Chicken simmered in a silky, spiced tomato sauce is why Chicken Tikka Masala ranks among the most beloved dishes on any Indian menu. I set out to recreate that restaurant-quality flavor at home—simple, approachable, and made in the Instant Pot. The result is a rich, creamy Instant Pot Chicken Tikka Masala with a bright tomato finish and deep spice notes. Below I walk you through the method, show the key steps, and include the full recipe and tips to ensure success.
Begin with a diced yellow onion—this builds a sweet, savory base for the sauce.
Use boneless, skinless chicken thighs for the best texture and flavor, though chicken breasts will also work. Cut the chicken into bite-sized pieces so it cooks quickly and evenly under pressure.
Set the Instant Pot to Sauté, add olive oil, and heat until shimmering. Add the diced onion and chicken and sauté until the chicken turns opaque but is not fully cooked—about 3–5 minutes. This step seals in flavor and starts the browning that deepens the final sauce.
Stir in minced garlic and fresh ginger and sauté for another minute until fragrant.
Pour in unsweetened coconut milk (or an unsweetened nut milk) that has a thin, watery consistency—this helps the Instant Pot reach pressure properly. Add a portion of the garam masala, ground cumin, turmeric, seasoned salt, fresh cilantro (optional), and a bay leaf. Stir to combine.
Seal the lid and pressure cook on high for 6 minutes. Quick-release when the time is up, then remove and discard the bay leaf.
Finish the sauce by stirring in tomato sauce and crushed tomatoes along with Greek yogurt for creaminess. For an unusual but delicious boost of richness, gently fold in a spreadable herb cheese (such as Boursin) — this is optional but adds a rounded, savory creaminess. Add the remaining garam masala, cumin, turmeric, and seasoned salt. Taste and balance the sauce with a tablespoon of pure maple syrup or a bit of brown sugar to soften acidity. If you prefer heat, a pinch of cayenne will add a pleasant kick.
Let the assembled sauce sit a few minutes off the heat so it thickens slightly and the flavors marry. Adjust seasoning as needed and garnish with fresh cilantro before serving.
Serve this Instant Pot Chicken Tikka Masala over steamed basmati rice and with warm naan for an authentic experience at home. The sauce is rich, aromatic, and comforting—perfect for weeknights or company.
Instant Pot Chicken Tikka Masala
Rich, creamy tomato sauce with warm spices and tender chicken cooked quickly in the Instant Pot.
5 minutes
6 minutes
5 minutes
16 minutes
Ingredients
- 1/4 cup (4 tablespoons) refined coconut oil or extra virgin olive oil
- 3 pounds boneless, skinless chicken thighs, sliced into bite-size pieces
- 1 medium yellow onion, diced
- 3 cloves garlic, minced or pressed
- 1 tablespoon ginger, crushed or minced
- 1 (13–14 ounce) can unsweetened coconut milk (thin consistency) or unsweetened almond/cashew milk
- 2 tablespoons garam masala
- 3 teaspoons seasoned salt, divided
- 2 teaspoons ground cumin, divided
- 2 teaspoons turmeric, divided
- 1 bay leaf
- 1/2 cup 2% Greek yogurt
- 5.2-ounce package of spreadable herb cheese (optional for extra creaminess)
- 1 (14–15 ounce) can tomato sauce
- 1 (14–15 ounce) can crushed or diced tomatoes
- 1 tablespoon pure maple syrup or brown sugar
- 1/2 teaspoon cayenne pepper (optional)
- 1/4 cup fresh cilantro, plus more for topping (optional)
Instructions
- Set the Instant Pot to Sauté (High/More). Heat the oil for about 3 minutes, then add the chicken and diced onion. Sauté 3–5 minutes until the chicken is opaque and the onion softens. Add garlic and ginger and cook 1 more minute.
- Pour in the coconut milk. Add 1 tablespoon garam masala, 1 teaspoon seasoned salt, 1 teaspoon cumin, 1 teaspoon turmeric, cilantro (if using), and a bay leaf. Stir to combine.
- Secure the lid, set the valve to sealing, and pressure cook on High for 6 minutes. Quick-release when finished and remove the bay leaf.
- Stir in the tomato sauce, crushed tomatoes, Greek yogurt, spreadable herb cheese (if using), maple syrup, remaining 1 tablespoon garam masala, 2 teaspoons seasoned salt, 1 teaspoon cumin, 1 teaspoon turmeric, and cayenne (if using). Mix until smooth and let rest for 5 minutes to thicken slightly.
- Serve over rice with naan and garnish with additional cilantro if desired.
Jeffrey’s Tips
If you prefer cream, substitute the Greek yogurt with the same amount of heavy cream. The herb cheese is optional but adds a layered creaminess that sets this version apart. Adjust cayenne to control heat, and taste at the end to balance salt and sweetness.
Leftovers refrigerate well for 3–4 days and can be gently reheated on the stovetop. Freeze in portions for up to 3 months.