I reimagined chicken tikka masala for the pressure cooker so it’s ready in just 30 minutes, drawing on Indian Instant Pot Recipes to keep the technique familiar but much quicker.
I love how the Instant Pot turns a classic like chicken tikka masala into a weeknight miracle. In just thirty minutes I get juicy chicken thighs swimming in a sauce that tastes like it simmered all day, and I still cant explain why it works so well.
I use garam masala to punch up the flavor, sometimes twice, its one of those small moves that fools everyone. This is the Pressure Cooker Recipe I reach for on busy nights, and it lives proudly among my Instant Pot Recipes Indian favorites.
Try it and see which part surprises you most.
Ingredients
- Chicken thighs: Rich in protein and iron, juicy dark meat keeps curry tender.
- Plain yogurt: Adds tang, protein and probiotics, helps tenderize chicken, not too sour.
- Turmeric: Earthy, slightly bitter, anti inflammatory curcumin, gives warm color.
- Garam masala: Warm spice blend, aromatic depth, little carbs, boosts savory flavor.
- Tomatoes: Acidic sweetness balances cream, provides vitamin C and some fiber.
- Heavy cream: Makes sauce rich and silky, adds calories and saturated fat.
- Garlic and ginger: Pungent aromatics, anti inflammatory properties, lift the dish with heat.
- Kasuri methi: Dried fenugreek, adds bitter herb notes, enhances classic tikka flavor.
- Cilantro: Fresh herb, bright finish, low calories, adds green freshness.
Ingredient Quantities
- 1 1/2 lb boneless skinless chicken thighs, cut into 1 in pieces
- 1/2 cup plain yogurt (Greek preferred)
- 1 tbsp lemon juice
- 1 1/2 tsp kosher salt, divided
- 1 tsp ground turmeric
- 2 tsp garam masala, divided (about 1 tsp for marinade, 1 tsp for sauce)
- 1 tsp ground cumin
- 1 tsp paprika
- 1/4–1/2 tsp cayenne or red chili powder, to taste
- 2 tbsp vegetable oil or ghee
- 2 tbsp unsalted butter
- 1 medium yellow onion, finely chopped (about 1 cup)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 1/2 tbsp tomato paste
- 1 (14 oz) can crushed tomatoes or tomato puree (about 400 g)
- 1/2 cup low sodium chicken broth or water
- 3/4 cup heavy cream or full fat coconut milk
- 1 tbsp brown sugar or honey (optional, balances acidity)
- 1 tsp kasuri methi (dried fenugreek leaves), optional
- Fresh cilantro, chopped for garnish
- Cooked basmati rice or warm naan, for serving
How to Make this
1. Cut 1 1/2 lb boneless skinless chicken thighs into 1 inch pieces and toss in a bowl with 1/2 cup plain yogurt, 1 tbsp lemon juice, 1 tsp of the kosher salt (save 1/2 tsp), 1 tsp garam masala, 1 tsp ground turmeric, 1 tsp ground cumin, 1 tsp paprika and 1/4–1/2 tsp cayenne to taste. Let it sit while you prep, at least 10 minutes (you can do longer if you got time).
2. Set the Instant Pot to Sauté (Normal) and heat 2 tbsp vegetable oil or ghee with 1 tbsp of the butter until shimmering. Add 1 medium finely chopped yellow onion and cook, stirring, about 5–7 minutes until soft and starting to brown, scraping up any browned bits.
3. Add 3 cloves minced garlic and 1 tbsp minced fresh ginger, cook 30 seconds until fragrant, then stir in 1 1/2 tbsp tomato paste and cook 1–2 minutes until it darkens a bit, that deepens the flavor.
4. Pour in a (14 oz) can crushed tomatoes, 1/2 cup low sodium chicken broth or water, the remaining 1/2 tsp kosher salt, the remaining 1 tsp garam masala, and 1 tbsp brown sugar or honey if you want to balance acidity; crumble in 1 tsp kasuri methi now if using. Stir to combine and bring to a gentle simmer.
5. Add the marinated chicken and any leftover marinade into the pot, stir so everything is distributed and the chicken is coated in sauce.
6. Cancel Sauté, lock the lid and set to Pressure Cook / Manual on High for 6 minutes. When it finishes, allow a natural pressure release for 5 minutes, then carefully do a quick release to drop the rest of the pressure.
7. Open the pot, switch back to Sauté on Low, stir in 3/4 cup heavy cream or full fat coconut milk and the remaining 1 tbsp butter. Simmer 2–3 minutes until the sauce is glossy and slightly thickened, taste and adjust salt, sugar or heat.
8. If you used kasuri methi and didnt add it earlier, crush a pinch into the sauce now. Finish with a big handful of chopped fresh cilantro and an extra sprinkle of garam masala if you like.
9. Serve hot over cooked basmati rice or with warm naan. Leftovers keep well in the fridge for 3 days and actually taste better the next day.
Equipment Needed
1. Instant Pot or any electric pressure cooker (6 quart works great)
2. Cutting board and a sharp chef’s knife, for cutting chicken, onion, garlic and ginger
3. Large mixing bowl, to toss the chicken with yogurt and spices
4. Measuring cups and measuring spoons, for liquids and all the spices
5. Wooden spoon or silicone spatula, for sautéing and scraping up browned bits
6. Can opener and a liquid measuring cup, for the crushed tomatoes and broth
7. Tongs or a slotted spoon, to add and lift the chicken pieces
8. Small whisk or spoon and a ladle, for stirring in the cream and serving the curry
FAQ
Instant Pot Chicken Tikka Masala Recipe Substitutions and Variations
- Chicken thighs
- Chicken breasts – same weight, cut to 1 in pieces; reduce cook time a bit so they dont dry out (quick release sooner).
- Paneer or firm tofu – cube and fold in near the end, simmer 5 minutes instead of pressure cooking for best texture.
- Canned chickpeas – 1 can, drained; add after pressure cook or use soaked dry chickpeas but increase liquid and cook time.
- Plain yogurt
- Sour cream – 1:1 swap in the marinade, gives tang and creaminess.
- Full fat coconut yogurt – dairy free option, same amount, will add a slight coconut note.
- Buttermilk or kefir – thin out the marinade more, use about the same volume but reduce added lemon.
- Heavy cream
- Full fat coconut milk – 1:1 swap, similar richness, mild coconut flavor.
- Greek yogurt + milk – whisk 1/2 cup Greek yogurt with 1/4 cup milk, stir in off heat to avoid curdling.
- Evaporated milk or cashew cream – use same volume for creaminess; cashew cream made by blending soaked cashews with water.
- Garam masala
- Curry powder – 1:1 swap but flavor leans different, add a pinch of cinnamon or cardamom if you have it.
- Quick spice mix – 1/2 tsp ground cumin + 1/4 tsp ground cinnamon + pinch cloves + pinch ground cardamom equals about 1 tsp.
- Tikka masala powder or supermarket curry blend – use same amount, gets you close fast.
Pro Tips
1) Marinate longer if you can, overnight is best. The yogurt and lemon really tenderize thighs, and deeper flavor soaks in. Take the chicken out of the fridge 20 minutes before cooking so it cooks more evenly, dont toss cold meat straight into the pot.
2) Brown the chicken in batches after the onion step for extra flavor. Dont crowd the pot, sear until pieces get some color, then set aside and add back before pressure cooking. Those browned bits make the sauce taste way more complex.
3) Reduce the tomato sauce a bit before adding cream to avoid a thin, watery curry. After pressure release, simmer on low until it thickens, then temper the cream by stirring a few spoons of hot sauce into it before pouring in so it wont split.
4) Finish smart: crush a little kasuri methi between your palms and add it at the end, and always taste for salt, acid and sweetness. A splash of lemon or a pinch of sugar can fix a bland batch. Leftovers improve overnight, reheat gently so the cream doesnt break.
Instant Pot Chicken Tikka Masala Recipe
I reimagined chicken tikka masala for the pressure cooker so it’s ready in just 30 minutes, drawing on Indian Instant Pot Recipes to keep the technique familiar but much quicker.
4
servings
708
kcal
Equipment: 1. Instant Pot or any electric pressure cooker (6 quart works great)
2. Cutting board and a sharp chef’s knife, for cutting chicken, onion, garlic and ginger
3. Large mixing bowl, to toss the chicken with yogurt and spices
4. Measuring cups and measuring spoons, for liquids and all the spices
5. Wooden spoon or silicone spatula, for sautéing and scraping up browned bits
6. Can opener and a liquid measuring cup, for the crushed tomatoes and broth
7. Tongs or a slotted spoon, to add and lift the chicken pieces
8. Small whisk or spoon and a ladle, for stirring in the cream and serving the curry
Ingredients
-
1 1/2 lb boneless skinless chicken thighs, cut into 1 in pieces
-
1/2 cup plain yogurt (Greek preferred)
-
1 tbsp lemon juice
-
1 1/2 tsp kosher salt, divided
-
1 tsp ground turmeric
-
2 tsp garam masala, divided (about 1 tsp for marinade, 1 tsp for sauce)
-
1 tsp ground cumin
-
1 tsp paprika
-
1/4–1/2 tsp cayenne or red chili powder, to taste
-
2 tbsp vegetable oil or ghee
-
2 tbsp unsalted butter
-
1 medium yellow onion, finely chopped (about 1 cup)
-
3 cloves garlic, minced
-
1 tbsp fresh ginger, minced
-
1 1/2 tbsp tomato paste
-
1 (14 oz) can crushed tomatoes or tomato puree (about 400 g)
-
1/2 cup low sodium chicken broth or water
-
3/4 cup heavy cream or full fat coconut milk
-
1 tbsp brown sugar or honey (optional, balances acidity)
-
1 tsp kasuri methi (dried fenugreek leaves), optional
-
Fresh cilantro, chopped for garnish
-
Cooked basmati rice or warm naan, for serving
Directions
- Cut 1 1/2 lb boneless skinless chicken thighs into 1 inch pieces and toss in a bowl with 1/2 cup plain yogurt, 1 tbsp lemon juice, 1 tsp of the kosher salt (save 1/2 tsp), 1 tsp garam masala, 1 tsp ground turmeric, 1 tsp ground cumin, 1 tsp paprika and 1/4–1/2 tsp cayenne to taste. Let it sit while you prep, at least 10 minutes (you can do longer if you got time).
- Set the Instant Pot to Sauté (Normal) and heat 2 tbsp vegetable oil or ghee with 1 tbsp of the butter until shimmering. Add 1 medium finely chopped yellow onion and cook, stirring, about 5–7 minutes until soft and starting to brown, scraping up any browned bits.
- Add 3 cloves minced garlic and 1 tbsp minced fresh ginger, cook 30 seconds until fragrant, then stir in 1 1/2 tbsp tomato paste and cook 1–2 minutes until it darkens a bit, that deepens the flavor.
- Pour in a (14 oz) can crushed tomatoes, 1/2 cup low sodium chicken broth or water, the remaining 1/2 tsp kosher salt, the remaining 1 tsp garam masala, and 1 tbsp brown sugar or honey if you want to balance acidity; crumble in 1 tsp kasuri methi now if using. Stir to combine and bring to a gentle simmer.
- Add the marinated chicken and any leftover marinade into the pot, stir so everything is distributed and the chicken is coated in sauce.
- Cancel Sauté, lock the lid and set to Pressure Cook / Manual on High for 6 minutes. When it finishes, allow a natural pressure release for 5 minutes, then carefully do a quick release to drop the rest of the pressure.
- Open the pot, switch back to Sauté on Low, stir in 3/4 cup heavy cream or full fat coconut milk and the remaining 1 tbsp butter. Simmer 2–3 minutes until the sauce is glossy and slightly thickened, taste and adjust salt, sugar or heat.
- If you used kasuri methi and didnt add it earlier, crush a pinch into the sauce now. Finish with a big handful of chopped fresh cilantro and an extra sprinkle of garam masala if you like.
- Serve hot over cooked basmati rice or with warm naan. Leftovers keep well in the fridge for 3 days and actually taste better the next day.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 428g
- Total number of serves: 4
- Calories: 708kcal
- Fat: 49.7g
- Saturated Fat: 20.4g
- Trans Fat: 0.18g
- Polyunsaturated: 7.5g
- Monounsaturated: 17.5g
- Cholesterol: 212mg
- Sodium: 773mg
- Potassium: 798mg
- Carbohydrates: 16g
- Fiber: 1.5g
- Sugar: 5g
- Protein: 48g
- Vitamin A: 1200IU
- Vitamin C: 7.5mg
- Calcium: 62mg
- Iron: 1.5mg