Learn how to make delicious, restaurant style Chicken Tikka Masala at home, under 30 minutes. Both Instant Pot & Stove Top methods included.
I love this Chicken Tikka Masala recipe, and it's on my weekly rotation. Before getting an instant pot, I used to make this on stove stop, which is equally delicious. But I find that making it in an instant pot is more hands off, which is my favorite feature about cooking in an instant pot.
Don't worry, though, I've included instructions for both methods, and I have step by step photos for cooking it in the IP below. So scroll down for some yumminess!
I do hope you try this delicious recipe, and enjoy it. Love easy chicken recipes? Try these Crispy Breaded Chicken Cutlets!
What You Need
Note: For FULL RECIPE & INSTRUCTIONS, please scroll down to the recipe card below.
For the Chicken Marinade
- Chicken
- Yogurt
- Ginger Garlic Paste
- Spices
For the Tikka Masala
- Crushed tomatoes
- Garlic cloves
- Ginger paste
- Spices
- Heavy cream
How to Make It in the Instant Pot
Mix all the ingredients for the chicken marinade.
Marinate for at least 20 minutes or up to overnight, in an air tight container in the fridge. The longer you marinate, the better.
Turn on saute mode on the Instant Pot and add oil. Add the chicken.
Cook for 2-3 minutes until it changes color.
Now add the masala ingredients.
Mix, and cancel the saute mode. Close the instant pot lid, and put on manual pressure for 6 minutes.
Do NPR for 2 minutes and then vent.
Open lid, add heavy cream, butter and chopped coriander and mix .
Note: Chopped coriander and butter not pictured here.
Serve with rice and or naan.
More Delicious Curries to Try:
Chicken Tikka Masala (Instant Pot + Stove Top Method)
This Chicken Tikka Masala is so easy and quick to make. Step by step photos included for both Instant Pot & Stove Top.
- 3 tbsp oil ((for cooking))
For the Chicken Marinade
- 1 pound chicken breasts (chopped into 1 inch cubes)
- 3 tablespoons yogurt
- 1 teaspoon kashmiri lal mirch powder*
- 1 tablespoon ginger garlic paste
- 1 tsp salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garam masala powder*
- 1 tablespoon lemon juice
For the Masala
- 1 15 oz can of crushed tomatoes*
- Salt to taste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon kashmiri lal mirch powder*
- 1/2 teaspoon roasted cumin powder*
- 1/2 teaspoon roasted coriander powder*
- 1/2 teaspoon garam masala powder
- 1/2 tsp sugar*
- 6-8 garlic cloves (crushed)
- 1/2 teaspoon ginger paste*
For Finishing
- 1/2 cup heavy cream
- 1 teaspoon butter*
- A handful of chopped Coriander
- 1 teaspoon dried fenugreek leaves ((kasuri methi))
For the Chicken Marinade
- Mix all the ingredients for the chicken marinade.
Marinate for at least 20 minutes or up to overnight, in an air tight container in the fridge. The longer you marinate, the better.
To Make the Chicken Tikka Masala in the Instant Pot
Turn on the saute mode on your instant pot. Add the oil and let it heat for 1 minute. Add the marinated chicken and cook for 2- 3 minutes, until no longer pink.
Now add the masala ingredients.
Mix, and cancel the saute mode. Close the instant pot lid, move the valve to sealing, and put on manual pressure for 6 minutes.
Do NPR for 2 minutes and then vent. Open lid. Refer to finishing instructions below in the recipe card.
To Make the Chicken Tikka Masala on Stove Top
- Add oil to a medium sized pot, and add the oil.
- Add the chicken and saute for 5-7 minutes until cooked through.
- Remove the chicken from the pot, and set aside.
- Now add ginger and garlic, and saute for 20 seconds or so.
Then add the spices and saute for 30 seconds. Add the crushed tomatoes. Add the salt and sugar, 1/4 cup water, and allow the sauce to reach a simmer.
- Lower the heat, and cook for about 15-20 minutes, while stirring every few minutes.
Add the chicken back to the pot, and stir to combine. Refer to finishing instructions below.
For Finishing (Both Instant Pot & Stove Top)
Turn on the saute mode on the IP OR if using stove top, turn up the heat to medium. Bring the chicken tikka masala up to a simmer. Add heavy cream, kasuri methi, butter and chopped coriander. Serve with rice and or naan.
Kashmiri Lal Mirch Powder: This is mostly for color and does not have heat. If you do not have this on hand, then simply substitute with red chilli powder (but adjust the quantity as it is spicier).
Garam Masala Powder: This is optional, and if you don’t have any on hand you can skip it.
Canned Crushed Tomatoes: Substitute with passata, pureed tomatoes, or even canned diced tomatoes (just whiz them in the blender until smooth, or use a hand blender).
Roasted Cumin and Coriander Powder: To make these at home, you can simply dry roast the cumin and coriander in a pan for a minute or two, and roughly crush. You can also substitute with cumin and coriander powders.
Sugar: I like to add sugar to this chicken tikka masala, to balance the tartness of the tomatoes. It can be skipped, however.
Butter: Optional, but I like that it gives a nice velvety finishing to the chicken tikka masala.
Very well written and explained
Excellent recipe. Thank you for sharing.
You're very welcome Tahseen! Glad you enjoyed it 😀
Yumm!! Will try this very soon!
Thanks Zuha...hope you enjoy it! 🙂
This looks so delicious! I am going to try it out for dinner tonight.