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Easy Creamy Instant Pot Chicken Tikka Masala Recipe for Perfect Dinner

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A quick and easy Instant Pot chicken tikka masala recipe that delivers creamy, tender chicken in a perfectly spiced tomato sauce, ready in under an hour.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
  • ½ cup plain Greek yogurt (for marinade)
  • 1 tablespoon lemon juice
  • 2 teaspoons garam masala (for marinade)
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 2 cloves garlic, minced (for marinade)
  • 1-inch piece ginger, grated (for marinade)
  • 2 tablespoons vegetable oil or ghee
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced (for sauce)
  • 1-inch piece ginger, grated (for sauce)
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala (for sauce)
  • 1 teaspoon chili powder (adjust to heat preference)
  • 1 (14 oz) can crushed tomatoes
  • 1 cup heavy cream or full-fat coconut milk
  • ½ cup plain Greek yogurt (stirred in at the end)
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Optional: Cooked basmati rice or naan for serving

Instructions

  1. In a bowl, combine chicken pieces with Greek yogurt, lemon juice, garam masala, turmeric, cumin, smoked paprika, salt, garlic, and ginger. Mix well and marinate for at least 30 minutes or up to 2 hours.
  2. Set Instant Pot to Sauté mode and heat oil or ghee. Add chopped onions and cook for 5-7 minutes until soft and golden, stirring frequently.
  3. Add minced garlic and grated ginger to the pot and cook for another minute until fragrant.
  4. Stir in ground coriander, garam masala, and chili powder. Toast spices for about 30 seconds, stirring to avoid burning.
  5. Pour crushed tomatoes into the pot and stir to combine with spices and onions.
  6. Add marinated chicken pieces along with any remaining marinade. Mix gently to coat evenly.
  7. Seal the Instant Pot lid and set to Manual/Pressure Cook on high for 8 minutes.
  8. Allow natural pressure release for 10 minutes, then quick release any remaining pressure.
  9. Open lid and stir in heavy cream and Greek yogurt.
  10. Switch Instant Pot back to Sauté and simmer gently for 3-5 minutes to thicken sauce. Season with salt and pepper to taste.
  11. Garnish with chopped fresh cilantro and serve hot over basmati rice or with warm naan bread.

Notes

Marinate chicken for at least 30 minutes for best tenderness and flavor. Use moderate heat when sautéing spices to avoid burning. Add yogurt at the end off high heat to prevent curdling. Adjust chili powder to taste. If sauce is too thick, add water or broth; if too thin, simmer longer on sauté mode.

Nutrition

Keywords: chicken tikka masala, Instant Pot, creamy chicken curry, easy dinner, Indian recipe, pressure cooker, weeknight meal

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