Instant Pot Chicken Tikka Masala

If you love Indian food, then this should be then this Tikka Masala should be the next thing you make in your Instant Pot!

Chicken Tikka Masala is one of my favorite foods but it usually takes so long to make. Not anymore! Using your Instant Pot to make this recipe cuts down your time drastically!

This recipe has a tender chicken marinated and then it is baked in a spicy yogurt dressing before being tossed through a rich tomato sauce. 

This Instant Pot Tikka Masala is so full of flavor, this popular Indian dish tastes like you went and ordered this dish from an amazing Indian restaurant.

Now, I would never want to trick you into wanting to try a recipe. Never ever. Not even the most creamy, luscious, medium-spicy, must-have-it chicken tikka masala.

Are you convinced? Let me help you just a little bit more.

how do you make chicken tikka masala?

The BEST part about this recipe is that you may already have these ingredients in your kitchen. If not, they are so easy to find in any grocery store, you won’t need to go searching high and low to find them!

There are two ingredients in this recipe that you usually don’t have sitting around. (If you do, that’s awesome.) They are garam masala and tumeric. I found them both in the spice section at my grocery store.


Using chicken thighs or breasts

We are still coating and marinating our chicken with an aromatic spiced Tikka yogurt, using chicken breasts instead of thighs for a delicious outcome. I would suggest marinating even longer than an hour if you have the time.

If you use thighs, you can cut down your marinading time by 1/2 because it will soak in all the flavors faster. But the texture will be a little different. The choice is up to you!

Why these spices?

The combination of spices going into this creamy, tomato based sauce is so perfect it makes your Tikka Masala explode with flavor.

  • Garam Masala
  • Ginger
  • Paprika
  • Turmeric
  • Cayenne

what to serve with chicken tikka masala

The BEST side is fresh white rice and Naan bread.

Here is our recipe for Homemade Naan Bread <—- CLICK HERE

If you don’t want to make your own naan bread, You can find it in almost all your local grocery stores. My favorite place to purchase it is Costco, so I can buy it in bulk and freeze some for another day.


Have you heard about our newest cookbook, Copycat Cooking? We took over 100 of our favorite restaurant recipes and simplified them so that you can make them right at home!

Every recipe has a beautiful mouth-watering photo and has been picky-eater approved. The directions are simple, easy to follow, and do not require any strange ingredients.

This cookbook includes copycat recipes from Wingers, Texas Roadhouse, Starbucks, Panera, Cheesecake Factory, Kneaders, and so much more. We have you covered from drinks, to dessert and everything in-between.




Instant Pot Tikka Masala
Save RecipeSave Recipe


    For the marinade
  • 1 pound boneless skinless chicken breasts about 2, chopped into bite-sized pieces
  • 1 cup plain 2% fat greek yogurt 7 ounces
  • 1 tablespoon garam masala
  • 1 tablespoon lemon juice
  • 1 teaspoon black pepper
  • 1/4 teaspoon ground ginger
  • For the sauce
  • 15 ounces canned tomato sauce or puree
  • 5 cloves garlic minced
  • 4 teaspoons garam masala
  • 1/2 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1 cup heavy whipping cream added last
  • Serve with:
  • White rice
  • Naan bread
  • and cilantro


  1. Marinating the chicken first.
  2. Combine all marinade ingredients, except the chicken, in a ziplock gallon size freezer bag and mix well. Add chicken chunks and coat with the marinade. Zip it up and let it sit in the refrigerator for at least 1 hour.
  3. Select the SAUTE mode on the Instant Pot. When it is hot, add the marinaded chicken to the pot. Saute until the chicken is cooked on all sides, stirring occasionally. Turn off the SAUTE mode.
  4. Add all of the sauce ingredients except the cream to the pressure cooker and stir. Secure and seal the lid. Select MANUAL or PRESSURE COOK and set the timer to cook for 10 minutes. Turn the knob to VENTING when done to release the pressure.
  5. Push SAUTE on the Instant Pot. When it gets hot, add cream to the pot, stirring with the other ingredients. Simmer until the sauce is thickened to your liking, a few minutes.
  6. Serve with white rice or naan. Garnish with cilantro.


wheat free
seafood free
treenut free
sesame free



1691 cal


109 g


47 g


135 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Print Friendly, PDF & Email

Comment on this Recipe

12 Responses to “Instant Pot Chicken Tikka Masala”

    • This website may be able to help you. We have a post about converting slow cooker recipes to instant pot. But here is a post to convert instant pot to the slow cooker.

Leave a Comment