Instant Pot Chicken Tikka masala

Ingredients

• 1.13 kg (2½ lb)chicken breast
• 240 ml (1 cup)plain Greek yoghurt
• 60 ml (¼ cup)lemon juice
• 15 ml (1 tbsp)garam masala
• 15 ml (1 tbsp)ground fresh ginger
• 4 clovesgarlic, minced
• 5 ml (1 tsp)salt
• 60 ml (¼ cup)oil
• 2 mediumonions, chopped
• 3 clovesgarlic
• 15 ml (1 tbsp)ginger, minced
• 5 ml (1 tsp)turmeric
• 10 ml (2 tsp)garam masala
• 10 ml (2 tsp)ground coriander
• 5 ml (1 tsp)ground cumin
• 10 ml (2 tsp)chilli powder
• 425 g (15 oz)tomato sauce (about 475 ml, or 2 cups, if homemade)
• 120 ml (½ cup)double cream
• 5 ml (1 tsp)chicken bouillon powder
• 30 g (2 tbsp)butter
• 30 ml (2 tbsp)freshly chopped coriander or parsley
• 30–45 ml (2–3 tbsp)water, for deglazing

Instructions

1. 1

   Mix the marinade

   Combine the yoghurt with the lemon juice, 1 tbsp garam masala, ground fresh ginger, 4 minced garlic cloves and salt. Add the chicken and mix until it is coated all over.

2. 2

   Chill the chicken

   Cover the bowl with cling film and refrigerate for 30 minutes, or up to 24 hours if convenient. When ready, move on to making the curry.

3. 3

   Sauté the aromatics

   Set the Instant Pot to Sauté and add the oil. Add the onions, 3 garlic cloves, minced ginger, turmeric, 2 tsp garam masala, coriander, cumin and chilli powder. Stir continuously for about 2 minutes so the mixture does not stick.

4. 4

   Deglaze the pot

   Pour in 2–3 tbsp water and scrape the bottom of the inner pot to loosen any stuck-on bits.

5. 5

   Add chicken and tomato

   Add the marinated chicken, including all the yoghurt marinade, then add the tomato sauce and stir.

6. 6

   Pressure cook

   Close the lid and turn the valve to the sealing position. Select Manual pressure cooking and set the timer for 8 minutes.

7. 7

   Release the pressure

   When the cooking cycle finishes, use a quick pressure release.

8. 8

   Finish the sauce

   Stir in the butter and cream, taste and adjust the seasoning as needed. Switch to Sauté and cook for about 5 minutes to reduce the sauce.

9. 9

   Serve the curry

   Serve over rice or in bowls, with naan on the side.

What is chicken tikka masala?

Chicken tikka masala is a curry of marinated chicken served in a spiced tomato-based sauce. Its exact origins are debated, and it is widely associated with Indian restaurant cooking in Britain.

Here, the chicken is marinated in yoghurt, lemon and spices, then cooked with aromatics and tomato in an Instant Pot. Cream and butter stirred in at the end round out the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 582 calories, 0g protein, 0g carbs, 0g fat.

Chicken provides most of the protein, while the tomato sauce and onions contribute carbohydrates. The oil, yoghurt, cream and butter account for much of the fat; serve it with rice or naan as suggested, and add a generous portion of vegetables to balance the plate.

The yoghurt marinade

Chicken: yoghurt and lemon coat the breast pieces, while garam masala, ginger, garlic and salt season them. The recipe allows 30 minutes of chilling, or up to 24 hours if you want to prepare it ahead.

Build the curry base

Aromatics: cook the onions, garlic and ginger with the spices for about 2 minutes, stirring continuously. This short sauté helps distribute the spices through the base without letting them catch.

Deglazing: add 2–3 tbsp water and scrape the pot before adding the chicken. This clears stuck-on ingredients from the base of the inner pot.

Pressure cooking and doneness

Timing: the recipe specifies 8 minutes of pressure cooking, followed by a quick pressure release. Use the pressure-cooking setting and sealing position as directed for your Instant Pot.

Sauce: after the cream and butter go in, sauté for about 5 minutes to reduce it. Stir as it thickens and check the seasoning before serving.

Creamy finish

Cream: stir it in after pressure cooking rather than before, along with the butter. The final sauté gives the sauce time to reduce and helps bring the ingredients together.

What to serve with it

Rice: spoon the curry over rice to make a filling bowl and soak up the sauce. Naan on the side is another option named in the recipe.

Recipe notes & tips

• Cut the chicken into evenly sized pieces so they cook at a similar rate.
• Stir the spices continuously during the sauté so they do not stick to the pot.
• Scrape the inner pot thoroughly when deglazing before adding the chicken.
• Add all the yoghurt marinade to the pot, as the method specifies.
• Stir the cream and butter in after releasing the pressure.
• Taste the sauce after adding the cream and butter, then adjust the seasoning.

Variations

• Fresh coriander: use the listed chopped coriander as the finishing herb.
• Parsley finish: choose the listed parsley instead of coriander.
• More chilli: adjust the chilli powder to suit your preferred heat.
• Homemade tomato sauce: use about 475 ml (2 cups), as noted in the ingredient list.
• Make-ahead marinade: refrigerate the coated chicken for up to 24 hours before cooking.

Common mistakes to avoid

• Skipping the marinade: give the chicken at least the stated 30 minutes in the fridge.
• Letting spices stick: stir continuously during the 2-minute sauté.
• Leaving browned bits behind: add the water and scrape the inner pot before pressure cooking.
• Forgetting the marinade: add the chicken with all of its yoghurt mixture.
• Adding cream too early: stir it in after the quick pressure release.
• Stopping before reducing: sauté the finished sauce for about 5 minutes as directed.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat gently in a saucepan or microwave until piping hot, stirring so the sauce warms evenly.

Frequently asked questions