Instant Pot Chicken Tikka Masala

The super-flavorful Indian comfort food classic is a cinch to make in your Instant Pot for busy weeknights. Just be sure to leave time to marinade the chicken for the deepest flavor… and don’t forget the naan to scoop up all the rich and delicious sauce!

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3 lbs boneless skinless chicken thighs cut into large chunks
3/4 cup plain Greek yogurt
1 tablespoon lemon juice

1 tablespoon garam masala
1 tablespoon minced ginger
1 tablespoon minced garlic
2 teaspoons kosher salt
2 tablespoons canola oil
2 large onions chopped
1 tablespoons minced garlic
1 tablespoon minced ginger
1 tablespoon garam masala
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon turmeric
1 14 oz can crushed fire roasted tomatoes
2 cups tomato sauce or tomato puree
1 cup heavy cream
1 teaspoon kosher salt or to taste
2 tablespoons butter
Optional: chopped fresh cilantro for garnish and cooked jasmine or basmati rice and naan for serving
Nutritional Information
576kcal Calories
18g Carbohydrates
50g Protein
33g Fat
14g Saturated Fat
281mg Cholesterol
807mg Sodium
1124mg Potassium
3g Fiber
8g Sugar
1910IU Vitamin A
15.6mg Vitamin C
139mg Calcium
5mg Iron


Combine all chicken marinade ingredients together in a large bowl and mix thoroughly to coat chicken. Cover and refrigerate for 30 minutes or up to 48 hours for the deepest flavor.
Mark as complete
When ready to cook, turn your Instant Pot to the Saute setting on low. Add the butter and onion. Stir and cook for 5 minutes or until onion softens making sure onion doesn’t stick to the bottom which could cause a “burn” warning on your Instant Pot. Add garlic, ginger and spices. Stir and cook for 1 minute. Hit Cancel to turn Saute off.
Mark as complete
Add fire roasted tomatoes, tomato sauce, chicken and yogurt marinade to Instant Pot and stir to combine. Close the lid and set on Poultry or Low Pressure setting for 9 minutes. Once the Instant Pot cycle is complete, wait until the natural release cycle is complete for about 10 minutes. Carefully unlock and remove the lid and stir in the heavy cream and salt.
Mark as complete
Garnish with cilantro and serve.
Mark as complete


Note: If the Burn warning comes on during cooking just hit Cancel, do a fast release and scrape the bottom to loosen browned bits. Stir in 1/4 cup water or chicken broth and reset to low pressure for the remaining time.

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