Instant Pot Chicken Tikka Masala

This Instant Pot Chicken Tikka Masala combines yogurt-marinated chicken with a creamy, warmly spiced tomato sauce, all made with minimal hands-on work. The recipe produces extra tikka masala sauce that you can freeze for another meal, making it an especially useful pressure cooker dinner for busy weeks.

Why You Should Make This Indian Curry

• Tastes authentic, even though the cooking technique is not. All of the flavors of a traditional Indian recipe.
• Easy. Marinate, pour and cook Instant Pot recipe.
• Low Carb. Only 6 net carbs per serving.

This is going to be one of the most delicious Tikka Masala recipes you've ever had, but it will be done in less than half the time you normally spend making it using a traditional method.

Double Up Sauce Details

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 as 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.

Here are some details on how the quantities shake out for saving half for another meal and calculating macros:

• This recipe yields approximately 4 cups of sauce.
• Half of the sauce should be used to serve with the chicken that is cooked in the Instant Pot to create it, while reserving the other half of the sauce to freeze or for use in a second meal.
• The recipe states that it is for 6 servings. This is for 6 servings of chicken and 12 servings of sauce when factoring macros in the recipe card.

I love to use the other half of the sauce on Paneer Tikka, Chicken Tikka Bites, or even Tandoori Chicken! It also makes a tasty sauce as a substitute on my Butter Chicken Pizza.

What Is Chicken Tikka Masala?

Chicken tikka masala is a popular Indian-inspired dish made with marinated, grilled chicken pieces simmered in a rich, creamy, tomato sauce that is flavored with essential Indian spices.

The chicken is first marinated in yogurt and spices like cumin, coriander, turmeric, and garam masala, then cooked until tender.

The sauce is a velvety blend of tomatoes, cream, onions, garlic, ginger, and warm spices, creating a balance of tangy, savory, and subtly sweet notes.

While its exact origins are debated, some say it was created in India, others claim it was first made in the UK, chicken tikka masala has become one of the most beloved and widely enjoyed Indian restaurant dishes around the world.

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.

Read more about the differences in a variety of curries in my Indian Curry Types Explained post.

Is Chicken Tikka Masala Spicy?

I like to make everything I eat spicy. However, the great thing about this recipe is that if you're sensitive to heat, you can cut down on the cayenne pepper or eliminate it altogether. For more tips and tricks for modifying the heat in this dish, read my article on essential Indian spices before getting started.

Is Chicken Tikka Masala Low Carb?

Yes! This Instant Pot Chicken Tikka Masala recipe is naturally low carb as written.

• The recipe contains 8 grams of total carbohydrates and 2 grams of fiber per serving. That equals 6 net carbs.
• Rice and naan are not included in this calculation, unfortunately.
• Serving this dish with cauliflower rice or vegetables keeps the complete meal lower in carbohydrates.

What Is Tikka Masala Made Of?

For The Chicken

• Boneless Skinless Chicken Thighs- The protein base of the dish. Cutting them into 1-2" chunks ensures they cook consistently. Chicken breasts can also be substituted.
• Full-Fat Greek Yogurt- Acts as the marinade base, tenderizing the chicken and helping the spices cling while adding creaminess and tang.
• Garlic- Adds a pungent, savory depth and infuses the chicken with flavor.
• Ginger- Provides warmth and slight spice.
• Turmeric- Brings earthy, slightly bitter notes and gives the chicken a warm golden color.
• Cayenne Pepper- Adds heat and a subtle sharp spice to the marinade.
• Smoked Paprika- Contributes a smoky undertone and rich red color.
• Kosher Salt- Essential for seasoning, it enhances all the flavors and helps the chicken retain moisture.
• Garam Masala- A traditional Indian spice blend that adds warmth, sweetness, and complexity.
• Ground Cumin- Infuses earthy, nutty tones that balance the tang of the yogurt.
• Liquid Smoke- This is optional and not a traditional ingredient. Mimics the smoky, charred flavor of traditionally grilled chicken tikka.

For The Sauce

• Onion- Provides sweetness and body to the sauce.
• Canned Tomatoes- Canned petite diced tomatoes are the base of the tikka masala sauce, adding acidity, tang, and richness.
• Carrot- Adds natural sweetness and helps balance the acidity of tomatoes.
• Garlic- Deepens the savory flavor of the sauce.
• Ginger- Brings warmth and freshness to the tomato base.
• Turmeric- Adds color and a subtle earthy bitterness.
• Cayenne Pepper- Provides heat and spice in the sauce.
• Smoked Paprika- Gives depth, smokiness, and color.
• Kosher Salt- Balances acidity and enhances all the flavors.
• Garam Masala- Adds layers of warm spice.
• Ground Cumin- Brings earthiness and depth to the sauce.

To Finish

• Half and Half- Enriches the sauce, making it creamy and velvety.
• Garam Masala- Stirred in at the end to give the sauce a fresh boost.
• Cilantro- Adds brightness, freshness, and a hint of citrusy flavor.

Okay, I know you're going to think I've lost my mind. A carrot in the sauce??

Yes. A carrot. Why?

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.

How To Make Instant Pot Chicken Tikka Masala

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). 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.

Start layering. Place sauce ingredients into the Instant Pot. Place the boneless skinless chicken with the yogurt on top of the sauce ingredients. You should think of this in layers. First, chopped veggies, then sauce ingredients, then top it all with the marinated chicken. Don't stir. This will help avoid a burn notice.

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. This browning step is completely optional.

Meanwhile, using an immersion blender, purée the sauce well. If you don't have an immersion blender, you can let the sauce cool briefly and blend it in a traditional blender.

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.

Tips And Tricks

• The spices for marinating the Indian chicken and for the sauce are almost the same. The marinade takes half the spices the sauce does.
• Some people like to add a little vegetable oil or olive oil to the marinade, 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.
• 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.

Frequently Asked Questions

Why did my Instant Pot show the burn message?

There are several reasons your Instant Pot may have given you a burn message when cooking this dish. Here are some of the most common issues:

• The tomato mixture may have been too thick. If you do not follow the tomato-to-chicken ratios, or fail to marinate the chicken in yogurt before cooking, there may not be enough thin liquid to dilute the tomato sauce.
• Ingredients may have been stirred against the bottom. Stirring the ingredients instead of layering them can cause the pot to change the way it comes to pressure and cause a burn warning.
• An 8-quart cooker may require more thin liquid. A larger pot can occasionally require more liquid to come to pressure. I tested this recipe with both a six-quart and an eight-quart Instant Pot and have had more consistent results using a six-quart.
• Tomato products vary in thickness. I used petite diced tomatoes when testing this recipe. Using whole or stewed tomatoes or tomato sauce can alter the sauce consistency, causing a burn error.

Why is my tikka masala sauce too thin?

The vegetables and chicken release liquid under pressure. Blend the sauce first, then use the sauté setting to reduce it before adding the dairy. Do not add the half-and-half before reducing.

Why did the yogurt separate?

Pressure cooking can cause yogurt to look grainy. Thoroughly mixing full-fat yogurt and blending the finished sauce can improve the appearance.

Why is the sauce too acidic?

The sauce in Chicken Tikka Masala is tomato-based and can be rather acidic. Adding the carrot and half and half to the sauce helps cut the acidity. If you find it still needs some taming, consider using additional cream, coconut milk, or a small amount of low carb friendly sweetener.

Can I make it without liquid smoke?

Yes, you can absolutely make this dish without adding liquid smoke. The liquid smoke adds the traditional smoky flavor of Chicken Tikka Masala, but it is still delicious without it.

What To Serve With It

Serve this Instant Pot Chicken Tikka Masala with basmati rice, naan, or a cooling cucumber side. For a lower-carb meal, pair it with cauliflower rice or roasted vegetables. Use my guide to building a complete Indian meal for more curry, rice, bread, vegetable, and chutney pairings.

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.

And if you still want more easy meal ideas, check out this list of my best Instant Pot Chicken recipes!

I think you are going to really enjoy the traditional flavors 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!

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.