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Home ยป All Recipes ยป Chicken Tikka Masala (Instant Pot + Stove Top)

Chicken Tikka Masala (Instant Pot + Stove Top)

Published: Jun 10, 2020 ยท Modified: Oct 23, 2020 by Wajeeha Nadeem ยท This post may contain affiliate links.

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Learn how to make delicious, restaurant style Chicken Tikka Masala at home, under 30 minutes. Both Instant Pot & Stove Top methods included.

close up of chicken tikka masala made in the instant pot

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
Ingredients for chicken tikka masala marinade: boneless chicken breasts, yogurt, ginger garlic paste, spices and lemon juice.

For the Tikka Masala

  • Crushed tomatoes
  • Garlic cloves
  • Ginger paste
  • Spices
  • Heavy cream
Ingredients for chicken tikka masala: crushed tomatoes, spices, garlic cloves, ginger paste and 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.

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Cook for 2-3 minutes until it changes color.

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Now add the masala ingredients.

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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.

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Open lid, add heavy cream, butter and chopped coriander and mix .

Note: Chopped coriander and butter not pictured here.

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Serve with rice and or naan.

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More Delicious Curries to Try:

Chicken Manchurian

Aloo Palak

Chicken 65

instant pot chicken tikka masala

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.
5 from 4 votes
Print Pin Rate
Course: Main
Cuisine: Pakistani/Indian
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 6
Calories: 253kcal
Author: Wajeeha Nadeem

Ingredients

  • 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)

Instructions

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.

Notes

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 donโ€™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.

Nutrition

Calories: 253kcal | Carbohydrates: 8g | Protein: 18g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 77mg | Sodium: 589mg | Potassium: 532mg | Fiber: 1g | Sugar: 4g | Vitamin A: 487IU | Vitamin C: 9mg | Calcium: 56mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @ikneadtoeat or tag #ikneadtoeat!

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Comments

  1. Khudija

    January 16, 2021 at 11:40 am

    5 stars
    Very well written and explained

    Reply
  2. Tahseen

    September 01, 2020 at 11:21 pm

    5 stars
    Excellent recipe. Thank you for sharing.

    Reply
    • waj.nad@gmail.com

      September 02, 2020 at 6:54 am

      You're very welcome Tahseen! Glad you enjoyed it ๐Ÿ˜€

      Reply
  3. Zuha

    June 10, 2020 at 11:15 pm

    Yumm!! Will try this very soon!

    Reply
    • waj.nad@gmail.com

      June 11, 2020 at 1:42 pm

      Thanks Zuha...hope you enjoy it! ๐Ÿ™‚

      Reply
  4. Asma

    June 10, 2020 at 11:28 am

    5 stars
    This looks so delicious! I am going to try it out for dinner tonight.

    Reply

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