Instant Pot Chicken Tikka Masala

You don’t need to marinate overnight or slow-simmer for hours to get chicken tikka masala that tastes rich and layered. This Instant Pot version brings in all the core flavor — smoky tomato sauce, warm spices, and creamy finish — without stretching out your evening.

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The chicken stays tender. The spices bloom quickly under pressure. And in less than 40 minutes, you’ll have a dish that holds up next to your favorite takeout.

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Why This Recipe Works for Busy Nights

Tikka masala is all about timing — and the Instant Pot keeps it in check.

It pressure-cooks chicken while building depth in the sauce. The tomato base breaks down fast, and the cream pulls it all together without feeling too heavy. By sautéing the spices first, you unlock their full aroma before the lid goes on.

• Chicken stays juicy, not dry
• Yogurt-free marinade keeps it simple
• Garam masala and tomato create real depth
• Cream added at the end for smooth finish
• One-pot cooking, no separate searing

You get a complete dish ready to spoon over rice — with no complicated prep.

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What You’ll Need to Make It

Every ingredient brings body or flavor. No fillers here.

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• Boneless chicken thighs – Tender and flavorful under pressure
• Garlic and ginger – Fresh minced for sharper flavor
• Tomato puree – Base of the rich sauce
• Heavy cream – Stirred in last for a smooth, velvety finish
• Garam masala – The key spice blend
• Turmeric and paprika – For color and warmth
• Cumin and coriander – Background spice and richness
• Butter or ghee – Adds body and helps bloom the spices
• Salt and sugar – To balance the acidity of tomatoes

Optional: a pinch of cayenne if you want heat, or chopped cilantro to finish.

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Step-by-Step Method for Making It in the Instant Pot

From sauté to serve, this recipe stays streamlined and flavorful.

• Sauté the Aromatics
  Set Instant Pot to sauté. Add butter or ghee, then stir in garlic and ginger. Cook until fragrant, about 1 minute.
• Toast the Spices
  Add garam masala, cumin, turmeric, paprika, coriander, and a small pinch of sugar. Stir constantly for 30 seconds.
• Add Chicken and Tomato
  Place in the chicken pieces and pour in tomato puree. Stir well to coat. Add salt and ¼ cup water to help it pressurize.
• Pressure Cook
  Seal the lid and set to HIGH pressure for 10 minutes. Naturally release for 5 minutes, then manually release the rest.
• Stir in Cream
  Set to sauté mode again. Stir in the heavy cream and simmer for 2–3 minutes until the sauce thickens slightly. Adjust salt if needed.
• Serve with Rice or Naan
  Spoon into bowls over rice or next to warm naan. Garnish with chopped cilantro if using.

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Easy Variations and Add-Ins

Tikka masala can handle tweaks while still tasting classic.

• Add chickpeas with the chicken for extra body
• Stir in baby spinach after pressure cooking for greens
• Use chicken breast if preferred — just reduce cook time to 8 minutes
• Swap cream for coconut milk for a dairy-free option
• Serve with quinoa or cauliflower rice for something lighter

This recipe builds on its base well without losing the core flavor.

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Best Sides to Serve with Chicken Tikka Masala

It’s already rich, so choose sides that bring texture or absorb the sauce.

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Side Dish	Why It Works
Basmati rice	Light, fluffy base for rich sauce
Warm naan bread	Perfect for scooping every bit
Cucumber raita	Cools things down with yogurt and herbs
Roasted cauliflower	Earthy and mild, works well with spice
Steamed peas or green beans	Adds freshness without heaviness
Simple salad with lemon	Brightens the plate without distraction
Pickled onions	Cuts through richness with acidity

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How to Store and Reheat Without Losing Creaminess

The flavors settle and deepen overnight — it’s even better the next day.

• Fridge Storage – Airtight container for up to 4 days
• Freezer Safe – Freeze in portions up to 3 months (hold cream if freezing, add after thawing)
• Reheat Gently – Use stovetop or microwave with a splash of water or broth
• Avoid Boiling – Keep heat low to prevent cream from splitting
• Use as Leftovers – Works in wraps, grain bowls, or baked with naan and cheese

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FAQs About Instant Pot Chicken Tikka Masala

Can I make this vegetarian?

Yes — swap chicken for chickpeas and add diced paneer or tofu after pressure cooking.

What if my sauce is too thin?

Simmer on sauté mode until it thickens, or stir in a little tomato paste.

Do I need to marinate the chicken?

Not for this version — pressure cooking infuses flavor without long marination.

Can I skip the cream?

Yes — use coconut milk or leave it out for a tomato-forward version.

How spicy is this?

Mild by default. Add cayenne or chili powder to boost heat.