Instant Pot Chicken Tikka Masala

This healthy Instant Pot Tikka Masala recipe was inspired by the month I spent in India, otherwise known as 30 of the most delicious days of my life. India wasn’t a country I’d long planned to visit. In fact, before I went, I wasn’t even sure if I liked Indian food. Chicken tikka masala (and every Indian food recipe I tasted after) crushed that doubt in one bite.

Instant Pot Chicken Tikka Masala – a healthy, easy version of authentic Indian chicken tikka masala, made quick in the pressure cooker. Not too spicy, ultra creamy, filled with flavor, and great leftover too! Recipe includes dairy free option. #instantpot #easy #indian #pressurecooker

After college, I knew I wanted to take a month to visit somewhere abroad, and when my future roommate mentioned that she’d always wanted to go to India and would I go with her, I gave her my logical 20-something-year-old response:

Sure! Why not?

A travel addict who relishes new experiences, I suspected I’d like India. I was wrong.


Everything about India captured my heart, from its color to its chaos to the warmth of its people to its CUISINE.

Instant Pot Chicken Tikka Masala. A healthy, easy version of Indian chicken tikka masala made in the pressure cooker. Super flavorful with garam masala, turmeric, coconut milk, and Greek yogurt.

While there is much about India that I miss, it is the steaming, creamy curries, fluffy, tender naan bread, and vibrant spices for which I pine most.

As much as I adore Indian food, as does Ben—he lived and worked in India for two consecutive summers, though ironically we never overlapped—we almost never go out for it at home.

Perhaps it is the lack of a great Indian restaurant (anyone know of one in Milwaukee?), but part of me also is loathe to pay the high prices that Indian restaurants here command, when I know a) what the real deal should taste like (and cost) and b) that I can make something almost as good at home for a fraction of the calories and price.

Making Instant Pot Chicken Tikka Masala at Home

I’d had prior success making healthy, Indian-inspired recipes in my own kitchen, Paneer Tikka MasalaSlow Cooker Chicken Curry, and Instant Pot Lentil Curry being three faves. (Any requests for others? Heidi’s recipe for Palak Paneer caught my eye). Since Chicken Tikka Masala is one of Ben’s favorite Indian dishes, I decided to try my hand at a skinny Chicken Tikka Masala that would do justice to the chicken curries we’d each experienced abroad.

Verdict: Success!

While this Instant Pot Chicken Tikka Masala cannot compare exactly to the ones we ate in India, for an at-home version that takes minutes to prep, is made from ingredients I can purchase in a Midwest grocery store, AND is healthy, I’m pretty darn happy with it, and I am betting that you will be too!

For an extra bump of protein, I made the Chicken Tikka Masala with Greek yogurt. Whole milk yogurt is more traditional, but I found that a scoop of nonfat plain Greek yogurt achieved a similar effect. The spices are modified to ones you should be able to find easily, and if you have any trouble, I’m willing to bet my last bite that you can find an option online too (feel free to leave a comment if you are having trouble).

Instant Pot Chicken Tikka Masala. A healthy, delicious version of the Indian dish, this Instant Pot chicken curry recipe is a great addition to your list of easy recipes. Not too spicy, filled with flavor, and ultra creamy from the Greek yogurt and coconut milk!

Why Make Chicken Tikka Masala in a Pressure Cooker?

As you no doubt deduced from the recipe title, I cooked this chicken tikka malsa in my Instant Pot.

Because authentic Indian food recipes often take hours to prepare (thanks to toasting and grinding whole spices, plus long simmer times), making pressure cooker Indian food is a natural, valuable shortcut to creating a similar effect in a fraction of the time. Also, because the pressure cooker doesn’t lose moisture, the chicken stays wonderfully moist.

In fact, I am so smitten with Instant Pot Indian chicken recipes, I made Instant Pot Butter Chicken. This Instant Pot Chicken and Rice has a few of the same healing spices (though its flavor profile is more subtle). (Check out more of my favorite healthy Instant Pot dishes in this post: 15 Healthy Instant Pot Recipes.)

Can I Make This Healthy Chicken Tikka Masala in a Slow Cooker Instead?

I haven’t tried yet, but I’m betting it would work! See tips for slow cooker and stovetop versions of the recipe in the notes section in the recipe below.

What to Serve with Chicken Tikka Masala

I kept it simple and served our chicken tikka masala with brown rice that I made in the Instant Pot as well.

Unless you own more than one Instant Pot (for which I am not judging—if you can’t tell from the recent influx of Instant Pot recipes on my site, I’m hooked myself), it’s going to take some foresight to make the brown rice in advance. If you haven’t, you can always make the rice on the stovetop while the chicken tikka masala cooks or serve it with naan bread instead.

This healthy chicken tikka masala recipe does already have a serving of veggies built in (thank you peas!), but if you’d like to bump up the veggie content of your meal further, it would be delicious with a side of roasted cauliflower or sautéed kale.

Easy Instant Pot Chicken Tikka Masala. This delicious chicken tikka masala pressure cooker recipe will be a new family favorite! Healthy, easy, and made quick in the pressure cooker.

Whether you adore Indian food or are just starting to tiptoe your way in, this healthy twist on Chicken Tikka Masala is a wonderful mini vacation on a plate.

Close your eyes and inhale its sweet aroma. You can almost hear the Bollywood tunes playing through the streets!

Instant Pot Chicken Tikka Masala – a healthy, easy version of authentic Indian chicken tikka masala, made quick in the pressure cooker. Not too spicy, ultra creamy, filled with flavor, and great leftover too! Recipe includes dairy free option. #instantpot #easy #indian #pressurecooker
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Instant Pot Chicken Tikka Masala

Yield: 6 servings (5 cups chicken and sauce)
Prep Time:
10 mins
Cook Time:
50 mins
Total Time:
1 hr
Instant Pot Chicken Tikka Masala. A healthy, easy version of authentic Indian chicken tikka masala made quick in the pressure cooker. Not too spicy, ultra creamy, filled with flavor, and great leftover too!


  • 2 pounds boneless skinless chicken breasts — cut into bite-size pieces
  • 1 1/2 teaspoons kosher salt — divided
  • 1 tablespoon unsalted butter — or coconut oil, ghee, or extra-virgin olive oil...I do think the butter is worth it here!
  • 1 small yellow onion — finely chopped
  • 3 large cloves garlic — minced (about 1 tablespoon)
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon  garam masala*
  • 1 teaspoon ground chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon ground cayenne — use more if you like the dish spicy
  • 1 can no salt added tomato sauce — (8 ounces)
  • 1 can light coconut milk — (14 ounces)
  • 3/4 cup frozen peas
  • 1/2 cup plain nonfat Greek yogurt
  • Prepared brown rice — or naan, for serving
  • Fresh cilantro — for serving


  1. Season the chicken with 1 teaspoon kosher salt and set aside.
  2. Add the butter to an Instant Pot and set to SAUTE. Once melted, add the onion, garlic, ginger, garam masala, chili powder, cumin, turmeric, and cayenne. Cook, stirring often, until the onion is soft and the spices are very fragrant, about 5 minutes.
  3. Add the chicken pieces, stir to coat with the spices and onion, and cook, stirring often,  just until the outsides start to brown, about 4 minutes. Add the tomato sauce and remaining 1/2 teaspoon salt. Stir to combine. Cover and cook on HIGH pressure for 8 minutes. Vent to immediately release the pressure.
  4. Uncover and stir in the coconut milk. Turn the Instant Pot back to SAUTE. Bring the mixture to a simmer, stirring occasionally, and let it continue to simmer until the sauce thickens slightly, about 10 to 15 minutes. Turn the Instant Pot off, and then stir in the peas. Let cool for 3 to 4 minutes, and then stir in the Greek yogurt (do not stir in the Greek yogurt right away or it may curdle). Enjoy warm with rice or naan and a sprinkle of fresh cilantro.

Recipe Notes

  • Garam masala is a blend of many spices and is very important to the final flavor of the recipe. It is available in most grocery stores and can also be found online here.
  • Instant Pot Brown Rice: I've been playing around, and so far my favorite ratio is 1 cup long-grain brown rice to 1 1/4 cups water. Stir the two together, add a pinch of kosher salt, and cook on high pressure for 22 minutes. Let the pressure release naturally for 15 minutes. PERFECT. (Please note, this applies to long-grain brown rice only. Other rice types may have different cook times and liquid ratios.)
  • Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Let thaw overnight in the refrigerator. Reheat leftovers gently on the stovetop or in the microwave.
  • To make dairy free: Use coconut or olive oil in place of the butter; replace the Greek yogurt with a non-dairy yogurt, such as coconut milk yogurt.
  • To make on the stovetop: Instead of using the Instant Pot in step 2, melt the butter in a large saucepan or dutch oven over medium high and continue with steps 2 and 3. After stirring in the tomato sauce and salt in step 3, cover and simmer over medium low until the chicken is cooked through, about 15 minutes. Uncover the pot, stir in the coconut milk, and allow to simmer until the sauce thickens slightly, about 10 to 15 minutes. Remove the pot from the heat and stir in the peas. Let cool for 3 to 4 minutes before stirring in the Greek yogurt.
  • To make in the slow cooker: Follow step 1 as written. Melt the butter in a large skillet or dutch oven over medium-high heat and continue with steps 2 and 3. After browning the chicken pieces, transfer the contents of the skillet to your slow cooker and add the tomato sauce and salt. Stir to combine, cover, and cook on high for 3 to 4 hours or low for 6 to 8 hours. When the chicken is done, stir in the coconut milk and frozen peas. Let cool for 3 to 4 minutes, and then stir in the Greek yogurt. (Note that the sauce may be a thinner consistency when made in the slow cooker.)
Course: Main Course
Cuisine: Indian
Keyword: Healthy Chicken Tikka Masala, Instant Pot Chicken Tikka Masala, Instant Pot Dinner Recipe

Nutrition Information

Amount per serving (1 (of 6), about 5/6 cup with 1/2 prepared brown rice) — Calories: 355, Fat: 10g, Saturated Fat: 5g, Cholesterol: 79mg, Sodium: 654mg, Carbohydrates: 32g, Fiber: 4g, Sugar: 5g, Protein: 36g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

Instant Pot Chicken Tikka Masala – a healthy, easy version of authentic Indian chicken tikka masala, made quick in the pressure cooker. Not too spicy, ultra creamy, filled with flavor, and great leftover too! Recipe includes dairy free option. #instantpot #easy #indian #pressurecooker

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…


  1. Sounds delicious – I really need to invest in an instant pot. I’d love to see a recipe for aloo gobi!

  2. We love Chicken Tikka Masala. Going to make this tomorrow night for dinner. We like our dishes on the spicier side. Any suggestions on how to add some heat to the dish? I plan on making it in my Instant Pot. Thanks!

    • Hi Nora! I’d suggest upping the amount of cayenne if you prefer yours more spicy. Enjoy!

      • I did just that (increased Cayenne pepper to about 1 Tbsp) and it gave the dish just the right amount of heat for my husband and me. Super yummy! Will definitely be making this one again!

  3. Give me ALL OF THIS!!!!

  4. Tikka Masala is my favorite! It’s my go-to order when I’m out. Now I think I MUST try it at home. Looks fabulous, Erin!

  5. Great job Erin!! One of my favourite curries (:

  6. Stop! You’re making me want an Instant Pot and I don’t have space for another gadget :( But these are so cool!  

  7. A whole month in India sounds fabulous! And speaking of fabulous, that’s the first word that comes to my mind when I see this dish! I’m ready to dig in!

  8. I love chana masala, or any dish with paneer. I always stir a bit of ghee into my warm rice for an extra burst of that Indian flavor.
    I love that you’re adding more instant pot recipes! I was using mine (and my former pressure cooker) mostly for cooking beans, and posts like these really help me branch out.

  9. I LOOOOVE tikka masala!!

  10. hey girl- this looks really good!

  11. I tried this recipe in the crock pot this evening and it was delightful! I roasted some cauliflower and threw them in at the end (not a peas person!) and did not regret it! Thank you for this wonderful recipe!

    • The cauliflower addition sounds excellent, Holli! Thanks so much for giving this recipe a try and taking the time to report back!

  12. Made this tonight and my husband raved and raved. Said to tell Erin that he gave it 2 thumbs up! I used the stove top method. I have a 3 qt Instant Pot and I did make the Brown Jasmine Rice in it which cooked perfectly, and which is the first and only thing I’ve cooked in it so far. I wasn’t sure if the Tikka Masala would fit in a 3-qt; they make it sound like anything that has a sauce that sputters would need to fill the pot only 1/2 way to keep it from clogging the vent. But I think it would have been close enough to the 1/2 volume mark to have made it do-able.

    I did make a couple of substitutions. I used a powdered coconut milk (about 3 to 4 TBSP) and did not add any additional liquid; just stirred it in and let it combine with the tomato sauce. I therefore did not have to cook it extra to thicken it, it was already plenty thick. And I used only about 2 TBSP of a whole milk yogurt (Belgian in my case) instead of the Greek yogurt. So fat grams and calorie wise, it was a bit higher than your version, but I think we will never order out for Tikka Masala again! Next time, I’ll try it in the Instant Pot. :-)

    PS: I prefer mild heat so 1/8 tsp of cayenne pepper was perfect–still got a little heat but not overwhelming.

    PSS: I commented to my husband that it would have tasted really good with some Naan. He said “can you make that next?” No good deed goes unpunished. But Naan with Tikka Masala sauce is my favorite way to eat Naan–so Naan is probably in my immediate future!

    • Beverly, I’m so glad to hear this recipe was a success for you! Thank you so much for taking the time to share these detailed notes and swaps—they are so helpful. :)

  13. I made this last night following the recipe closely, and it was a huge hit with the family!

    I was worried that there might not be enough liquid to allow the instant pot to come up to pressure (I have read elsewhere that 2 cups of liquid are suggested), but it worked perfectly.


    • Mark, I’m so glad to hear the recipe was a hit! Thank you for giving it a try and taking the time to report back!

  14. This is AMAZING! Didn’t change a thing and it’s the best I’ve ever had! Just wondering, I’d like try try adding a few more frozen veggies other then peas, maybe some broccoli and cauliflower and carrots! Any suggestions on when to add it? Same time as the peas? I’m worried they won’t soften up enough! 

    • Rachelle, I’m so glad you enjoyed this! If you want to add more veggies, I’d recommend adding them before the peas—I agree that they would need more time to soften up. I’d put them in as you’re simmering in step 4 according to the timing suggested on the package. Keep in mind that the sauce might be thinner as frozen veggies tend to release a lot of liquid when they’re heated up!

  15. Made this for dinner this evening and it’s a definite hit! I’m still learning the ins and outs of the IP and didn’t include the time needed to come to pressure in my calculations for time from start to finish. However, this recipe is great! It is quite easy to follow and tastes fabulous. I left out the peas since we eat salad with every dinner.  This one gets marked as a favorite!!

    • Joy, I’m glad to hear this recipe was a favorite! Thanks so much for giving it a try and taking the time to report back. (You may already be aware of this, but I list the approximate time it takes me to make a recipe right above the ingredient list as a guideline! I do try to account for the time it takes an IP to come to pressure in that cook time estimate.)

  16. This was delicious! I added 6 green chili peppers as well for some extra kick.

    • YAY!! So happy to hear that John. Thanks for trying the recipe and taking time to leave this wonderful review. It really means a lot!

  17. OMG this was the best tikka masala I’ve ever made! Almost better than my favorite local Indian restaurant’s! I added a can of diced tomatoes (drained) and a cup of mushrooms before I turned on the pressure for an extra helping of veggies and it was amazing! The mushrooms ended up tasting just like the chicken, so I could see this even becoming a Meatless Monday go-to. Thanks for this delicious, healthy adaptation!

    • YAY Lizzy, I’m so glad this recipe was a hit for you! Thank YOU for giving it a try and sharing this wonderful review.

  18. I just got my instapot and I thought your chicken tikka would be a good first dish. I’m confused about your ingredient “ground chili powder”. Is this the commercial spice mix you use in making American chili with beans? It’s a mix of chile, cumin, oregano, etc. I live in Mexico where chile is just chile(and can be many different types). If you could clarify this, I’d appreciate it. Thanks.

    • Hi Jeff, you’re correct that it’s the American spice mix that has a few different seasonings in it. I hope you enjoy the recipe!

  19. This was so good! I used bone in skinless thighs so the cook time was longer. I lined my bowl with baby spinach to get a little more veggies in, a scoop of brown rice and topped with the Tikka Masala!  Thanks so much for posting!

    My husband brought spices back from India, and they are so good! I love spicy food, but I have to reduce the chili powder from India because it is so much hotter than what I have from here.

    I am trying to use my instant pot more, so will check out your other recipes!

    Do you ever do the pot in pot with brown rice? So you cook the main dish and set a pot/bowl on top to cook rice at the same time?  I see this for white rice on people’s posts, but not brown rice. I am thinking this might not work with brown rice since it takes a bit  longer than white so may overlook the other food.

    • Hi Julie, I’m happy to hear you enjoyed the dish! I have not tried that method but agree the timing might be different with brown rice than white and depend on the food you’re cooking. If you do decide to experiment, I’d love to hear how it goes.

  20. I’m a vegetarian but make this all the time for my husband- it’s one of his favorites! And I love it because it’s so easy!

  21. Curious – do you call for unsalted butter and salt-free tomatoes for health reasons, or because the dish would be too salty using the with-salt versions? I’m trying to figure out if I can use what I have or if I need to buy something different.

    • Hi Ashley, using unsalted butter and no-salt-added tomatoes give me more control over the final saltiness of the dish. I think you could try using what you have on hand, but I’d add maybe half the salt mentioned in step 3 and then taste and adjust as needed after the dish is finished if it needs additional salt. (I haven’t tried it myself that way, so it’d be an experiment!)

  22. Any tips for keeping chicken breast from drying out in the instapot?

  23. Hi! I’m new to the instant pot world, how do I cook the onion garlic and all spices together and stir often if the lid is on? Is there a method to use the instant pit without the kid being on so I have access to stir?

    • Hi Lisa! You will use the SAUTE function and saute the veggies with the lid off just like you would on the stove. Once the lid is on and sealed, you don’t open it until the end of the cooktime as the recipe states. I’d suggest taking a look at your manual to familiarize yourself first. It takes a bit to get the hang of the Instant Pot, but once you do I think you’ll love it!

  24. Rochelle C. Wright Reply

    What could I substitute for the coconut milk?

  25. I made this dish this evening in my Insta Pot and wow it was amazing ! I am not the cook in the family my husband is and he couldn’t believe how good it was and that I actually cooked ! Lol I am the baker and I have to say it was easy and all I did was follow your directions ! I did add 1/4 tsp extra of cayenne and that was perfect for a perfect kick ! 

  26. I thought it was good, although I made a few tweaks. First I thought it needed a bit more salt. My family loves garlic and heat so I doubled the garlic, cayenne, and Chili powder. Trader Joes has a Smoked Ghost Chili flake that I tend to use a lot. Used it here and it gave it that heat I thought it needed. Mind you, a little of this goes a long way. Also, whenever I braise anything or make a soup, I always add Bay leaf. I find i “rounds out” the flavors. Just my own observations as this is a great base. Adjust as you would to make it your own.

  27. Hi there, is there a way to make this lactose free? Ie without the yoghurt. 

    Thank you!

  28. So delicious! I used chicken thighs, a little extra spice and a 28 ounce can of San Marzano’s (that’s what I had in the house) and it still came out perfect. I was worried about it being too coconutty since most Indian curries (with the exception of a few southern Indian dishes) don’t use it. It wasn’t at all overpowering and it made it super creamy with just a hint of sweetness like a korma. Huge hit with the kids and much easier/faster than a traditional tikka masala. Will definitely make again and again. Can’t wait to taste the leftovers tomorrow. 

  29. This was simply great! Thanks for a wonderful recipe. I’ve been cheating on my Indian dishes  for a while now- using bottled sauces- and it’s so good to finally get back to the real thing!

  30. This recipe sounds delicious. I will try it tonight. There is a pretty decent Indian restaurant in the Milwaukee area. It’s called Anmol. Good food. Not the best seating area though. I love their Nihari and butter chicken.

  31. This recipe was terrific. Having a farm, I’m always looking for shortcuts for making great meals. My husband couldn’t tell that this took me no time at all compared to an all day recipe. Thank you so much.

  32. Nicole Anslover Reply

    I thought the flavors were great, but I could not get this to thicken. I simmered an extra 5 minutes, and then added extra yogurt it was just so thin! Any tips!

    • Nicole, next time you could simmer for longer or try a cornstarch slurry (2 tablespoons cornstarch + 2 tablespoons water mixed together, then added). I’m glad you loved the flavors!

    • Hi Crystal, another possible culprit could be the brand of coconut milk you used—it may not be as thick as others. I hope you were still able to enjoy the recipe!

  33. Aw, your Indian trip reminds me of everything was so easy and instinctive when we were young ? Anyways, I cannot agree more with you about Indian food! Yummy~
    – Natalie Ellis

  34. This was AMAZING! So so good! I want to make more next time! I have a 6 quart instant pot. Do you think that I could double the recipe?

    • Annabelle, I am so happy you enjoyed it! Honestly, I’d be worried about fully doubling it. Maybe start with 1.5 times and see how that goes?(I’ve never tried, so I can’t say from experience, but when you are playing around with any recipe, incremental changes are usually the way to start.

  35. I really loved this recipe! The only thing I would say is that I would prefer regular yogurt to Greek yogurt because I feel like it added a sour taste to it and I could definitely  tell there was Greek yogurt in it! Other than that it was delicious and I will be making it again!

    • Maddie, you can definitely try it with regular yogurt (strain it first so that it is thicker though like Greek yogurt; or you can just be OK with a thinner sauce, it’s up to you!) Glad you loved it!

  36. My 17-year old son requested tikka masala for dinner so I printed out your recipe and sent him to the store for the ingredients we didn’t have on hand and we made it together. I am trying to teach him healthier eating and cooking at home is definitely a big part of that. The whole family loved it (even my picky 13-year old)!. Thanks for posting this. We haven’t been too adventurous with our instant pot yet but this gave us a boost in confidence to try more.

  37. I made this tonight.  The flavors smelled amazing.  But the pressure cooker never fully pressurized and I got a “Burn” message :(  Do you think it was because there wasn’t enough liquid?!?  My husband was pretty bummed b/c the house smells so good with Indian flavors but no Indian food.  Womp Womp

    • Janine, I am so sorry to hear this! I haven’t had a problem with the recipe before. Did you make sure your Instant Pot didn’t have any stuck on food? Even a little bit can make that happen, especially with the newer models. If this happens again, you can open the instant pot, scrape the bottom clean, then start over. You could also try adding some chicken broth or chicken stock for more liquid. I’m truly sorry it didn’t come out!!

      • Thanks for the feedback.  I am not giving up on this recipe b/c it did smell delicious.  I am going to try again this week and report back.

  38. It was delicious! I did added some garbanzo beans in the end with the peas, and it was a real hit! Thanks for the recipe!

  39. Erin Despot McMenemon Reply

    Could you use sour cream instead of green yogurt?

  40. I have to fan girl you for a sec, Erin… this recipe was so bomb, I’m obsessed! Added broccoli in addition to the peas for extra veggies and I would definitely recommend. This is the second of your recipes I’ve tried and loved (also made the vegan lentil curry) and I can’t wait to try more!

    • Madeleine, I’m so glad to hear the recipe was a hit! The broccoli addition sounds delicious. Thanks so much for taking the time to leave this wonderful comment!

  41. While passing through Milwaukee once, we stopped at this tiny place called Cafe India and loved the food (and hence shltill remember it 2 years later). Thanks for the recipe, can’t wait to try it!

  42. I’m pregnant, and the baby wants to eat tikka masala tonight, and my poor husband (the real chef in our family!) is like “Maybe tomorrow night? That takes like ten hours!” So I sent him the recipe, and he’s laughing his way to Kroger now, and THANK YOU. And oh my word, your pics are so gorgeous, and your recipe is so well written that I think even I could follow it (and I’m a disaster in the kitchen, much to hubby’s chagrin and amusement), and your ingredients are spot on for our usual recipe, and it just looks so delicious, so I’ll have to let you know how we liked it when we make it tonight!! and Just THANK YOU!!

  43. Erin, thank you for sharing this. I’m always on the lookout for Instant Pot Indian recipes.

    I can recommend Taste of India in Brookfield. My daughter loves their tikki masala, and I love their palaak paneer (spinach and paneer) and bhindi (spicy okra). My sons loves all of their naan’s.

  44. Very tasty! I have never eaten any Indian dishes before, let alone cooked them…my husband and I always just assumed we wouldn’t like it, but we really enjoyed this. A tad spicy for me, but enjoying a cold tasty beer along with it took care of that for me…perfect spice for my hubby. My next new Instant Pot adventure will be your Butter Chicken. Thanks so much!

  45. I looked up masala and made my own! Had everything on hand.

    1 TBS ground cumin
    1 1/2 teaspoons ground coriander
    1 1/2 teaspoons ground cardamom
    1 1/2 teaspoons ground black pepper
    1 teaspoon ground cinnemom
    1/2 teaspoon ground clove
    1/2 teaspoon ground nutmeg

    Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl. Place mix in an airtight container, and store in a cool, dry place. Worked great!

  46. I’d love to see a recipe for chicken saag, my favorite dish when dining at an Indian restaurant.

  47. It said dairy free in the heading, but it calls for yogurt, which has dairy ingredients. Do you have a dairy free version for dairy intolerant people? Or, is it safe not to add it at the end? Also, can I half this for a 3 qrt.? Thanks!

    • Hi Charlene, check out the recipe notes below the instructions! There are specific substitutes listed to make the recipe completely dairy free. I have not attempted halving the recipe, but if you decide to experiment, I hope you enjoy it!

      • Oh thanks! Didn’t know to look there. Almond yogurt is best for me. Hard to find it plain. I considered making it in the instant pot ahead of time. Can I just not add it, or does the dish need it in? BTW my body doesn’t do well with coconut milk or yogurt.

        • Hi Charlene, the dish won’t be as creamy and will have a different flavor, but you can experiment with leaving it out if you aren’t able to find a good substitute. If you do give it at try, I hope you enjoy it!

  48. This was my first instant pot meal, and my first Indian meal I’ve made. It turned out fantastic!! It made a huge amount for my boyfriend and I. I made it with rice as suggested and it made two dinners and 2-3 lunches. Can’t wait to make it again!

  49. Put it in the insta pot exactly the way she said and it burned, I dont know why but i had to shut it down because the insta pot said burn. Not enough liquid

    • Hi Derek, I’m sorry this happened! I’ve made this recipe a few times and never had that issue. That said, I’ve heard some of the newer Instant Pots trigger a burn warning more easily than others. My advice for avoiding the burn is to make sure you get all the stuck on bits off the bottom of the pot before sealing it and bringing it up to pressure. The recipe has worked great for me and other readers as written, but I know it’s disappointing to run into problems, so I hope it goes better next time!

  50. Hi! Love this! Can I add the Greek yogurt to the leftovers , will it be ok when reheated?

  51. Can not wait to try this. which coconut milk is used here ?

  52. Amazing! Followed the recipe to the T. First time using the pressure cooker and admittedly I was quite nervous. But this recipe made me a huge fan of the pressure cooker. I want to keep making more recipes! Because this one was so easy and Delicious! I tried the leftovers over cauliflower mash the next day and it was so good (I would recommend trying!). Thanks again 

  53. Thank you for this recipe! I’ve only recently started cooking chicken and everyone in the family loved this. I didn’t have coconut milk or greek yogurt so I put a bit of whipped cream at the end for color and it worked out very well. Will try with coconut milk next time.

  54. This is my favorite dish. I add a couple different peppers with the onions. a can of chickpeas with chicken. Then frozen corn with the peas. Then microwave 2 sweet potatoes and chop up and add at end with couple handfuls of spinach. Follow the directions about adding the yogurt once it cools a little or it will curdle.

  55. Hii I just got an instant pot for Christmas and told my family how chicken tikka masala is the first meal I want to make. This was one of the first recipes I found and I always like a healthier alternative but is there a possible substitution for the coconut milk? I’m weirdly very sensitive to it!’

    • Adrianna, if it is just a taste preference, this doesn’t taste much like coconut. If it is an allergy, you could try swapping a nut milk like almond milk, then stirring in a splash of heavy cream or half and half at the end to make it creamier. I hope you love it if you try it!

  56. I’ve made this a couple times and it’s delicious! I have a friend living here from India and the flavors are really close to what she makes. Thank you for my new ‘go to’ recipe.

  57. This was AMAZING! I impressed my company with such a flavorful meal! I googled for a low calorie chicken curry and stumbled upon this Tikka Masala recipe and whipped it up the same night. I mixed it with the leftover rice and it was even better warmed up the second day. Thank you so much! This is a must-keep recipe.

  58. Does the calorie count include the rice? 

    So 5/6 cup Chicken Tikka Masala  & 1/2 cup brown rice = 355 calories? 

    Thanks!! This sounds amazing! 

    • Hi Allie, yes, the calorie count includes rice. (The nutrition info is just an estimate, so if specific numbers are important to you, I’d recommend calculating it using the specific ingredients you’re using!)

  59. As a former Milwaukee resident and regular visitor to India, I recommend Bombay Sweets. The entire menu is vegetarian and super affordable. They’d also have a counter full of Indian sweets. This restaurant is one of the things I miss the most about Milwaukee. I’m making your chicken tikka masala tonight. Can’t wait to see how it turns  out!

  60. Made this exactly as written once. Perfect. Made it again exactly as written … but it was so good the first time I doubled the recipe. Delicious!!! Doesn’t really get thick but doesn’t matter. Served with Basmati rice and a side of roasted cauliflower… smothered in the amazing sauce. Thanks for this recipe.

  61. Made this last night- was the closest I’ve come to restaurant chicken tikka masala but much healthier. Had to use Chaat Masala instead of garam masala but it worked well. I might up the spices a bit next time. Also, since my kids are weird about pieces of onion, I pureed the onion, garlic and ginger together in a food processor and then cooked the resultant puree. This taste great and added a bit more body to the sauce. We will definitely be making this again!

  62. Hi John, thanks for leaving this review! I’m glad you were still able to enjoy it on the stovetop!

  63. First time visitor to this site and just made this recipe for my family and some of our best friends and it was a huge hit! Absolutely delicious (though I did go full fat on the yogurt :)). Can’t wait to try more!

  64. What happens if you skip the Greek yogurt? Will it not be thick enough?

  65. Made this for the wife and I tonight and followed the recipe exactly. Turned out F A N T A S T I C. Served it over cauliflower rice. The aroma and flavor were incredible. I was worried chopping the chicken before pressure cooking would make it dry, but we both thought the chicken had a wonderful flavor and texture after the pressure cook and simmer. Been reading the comments and I’m pumped to do it again with some more vegetables like broccoli and mushrooms. One recommendation: there was a lot of spice stuck to my pot after the saute of onions, spices, and chicken. I definitely recommend scraping the pot after the saute and before starting pressure cook because I got a burn warning. I was slightly worried as I don’t have a ton of experience on the instant pot and hadn’t had to restart previously. No need to worry. I released the pressure, scraped the pot with a spoon (hot tomato sauce helped loosen the bits) and started over. The second time, my pot got to pressure and completed the cook with no problems. Upon tasting this deliciousness, my wife told me she I might have a gift. No honey, I just followed the recipe. Thanks!

  66. Thoughts on making from entire frozen game hen in mini instant pot? I want the
    Indian spin but only have entire chickens frozen

    • Emily, I am afraid I don’t have any experience in this department! This recipe has been developed for boneless, skinless chicken in a full 6-quart, so that is the only route I can safely recommend. I’m sorry I can’t help you more!

  67. Fantastic!! Beats pre-made hands down. I made it tonight for the fam and they loved it. Followed the directions as presented and it come out perfectly. This one will make the rotation as a regular. Thank you for the sharing. 

  68. This recipe is absolutely wonderful and easy! I’m a sucker for a good Tikka Masala, and I have never made it at home! I used my Instant Pot and it turned out delicious!! Thank you!

  69. I feel like Chicken Tikka Masala is an introduction to Indian food. Being a huge Indian cuisine fan and having had it all over the world, I found this to be excessively bland even for Chicken Tikka standards. I followed this recipe to a “T” with the exception of adding extra cayenne (since the recipe suggests it if you like spicy) since this was my first time cooking Indian. The flavor is good, but lacks the true depth usually found in Indian food. I feel think toasting the dry spices in a pan before adding to the pot would enhance it a bit more and 1/2 the yogurt would allow the rest of the dish to sing more . I’ll keep this recipe in my list, but will definitely tweak it to suit my tastes better. Thanks for the well written instructions.

    • Andrea, I’m sorry this didn’t hit the spot for you! Yes, toasting the spices certainly would add a new dimension of flavor. I skipped this step, as my goal with the recipe was to make it as efficient and smooth for the average cook with access to ingredients that you can find in an everyday grocery store, versus creating something that was 1,000% authentic. I’m glad the instructions were clear, and I hope you enjoy it more with those tweaks.

  70. Made this tonight for my British curry connoisseur husband and he actually said it’s his favorite thing I’ve ever cooked! I loved it as well, the perfect amount of heat and so much guilt-free flavor. Thank you!

  71. Hi there – I’ve been looking everywhere for a healthy chicken tikka masala recipe and am excited to find this!  I’d really like to try this recipe tonight for dinner but I only have a 3-qt IP.  Any suggestions to making this in a 3-qt?  

  72. Love this recipe. Before adding chicken, I splash a little white vinegar in the pot to deglaze all the delicious  spices stuck to the bottom.

  73. I’ve made this dish a half a dozen times already. Fantastic! Complex, flavorful with just enough spice. I have substituted in homemade coconut yogurt for Greek yogurt which I prefer. I had to double the recipe just to make sure there was enough to go around. A go-to recipe in my home now!

  74. Perfect weeknight meal. Thanks!

  75. Absolutely delicious, without any modifications. The only trouble I had was my spices sticking to the bottom of the pot during their first simmer with the onion. Really had to scrape them off of there, repeatedly. Any thoughts how to avoid this?

    • Hi Amanda, you could try adding a little more oil to the pot. If the spices still stick, you could add a splash of water to the pot, which will help when scraping up the browned bits. I’m glad to hear you enjoyed the recipe!

  76. Beatrice Adeniyi Reply

    Thanks for the recipe! I tried it with a slight twist and I really like it. I didn’t use an Instapot, but it was still a quick process.

  77. I thought it was pretty good, but I missed the thickness of tomato pulp that I’ve had in other chicken tikka masalas. I’ll try again with tomato puree and maybe tomato paste.

  78. This has definitely become a family favorite. My girls, 8 & 5, and my husband all love it! Except…I almost always forget to buy the cilantro…or then I buy it and forget to add it! Still tastes amazing though! :-)

  79. This chili powder makes it taste like chili.

    • Hello! I’m sorry to hear you didn’t enjoy the recipe—we loved it, and so did many other readers, but everyone has different tastes. I truly wish you would have enjoyed this!

  80. Thanks for this wonderful recipe! I have made it twice now and will do again for sure. I used a regular old school pressure cooker and it came out perfectly. I used thighs and added about a tablespoon of tomato paste which I toasted with the aromatics just before adding the chicken. Other than that, I stayed pretty much on book. Your directions are clear and the notes are wonderful. I will bookmark your site for sure and share with friends too.

  81. “Burn” every time. Tried scraping the bottom of the pan until totally clean – it just keeps adding new burnt bits. Tried this 3 times before just adding the coconut milk and letting it simmer (on Sautee/Low) a bit longer until the chicken bits were fully cooked (checked with meat thermometer that they were 165 F). When it was done it was ~SO GOOD~ – both me and my husband were so impressed – so I’ll be keeping the recipe, just with my amendments to sautee and not pressure cook. Annoying about the “burn” but in the end this combo of spices was so yummy I have to forgive it, haha.

    • Hi Ashley, I am so sorry to hear this! I haven’t had this problem myself, but if removing the stuck-on bits didn’t help, you could also try adding some chicken broth or chicken stock for more liquid. I’m glad you were still able to enjoy it!

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