This is the best Instant Pot Chicken Tikka Masala recipe you will find. Make an authentic Tikka Masala recipe, with very little work, in your electric pressure cooker.
Why You Should Make Instant Pot Chicken Tikka Masala
- Authentic. A traditional Indian recipe.
- Easy. Marinate, pour and cook Instant Pot recipe.
- Low Carb. Only 6 net carbs per serving.
- Fast. Not including prep time, this recipe is done in under 30 minutes.
This is going to be the BEST, most authentic Tikka Masala recipe you've ever had, but it will be done in less than half the time you normally spend.
I have a tendency to call this a Double Up Chicken Tikka Masala. Why? Two reasons: 1. Twice the sauce you need and 2. The marinade and the sauce take the same spices, but you put twice as many spices in the sauce and in the marinade.
If you weren't in a hurry, you'd make the sauce below, you'd make the Chicken Tikka Recipe properly, and then you'd mix the two. But let's face it, I'm almost always in a hurry, and if you're trying to feed your family after work, I suspect you might want an easy chicken recipe too
So I figured I'd try it as one step. It's not as good as making it separately, but I ate it a little too quickly to care.
How To Make Chicken Tikka Masala Recipe
- Marinate the boneless, skinless chicken thighs with full-fat Greek Yogurt (or full-fat coconut milk if you are dairy-free), minced garlic, minced ginger, turmeric, cayenne pepper (Indian chili powder), smoked paprika, salt, garam masala, and liquid smoke if using. If you do not have yogurt, you can also use full-fat cream.
- Make sure to beat and blend the plain yogurt well so it doesn't separate later. This will create a thick paste to coat the chicken thighs in. Let it rest for 1-2 hours if possible.
- Some people like to add a little vegetable oil or olive oil, but I find this unnecessary. The yogurt and chicken release plenty of oil as it is. If you would like to add some, just add a teaspoon or two of oil and try it.
- Place sauce ingredients into the Instant Pot. Place the boneless skinless chicken with the yogurt on top of the sauce ingredients.
- Cook at High Pressure for 10 minutes and release pressure quickly.
- Remove chicken and either set aside, broil on a baking sheet, or put in your air fryer to brown, as you choose.
- Meanwhile using an immersion blender, purée the sauce well.
- Add 1/2 cup of half and half, heavy cream, coconut milk or coconut cream and stir well.
- Remove half the sauce and freeze for later.
- Put chicken back into the remaining sauce, mix in the garam masala, garnish with fresh cilantro and serve.
What Is Tikka Masala Sauce Made Of?
To make this delicious chicken masala sauce you're going to need a yellow onion, canned tomatoes, garlic cloves, a handful of spices, and a carrot.
Okay, I know you're going to think I've lost my mind. A carrot?? In the sauce??
Yes. A carrot. In the sauce. Why, you ask me?
To add body. If I made it without it, I'll hear a lot of comments about how it didn't feel like the restaurant version of Chicken Tikka Masala.
But I didn't want to fill it with junk, so I thought of what would enhance the flavour and thicken the Instant Pot curry at the same time. So I added a carrot. You won't taste it, but you'll feel it in the thickness of the curry.
Tips And Tricks For Making This Tikka Masala Recipe
- The spices for marinating the Indian chicken and for the sauce are almost the same. The marinade takes half the spice the sauce does.
- To be efficient, put the sauce ingredients in the Instant Pot, and the raw chicken in a bowl. As you add turmeric to the marinade, add twice that amount of turmeric to the onion and tomato sauce as well.
- Please note that a few readers who used 8 quart Instant Pots had the BURN message with a single batch of this, but not a double batch. The same readers were able to make this without the BURN message.
- If you have an 8 quart, either double this recipe or use 1/2 to 1/4 cup of water to add to the chicken and vegetables.
- You can make this recipe with skinless chicken breasts if you prefer.
- You'll see jars of this sauce with the Indian cuisine in the grocery store. Skip those and make this sauce instead. It's worth the extra effort.
- If you don't like your food spicy, reduce or omit the cayenne pepper to reduce the heat.
- My recipe for Homemade Garam masala is made with cumin, coriander, cinnamon, cardamom, and a host of other delicious things. You should try making it instead of using store-bought.
- There's no reason you can't use leftover tikka masala sauce with leftover grilled chicken. Just throw it in a skillet with a tiny bit of oil and saute to reheat and enjoy chicken tikka masala a second time.
Why Do You Have Liquid Smoke In Your Instant Pot Tikka Masala Sauce?
So, what's up with the Liquid Smoke? Is that a traditional Indian ingredient?
Not in the slightest actually. In fact, I have a funny story about this.
When I was about 14, a friend of the family told me about liquid smoke, which he had seen on his travels to the United States.
He was quite the prankster so I was sure this was a huge joke. I mean, come on! Liquid Smoke??
He said if I was that sure, then I would surely be willing to bet with him. The loser was supposed to push a peanut around the room....with their nose.
I was so sure he was making this up! But I really didn't want to be going around the room pushing a peanut with my nose with my butt inelegantly up in the air.
I was so conflicted because of course, I wanted him to be the peanut pusher.
Finally, the looming, potential indignity of it made me turn his bet down. Boy am I glad I didn't take that bet! Because he did, in fact, show up with a bottle of liquid smoke, and I was well-educated on liquid smoke now.
How To Replace a Dhungar With Liquid Smoke
While liquid smoke is not at all traditional, we do have a technique called Dhungar.
To make a dhungar:
- Light a piece of lighted charcoal
- Place hot charcoal is set in a small dish
- That dish is placed within the larger pot containing a dal, or a curry of some sort
- Put a lid on the top to allow the charcoal smoke to permeate the dish.
And there you have a dhungar.
I often use either Liquid smoke or smoked paprika to replicate that flavor.
This is why you will see that this Instant Pot Chicken Tikka Masala has some unusual ingredients in it, but as I said, it tastes very authentic.
How Spicy Is Chicken Tikka Masala?
I like to make everything I eat spicy. However, the great thing about this recipe is that if you're sensitive to heat, you cut down on the cayenne pepper or eliminate it altogether.
Does Chicken Tikka Masala Have Rice?
That part is completely up to you. A lot of people enjoy eating even more of the delicious sauce over a bed of rice. However, if you're trying to eat low carb, you'll want to skip the rice.
What Is the Difference Between Butter Chicken and Chicken Tikka Masala?
Both of these Instant Pot Indian recipes have similar ingredients but they do have distinctly different flavors. Butter chicken is a creamier, less spicy dish. Chicken Tikka Masala is more of a tomato flavored Indian chicken dish and can have more of a kick since it doesn't have as much dairy in the recipe to subdue the spice.
Want More Indian Instant Pot Recipes?
- Two Sleevers Butter Chicken-I'm the Butter Chicken Lady, so I couldn't tell you about Indian Instant Pot recipes without telling you about my famous recipe.
- Easy Indian Curry Recipe - Make an Indian classic right in your Instant Pot.
- Instant Pot Chicken Vindaloo - Quick, keto and gluten-free.
- 75+ Indian Instant Pot Recipes - or if you just want to browse all my Indian Instant Pot recipes, you can do that all in one place here.
- Chicken Korma- My favorite when I visit Bombay House.
I think you are going to really enjoy the authentic taste of this Instant Pot Chicken Tikka Masala recipe. Forget take-out and make awesome Indian food at home. Make sure to share this recipe with your friends on Pinterest and Facebook so they can enjoy it too!
★ Did you make this recipe? Don't forget to give it a star rating below! Just click on the stars in the recipe card to rate. Don't forget to pin this recipe for later!
Ingredients
Marinate the chicken
- 1 ½ pounds (680.39 g) Boneless Skinless Chicken Thighs, (breast or thighs), cut into large pieces
- ½ cups (100 g) Full-Fat Greek Yogurt
- 4 cloves (4 cloves) Garlic, minced
- 2 teaspoons (2 teaspoons) Minced Ginger, minced
- ½ teaspoon (0.5 teaspoon) Turmeric
- ¼ teaspoon (0.25 teaspoon) Cayenne Pepper
- ½ teaspoon (0.5 teaspoon) Smoked Paprika, for color and a slightly smoky taste
- 1 teaspoon (1 teaspoon) Kosher Salt
- 1 teaspoon (1 teaspoon) Garam Masala
- 1/2 teaspoon (0.5 teaspoon) Ground Cumin
- 1 teaspoon (1 teaspoon) Liquid Smoke, (omit if unavailable)
For the sauce
- 1 (1 ) Onion, chopped
- 1 14-ounce (425.24 g) Canned Tomatoes
- 1 (1 ) carrot, chopped
- 5 cloves (5 cloves) Garlic, minced
- 2 teaspoon (2 teaspoon) Minced Ginger, minced
- 1 teaspoon (1 teaspoon) Turmeric
- ½ teaspoon (0.5 teaspoon) Cayenne Pepper
- 1 teaspoon (1 teaspoon) Smoked Paprika
- 1-2 teaspoon (1 teaspoon) Kosher Salt
- 2 teaspoons (2 teaspoons) Garam Masala
- 1 teaspoon (1 teaspoon) Ground Cumin
To finish
- 4 ounce (113.4 g) Half and Half, (use full-fat coconut milk if dairy free)
- 1 teaspoon (1 teaspoon) Garam Masala
- ¼-1/2 cup (4 g) Cilantro, chopped
Instructions
- Marinate the boneless, skinless chicken thighs with full-fat Greek Yogurt (or full-fat coconut milk if you are dairy-free), minced garlic, minced ginger, turmeric, cayenne pepper (Indian chili powder), smoked paprika, salt, garam masala, and liquid smoke if using. If you do not have yogurt, you can also use full-fat cream.Make sure to beat and blend the plain yogurt well so it doesn't separate later. This will create a thick paste to coat the chicken thighs in. Let it rest for 1-2 hours if possible.
- Place sauce ingredients into the Instant Pot. Place the chicken with the yogurt on top of the sauce ingredients.
- Cook at High Pressure for 10 minutes and release pressure quickly.
- Remove chicken and either set aside, broil, or put in your air fryer to brown, as you choose.
- Meanwhile using an immersion blender, purée the sauce well.
- Add 1/2 cup of half and half, cream, or coconut milk and stir well.
- Remove half the sauce and freeze for later.
- Put chicken back into the remaining sauce, mix in the garam masala, garnish with cilantro and serve.
Tips And Tricks For Making Chicken Tikka Masala
-
- The spices for marinating and for the sauce are almost the same. The marinade takes half the spice the sauce does.
- To be efficient, put the sauce ingredients in the Instant Pot, and the raw chicken in a bowl. As you add turmeric to the marinade, add twice that amount of turmeric to the onion and tomato sauce as well.
- Please note that a few readers who used 8 quart Instant Pots had the BURN message with a single batch of this, but not a double batch. The same readers were able to make this without the BURN message.
- If you have an 8 quart, either double this recipe or use 1/2 to 1/4 cup of water to add to the chicken and vegetables.
- You can make this recipe with skinless chicken breasts if you prefer.
- You'll see jars of this sauce with the Indian cuisine in the grocery store. Skip those and make this sauce instead. It's worth the extra effort.
- If you don't like your food spicy, reduce or omit the cayenne pepper to reduce the heat.
- My recipe for Homemade Garam masala is made with cumin, coriander, cinnamon, cardamom, and a host of other delicious things. You should try making it instead of using store-bought.
- There's no reason you can't use leftover tikka masala sauce with leftover grilled chicken. Just throw it in a skillet with a tiny bit of oil and saute to reheat and enjoy chicken tikka masala a second time.
Get support & connect with our community on Facebook!
Nutrition
Don't forget to check out my other Best-selling Instant Pot Cookbooks!
Indian Instant Pot, Keto Instant Pot, Instant Pot Fast and Easy, Healthy Instant Pot & Vegetarian Instant Pot.
Post originally published on May 26, 2017 at 8:23 PM.
Dee Patel
We made this and followed everything exactly as written; including using homemade garam masala. Unfortunately my husband and I did not find this “authentic” tasting at all. Don’t get me wrong - it was a good chicken curry dish; but it did not taste like traditional chicken tikka masala to us.
A couple of other issues we came across:
1) It says above regarding the spiciness of the recipe: “I like to make everything I eat spicy. However, the great thing about this recipe is that if you're sensitive to heat, you cut down on the cayenne pepper or eliminate it altogether.” I am probably one of the few Indian people who cannot tolerate spicy food at all....not even the slightest bit. This was mild for even my liking. We ended up adding some chili powder to adjust.
2) It also came out very watery despite us following the yogurt instructions as written. I ended up leaving it on sauté mode at low heat to boil off some of the water.
We absolutely LOVE Urvashi’s butter chicken recipe, as well as several others from her cookbook we have. This chicken tikka masala recipe though was just not for us.
Margaret
I tried some other instant pot tikka masala recipes, and this one definitely was the preferred one with my family. The instructions were super clear! I used whole milk regular yogurt instead of Greek yogurt for the marinade, and it was great. I also tried sour cream instead of yogurt because I ran out of yogurt, and it was great too. I did add one can ( from the 14.5 oz of tomatoes) of water. Next time I think I’m going to double the chicken since our family of four devoured the first batch do fast and wanted more chicken. Thanks for a great recipe! This was a great find after trying out a couple other instant pot tikka recipes that didn’t taste as good.
Liliana Emura
Delicious rich chicken
Paul Kern
Made this to the recipe, having recent really good success using other Instant Pot recipes for Indian food favorites (Butter Chicken) and others. Really excited about the good reviews for this Tikka Masala, one of the family's favorite Indian recipes. Unfortunately found this recipe to be about the same as what we'd get in a jar, not bad however the flavors didn't come through for this first try. Used full-fat coconut milk because we were out of Indian curd/yogurt, followed the recipe otherwise with the quick method of marinade & sauce with the chicken in the Instant Pot.
We'll try this next with the recipe we make (3 stages of spices, a bit more work :-)), and hopefully report back on whether that perhaps worked better for us.
CC
Can I use non fat Greek yogurt? Thank you!
Paul Kern
Here's my experience, in case it may help: Indian yogurt whenever possible is the best consistency. If only Middle-Eastern yogurt available dilute with 2% milk 3 parts yogurt/1 part milk, and if only Greek yogurt (the thickest) then dilute 1 part yogurt/1 part milk. A little less milk if you only have Skim Milk, and if you're fortunate to have whole milk a little more. Hope that helps.
Leslie Atkinson
I've made this recipe several times and it never ceases to impress my guests. I think I like it more than than Urvashi's famous butter chicken! So delicious!