Instant Pot Chicken Tikka Masala Recipe

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Instant Pot Chicken Tikka Masala is a creamy, spiced tomato-based chicken curry made with yogurt-marinated chicken, tomatoes, onion, garlic, ginger, and warm spices like cumin, coriander, turmeric, and garam masala. It’s quick and works well for a weeknight, low-carb dinner since it’s done in under 30 minutes (not including prep) and comes in at about 6 net carbs per serving. Unlike traditional chicken tikka masala recipes that require separate grilling and a long-simmered sauce, this version is a “double up” Instant Pot method with extra sauce.

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Why You Should Make This Indian Curry

Authentic. A traditional Indian recipe .
Easy. Marinate, pour and cook Instant Pot recipe .
Low Carb . Only 6 net carbs per serving.
Fast. Not including prep time, this recipe is done in under 30 minutes .

This is going to be the BEST, most authentic Tikka Masala recipe you’ve ever had, but it will be done in less than half the time you normally spend.

I have a tendency to call this a Double Up Chicken Tikka Masala . Why? Two reasons: 1. Twice the sauce you need, and 2. The marinade and the sauce take the same spices, but you put twice as many spices in the sauce as in the marinade.

If you weren’t in a hurry, you’d make the sauce below, you’d make the Chicken Tikka Recipe properly, and then you’d mix the two. But let’s face it, I’m almost always in a hurry, and if you’re trying to feed your family after work, I suspect you might want an easy chicken recipe too.

So I figured I’d try it as one step. It’s not as good as making it separately, but I ate it a little too quickly to care.

What Is Chicken Tikka Masala?

Chicken tikka masala is a popular Indian-inspired dish made with marinated, grilled chicken pieces simmered in a rich, creamy, spiced tomato sauce.

The chicken is first marinated in yogurt and spices like cumin, coriander, turmeric, and garam masala, then cooked until tender.

The sauce is a velvety blend of tomatoes, cream, onions, garlic, ginger, and warm spices, creating a balance of tangy, savory, and subtly sweet notes.

While its exact origins are debated, some say it was created in India, others claim it was first made in the UK, chicken tikka masala has become one of the most beloved and widely enjoyed Indian restaurant dishes around the world.

What Is the Difference Between Butter Chicken and Chicken Tikka Masala?

Both of these Instant Pot Indian recipes have similar ingredients, but they do have distinctly different flavors.

Butter chicken is a creamier, less spicy dish. Chicken Tikka Masala is more of a tomato-flavored Indian chicken dish and can have more of a kick since it doesn’t have as much dairy in the recipe to subdue the spice.

Is Chicken Tikka Masala Spicy?

I like to make everything I eat spicy. However, the great thing about this recipe is that if you’re sensitive to heat, you can cut down on the cayenne pepper or eliminate it altogether.

Is It Healthy?

Chicken tikka masala can be a healthy dish, but it really depends on how it’s prepared.

At its core, the dish includes lean protein from chicken and antioxidant-rich spices like turmeric, cumin, and coriander, which offer anti-inflammatory benefits. The tomato-based sauce also provides vitamins and lycopene. However, traditional recipes often include cream, butter, or ghee, which add saturated fat and calories.

To make it lighter, many people swap in Greek yogurt, half-and-half, or coconut milk instead of heavy cream and serve it with brown rice or cauliflower rice for extra fiber.

Overall, chicken tikka masala can be part of a balanced diet when enjoyed in moderation and made with mindful ingredient choices.

What Is Tikka Masala Made Of?

For The Chicken

Boneless Skinless Chicken Thighs - The protein base of the dish. Cutting them into large pieces ensures they stay tender.
Full-Fat Greek Yogurt - Acts as the marinade base, tenderizing the chicken and helping the spices cling while adding creaminess and tang.
Garlic - Adds a pungent, savory depth and infuses the chicken with flavor.
Ginger - Provides warmth and slight spice.
Turmeric - Brings earthy, slightly bitter notes and gives the chicken a warm golden color.
Cayenne Pepper - Adds heat and a subtle sharp spice to the marinade.
Smoked Paprika - Contributes a smoky undertone and rich red color.
Kosher Salt - Essential for seasoning, it enhances all the flavors and helps the chicken retain moisture.
Garam Masala - A traditional Indian spice blend that adds warmth, sweetness, and complexity.
Ground Cumin - Infuses earthy, nutty tones that balance the tang of the yogurt.
Liquid Smoke - Mimics the smoky, charred flavor of traditionally grilled chicken tikka.

For The Sauce

Onion - Provides sweetness and body to the sauce.
Canned Tomatoes - The base of the tikka masala sauce, adding acidity, tang, and richness.
Carrot - Adds natural sweetness and helps balance the acidity of tomatoes.
Garlic - Deepens the savory flavor of the sauce.
Ginger - Brings warmth and freshness to the tomato base.
Turmeric - Adds color and a subtle earthy bitterness.
Cayenne Pepper - Provides heat and spice in the sauce.
Smoked Paprika - Gives depth, smokiness, and color.
Kosher Salt - Balances acidity and enhances all the flavors.
Garam Masala - Adds layers of warm spice.
Ground Cumin - Brings earthiness and depth to the sauce.

To Finish

Half and Half - Enriches the sauce, making it creamy and velvety.
Garam Masala - Stirred in at the end to give the sauce a fresh boost.
Cilantro - Adds brightness, freshness, and a hint of citrusy flavor.

Okay, I know you’re going to think I’ve lost my mind. A carrot in the sauce??

Yes. A carrot . Why?

How To Make Instant Pot Chicken Tikka Masala

Marinate the boneless, skinless chicken thighs with full-fat Greek Yogurt (or full-fat coconut milk if you are dairy-free), minced garlic, minced ginger, turmeric, cayenne pepper (Indian chili powder), smoked paprika, salt, garam masala, and liquid smoke if using. If you do not have yogurt, you can also use full-fat cream.
Make sure to beat and blend the plain yogurt well so it doesn’t separate later. This will create a thick paste to coat the chicken thighs in. Let it rest for 1-2 hours if possible.
Some people like to add a little vegetable oil or olive oil, but I find this unnecessary. The yogurt and chicken release plenty of oil as it is. If you would like to add some, just add a teaspoon or two of oil and try it.
Place sauce ingredients into the Instant Pot . Place the boneless skinless chicken with the yogurt on top of the sauce ingredients.
Cook at High Pressure for 10 minutes and release pressure quickly.
Remove chicken and either set aside, broil on a baking sheet, or put in your air fryer to brown, as you choose.
Meanwhile using an immersion blender , purée the sauce well.
Add 1/2 cup of half and half, heavy cream, coconut milk or coconut cream and stir well.
Remove half the sauce and freeze for later.
Put chicken back into the remaining sauce, mix in the garam masala , garnish with fresh cilantro and serve.

Tips And Tricks

The spices for marinating the Indian chicken and for the sauce are almost the same. The marinade takes half the spice the sauce does.
To be efficient, put the sauce ingredients in the Instant Pot , and the raw chicken in a bowl. As you add turmeric to the marinade, add twice that amount of turmeric to the onion and tomato sauce as well.
Please note that a few readers who used 8 quart Instant Pots had the BURN message with a single batch of this, but not a double batch. The same readers were able to make this without the BURN message.
If you have an 8 quart, either double this recipe or use 1/2 to 1/4 cup of water to add to the chicken and vegetables.
You can make this recipe with skinless chicken breasts if you prefer.
You’ll see jars of this sauce with the Indian cuisine in the grocery store. Skip those and make this sauce instead. It’s worth the extra effort.
If you don’t like your food spicy, reduce or omit the cayenne pepper to reduce the heat.
My recipe for Homemade Garam masala is made with cumin, coriander, cinnamon, cardamom, and a host of other delicious things. You should try making it instead of using store-bought.
There’s no reason you can’t use leftover tikka masala sauce with leftover grilled chicken. Just throw it in a skillet with a tiny bit of oil and saute to reheat and enjoy chicken tikka masala a second time.

For chicken tikka masala marinade (especially a yogurt marinade), aim for 30 minutes to 4 hours for the best balance of flavor and texture. 1–2 hours is the sweet spot for a weeknight chicken tikka masala recipe. You can marinate overnight for a deeper flavor, but don’t push much past 12 hours because the acids/enzymes in yogurt can start to make the chicken soft or slightly mushy. This is more noticeable with chicken breast than thighs. If you’re short on time, even 20–30 minutes helps a lot.

Yes, you can make dairy-free chicken tikka masala pretty easily. Swap the yogurt marinade for a plant-based yogurt (unsweetened coconut or almond yogurt works best) or use a simple spice-and-lemon marinade, then replace the usual cream with full-fat coconut milk (or cashew cream) to keep that rich, restaurant-style sauce. If the sauce tastes a little sweeter with coconut milk, balance it with extra spices and a pinch of salt, and simmer briefly using the saute function on your Instant Pot so everything melds.

Tikka masala sauce usually tastes sour because the tomatoes are too acidic (some canned tomatoes skew sharp), the sauce didn’t simmer long enough to mellow, or there isn’t enough richness (cream/coconut milk) to balance the acidity. This can show up even more in a quick Instant Pot chicken tikka masala. To fix it, simmer the sauce a few extra minutes to round it out, then add a small splash more cream or full-fat coconut milk, and if it’s still tangy, add a tiny pinch of low carb sweetener and a pinch of salt to bring it back into balance.

Want More Indian Instant Pot Recipes?

Two Sleevers Butter Chicken -I’m the Butter Chicken Lady, so I couldn’t tell you about Indian Instant Pot recipes without telling you about my famous recipe.
Easy Indian Curry Recipe - Make an Indian classic right in your Instant Pot.
Instant Pot Chicken Vindaloo - Quick, keto and gluten-free.
75+ Indian Instant Pot Recipes - or if you just want to browse all my Indian Instant Pot recipes, you can do that all in one place here.
Chicken Korma - My favorite when I visit Bombay House.