Instant Pot Chicken Tikka Masala
This Chicken Tikka Masala recipe is the bomb and one of my favorite meals. It’s a tangy, delicious curry with chunks of tender chicken breast, garnished with cilantro. Before I started eating healthy, I’d eat this with piping hot naan bread or rice. Nowadays, I eat it with lettuce or a tomato, cucumber and onion salad dressed with salt, pepper and lemon juice.
Servings Prep Time
4people 30minutes
Cook Time Passive Time
10minutes 20minutes
Servings Prep Time
4people 30minutes
Cook Time Passive Time
10minutes 20minutes
  • 1whole Chicken Breast- cubed
  • 1/4 cup Yogurt
  • 2tbsp Red chilli powder
  • 2tbsp Cumin powder
  • 1tbsp Ginger garlic paste
  • 1pinch Garam Masala
  • 1/2 Lemon, fresh squeezed
  • Salt and pepper to taste
  • 2 tbsp Butter
  • 1whole Green chilli- diced
  • 2tsp Red chilli powder
  • 1 tsp Cayenne pepper
  • 2 tsp Cumin powder
  • Salt & pepper to taste
  • 115 oz can Tomato sauce
  • 1/4 cup Heavy cream
  • 1/4 cup Chicken stock
  1. Whisk all the ingredients together in a bowl. Add the cubed chicken breast, cover and let marinate for about 20-30 minutes.
Making the Curry
  1. Turn your Instant Pot on by pressing the Sauté button. Once the display reads hot, add the butter until it melts. Add the green chillies and saute for 1-2 minutes.
  2. Add all the spices (except for the salt and pepper) to the butter and saute until fragrant. It takes about 1-2 minutes and your kitchen will smell amazing.
  3. Add the tomato sauce (I mixed mine with the chicken stock). Stir well until all the spices have combined and the sauce starts bubbling.
  4. Add the heavy cream and the salt and pepper and let cook down for about 5 minutes. Taste the sauce to make sure that the spices are right for you. If you feel like something is missing, add it in at this point.
  5. Add in the chicken, give it a quick stir, and place the lid on the Instant Pot. Turn the pot off, and then press the Poultry button and adjust the timer to 8 minutes. The pot will beep to signal that it’s started building pressure.
  6. Once the cooking cycle is done, let the IP depressurize naturally for 5 minutes and then quick release by turning the valve. Once the pin has dropped, remove the lid and stir the contents until everything is well mixed. If you feel that the sauce is too runny, remove the chicken pieces and set the pot back on saute. Otherwise, just leave the pot on Keep Warm mode.
  7. Serve with rice, piping hot naan or on top of a salad or with lettuce wraps. Lick your plate clean and come back for seconds.