Instant Pot Chicken Tikka Masala Recipe - Easy Chicken Recipes (2024)

• ▢ 2-3 pounds chicken breasts chopped into bite-sized pieces
• ▢ 4 cloves garlic minced
• ▢ 2 inch ginger knob minced
• ▢ 1 tablespoon garam masala
• ▢ 1 teaspoon turmeric
• ▢ 1 teaspoon cumin
• ▢ 1 teaspoon chili powder
• ▢ 1 teaspoon salt
• ▢ pinch cayenne pepper
• ▢ Juice of 1 lemon
• ▢ 3 tablespoons butter or cooking oil, divided
• ▢ ½ onion thinly sliced
• ▢ 15 ounces tomato sauce 1 can
• ▢ 1 cup heavy cream or substitute 1 cup canned coconut milk
• ▢ 1 tablespoon cornstarch + 1 tablespoon water
• ▢ fresh cilantro

• Place chicken pieces in a large bowl and add in the garlic, ginger, spices, salt, pepper, and lemon juice. Mix thoroughly to coat the chicken.

  2-3 pounds chicken breasts, 4 cloves garlic, 2 inch ginger knob, 1 tablespoon garam masala, 1 teaspoon turmeric, 1 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon salt, pinch cayenne pepper, Juice of 1 lemon

• Add 2 tablespoons butter to the Instant Pot and press the Sauté button. Once heated, add in the chicken breasts and sauté until browned on all sides. To prevent crowding, do this in multiple batches. Remove the chicken from the Instant Pot.

  3 tablespoons butter

• Add the remaining tablespoon of butter to the Instant Pot. Add in the onions and sauté for a few minutes until softened. Stir in the tomato sauce and chicken.

  3 tablespoons butter, ½ onion, 15 ounces tomato sauce

• Press the Cancel button on the Instant Pot. Then, press the Manual button and set the timer for 10 minutes on High Pressure. When cooking is complete, release the steam right away or let it vent naturally for 10 minutes and then release the rest manually.

• Stir in the heavy cream. Press the Cancel button on the Instant Pot. Then, press the Sauté button to let the mixture come to a simmer. Simmer for 10 minutes until the sauce has reduced.

  1 cup heavy cream

• If you’d like a thicker sauce, combine the cornstarch and water in a small dish. Stir the mixture into the chicken and simmer for a minute until the sauce has thickened.

  1 tablespoon cornstarch

• Finish with a sprinkle of chopped cilantro. Serve with basmati rice and naan.

  fresh cilantro

• Garam masala is the key spice mix to make this dish taste authentic. You can find it in most grocery stores.
• To reduce the spice level, reduce or omit the cayenne pepper.
• If you’re watching your carb intake, you could serve this curry over zucchini noodles or cauliflower rice.
• Garnish with some fresh, chopped cilantro.

Storage: Store Instant Pot chicken tikka masala in an airtight container in the refrigerator for 3 days, or freeze for 3 months.

Nutrition Facts

Instant Pot Chicken Tikka Masala Recipe

Amount Per Serving

Calories 590Calories from Fat 351

% Daily Value*

Fat 39g60%

Saturated Fat 16g100%

Cholesterol 227mg76%

Sodium 879mg38%

Potassium 999mg29%

Carbohydrates 8g3%

Fiber 2g8%

Sugar 1g1%

Protein 50g100%

Vitamin A 1091IU22%

Vitamin C 19mg23%

Calcium 70mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.