Imagine savoring the rich, creamy flavors of a classic Indian chicken tikka masala, but without the hours of simmering and stirring. With the Instant Pot, this beloved curry dish can be on your table in under an hour, making it the perfect weeknight meal. The “Instant Pot Chicken Tikka Masala Recipe- Quick Indian Curry” combines the convenience of modern pressure cooking with the robust spices and yogurt-based sauce that define this iconic dish from the Punjab region.
Not only is it a delicious way to explore Indian cuisine at home, but chicken tikka masala also provides a nutrient-dense meal with lean protein, vegetables, and anti-inflammatory spices like turmeric and ginger. Pro Tip: For an authentic touch, use ghee (clarified butter) instead of oil when sautéing the aromatics.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 tablespoon ghee or vegetable oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 (14.5 oz) can diced tomatoes
- 1 cup chicken broth
- 1/2 cup heavy cream or coconut milk
- Salt and pepper to taste
- Chopped cilantro for garnish
Nutrition Facts
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 350 |
| Protein | 28g |
| Carbohydrates | 18g |
| Fat | 18g |
| Fiber | 2g |
Facts & Figures
Chicken tikka masala is often called the “true national dish of Britain,” having been popularized by South Asian immigrants in the UK. Its name combines “tikka” (marinated, grilled chunks of meat) and “masala” (a spice blend). Though its origins are debated, many believe it was invented in the 1960s or 70s by a British Bangladeshi chef.
Equipment & Tools Needed
- Instant Pot or electric pressure cooker
- Cutting board and knife
- Mixing bowls
- Measuring spoons and cups
- Wooden spoon or spatula
Step-by-Step Procedure
- In a bowl, combine the cubed chicken with yogurt, lemon juice, garam masala, cumin, paprika, and cayenne. Cover and marinate for 30 minutes to an hour in the refrigerator.
- Turn on the Instant Pot’s “Sauté” function and add the ghee or oil. Once hot, add the onions and cook for 2-3 minutes until translucent. Add the garlic and ginger and sauté for 1 minute until fragrant.
- Add the marinated chicken and juices to the pot and cook for 2-3 minutes, stirring occasionally.
Pro Tip: Let the chicken brown slightly to develop more flavor.
- Pour in the diced tomatoes with their juices and the chicken broth. Scrape up any browned bits from the bottom of the pot.
- Close the Instant Pot lid and set to “Pressure Cook” or “Manual” mode on high pressure for 10 minutes. Allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure.
- Once safe to open, remove the lid and stir in the heavy cream or coconut milk. Add salt and pepper to taste.
- Garnish with chopped fresh cilantro and serve over basmati rice or with naan bread.
Benefits of This Dish / Key Ingredients
Beyond its rich, craveable flavors, chicken tikka masala offers several nutritional benefits:
- Lean protein from the chicken to support muscle health
- Anti-inflammatory and antioxidant properties from spices like turmeric, cumin, and ginger
- Probiotic benefits from the yogurt marinade
- Vitamins A and C from the tomatoes
Pros and Cons
Pros:
- Quick and easy to prepare in the Instant Pot
- Flavorful and satisfying meal with complex spices
- Relatively healthy with lean protein and vegetables
Cons:
- Contains dairy (yogurt and cream) which may be an issue for some
- Spice level may be too high for sensitive palates
- Requires marinating time (although brief)
Variations & Substitutions
- Vegetarian/Vegan: Substitute chickpeas or pan-fried tofu for the chicken. Use coconut milk instead of cream.
- Dairy-Free: Replace yogurt with dairy-free yogurt or cashew cream. Use coconut milk instead of cream.
- Low-Carb: Omit tomatoes and use more cream/coconut milk for the sauce. Serve over cauliflower rice.
- Adjust Spice Level: Increase or decrease cayenne pepper to preference. Add a spoonful of sugar to balance heat.
Serving Suggestions
For an authentic Indian meal, serve the chicken tikka masala over steamed basmati rice or with fresh naan bread. Other tasty accompaniments include:
- Cucumber raita (yogurt sauce)
- Mango chutney
- Sautéed spinach or other vegetable side dish
- Garnishes like chopped cilantro, sliced red onion, lemon wedges
Storage & Make-Ahead Tips
Chicken tikka masala makes great leftovers! Store any extra portions in an airtight container in the refrigerator for up to 4 days. To reheat, gently simmer the curry on the stovetop or in the microwave, adding a splash of broth or water if it becomes too thick.
For make-ahead convenience, you can marinate the chicken up to 24 hours in advance. The sauce can also be made ahead and refrigerated for 2-3 days before adding the chicken and pressure cooking.
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work just as well in this recipe. Keep in mind that breasts tend to cook a bit faster than thighs, so you may need to reduce the cooking time slightly to prevent them from drying out.
Is it possible to make this recipe dairy-free?
Yes, you can easily make this recipe dairy-free by omitting the yogurt and using a plant-based milk or cream alternative instead. Coconut milk or cashew cream would be excellent substitutes.
Can I make this gluten-free?
This recipe is naturally gluten-free as long as you use a gluten-free garam masala spice blend. Double-check the labels on your spices to ensure they don’t contain any gluten-containing ingredients.
How long will the leftovers keep in the fridge?
Leftover Chicken Tikka Masala will keep well in the refrigerator for up to 4 days when stored in an airtight container. Reheat thoroughly before serving, and don’t leave it at room temperature for more than 2 hours.
Can I freeze the leftovers?
Yes, this recipe freezes beautifully! Allow the Chicken Tikka Masala to cool completely, then transfer it to a freezer-safe container or resealable plastic bag. It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
Conclusion
This Instant Pot Chicken Tikka Masala Recipe is a game-changer for anyone who loves Indian cuisine but doesn’t have the time or energy for a lengthy cooking process. With the help of your trusty Instant Pot, you can enjoy this flavorful and aromatic curry in no time at all.
Remember to adjust the spice levels to your taste preferences, and don’t hesitate to experiment with different protein or dairy substitutions to accommodate dietary restrictions. The beauty of this recipe lies in its versatility and ease of preparation.
Happy cooking and enjoy your Instant Pot Chicken Tikka Masala Recipe- Quick Indian Curry!