Instant Pot Chicken Tikka Masala: A Quick & Flavorful Recipe

Traditionally, chicken tikka masala starts with boneless chicken marinated in yogurt and spices, then grilled to develop colour before being simmered in a rich, aromatic sauce. While the method delivers deep flavour, it can be time-consuming. The real magic of this dish lies in the masala — smooth, fragrant, and layered with warming spices.

For a faster, more hands-off approach, this version uses an Instant Pot for easy chicken tikka masala at home. Pressure cooking dramatically reduces cooking time while allowing the spices to meld beautifully. With a handful of everyday ingredients, you can recreate a restaurant-style Indian favourite without standing over the stove.

Ingredients

Chicken Mixture

• 1 1/2 cups plain yogurt
• 2 tablespoons lemon juice
• Garlic cloves, minced
• 1 tablespoon garam masala
• 1 tablespoon finely chopped fresh ginger
• 900g skinless, boneless chicken breast, cubed

Masala Sauce

• 1 medium onion, coarsely diced
• 2 tablespoons olive oil
• 5 garlic cloves, finely chopped
• 1 tablespoon turmeric
• 1 tablespoon garam masala
• 2 teaspoons chilli powder (adjust to taste)
• 1 can chopped tomatoes (approx. 397g)
• 425g tomato sauce
• 3/4 cup heavy cream
• 3 tablespoons chopped fresh coriander
• Cooked rice, naan, or roti for serving

Method

1. Combine all chicken mixture ingredients in a bowl. Mix thoroughly to coat the chicken, cover, and refrigerate for at least 30 minutes or up to 24 hours.
2. Select the Sauté function on the Instant Pot and add olive oil. Once hot, add onion, garlic, turmeric, garam masala, and chilli powder. Cook for 3–4 minutes until softened and aromatic.
3. Add chopped tomatoes and tomato sauce. Stir well, scraping any browned bits from the base.
4. Add the marinated chicken along with the yogurt mixture and stir to combine evenly.
5. Press Cancel, secure the lid, and set the valve to sealing. Select Pressure Cook (Manual) and cook for 5 minutes.
6. Once finished, allow natural pressure release for 15 minutes, then carefully release any remaining pressure.
7. Remove the chicken pieces and roughly chop if desired, then return them to the sauce.
8. Stir in the cream, taste, and adjust seasoning if needed.
9. Serve hot with rice, naan, or roti, garnished with fresh coriander.