If you love a dinner that tastes like it took hours but comes together in under an hour, this Instant Pot Chicken Tikka Masala is for you. Tender cubes of chicken simmer in a rich, spiced tomato cream sauce and are spooned over fragrant basmati rice. I tested this recipe to be reliable, weeknight-friendly, and forgiving — everything you want in a go-to comfort meal. Below you’ll find my full ingredient list, helpful tips, and clear step-by-step directions so you can make this at home with confidence.
Why this Instant Pot Chicken Tikka Masala works
This recipe leans on the Instant Pot to do two things simultaneously: brown aromatics and build flavor, then pressure-cook the chicken quickly so it stays juicy instead of drying out. Greek yogurt and a short pressure cook ensure the chicken remains tender, while the tomato paste and canned diced tomatoes build a deeply savory sauce. Heavy cream finishes the sauce with a silky mouthfeel that feels indulgent but straightforward to achieve.
Ingredients
Note: Quantities listed are the source of truth. Prepare your ingredients before you start for smooth cooking.
- 2.5–3 pounds skinless boneless chicken breasts, cubed into 2-inch pieces
- 1/2 cup full fat plain Greek yogurt
- 2 tablespoons canola oil
- 1 large onion, diced
- 1 tablespoon garlic, minced
- 1 tablespoon freshly grated ginger
- 2 tablespoons tomato paste
- 1 (28 oz) can diced tomatoes
- 3/4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground turmeric
- 2 teaspoons garam masala
- 2 teaspoons red curry powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 teaspoons paprika
- 1 tablespoon kosher salt
- 2 cups white basmati rice
- 2 cups water
- 2 tablespoons unsalted butter
- 1/4 teaspoon kosher salt (for the rice)
- Garnish: Fresh cilantro, chopped
Make ahead and substitutions
If you want to prep ahead: chop the onion, grate the ginger, and cube the chicken up to a day in advance and keep chilled. You can swap canola oil for a neutral oil like vegetable or light olive oil. If you prefer a lighter finish, reduce heavy cream to 3/4 cup and stir in 1/4 cup plain Greek yogurt at the end — but this recipe was tested with the full 1 cup heavy cream and yields a very silky sauce.
Instant Pot Chicken Tikka Masala: Step-by-step directions
These directions have been rewritten for clarity and flow while keeping ingredient amounts exactly as listed above. Follow them in order for the best results.
- Prep the chicken and aromatics: Pat the 2.5–3 pounds cubed chicken breasts dry with paper towels. Measure and set out 1/2 cup full fat plain Greek yogurt, 1 tablespoon garlic (minced), and 1 tablespoon freshly grated ginger so they’re ready to add.
- Sauté the onion: Set your Instant Pot to the Sauté function and add 2 tablespoons canola oil. When the oil is shimmering, add 1 large diced onion. Cook, stirring occasionally, until the onion softens and begins to turn translucent, about 4–6 minutes. Scrape up any browned bits from the pot to keep flavor building.
- Add garlic, ginger, and tomato paste: Add 1 tablespoon minced garlic and 1 tablespoon freshly grated ginger to the softened onions and cook for about 30 seconds until aromatic. Stir in 2 tablespoons tomato paste and cook for another minute so the tomato paste darkens slightly — this deepens the sauce flavor.
- Spice it up: Sprinkle in the dry spices: 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon ground turmeric, 2 teaspoons garam masala, 2 teaspoons red curry powder, 1 teaspoon ground coriander, 1 teaspoon ground cumin, 2 teaspoons paprika, and 1 tablespoon kosher salt. Stir constantly for 30–60 seconds so the spices bloom in the hot oil and coat the aromatics evenly.
- Deglaze and add tomatoes & broth: Pour in the 1 (28 oz) can diced tomatoes and 3/4 cups chicken broth. Use a wooden spoon to scrape any remaining browned bits off the bottom of the pot. This deglazing step prevents a burn notice and integrates all the flavor into the sauce.
- Add yogurt and chicken: Turn off the Sauté function. Stir 1/2 cup full fat plain Greek yogurt into the tomato mixture until incorporated. Add the cubed chicken breasts (2.5–3 pounds) to the pot and stir to combine so the chicken is coated with the sauce.
- Pressure cook: Secure the Instant Pot lid and set the valve to Sealing. Cook on Manual/Pressure Cook at High pressure for 5 minutes. Once the cook time finishes, allow a natural pressure release for 10 minutes to let the chicken finish cooking gently and remain tender. After 10 minutes, carefully quick-release any remaining pressure by moving the valve to Venting.
- Finish the sauce: Open the lid and switch the Instant Pot back to Sauté on low heat. Stir in 1 cup heavy cream and 2 tablespoons unsalted butter. Let the sauce simmer gently for 3–4 minutes to thicken slightly. Taste and adjust seasoning if needed; add a pinch more salt if you prefer.
- Make the basmati rice: While the chicken cooks, rinse 2 cups white basmati rice under cold water until the rinse water runs clear. Combine the rinsed rice, 2 cups water, 1/4 teaspoon kosher salt, and 1 tablespoon unsalted butter in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork before serving.
- Plate and garnish: Spoon a bed of fluffy basmati rice onto plates or into bowls. Ladle generous portions of the chicken tikka masala over the rice. Sprinkle chopped fresh cilantro on top for a bright, herbal finish.
Serving suggestions
Serve this Instant Pot Chicken Tikka Masala with warm naan or pita for mopping up the sauce, or add a simple cucumber and tomato salad on the side to lighten the meal. Leftovers keep well in the refrigerator for 3–4 days and reheat on the stovetop or in the microwave until warmed through.
Troubleshooting and tips
- Burn notice: If your Instant Pot shows a burn notice when you begin pressure cooking, it usually means there were stuck bits on the bottom or not enough liquid. Make sure you deglaze the pot well after sautéing and include the full 3/4 cups chicken broth.
- Chicken texture: Overcooked chicken can become dry. Stick to the 5-minute high pressure cooking time and the 10-minute natural release — the yogurt and short cook time help keep cubes tender.
- Sauce thickness: If your sauce is too thin after finishing, simmer on Sauté for a few extra minutes to reduce. If it’s too thick, stir in a splash more chicken broth or water until you reach the desired consistency.
- Spice level: This recipe’s spices are balanced for medium flavor. Add a pinch of cayenne or a spoon of chili paste if you want it spicier.
Why I recommend these ingredients
Full fat plain Greek yogurt adds creaminess and a slight tang that complements the tomato base. Heavy cream at the end creates the classic silky texture of tikka masala. Using cubed chicken breasts gives even cooking and quick pressure times while remaining economical and accessible. The blend of garam masala, paprika, turmeric, coriander, and cumin builds the warm, earthy profile associated with tikka masala without requiring dozens of special spices.
Nutrition snapshot (approximate per serving)
Calories will vary by portion, but expect a hearty serving of chicken tikka masala with rice to be calorie-dense due to the heavy cream and butter. For lighter options, serve smaller portions over salad greens or swap half the heavy cream for additional Greek yogurt (stir in off heat to prevent curdling).
Final thoughts
This Instant Pot Chicken Tikka Masala is a weeknight champion: big flavor, simple prep, and reliably tender chicken. It hits all the notes you want from a comforting curry — aromatic spices, lush tomato cream sauce, and satisfying rice. Once you make it, you’ll find it easy to customize: swap vegetables in, add heat, or double the sauce to stretch for leftovers.
Happy cooking — and don’t forget the cilantro for that final burst of color and freshness!
Instant Pot Chicken Tikka Masala
Equipment
- Instant Pot or electric pressure cooker
- Mixing Bowl
- Wooden Spoon or Spatula
- Measuring cups and spoons
- Heatproof bowl for pot-in-pot
- Long-leg trivet
- Fork (for fluffing rice)
Ingredients
- 2.5-3 pounds skinless boneless chicken breasts cubed into 2-inch pieces
- 1/2 cup full-fat plain Greek yogurt
- 2 tablespoons canola oil
- 1 large onion diced
- 1 tablespoon garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons tomato paste
- 1 28 oz can diced tomatoes
- 3/4 cup chicken broth
- 1 cup heavy cream add 1/2 cup first, then more to taste (up to full cup)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground turmeric
- 2 teaspoons garam masala
- 2 teaspoons red curry powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 teaspoons paprika
- 1 tablespoon kosher salt
- 2 cups white basmati rice rinsed
- 2 cups water for rice
- 2 tablespoons unsalted butter for rice pot-in-pot
- 1/4 teaspoon kosher salt for rice
- Fresh cilantro chopped, for garnish
Instructions
- Whisk together garlic powder, onion powder, turmeric, garam masala, red curry powder, ground coriander, ground cumin, paprika, and 1 tablespoon kosher salt in a medium bowl.
- Place the cubed chicken in a large bowl and mix with the spice blend and Greek yogurt until evenly coated. Cover and refrigerate to marinate for at least 30 minutes or up to 24 hours.
- Rinse the basmati rice under cold water until the water runs clear and set aside.
- Set the Instant Pot to Sauté and heat the canola oil. Add the marinated chicken and let it sear undisturbed for 1 minute, then stir and cook until lightly browned (work in batches if needed). Scrape any browned bits from the pot to avoid burning.
- Add the diced onion to the pot and cook for about 1 minute, stirring occasionally, then add the minced garlic and grated ginger and stir to combine.
- Stir in the tomato paste, then add the diced tomatoes and 3/4 cup chicken broth; stir gently to combine.
- For pot-in-pot rice: add the unsalted butter to a heatproof bowl, then add the rinsed rice, 2 cups water, and 1/4 teaspoon kosher salt; stir to combine and cover the bowl.
- Place a long-leg trivet on top of the chicken in the Instant Pot, set the covered rice bowl on the trivet, close the lid, and ensure the valve is set to Sealing.
- Cook on High Pressure for 4 minutes. When the cook time ends, allow a natural pressure release for 10 minutes, then carefully do a quick release for any remaining pressure.
- Open the lid and remove the rice bowl; keep it covered with foil and set aside. Fluff the rice with a fork just before serving.
- Select Sauté again, gently stir the chicken tikka masala, and simmer for 15–20 minutes until the sauce reduces and thickens, stirring occasionally to prevent sticking.
- Stir in 1/2 cup heavy cream and taste for seasoning; add up to the remaining 1/2 cup cream if desired for a richer sauce.
- Serve the chicken tikka masala over the basmati rice and garnish with chopped fresh cilantro.
Notes
- Marinating 30 minutes develops more flavor, but you can marinate up to 24 hours.
- Rinse basmati rice until water runs clear to remove excess starch.
- Work in batches when browning chicken to avoid overcrowding.
- Scrape the pot bottom well after searing to prevent burn notices.
- Adjust cream amount to reach your preferred richness.
