Instant Pot Chicken Tikka Masala Recipe
Rich, creamy, and packed with bold Indian spices, this Instant Pot Chicken Tikka Masala is a restaurant-quality dinner ready in just 30 minutes. Perfect for busy weeknights or when you’re craving authentic flavors without the wait.
Print
Pin
Servings: 6 servings
Calories: 420kcal
Cost: $15
Equipment
- 6-quart Instant Pot
- Wooden Spoon
- Chef’s knife
- Cutting board
- Measuring cups/spoons
Ingredients
Main Ingredients
- 2 lbs boneless chicken thighs or breasts cut bite-sized
- 1 large onion finely diced
- 4 cloves garlic minced
- 2 inches fresh ginger grated
- 14 oz crushed tomatoes 1 can
- 1 cup heavy cream or coconut milk
- ½ cup plain Greek yogurt
Spice Blend
- 2 tablespoon garam masala
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- ½ teaspoon cayenne pepper adjust to taste
- 1 teaspoon salt
Additional Ingredients
- 2 tablespoon ghee or vegetable oil
- 1 tablespoon tomato paste
- ½ cup chicken broth
- 2 bay leaves
- ¼ cup fresh cilantro chopped
- Cooked basmati rice for serving
Instructions
- Heat Instant Pot on sauté mode, cook onion, garlic, ginger, and spices in ghee.
- Stir in tomato paste, tomatoes, and broth, then add chicken and bay leaves.
- Seal lid, cook on high pressure (8 min thighs / 6 min breasts).
- Natural release 10 minutes, quick release remaining pressure.
- Stir in yogurt and cream, adjust seasoning, garnish with cilantro.
Notes
Note: Nutrition information is automatically calculated and should be used only as an approximation.
Nutrition
Serving: 300g | Calories: 420kcal | Carbohydrates: 15g | Protein: 32g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 125mg | Sodium: 720mg | Potassium: 780mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1200IU | Vitamin C: 12mg | Calcium: 110mg | Iron: 3mg