Instant Pot Chicken Tikka Masala Recipe – Easy & Flavorful

Last Updated on 4 months by Neha Deshmukh

Instant Pot Chicken Tikka Masala Recipe – Easy & Flavorful

Hey everyone! If you’re anything like me, you love a good Chicken Tikka Masala. But let’s be real, sometimes life gets busy, and who has time for a long, complicated marinade and hours of simmering? That’s where this Instant Pot version comes in. It’s seriously a game-changer – all the flavor, in a fraction of the time. I first made this when I was craving that restaurant taste but had a weeknight schedule, and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This Instant Pot Chicken Tikka Masala is perfect for when you want a delicious, authentic Indian meal without spending all day in the kitchen. It’s incredibly easy, uses readily available ingredients, and delivers that creamy, flavorful sauce we all crave. Plus, the Instant Pot makes the chicken unbelievably tender. Honestly, it’s a weeknight win!

Ingredients

Here’s what you’ll need to make this magic happen:

• 1 pound boneless and skinless chicken thighs (about 450g)
• 1 cup yogurt (240ml)
• 1 onion
• 4 garlic cloves
• 1 inch ginger
• 1 green chili
• 1 tablespoon kasoori methi (dried fenugreek leaves)
• 1 teaspoon ground coriander
• 1 teaspoon freshly ground black pepper
• 1 teaspoon salt
• ½ – 1 teaspoon garam masala (adjust to taste)
• 2 tablespoons cashew flour (optional, for thickening)

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe sing.

• Kasoori Methi: This is a must if you want that authentic Tikka Masala flavor. It has a unique, slightly bitter aroma that really elevates the dish. You can find it at most Indian grocery stores, or online.
• Garam Masala: Garam masala blends vary from family to family (and region to region!). Feel free to use your favorite brand, or even make your own. I like to add a pinch of cardamom to mine for extra warmth.
• Yogurt for Marination: Don’t skip the yogurt! It tenderizes the chicken beautifully and adds a lovely tang to the sauce. Full-fat yogurt works best for richness, but you can use low-fat if you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re making the marinade. Blend the yogurt, onion, garlic, ginger, green chili, kasoori methi, coriander, black pepper, salt, and garam masala into a smooth sauce. A good blender is your friend here!
2. Now, pour that gorgeous sauce over the chicken thighs in the Instant Pot. Make sure every piece is nicely coated.
3. Secure the lid, close the pressure valve, and cook on high pressure for 5 minutes. That’s it!
4. Let the pressure release naturally for 10 minutes, then quick release any remaining pressure. Be careful when releasing the pressure – steam is hot!
5. Time to shred the chicken! You can do this directly in the pot with two forks, or use kitchen shears for a quicker job.
6. Optional: If you like a thicker sauce, stir in the cashew flour and sauté for 1-2 minutes. This adds a lovely richness too.
7. Finally, garnish with a little extra black pepper and serve!

Expert Tips

• Don’t overcrowd the Instant Pot. If your chicken thighs are too crowded, they won’t cook evenly.
• For a deeper flavor, marinate the chicken for at least 30 minutes (or even overnight!) in the refrigerator.
• If you don’t have cashew flour, you can use cornstarch mixed with a little water as a thickening agent.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based yogurt (like coconut or soy yogurt) and substitute the chicken with chickpeas or paneer (Indian cheese).
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go! Just double-check your garam masala blend to ensure it doesn’t contain any hidden gluten.
• Spice Level: Adjust the amount of green chili and garam masala to control the spice level. For mild, use just a pinch of chili and ½ teaspoon of garam masala. For hot, add a whole chili and 1 teaspoon (or more!) of garam masala. My friend, Priya, loves to add a dash of cayenne pepper for an extra kick!
• Festival Adaptations: This dish is perfect for celebrations like Diwali or Eid. Serve it with a side of jeera rice (cumin rice) and naan for a festive feast.

Serving Suggestions

This Chicken Tikka Masala is amazing with:

• Basmati rice
• Naan bread (for soaking up all that delicious sauce!)
• A side of raita (yogurt dip) to cool things down
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Just thaw it overnight in the refrigerator before reheating.

FAQs

Let’s answer some common questions:

• What cut of chicken works best for this recipe? Chicken thighs are the best! They stay incredibly tender and juicy in the Instant Pot. You can use chicken breast, but it might dry out a bit.
• Can I make this recipe without an Instant Pot? Yes, you can! You’ll need to simmer the chicken in a pot on the stovetop for about 45-60 minutes, or until it’s tender.
• How can I adjust the spice level? As mentioned earlier, adjust the amount of green chili and garam masala. Start with less and add more to taste.
• What is Kasoori Methi and can I substitute it? Kasoori Methi is dried fenugreek leaves. If you absolutely can’t find it, you can try substituting with a teaspoon of dried oregano, but it won’t be quite the same.
• Can I freeze leftover Chicken Tikka Masala? Absolutely! It freezes beautifully. Just make sure to store it in an airtight container.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments if you try it, and how it turns out!