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Easy Instant Pot® Chicken Tikka Masala

Rated as 4.62 out of 5 Stars
110

"Simple and absolutely irresistible chicken tikka masala made in the Instant Pot® with all the flavors of garam masala and turmeric. A wonderful and easy midweek dinner option."
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Ingredients

1 h 45 m servings 407
Original recipe yields 4 servings

Directions

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  1. Combine chicken, yogurt, garam masala, lemon juice, cayenne pepper, and ginger in a bowl; toss until fully coated. Cover and refrigerate for 1 hour.
  2. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add chicken with marinade; cook until tender, stirring occasionally, about 5 minutes.
  3. Place tomato sauce, garlic, garam masala, paprika, turmeric, and salt in the pot; stir until well combined. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  4. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Remove lid and select Saute function. Pour in cream; stir well. Simmer until sauce has thickened, about 4 minutes.

Nutrition Facts


Per Serving: 407 calories; 26.5 16.4 28.5 144 965 Full nutrition

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Reviews

Read all reviews 17
  1. 21 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Excellent, spicy and rich! Couple of changes: I did the yogurt marinade overnight to ensure the flavors were fully integrated into the chicken. Also, you MUST use oil (I used coconut) during the...

Most helpful critical review

I did not like this version of the recipe. The flavor was not what I expected from a tikka misala. I used half the cayenne pepper and it was the right spiciness. The recipe makes way to much sau...

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Excellent, spicy and rich! Couple of changes: I did the yogurt marinade overnight to ensure the flavors were fully integrated into the chicken. Also, you MUST use oil (I used coconut) during the...

My kids LOVED this—which is a huge surprise since they are normally reluctant to try new foods. I looked at a lot of tikka masala recipes, and most also had coriander, so I added 1/2 tsp coriand...

I am lactose intolerant so I substituted the 1 cup heavy cream with one 13-oz can of coconut milk plus one T coconut oil. Also I used plain Greek yogurt instead of regular yogurt. ItI came out d...

I made this as written, and it was delicious! I think I will put this in my freezer meal set for quick dinners on weeknights. It should all bind together well to freeze, then cook in the Instant...

Delicious and easy. I used chicken thighs and substituted curry powder for the Garam Masala, and it was still fine. I served it over steamed cauliflower and jasmine rice.

This recipe is fantastic and the level of spice was perfect, although my teenage boys found it a bit spicy. It makes a lot of sauce so the amount of liquid could be reduced.

It is spicy but it is wonderful. We had pita bread with this as well as a spicy cauliflower cracker. I will make this in a rotation for sure. It is a keeper.

Pretty good

I liked it a lot. I agree with the person that said that it had the same taste that you get at a restaurant. Found the amount of pepper added just right. I would like to make it again but use...