Instant Pot Chicken Tikka Masala
This Instant Pot Chicken Tikka Masala is creamy, bold, and weeknight-ready. Made with tomato, garlic, warm Indian spices, and a swirl of cream, it comes together in under 35 minutes — no marinating required.
Equipment
- Instant Pot For pressure cooking the chicken and sauce
- Spatula or Wooden Spoon For sautéing and stirring
- Measuring spoons To measure spices accurately
Ingredients
- 1.5 pounds chicken thighs boneless, cut into chunks
- 3 tablespoons butter or ghee
- 4 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon turmeric
- 1 teaspoon salt adjust to taste
- 1 tablespoon sugar balances tomato acidity
- 1 cup tomato puree or passata
- ¼ cup water
- ½ cup heavy cream or full-fat coconut milk
- fresh cilantro optional, for garnish
Instructions
- Set Instant Pot to sauté mode. Add butter, then stir in garlic and ginger. Cook for 1 minute until fragrant.
- Add garam masala, cumin, paprika, turmeric, salt, and sugar. Stir constantly for 30 seconds to toast the spices.
- Add chicken chunks, tomato puree, and water. Stir to combine and coat the chicken evenly.
- Seal lid and set to HIGH pressure for 10 minutes. Allow natural release for 5 minutes, then quick release remaining pressure.
- Turn sauté mode back on. Stir in heavy cream and simmer for 2–3 minutes until sauce thickens slightly.
- Serve hot over basmati rice or with warm naan. Garnish with cilantro if desired.
Notes
- Use coconut milk instead of cream for dairy-free version.
- Double the spices for stronger flavor if preferred.
- Great served with lemon wedges for brightness.
Did you make this recipe?Mention @CooksCrafter or tag #CooksCrafter!