This delicious Instant-Pot Chicken Tikka Masala Recipe is perfect for those busy weeknights when you need a hassle-free meal.
Want to know my secret weapon in the kitchen? It’s not an air fryer, oven, or microwave—it’s my Instant Pot! I got my first Instant Pot back in university when I needed an appliance that could do it all. Whether it’s cooking rice, sautéing veggies, or braising meat, the Instant Pot really has you covered, and it shortens the cooking time in just about every instance. One of my favorite ways to use my Instant Pot is to whip up dishes that typically take a while to cook, such as chicken tikka masala. This recipe is my go-to on those hectic weeknights.
Beyond the simplified preparation, thanks to the Instant Pot, the scrumptious flavor of this chicken tikka masala is truly unmatched. The rich, velvety, creamy, spice-filled tomatoey sauce is absolutely divine, and when paired with a bed of steamed rice, it’s really a restaurant-quality dish. The chicken breast turns out perfectly tender and moist in the Instant Pot, while the peas remain soft and slightly plump. The blend of cumin, turmeric, chili powder, and garam masala creates a fragrant mix of spices that’s irresistibly tasty. If you’re looking for an easy-to-make recipe that feels like a warm hug, you should definitely give this chicken tikka masala a try!
The origins of chicken tikka masala
While many believe this dish originated in India, it was likely created outside India’s borders. Some attribute its invention to Ali Ahmed Aslam, a Pakistani-Scottish chef from Glasgow, Scotland, who is said to have added a mild tomato cream sauce to chicken tikka to better suit his Scottish patrons. Others suggest the recipe emerged more broadly from Bangladeshi chefs in British curry houses during the 1960s and ’70s, as they adapted South Asian cuisine for local preferences. While the origins are widely debated, it’s undeniable that chicken tikka masala is one of the most delicious and cherished dishes in the United Kingdom and across the globe.
How do I store leftovers?
Once it’s fully cooled, you can store any leftover chicken tikka masala in an airtight container in the refrigerator for up to 4 days. You can also store it in the freezer in a freezer-safe container or bag for up to 3 months. Just let it thaw out in the fridge overnight before reheating. You can either reheat it in the microwave or over the stovetop until it’s warm throughout.
Serving suggestions
Rice is definitely the perfect partner in crime for this chicken tikka masala dish. You can either make this aromatic Indian Rice, a batch of this Coconut Rice, or keep it simple with some Basmati Rice. A vegetable side dish is a great idea too, such as Steamed Spinach or Fried Green Beans. You can even make this veggie-packed Couscous Salad!
Ingredients
- 2 pounds boneless, skinless chicken breasts cut into bite-size chunks
- 1½ teaspoons kosher salt divided
- 2 teaspoons unsalted butter
- 1 small yellow onion finely chopped
- 4 large garlic cloves minced
- 4 teaspoons minced fresh ginger
- 1 tablespoon garam masala
- 1 teaspoon ground chili powder
- ¾ teaspoon ground cumin
- 1 teaspoon ground turmeric
- ¼ teaspoon ground cayenne pepper
- 8 ounces tomato sauce no added salt variety, if possible
- 14 ounces light coconut milk
- ¾ cup frozen peas
- ⅔ cup plain nonfat Greek yogurt
- Cooked brown rice for serving
- Naan bread for serving, optional
- Fresh cilantro for garnish
Instructions
- Season the chicken pieces with 1 teaspoon of kosher salt and set aside.
- Set your Instant Pot to Sauté mode. Add the butter and, once melted, stir in the chopped onion, minced garlic, and ginger. Then add garam masala, ground chili powder, cumin, turmeric, and cayenne pepper. Sauté until the onion softens and the spices become fragrant, about 5 minutes.
- Add the chicken to the pot and stir to coat it with the spices and onion. Cook until the outsides start to brown, around 4 minutes. Mix in the tomato sauce and the remaining salt.
- Cover the Instant Pot and set it to high pressure. Cook for 8 minutes, then use the quick release method to vent the pressure immediately.
- Uncover the pot and stir in the coconut milk. Return to Sauté mode and simmer, stirring occasionally, until the sauce thickens slightly, about 10 to 15 minutes.
- Stir in frozen peas and let sit for 3 to 4 minutes off the heat. Gently mix in the Greek yogurt to smooth the sauce without curdling it. Serve warm over prepared brown rice or with naan bread and garnish with fresh cilantro.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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