala is believed to have originated in the British Indian community, evolving from traditional Indian tikka (grilled chicken pieces) blended with a Western-influenced tomato and cream-based sauce. It’s a testament to culinary fusion, combining smoky chicken with a complex, aromatic gravy that has captivated palates worldwide.
The Instant Pot Advantage: Revolutionizing Your Kitchen
For a long time, I questioned if an Instant Pot would truly be a useful addition to my kitchen. I saw countless tempting recipes online and wondered if the promises of speed and convenience were too good to be true. As someone who genuinely enjoys the cooking process, I even worried that a pressure cooker might diminish that joy. As it turns out, most of those recipes are indeed as fantastic as they appear, and the Instant Pot has only enhanced my love for cooking, transforming previously time-consuming dishes into approachable weeknight meals.
The Instant Pot truly shines when it comes to dishes like chicken tikka masala, dramatically cutting down on cooking time without sacrificing an ounce of flavor. Instead of simmering a sauce for hours to develop depth, the pressure cooker infuses the chicken and spices with incredible richness in minutes. This means you can achieve that restaurant-quality taste and tender chicken texture on even your busiest evenings, making homemade Indian food a regular possibility, not just a weekend luxury.
Mastering Instant Pot Chicken Tikka Masala: Step-by-Step Guide
This recipe still begins with an essential step: marination. If you plan to enjoy this dish tomorrow, start the marinade the night before. Overnight marination is truly best for infusing the chicken with maximum flavor and ensuring unparalleled tenderness.
The Essential Marinade: Flavor Foundation
The marinade is the secret to tender, flavorful chicken. Combining full-fat yogurt with minced garlic, ground ginger, garam masala, fresh lemon juice, cumin, black pepper, and cinnamon creates a potent flavor base. The yogurt not only tenderizes the chicken but also helps the spices adhere and penetrate deeply into the meat. Aim for at least 4 hours of marination, but if you can let it sit overnight, you’ll be rewarded with truly sublime results.
Sautéing for Depth: Building the Base
When you’re ready to cook, remove the marinated chicken from the fridge to allow it to come slightly closer to room temperature. Turn your Instant Pot to the “Sauté” mode on medium heat and add your preferred oil. Once the oil shimmers, add the minced garlic cloves and sauté them for about a minute until their intoxicating aroma fills your kitchen. This brief sauté creates a fragrant foundation for your curry. Next, add the marinated chicken, along with any remaining marinade. Cook the chicken for approximately 5 minutes, stirring occasionally to prevent it from sticking to the bottom of the pot. This step helps to lightly brown the chicken, building an extra layer of flavor through the Maillard reaction.
Pressure Cooking Perfection: The Magic of the Pot
After browning the chicken, turn the Instant Pot off. This prevents the “Burn” notice when adding liquids. Now, introduce the tomato sauce, followed by the array of aromatic spices: garam masala, cumin, coriander, paprika, turmeric, and salt. Stir everything thoroughly to combine. Secure the lid on the Instant Pot, ensuring it’s locked and the steam release valve is sealed. Set the Instant Pot to cook at high pressure for 10 minutes. The pot will take approximately 10 minutes to come to pressure before the cooking time begins. Once the 10 minutes of high-pressure cooking are complete, allow the steam to release naturally for about 5 minutes. This natural release helps to further tenderize the chicken and prevents the sauce from splattering. After 5 minutes, proceed with a quick release to fully depressurize the pot.
The Creamy Finish: Achieving Velvety Smoothness
Now, for the magic that transforms a rich, spiced stew into a velvety curry! Turn the Instant Pot back to “Sauté” mode. Carefully add the heavy cream, stirring gently to fully incorporate it into the sauce. Allow the sauce to simmer for about 5 minutes. During this time, it will thicken slightly, reaching that desired luscious consistency. Taste and adjust seasonings if needed. Your homemade Instant Pot Chicken Tikka Masala is now ready to be served immediately!
No Instant Pot? No Problem! Stovetop Success
Absolutely! Even if you don’t own an Instant Pot, you can still create this incredibly flavorful chicken tikka masala. I’ve included detailed stovetop directions in the recipe card below. While it requires a longer cooking time to achieve the same depth of flavor, the end result is just as creamy, aromatic, and deeply satisfying. Patience is key when cooking on the stovetop, allowing the flavors to meld and the sauce to reduce naturally.
If you’re a devoted fan of thick, saucy, and flavorful curries, I can confidently guarantee that this recipe will become a cherished staple in your cooking repertoire. It strikes the perfect balance of spices, offering a delightful warmth without being overwhelmingly hot, making it a crowd-pleaser for the entire family!
Elevate Your Meal: Serving Suggestions and Pairings
To truly complete the experience of this exquisite chicken tikka masala, serving it with the right accompaniments is crucial. Fluffy basmati rice is a classic pairing, its delicate grains providing the perfect canvas to absorb every drop of the rich, spiced sauce. And of course, there’s nothing quite like warm, soft naan bread. Whether you opt for a store-bought version or embark on the rewarding journey of making your own, garlicky naan is an absolute must-have for soaking up all that silky smooth, flavorful sauce. I’ve been meaning to share my favorite naan bread recipe, but until then, I highly recommend trying this fantastic one. A sprinkle of fresh cilantro before serving adds a vibrant touch of color and a burst of herbaceous freshness.
Happy eating and savoring every delightful bite!
More Instant Pot Delights to Explore
If you’ve fallen in love with the convenience and delicious results of Instant Pot cooking, be sure to explore some of my other favorite Instant Pot recipes for quick and easy meals:
- Instant Pot Sesame Chicken
- Spicy Instant Pot Crack Chicken
- Instant Pot Beef Barbacoa Tacos
Instant Pot Chicken Tikka Masala
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 18 reviews
Author: Katherine
Total Time: 4 hours 50 minutes
Yield: 4 servings 1x
Description
The quickest way to a silky smooth, satisfying bowl of chicken curry! This Instant Pot chicken tikka masala is warm and fragrant with chunks of tender chicken smothering a bed of fluffy white rice or serving with naan!
Ingredients
Scale
Chicken Marinade
- 1 cup full-fat plain yogurt
- 2 cloves garlic, minced
- 1/2 tsp ground ginger
- 1 tbsp garam masala
- 1 tbsp fresh lemon juice
- 2 tsp cumin
- 1/2 tsp ground black pepper
- 1/2 tsp ground cinnamon
- 3 boneless, skinless chicken breasts, cut into 1” chunks
Sauce
- 1 tbsp oil
- 5 garlic cloves, minced
- 1 cup canned tomato sauce
- 1 1/2 tsp garam masala
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp paprika
- 1/2 tsp tumeric
- 1/2 tsp salt
- 1 cup heavy cream
- 1/4 cup cilantro, for topping (optional)
Instructions
- Prepare the marinade. In a large container with a lid, or a large Ziploc bag, prepare the marinade by combining together the yogurt, garlic, ginger, garam masala, lemon juice, cumin, black pepper, and cinnamon. Add the cubed chicken to the marinade and stir to completely cover. Close, and allow to marinate in the fridge for at least 4 hours*, or preferably overnight.
- Cook the chicken. Once you are ready to start cooking (about 30 minutes before you’re ready to eat), remove the chicken from the fridge. Turn the Instant Pot to the Sauté mode, on medium heat, and add the oil. Once the oil has heated up, add the garlic cloves and sauté for a minute or until fragrant. Add the marinated chicken, along with the remaining marinade. Cook the chicken for 5 minutes, stirring occasionally to ensure the chicken doesn’t stick to the bottom of the pot. Turn the Instant Pot off.
- Add the tomato sauce, followed by the garam masala, cumin, coriander, paprika, turmeric and salt. Stir to combine everything. Place the lid on the Instant Pot, locking it and ensuring the valve is sealed. Turn the Instant Pot to cook at high pressure for 10 minutes. The Instant Pot will take about 10 minutes to come to pressure. When the 10 minutes is up, allow the steam to release naturally for about 5 minutes, before using the quick release to finish releasing all of the steam.
- Turn the Instant Pot to sauté, and add the cream, stirring to combine. Allow the sauce to simmer for about 5 minutes to thicken slightly. Serve immediately, with basmati rice and/or naan to sop up all of that delicious sauce. Garnish with cilantro.
Stovetop Directions
- Follow Step #1 above for marinating the chicken. When ready to start cooking, heat a large saucepan or Dutch oven over medium-high heat and add the oil, allowing it to heat up. Add the garlic cloves and sauté for a minute or two until fragrant. Add the marinated chicken, cooking until completely browned and cooked through. Remove the chicken and transfer to a plate, covered, to keep warm.
- Into the same saucepan, add the tomato sauce, as well as the garam masala, cumin, coriander, paprika, turmeric and salt. Stir to combine everything thoroughly. Bring the mixture to a boil, then reduce the heat and let it simmer for 5-10 minutes, allowing the flavors to meld. Slowly add in the heavy cream, stirring continuously to combine. Return the cooked chicken back into the sauce mixture, and allow everything to simmer together for an additional 3-4 minutes to heat through and thicken slightly. Serve immediately!
Leftovers will keep wonderfully in the fridge, stored in an airtight container, for 2-3 days.
Notes
- I strongly recommend marinating the chicken for at least 4 hours to achieve optimal flavor and tenderness. If you’re truly in a pinch, an hour will suffice, but longer is always better.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: dinner
- Method: instant pot
- Cuisine: indian
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