This post may contain affiliate links. Please read our disclosure policy.

This healthy Instant Pot Chicken Tikka Masala recipe was inspired by the month I spent in India, otherwise known as 30 of the most delicious days of my life. We didn’t grow up eating Indian food so before I visited, I wasn’t even sure if I’d like it. Chicken tikka masala (and every Indian food recipe I tasted after) crushed that doubt in one bite.

A bowl of delicious, easy instant pot chicken tikka masala with rice

Everything about India captured my heart, from its color to its chaos to the warmth of its people to its cuisine. While there is much about India that I miss, it is the steaming, creamy curries, fluffy, tender naan bread, and vibrant spices I pine for most.

I’ve had prior success making healthy, Indian-inspired recipes in my own kitchen, Paneer Tikka Masala, Slow Cooker Butter Chicken, and Instant Pot Lentil Curry being three faves. Ben’s also spent time in India, and since chicken tikka masala is one of his favorite Indian dishes too, 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 phenomenal ones we ate in India, for a richly flavored at-home version that takes minutes to prep, is made from ingredients I can purchase in a Midwest grocery store, AND that is healthy, I’m pretty darn happy with it. I am betting that you will be too!

Easy, healthy Instant Pot chicken tikka masala served in a bowl with rice

What is in Chicken Tikka Masala?

Chicken tikka masala is a rich, flavorful Indian dish that consists of bite-sized pieces of juicy boneless chicken bathed in a rich, thick spiced curry sauce. It’s spiced in the sense of being intensely flavorful; it’s not spicy in the sense of being “hot.”  The tikka sauce is orange in color, and it usually contains a creamy ingredient like coconut cream or yogurt. There is not one true recipe for chicken tikka masala, and you can find dozens (and dozens) of versions of it online. Today, I’m sharing my favorite easy chicken tikka masala recipe that’s made with simple ingredients you can find at the average grocery store.

The Ingredients

  • Chicken. I opted for boneless skinless chicken breasts, which become perfectly moist and flavorful during cooking. (If you’re looking for a vegetarian recipe, try this Tofu Tikka Masala.)
  • Butter. While I think butter is best in this recipe, you could also try ghee, coconut oil, or extra-virgin olive oil.
  • Vegetables. Onion and frozen peas were an easy and tasty addition.
  • Garlic and Ginger. Fresh is the way to go with both of these.
  • Spices. The secret to the richly flavored tikka curry sauce! I used garam masala, chili powder, cumin, turmeric, and cayenne, which should all be easy to find in your local grocery store.
  • Tomato Sauce. Adds incredible flavor with little work.
  • Coconut Milk. Gives the sauce creaminess and richness.
  • Greek Yogurt. For an extra bump of protein and to make the sauce all the more creamy, I made the Indian chicken tikka masala with Greek yogurt.
  • Brown Rice or Naan. For serving! Both of these are delicious for soaking up the scrumptious sauce.

The Directions

If you don’t have an Instant Pot, try this stove top Chicken Tikka Masala. But if you are using an Instant Pot, then:

  1. Season the chicken with salt.
  2. Melt the butter in the Instant Pot on SAUTE, then add the onion, garlic, ginger, and spices. Cook and stir until fragrant.
  3. Add the chicken, cooking until browned. Stir in the tomato sauce. Cover and cook on HIGH pressure for 8 minutes. Vent immediately.
  4. Uncover and add the coconut milk. Turn the Instant Pot to SAUTE, and let simmer until thickened. Turn the Instant Pot off, and stir in the peas. Let it cool for a few minutes before stirring in the Greek yogurt. Enjoy with your desired sides and toppings!

Is Chicken Tikka Masala Bad for You? 

  • While traditional chicken tikka masala calories may be considered high, this lightened-up version is good for you.
  • Thanks to the healthy swaps, this recipe is packed with protein and nutrients while staying relatively low in calories.

What Does Chicken Tikka Masala Taste Like?

  • Chicken tikka masala is creamy and has a richly flavored tomato base. It’s slightly earthy, has rich undertones of garlic and ginger, and a hint of spice that tastes exotic but won’t overwhelm you.
  • What is the difference between butter chicken and chicken tikka masala? While both dishes can be similar in appearance and texture, butter chicken has less spices and tomato flavor than chicken tikka masala. (Butter chicken is also DELISH. For a first-hand comparison, check out my favorite Instant Pot Butter Chicken recipe.)

Healthy Instant Pot chicken tikka masala served in a bowl with rice and fresh herbs

Why Make Chicken Tikka Masala in a Pressure Cooker?

As you no doubt deduced from the recipe title, I cooked this easy chicken tikka masala 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. I am smitten with Instant Pot Indian chicken recipes. This Instant Pot Chicken and Rice has a few of the same healing Indian 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 a chicken tikka masala slow cooker version 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. Also, check out my recipe for Slow Cooker Chicken Curry.

If you don’t have an Instant Pot, try this Chicken Tikka Masala instead.

How to Store, Reheat, and Instant Pot Tikka Masala

  • To Store. Store chicken tikka masala in an airtight storage container in the refrigerator for up to 5 days.
  • To Reheat. Gently reheat leftovers in a large pot on the stovetop over medium-low heat until hot. You can also reheat this dish in the microwave in a microwave-safe bowl until warmed through.
  • To Freeze. Place cooked and cooled leftovers in an airtight freezer-safe storage container and store in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating. The texture will become slightly grainy, but it will still be tasty.

What to Serve with Chicken Tikka Masala

  • Rice. I love serving this dish with a side of Turmeric Rice or brown rice, but white or basmati rice would be great as well.
  • Naan. Fluffy and always delicious! Try my simple Homemade Naan recipe.
  • Vegetables. To bump up the veggie content of your meal, this would be delicious with a side of roasted cauliflower or sautéed kale.

Easy Instant Pot chicken tikka masala served in a bowl with brown rice

Recommended Tools to Make Instant Pot Tikka Masala

  • Instant Pot. I used this one to make my Instant Pot chicken tikka masala.

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

4.96 from 242 votes
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!

Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour

Servings: 6 servings (5 cups chicken and sauce)

Ingredients
  

  • 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

Instructions
 

  • Season the chicken with 1 teaspoon kosher salt and set aside.
  • 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.
  • 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.
  • 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.

Video

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.)
  • TO STORE: Store chicken tikka masala in an airtight storage container in the refrigerator for up to 5 days.
  • TO REHEAT: Gently reheat leftovers in a large pot on the stovetop over medium-low heat until hot. You can also reheat this dish in the microwave in a microwave-safe bowl until warmed through.
  • TO FREEZE: Place cooked and cooled leftovers in an airtight freezer-safe storage container and store in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating. The texture will become slightly grainy, but it will still be tasty.
  • 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 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.)

Nutrition

Serving: 1(of 6), about 5/6 cup with 1/2 prepared brown riceCalories: 355kcalCarbohydrates: 32gProtein: 36gFat: 10gSaturated Fat: 5gCholesterol: 79mgFiber: 4gSugar: 5g

Join today and start saving your favorite recipes

Create an account to easily save your favorite recipes and access FREE meal plans.

Sign Me Up

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

Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

You May Also Like

Free Email Series
Sign Up for FREE Weekly Meal Plans
Each includes a grocery list, budget, and 5 healthy dinners, helping you save time, save money, and live better!
Please enable JavaScript in your browser to complete this form.

Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

Your email address will not be published. Required fields are marked *

Recipe Rating




517 Comments

Leave a comment

  1. 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!

      1. 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!5 stars

        1. Quick clarification regarding the nutritional info, please: It says that a serving size is about “5/6 of a cup with 1/2 prepared brown rice.”

          Does this mean that (a) the entire serving is 5/6 of a cup and 1/2 of that 5/6 of a cup is brown rice?

          Or (b) the serving is 5/6 of a cup of tika masala AND 1/2 cup of brown rice?

          Thanks!

          1. Hi Val! This nutritional information includes both a 5/6 cup serving of the Chicken Tikka Masala and 1/2 cup of the brown rice. I hope this helps!

      2. This came out delicious, just the right amount of heat and not too spicy. I love Indian food and I was looking for a easy recipe in my Instapot, glad I found this one!!! Thank you!5 stars

    1. OMG, this looks absolutely amazing! This will be my second recipe in my new Instant Pot. I am going to try it and post my result on Instagram.

      But I would like to add several more veggies. If I add cauliflower and kale, as you suggest, and broccoli or another veggie, any advice on how to increase the ingredients for the sauce?5 stars

      1. Hi Lisa, it really depends on how saucy you likes your masala to be! If you like to have a lot of sauce, it can’t hurt to bump each of the sauce ingredients up a bit.

  2. 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!

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

  4. 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!

  5. 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.

  6. 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!5 stars

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

  7. 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 perfecthttps://www.wellplated.com/instant-updates/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 Naanhttps://www.wellplated.com/instant-updates/so Naan is probably in my immediate future!5 stars

    1. 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. :)

  8. 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.

    Thanks!5 stars

    1. 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!

        1. Hi Michael! I’ve not tested this recipe with bone-in chicken thighs so it would be really hard for me to guess the timing. If you decide to experiment, let me know how it goes!

  9. 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! 5 stars

    1. 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!

  10. 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!!5 stars

    1. 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.)

    1. 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!

  11. 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!5 stars

    1. 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.

  12. 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.

    1. 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!

  13. 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.5 stars

    1. 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.

  14. 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!5 stars

  15. 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.

    1. 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!)

    1. Hi Shawna! I’d say your best bet is to make sure you are using the amount of liquid called for in the recipe and to not overcook it!

  16. 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?

    1. 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!

      1. I am making this tonight.   Is it all right to prep all the spices, ginger, onion, garlic and keep in the frig until tonight?

          1. We loved it.  I added a “test” mushroom as someone suggested and really liked the addition.5 stars

  17. 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 ! 5 stars

  18. 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.
    Cheers!5 stars

    1. Michael, I am so glad this was a hit for you and I’m going to have to check out that ghost chili flake!

    1. Tried it just now!!  It tasted very similar to the ones at the Indian place I like. Love it that I can tell it’s not as fattening but still got the spice and flavor that hit the spot for me when the craving hits. I did mess up and used a 15 oz can of tomato sauce…  I tried to even it out by using only half a can of coconut milk and some corn starch to thicken. I can’t wait to make this again with the right measurements. Totally my fault, but I still enjoyed it!!  Will try more recipes! 5 stars

  19. 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. 5 stars

  20. 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!5 stars

  21. 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.

  22. 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.5 stars

  23. 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!

    1. 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!

    2. 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!

  24. 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

  25. 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?5 stars

    1. 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.

        1. I doubled this today and it worked fine in my 6 quart instant pot. I also used only one 14 oz. can of coconut milk for the doubled recipe and that seemed about right to get a nice creaminess and orange color as shown in the photo. I loved the flavors and ease but wish my sauce had thickened a bit more as it appears in the photos here. I might try the cornstarch next time. Still a keeper!4 stars

  26. 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!5 stars

    1. 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!

  27. 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.5 stars

  28. 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

    1. 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!!

      1. 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.

  29. 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!5 stars

  30. 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!5 stars

    1. 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!

  31. 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!

  32. 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!!

  33. 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.

  34. 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!5 stars

  35. 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!5 stars

  36. 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!

    1. 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!

      1. 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.

        1. 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!

  37. 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!5 stars

  38. 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

    1. 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!

    1. Katee, as long as you reheat it gently and mix it all the way in before heating, you should be good to go. So glad you enjoyed it!

    1. Priya, I think I used Thai kitchen, but I honestly don’t remember the brand. Any light coconut milk will work nicely.

  39. 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 5 stars

  40. 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.5 stars

  41. 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.5 stars

  42. 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!’

    1. 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!

  43. 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.5 stars

  44. 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.5 stars

  45. 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! 

    1. 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!)

      1. Thank You!  I made this for dinner tonight  to surprise my husband. He thought it was amazing.  So easy for my first time making this at home!!  

  46. As a former Milwaukee resident and regular visitor to India, I recommend Bombay Sweets. Bombaysweetsmilwaukee.com. 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!

  47. 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.5 stars

  48. 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!5 stars

  49. 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!5 stars

  50. 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!5 stars

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

    1. 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!

  52. 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. 5 stars

  53. 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!5 stars

  54. 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.

    1. 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.

  55. 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!5 stars

  56. 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?  

    1. Ann, you should be able to make it just fine by cutting the recipe in half; no need to change the cook time. I hope you love it!

  57. 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.5 stars

  58. 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!5 stars

    1. Samantha, thank you for taking the time to leave this review! I’m glad to hear it’s a new favorite!

  59. 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?5 stars

    1. 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!

  60. 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.5 stars

  61. 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.

  62. 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! :-)5 stars

  63. 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.5 stars

  64. Hi Erin!  Loved this recipe!  Being Indian, and cooking some recipes at home myself, I realized that it amped the flavor of the  recipe even more so by adding cinnamon, and a little more cayenne.  Definitely the cinnamon. Maybe try that and see what you think!  5 stars

  65. Delicious! I made this last night and my daughter and I loved it! I mistakenly added a 15 oz can of tomato sauce instead of the recommended amount of oz. I had made another ‘Indian’ style dinner in my instant pot a couple of nights ago and in that recipe it called for ‘a can of no salt tomato sauce – 15 oz’. I knew I’d be making this so bought 2 cans. I just had to simmer the sauce a little longer but the result was awesome!5 stars

  66. I’ve been trying to find a recipe that’s as good as my favorite Restaurant The India Grill makes and I just found it! 
    delicious!  5 stars

  67. This is the best Instant Pot recipe I have ever tried. It’s quick, easy, and packs a lot of flavor in a short amount of time! Thanks for sharing5 stars

  68. This is fantastic! I just got my Instant Pot. This was my 2nd recipe to make. I accidentally put 1 Tbsp. of turmeric instead of 1 tsp. but it didn’t make a difference. This was just like something you would get at a restaurant. This will be put in my regular rotation. It was perfect!5 stars

    1. Hi Deb! The coconut milk should be added after you stir in the curry paste. If you look at number 3 in the recipe instructions, you’ll see when and how to incorporate the coconut milk. Let me know if you have any other questions!

  69. Just made this tonight as stated and my husband and I just loved this recipe. Will make again and again and the naan bread is a must to soak up all the good sauce.5 stars

  70. Oh my gosh! I have recently purchased the Instant Pot in an effort to eat healthier meals at home, and I made this recipe last night. Being the first time I had used the IP, and also the first time I had ever made Chicken Tikka Masala (it always seemed rather complicated) I really wasn’t expecting a lot. The dish came out perfectly however, with the perfect amount of spice, and flavor that rivals the local Indian restaurants here in town. Today’s leftovers were even better! I am thrilled with my Instant Pot, and also with the healthy recipes on your site. I can’t wait to try the Mexican Casserole.5 stars

  71. I made this dish not once, but TWICE this week! I’ve never personally tried Tikka Masala before so I have no clue how it’s supposed to taste. Nevertheless, this recipe really hit the spot. My boyfriend, who doesn’t like spicy food, actually enjoyed the amount of spice in this dish and demanded I make this at least once a month. I roasted cauliflower while the coconut milk was simmering and added it with the peas at the end. Turned out perfect.5 stars

    1. YAY! This makes me so happy to hear, Marielle! I’m glad this recipe was a hit for both you and your boyfriend!

  72. Help. Almost dinner time here and I added a touch too much cayenne and I think my 3 kids may refuse to eat it. If I put another 1/2 cup yogurt, do you think that will help? 

    1. Hi Sarah! Yes, the extra yogurt should help to cool the cayenne in the dish. Some readers enjoyed adding a little extra cayenne, so I hope it still turned out well for you and your family!

  73. very new to the instapot scene… made this exactly to the recipe. It was a hit. Next time i make, i will kick it up a notch .. needed a little more heat for my pallete. As is it was very tasty, I just like a little more spicy goodness.5 stars

  74. Absolutely in love with this recipe. The only change I made was double up on the Garam Masala after it was cooked. Just seemed it need a little more punch in that direction, at least for me. The other suggestion would be to allow the pressure to release slowly as opposed to the quick release. Meat, especially chicken tends to a bit more tender and easier to shred. 5 stars

  75. The times on this have to be off.  Sautéing the onions for 5 mins resulted in seriously burned onions.  I had to add additional water the deglaze. Then I got a burn message bc the sauce was much to thick with just 8 oz of tomatoe sauce. I added more water and doubled the sauce. After a 8 min quick release the chicken was already over cooked, so sautéing it for another 10-15 would have ruined it.  

    1. Hi Michelle! 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!

  76. This recipe was so easy to follow, fairly simple, and came out perfectly! I’d emphasize that in the last step, you should be stirring constantly to help thicken it up. I doubled the amount of cayenne and loved it (not too spicy but definitely had a kick).5 stars

  77. This turned out so insanely good it’s mind boggling! Thank you! I skipped the cayenne as the hubby gets heart burn but otherwise followed the recipe. We both loved it. I made it last night and I can hardly wait to dig into the left overs. The spices melded and were so rich and creamy. I will be making this again and again.5 stars

    1. Hi Darek, I’m sorry this was too spicy for you. You’re certainly welcome to reduce the amount of cayenne in this dish if you like it less spicy. I hope this helps!

  78. When heating up the onions, a tablespoon of butter wasn’t enough!

    Alsohttps://www.wellplated.com/instant-updates/ do not recommend doubling the recipe!

    1. Hi Ingrid, I’m sorry to hear that you had trouble with this dish. I have not had this issue with the onions before. I know it can be frustrating to have issues with a new recipe, so I hope you were able to enjoy it!

    1. Hi Andrew, I am so sorry to hear this! I haven’t had a problem with the recipe before. Do you make sure your Instant Pot doesn’t have any stuck on food? Even a little bit can make that happen, especially with the newer models. You could also try adding some chicken broth or chicken stock for more liquid. I’m truly sorry it hasn’t worked out for you!

  79. I made this today for the first time. I gotta say I was impressed that I followed it exactly since I’m not the greatest in the kitchen. It was delicious! I had to run back to the store though because I bought boxed coconut milk instead of the can. I didn’t know how much of a difference it would make but wanted to be sure it would come out good. 5 stars

  80. That was a fantastic meal!!  I spent a number of years in New Delhi and it took me right there again!5 stars

    1. Thank you for taking the time to share this kind review, Patrick! I’m so happy to hear that the recipe was a hit!

  81. Followed the recipe exactly. Good meal, but tastes nothing like real thing! Headed to look for the next recipe! 

    1. Hi, I’m sorry this recipe didn’t turn out as you’d hoped. I (and many other readers) loved the flavors of this recipe, so I truly wish you would’ve enjoyed it!

  82. Quick, easy, and deliciousness. I did have to make rice beforehand and didn’t factor that into the recipe timing, but that was my mistake.

    Also, had to sub in curry powder for straight tumeric, but worked just fine.

    Definitely wait to stir in the yoghurt. I feel like I was just on the cusp of it being too warm when I did.4 stars

  83. OMG! My husband and I go to an Indian restaurant down the street all the time and the chicken tikka masala is all he gets. He is OBSESSED. I made this for him last night and he was in heaven. Said it was better than the restaurants! Thanks for the recipe! <35 stars

    1. I’m so happy to hear that this recipe was a hit, Sierra! Thank you for taking the time to share this kind review!

  84. Love this recipe! I’m new to Instant Pot cooking and this recipe came out great! I added cauliflower. And at the end, I put some raisins and a dollop of yogurt in individual bowls.5 stars

    1. I’m so happy to hear that this recipe was a hit, Tessa! Thank you for taking the time to share this kind review!

  85. Thank you so much for this delicious instant pot recipe! I have made it several times for my family and friends. It is ALWAYS a huge hit (even with my picky kids!) Delicious, different, and healthy! (Not to mention, gluten-free!) The only thing I would say is that there is a bit of prep work involved, which I do not mind at all, but that beginners might find somewhat tedious. I think best-practices are to make sure everything is prepped and ready to go before starting the process, as the recipe moves quickly once you begin to saute.5 stars

  86. My husband loved this! I did too. I had to cook it on the meat/stew part of my instant pot, for some reason just pressure cook made the meat very dry? No idea why. But the flavors are amazing and was just what my husband was craving. I did also add some cornstarch to thicken the sauce which made it perfect5 stars

    1. I’m so happy to hear that this recipe was a hit, Bernie! Thank you for taking the time to share this kind review!

  87. I really liked this recipe and it was easy to make. There is an ingredient missing, though, that makes this a little less wonderful than the chicken Tikka at my favorite Indian restaurant…and I’m not quite sure what it is. It may be that the restaurant version is a bit sweeter. Does anyone have a suggestion?4 stars

    1. Hi Kristine, thank you for trying the recipe and for sharing this kind review! The restaurant may be using a little sugar in their sauce, which could explain why it’s sweeter.

  88. Made it last night and really loved the sauce. Chicken on the other hand came out dry. Quick Google search returns “All meat must be naturally released. If you quick release, all the pressure in the meat forces the liquid out… resulting in a dry finish. If pressure is release naturally (slowly) equilibrium occurs and the moisture stays in the meat.”
    Thoughts?

    1. Hi Gene, I haven’t had this problem with quick release chicken recipes before. I find it applies more to larger, tougher cuts of meat. But, I’m sorry to hear that the meat didn’t turn out as you’d hoped. If you want to try a natural release next time, I would love to hear how it goes. I’m happy that you were pleased with sauce though!

  89. The flavor of this was excellent. The level of effort was on par with what I’m willing to do for a dish. I used naan with it but in the future I would put over rice like the recipe advises, as it was just a little thin. Definitely going in my list of “keeper” recipes!5 stars

    1. Thank you for taking the time to share this kind review, Bobbi! I’m so happy to hear that the recipe was a hit!

    2. This is SO delicious!!! The only changes I made were changing the tomato sauce for two diced Roma tomatoes and 1 1/2 tbsp of tomato paste and adding a bit of coconut milk before I pressure cooked it. I also made your naan recipe to go with it and it was GLORIOUS. I could not stop eating it. Yuuummmmmm!!!!!???5 stars

  90. As soon as I tossed in the spices and onions and saw them start to fuse to the bottom of the pot, I knew this was going to throw a BURN error. Despite deglazing after adding the chicken and again after adding the tomato sauce, the instant pot threw a BURN error before coming under pressure and sure enough the bottom of the pot was a charred mess. I deglazed again and just finished it in saute mode, emulating stovetop cooking. This always happens when I cook things like this in the instant pot without a lot of liquid.3 stars

    1. Hi Andrew, 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 still turned out tasty!

    1. I’m SO pleased to hear that the recipe was a hit, Brittney! Thank you for sharing this kind review!

    1. Thank you for sharing this kind review, Baryon! You can always click the “Jump to Recipe” button at the top of the page to skip right to the recipe. I hope this helps!

  91. This was fantastic! I can’t believe that with all the lower fat options this still tasted so decadent. Like other reviewers, I added way more cayenne — personal preference! Otherwise I followed this recipe exactly to outstanding results. Thank you so much!!!5 stars

    1. Hi Keely! This post has tons of great tips for how to cook chicken from frozen in the Instant Pot. I hope this helps!

  92. I made this recipe as written; my only changes were to use more garlic than called for, I used about 2 cups of frozen peas at the end instead of 3/4 cup, and I omitted the cilantro garnish. It was very good! It needed a little extra salt at the very end, but the chicken was tender and the sauce was tasty. I definitely will make this again.5 stars

    1. Hi Jenny! This post has tons of great tips for how to cook chicken from frozen in the Instant Pot. I hope this helps!

  93. I usually buy jarred Indian sauce to cook Indian style food, but didn’t have one handy and decided to try your recipe. Everyone loved it, tastes great! Creamy sauce, excellent to mix rice or dip with naan bread. The chicken cooked perfectly tender. Thank you!5 stars

  94. This turned out great! Although when I did it it was a bit soupy so I left it on sauté  after it was done cooking and added a tiny bit of corn starch and that thickened it up right away! 5 stars

  95. I frequent a local Indian restaurant and love Tikka Misala. I actually enjoyed this recipe better! I used half and half as I didnt have coconut milk and added a teaspoon of cayenne pepper to add more spice. It was delicious! Next time I will let it sit about 20 minutes before serving. The longer it sat the thicker it became and it had more flavour. Will certainly be making this again.5 stars

  96. Delicious! I got the burn warning on my Instant Pot when I tried to start the recipe on pressure cooking. I am pretty new to the Instant Pot game, any suggestions? I add chicken stock with low salt, which made it pretty runny, but it didn’t burn the second time:)5 stars

    1. Hi Alicia! 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. I’m happy to hear that you still enjoyed the recipe!

    1. I’m so pleased that you’ve enjoyed the recipe, Inbal! Thank you for sharing this kind review!

  97. I rarely comment on recipes, but this one was incredible. I even screwed it up and it was STILL amazing (I accidentally added the coconut milk with the tomato sauce). The flavors are amazing. I followed (other than my screw up) to the letter and used all ingredients. THANK YOU. My husband went crazy for this one!5 stars

    1. I’m SO pleased that you enjoyed the recipe, Christine! Thank you for sharing this kind review!

  98. I have made this numerous times and it’s pretty foolproof along with being delicious! I serve mine with cauliflower rice for a lower carb option and my husband has his with basmati. This is a quick and easy dinner that my husband asks for ALL THE TIME. Tastes like take out but you know you are getting a healthier option! 5 stars

    1. I’m so pleased that you’ve enjoyed the recipe, Aileen! Thank you for sharing this kind review!

  99. This is the best dish! I love how quick and easy it is, and ingredients are all items I keep in my pantry so it’s a great last minute dinner. Thank you so much – I make this once a week!5 stars

    1. I’m so pleased that you’ve enjoyed the recipe, Sandy! Thank you for sharing this kind review!

  100. The moment my husband and I took a bite, we both lit up! This is hands down one of the best things I have ever cooked. Absolutely delicious end result!5 stars

  101. Just made this! Everyone in the family agreed it was delicious, even the people who don’t normally care for indian food.

    I added about two cups of mushrooms to the recipe because I prefer them to the chicken.

    Will definitely be making this again.5 stars

  102. I was wondering if anyone has tried the PIP (pot in pot) method with this recipe for rice? I make this all the time – especially when camping and would love to just have one pot to clean – eliminate the rice pot. I will play around with this next time I make it – but hoping someone else has tried this method. I looked through the reviews and didn’t see any posts about this. Thank you so much!5 stars

    1. Hi Sandy! I’ve never tried this method before, so I’m afraid I don’t have any advice to offer. If you decide to play around with it, I’d love to hear how it goes!

  103. I have made this recipe 3 times now. The first time I accidentally bought coconut cream. Figured out how to use it like coconut milk then did everything else just like the recipe. Very good flavor, but since my husband likes it spicy he asked me to not use the yogurt next time. Second time it was good and he ate it up. The 3rd time though was the best. Followed the recipe EXACTLY, but added a little more cayenne for spice (like it says) and the coconut milk was a Mexican brand (Goya) that I picked up from the international aisle. This by far was the best one and I really think it was due to that brand of coconut milk (the consistency was thicker). Wow my husband and 21 year old son ate it up. I even made it the night before and heated it up on the stove the next day. I am not always an Indian food fan, but I love this recipe. It is a keeper in my house and so much cheaper than going out to eat. Thank you for sharing this recipe!5 stars

  104. This was absolutely delicious!! My husband and I both loved it – he kept saying it was tastier than any he’s had in a restaurant. I love the fact that it’s healthy too.  I’ll be making this often5 stars

  105. I’m really disappointed in this recipe-it smelled wonderful cooking, it was easy to make, ingredients easy to obtain or had on hand, but just totally underwhelming flavor profile. I’m not sure what it needs but sadly my search for Instantpot Indian is still ongoing. 

    1. Jonni, I am so sorry to hear this! Many people have made and loved this recipe but everyone has different tastes. Could you try upping the spices next time to suit your palate? Maybe you can really handle spice :) No matter what, I know it is disappointing to try a new recipe and have it not come out, so I’m truly sorry that was the case.

  106. My family is a huge Indian food fanatic and this recipe did not disappoint. It was delicious served over basmati rice. I will be including this in my repertoire.5 stars

  107. Hi! Were the stovetop directions deleted? I made this before using them and it was great but I can’t seem to find them this time around. Thank you!5 stars

    1. Hi Kara! I moved them to their very own post! You can view it here: https://www.wellplated.com/chicken-tikka-masala/

  108. This is such a delicious recipe, and easier than the one I had been using previously. I love that it is reduced fat and calories. You honestly don’t miss them!5 stars

  109. Wow, this turned out fantastic! So flavorful and the right amount of heat. It’s actually better than some of the Indian restaurants we frequent and is so easy. My husband wanted to know if I’d make it again this week.5 stars

  110. Query, why on this recipe do you recommend non-fat Greek yogurt but on the tofu and chicken tikka masalla you recommend 2% because non-fat may curdle.?

    1. Hi TinaMarie! This recipe and the Chicken Tikka Masala call for nonfat Greek yogurt to keep things light, and stirring it in after the dish has cooled a little helps keep it from curdling. The 2% yogurt in the Tofu Tikka Masala is used for the tofu marinade too. I hope you enjoy the recipe if you try it!

  111. I just started trying eating Indian food recently and had found a local restaurant that makes a Chicken Tikka Masala that I absolutely love. I wondered how close this would be to that incredibly tasty version.

    I had all of the ingredients except for the coconut milk, but I don’t use it because I don’t care for it. This was my one substitution…. I used evaporated milk instead and it was fine.

    I have to say, it’s really close in flavor and texture to the restaurant’s, but the ginger stood out a littl too much, instead of the blending in with the other spices. As a stand alone flavor, I don’t like ginger very much, but it obviously adds a lot to many dishes and cuisines. So, next time I make this (which may be as soon as we eat this batch!) I will probably use half as much ginger.

    Had this with basmati rice and naan. Very, very good and super fast with the Instant Pot.4 stars

  112. Very tasty! I never cooked Indian cuisine until I was gifted an IP. I had butter chicken before, then tried this. Both were fantastic!

    I did make a few changes, and will do some things differently next time, but I will say, this does work fairly well.

    I don’t know if the saute function on every IP is the same (HOT!) but I found the onion/spice mix burning in far under the 5 minute cook you suggest. Next time I’m going to just accept I’m dirtying another pan and do a proper saute of the mix and the chicken, then pressure cook it. I found the same problem at the end of the pressure, saute put the pot to a rapid boil, not a simmer. I did get a simmer going using the soup setting, after 15 minutes the sauce was still thinner than we like; I made and added corn starch slurry thickener so we could eat without waiting longer.

    We aren’t big on cayenne, so I used ground Hatch red chili powder where you called for chili powder which gave it a nice pleasant heat but not too spicy for this household.

    I plated it on cauliflower rice and served with grilled naan. It was a big hit! Thanks for providing such a fine recipe.4 stars

  113. SO SO GOOD! I have saved the recipe. Added a little more Cayenne as we like hot curries and used sour cream instead of Greek yoghurt because that’s all I had, first tryout with an Instant Pot too.
    Thanks Erin, I’ll definitely be back for more recipes.5 stars

  114. I just made this, again. Such amazing flavor. My husband can’t have anything with hot spices so instead of just skipping the cayenne, I used smoked paprika instead. Gives it a hint of smoky flavor that is to die for. Since the grocer near me is more of a mercado and a great place to get tongue and pig ears, Greek yogurt is not stocked. I replaced it with sour cream. Less healthy but works great. I highly recommend this delicious recipe.5 stars

  115. Wow, I followed this recipe to a tee and it was wonderful. Such a staple for the cold fall and winter months. Like many people said, it’s better than the takeout tikka at a restaurant and way better than any you may find in a jar. Thank you!5 stars

  116. I’ve tried making this recipe twice, and both times the chicken came out way over cooked! So sad. It seems like the chicken sautées for an extra 10-15 minutes while the InstantPot builds pressure. So by the time it’s spent that much time cooking and then pressure cooking, it’s tough and even a little dry tasting. What am I doing wrong?? Thanks!

    1. Tracy, I honestly haven’t had the problem, but if you are finding your chicken more done that you’d like, you could try only sauting the chicken for 30 seconds in step 3. Do you let it simmer in the sauce? That usually makes it more tender, not less. It could also be the chicken you are purchasing. I find that organic chicken tastes more tender than conventional chicken. I hope the recipe is more to your liking next time!

      1. Thanks for the response, Erin. I did use organic chicken, and I did let it simmer afterward. I’m new to using the Instant Pot and was definitely surprised how long it took to preheat/build pressure to pressure cook. Any idea how long it should take for the pressure to build? I didn’t time it but it seemed like it took forever. Thanks!

        1. Tracy, it really depends how full it is; I’d say 10 to 15 minutes is normal. Maybe cut your chicken pieces a bit bigger next time?

    1. Hi Lindsey! I haven’t experimented with them myself, but other readers have reported success with adding broccoli and mushrooms with the peas. The timing will depend on whether you want to use fresh or frozen veggies. I hope you enjoy it if you try it!

  117. This is in our regular dinner rotation. I sometimes mix in riced cauliflower with the peas. It’s one of the few healthier recipes my fiance doesn’t mind if I make again ( that translates to he likes it).5 stars

  118. I LOVE this recipe. I’m not a huge fan of any indian food- but I was licking the bowl for this one! a whole family favorite and now staple recipe in our house.5 stars

      1. I have made this recipe 3 times, each time I’m amazed that this was made by me, not some fantastic Indian restaurant. Thank you for this recipe. We absolutely love it.5 stars

  119. Is this recipe very spicy? How would it rate on the spicy scale? usually I have to have my food very mild but I like to have some taste and I can only handle very mild Mexican salsa. Thanks for answering ?

  120. Hi there! Quick question. For the coconut milk and tomato sauce – is the amount in the parentheses the can size or the total size? I have a 13.5 ounce can of coconut milk for example so I’m not sure. Thank you!

    1. Hi Haley! That number refers to the size of the can, so the coconut milk is 14 ounces and the tomato sauce is 8 ounces. I hope you enjoy the recipe if you try it!

      1. Hi Erin,
        Thanks for the response! I had confused myself by clicking the “double recipe” option, so the numbers were different than the single serving version. Thank you – it was SO delicious. I am obsessed5 stars

  121. I got a burn signal when I tried to pressure cook for the 8 minutes (not enough liquid?) so I just simmered it instead. Tasted good!5 stars

    1. I’m so happy that you enjoyed the flavors, Jaimie! Thank you for trying the recipe and sharing your results!

    2. Hi, this has happened to me a few times, with different recipes. I think it happens when you use the saute mode (which is really high on the Instant Pot!) and then add in the rest of the ingredients. I just do the saute-ing in a separate pan (only 1 extra dish to clean, and it eliminates this aggravating issue) and add it in right before the pressure cook stage.

    3. A good tip for any Instapot recipe is to make sure you don’t have any brown bits before your pressure cook. I always deglaze my pot with a 1/4 cup of water or broth and scrape off any brown bits. Also helps not to mix the tomato sauce in (for any recipe) as I find when you do this you get a burn notice. I did both of these things with this recipe and it turned out great.

    4. I had that fear (the dreaded BURN). So I added the coconut milk before putting it in to pressure cook instead of after. Also I did the preprerare in another pan. Worked great!

  122. I was able to get a 6 year to eat this awesomeness! Lots of flavor, minimum spice. I did get the dreaded Burn. The next time I’ll add a little more chicken broth. Additionally, a half pound to another pound of chicken would be recommended with balancing of the ingredients for that mixture. Great intro to an Indian dish!5 stars

  123. Loved this dish! It’s easy and a great way to bring ethnic food home now that we can’t eat out during the pandemic.5 stars

  124. This was insanely delicious!!!! I served over cauliflower rice…husband called it one of my “best meals ever”! Thanks for the great recipe.5 stars

    1. Hi Ren! Honestly, I’d be worried about fully doubling it. I haven’t tried it myself, so I can’t say whether or not it would fit. Maybe start with 1.5 times and see how that goes first. I hope this helps!

        1. I’m so happy that you’ve enjoyed it, Nathan! Thank you for sharing this kind review!

    1. Hi Laura! I’ve only tested the recipe as written, so you’d be experimenting. If you decide to try it, I’d love to hear how it goes!

  125. What a hit! Kids loved it as well. So easy and the flavor was great… added more Cayenne and threw in some Black mustard seeds in the beginning. Just YUM!5 stars

  126. Great recipe! I added extra garlic, ginger, gram masala and cayenne pepper and a couple tablespoons of chicken broth and set IP to 6 mins for 1.5lbs of chicken. This recipe is very versatile. Plan to experiment more! Guaranteed deliciousness!5 stars

  127. This is, hands down, one of my favorite recipes ever. I make it as least once a month and the whole family LOVES it. I usually use the full fat/sodium/etc version of the ingredients because that’s typically what I have on hand but it turns out great no matter which way. It’s so flavorful, easy, and absolutely delicious!5 stars

  128. This sounds good, the only thing I wonder is how you make this and your excellent InstantPot brown rice recipe for the same meal?

    1. Hi Dale! You could make the rice in advance and store it in the refrigerator until you’re ready to reheat and serve it. I hope you enjoy the recipe if you try it!

  129. I’m absolutely in love with this recipe!! I’ve made it at least a dozen times since first discovering it. My family loves it too! I’ve even started to play with the recipe a bit for fun, adding a tbsp of curry powder, a can of chickpeas, or throwing a diced bell pepper in after it pressure cooks, etc. You can also hide finely diced spinach and/or cauliflower in the sauce SO easily. I cannot thank you enough for this FANTASTIC recipe!! It has become a permanent fixture in my home. ❤️5 stars

  130. This is so delicious and easy to make. It’s one of my husband’s favorites and I have to stop him from eating it all. I don’t like peas so I don’t add them and it’s still very good. I’ve made it so many times I almost know the recipe by heart.

    Thanks for sharing!5 stars

  131. This is the best chicken tikka masala recipe, it’s so tasty and so easy to make, I cooked mine in the slow cooker and for the last hour I left the lid off so it would thicken up. It’s such a delicious dinner and was a big family favourite5 stars

  132. This was delicious! Definitely adding it to the dinner rotation! I did add 1/2 cup of chicken broth to the browned chicken and spices, scraped up all the browned bits and made sure not to stir after adding the tomato sauce- no burn notice!5 stars

  133. Made this tonight. No frozen peas in the house, so I subbed in some chopped fresh spinach. FABULOUS!!!!! And, when I went outside to take some stuff to the compost pile, I noticed the neighborhood smelled prettier than usual. ;-) Absolutely making this again. Thank you!5 stars

  134. This recipe is not good, it’s actually quite terrible, waste of groceries and money. The sauce comes out super runny, not thick at all like real Tikka. And you really need to wait more like 20-30 mins before adding the yogurt. Because it does curdle even after waiting 10 mins. And its not very flavorful.1 star

    1. I’m sorry to hear that this dish wasn’t to your tastes, Jeff. I (and many other readers) have enjoyed it, so I truly wish it would’ve been a hit for you too!

  135. Love love love it!
    I have a very picky six year old who had to try it as soon as it was done because it smelled so good. Thank you so much!5 stars

  136. Hi Erin – Love your recipes and want to try this tonight. I only have cans of diced tomatoes or whole tomatoes, can I substitute one of them for the tomato sauce? Thanks!

    1. Hi Samantha! I have not tested this with diced or whole tomatoes, so you would be experimenting. I will say that those two tomatoes tend to make sauces runnier than using tomato sauce which is thicker. You may need to add tomato paste if you use the diced or whole tomatoes. Hope that helps!

  137. Hi Erin,

    Super excited to make that dish, but for a more authentic dish, would it be better o use full fat coconut milk instead of light or it doesn’t really make a difference?

    Furthermore, which ingredients do you think were missing for you to replicate the taste of this dish you had in India? Seeing that I’m based in Shanghai, China, I might have better luck in finding the ingredients that you couldn’t find?

    Thank you for sharing this. Can’t wait to try!

    1. Hi Mali! You can certainly use full-fat coconut milk if that is what you enjoy or prefer. I was going for an adaptation based on what I have access to and lightening up the recipe for a weeknight meal. One of the biggest differences I observed in India is the use of whole spices that are toasted and then ground. I’d suggest looking for an Indian food blog or a cookbook written by a native to India if you’d like to learn more.

  138. This is absolutely fantastic! I’ve made it three times and each time it has gotten rave reviews from people who love Indian food. (I used full fat coconut milk.)5 stars

    1. Thank you for taking the time to share this kind review, Linda! I’m so happy to hear that you enjoyed this recipe!

  139. Just made this tonight! I used coconut cream and tomato paste with some water because we don’t have plain tomato
    Sauce on hand. The coconut cream made it taste a little sweet, but the curry flavors were still yummy! Thanks for this- it was really easy- and fast!5 stars

          1. This recipe has been on regular rotation in our house for a long time, and is long overdue a five-star rating from me. I just never leave ratings on recipes! It is my 10-year-old’s favorite meal, and my husband and I love it as well. My son had to go dairy-free recently because of eczema… We just took the yogurt out, added extra coconut milk, and are using coconut oil instead of butter now. It’s delicious as the original recipe if you can do dairy, but we still love it with the changes!5 stars

          2. Hi Courtney! So glad you and your family have enjoyed this recipe! Thank you so much for leaving this kind review!

      1. I would love to make some healthy Indian food because we all love it, but I have a child with a coconut allergy. Do you have any recommendations on substitutes?

        1. Hi Claire! I’ve only tested this recipe with coconut milk but I did have a reader who tried using half and half instead with great success. Also 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!

  140. Delicious! Flavor was outstanding! We started really enjoying Indian food during a trip to London and this recipe will definitely be a repeater here! Thank you.5 stars

  141. I’ve been using this recipe for the last two years.. I use cauliflower instead – I put it in raw after putting in the coconut milk.. yum! My entire family and extended family loves this recipe :)

    Thank you soo much :)5 stars

  142. Have you ever tried doubling this recipe, did it come out okay? I love it so much I want to make a big pot of it for my family!

    1. Hi Courtney! Honestly, I’d be worried about fully doubling it. I haven’t tried it myself, so I can’t say whether or not it would fit. Maybe start with 1.5 times and see how that goes first. Others have tried doubling, you can read their comments about it in the commend section. This will also depend on the size of your instant pot. I hope this helps!

    1. Hi Stet! I’m not really sure, I haven’t tried to make this at the 3x option. You just want to make sure you never fill your instant pot past the fill line. Hope you enjoy it, if you decide to make it!

  143. This dish is a family favorite. We make make it at least once a month. It’s easy to make—even though it takes a little time to simmer the sauce at the end.
    Add a little of the hot sauce mixture to the yogurt to temper it and keep it from curdling.5 stars

  144. Hi Erin,

    I had to let you know that this is literally the best thing I have ever made. It is my favorite meail of all time. I have even shared on my Facebook page because it is so amazing. I just wanted to let you know! Thank you so much for sharing.

    Thanks,
    Krista5 stars

  145. I’ve tried making this twice now and it doesn’t even get thru the pressure stage before it says food burning abs stops. I don’t even know how to finishing making the dinner.

    1. Hi Rachel, 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!

  146. This is a family favorite! Only one issue, and I don’t know if it’s my instant pot or if others are having this issue… I really struggle with the spices sticking to the bottom of the pot and causing a burn issue. Anyone else having this?

    1. Hi Doug! 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!

  147. Long overdue for a five star rating on this recipe. I come back to it again and again! Every once in a while when making I get the burn error but that’s only when I rush a bit and don’t ensure that the bottom of the instant pot was well deglazed after sauteing. But even then this always turns out delicious!
    To anyone else who gets the burn message and thinks their dinner is ruined – just open up the pot, scrap the bottom really well, add splash of chicken broth if it looks like your sauce is too thick or your worried about the amount of liquid, return the lid and re-pressurize! You made need a bit extra time sauteing if you added broth but it’s always turned out just as delicious for me! So easy and such great flavors!5 stars

    1. Hi Rachelle! So glad you enjoyed the recipe! Thank you for this kind review! AND THANK YOU for the tip!

  148. Delicious and easy. Was a bit spicier (meaning hotter) than I expected but I like heat. Very flavorful. Used boneless, skinless chicken thighs and they were perfect.5 stars

  149. I absolutely LOVE this recipe. I make it the most in my instant pot, and it’s always a hit when I have company. It’s definitely a comfort food, and way more bang for my buck compared to the expensive Indian restaurant in town. I discovered that I really like using ground chicken in this, it saves me a lot of chopping and cooks faster, and we like the texture more. I also let the onions, ginger and garlic get pretty soft on their own, and I only add the spices for a little bit at the end so they don’t burn at the bottom – I’ve made that mistake. This is also definitely a recipe you should have everything prepared for before you start. Over all, I LOVE it. It’s the most complicated thing I can cook and be proud of. lol5 stars

    1. Hi Lexi, I would just make sure when adding the tomato sauce you are stirring it well. The spices get added with the onions so they should be sticking to that and then when the chicken gets added they should also be sticking to that as well. Finally, just stir often. There shouldn’t be anything sticking to the bottom when you are closing the lid.

    2. I have this happen too. I scrape the bottom as I am stirring and it is still very flavorful at the very end so thankfully too many spices aren’t lost. I think they burn on the bottom while sautéing.

    1. Hi Tiffany! I’ve not made this specific recipe in the slow cooker, but I have made something similar that might help you. https://www.wellplated.com/slow-cooker-butter-chicken/ If you decide to experiment, let me know how it goes!

      1. This turned out amazing! Both my husband and 2 year old daughter loved it. Very easy and will definitely make again5 stars

    1. Hi Britny! While I haven’t tried it myself, other readers have said it works fine. I hope you enjoy it!

    1. Hi Sasha! I haven’t tried using curry powder myself, but you could experiment with it. You could also omit the turmeric since curry powder has turmeric in it. If you decide to play around with it, I’d love to hear how it goes!

  150. I want to make this vegetarian for a dinner party in the instant pot, with cauliflower instead of chicken. Should I change the pressure cooker time?

    1. Hi Jianna, I’ve only tested the recipe as written, but I can say that you would absolutely need to decrease the time. Cauliflower and chicken are not similar at all in how long they need to cook. If you decide to experiment, let me know how it goes!

      1. Thank so much for your response Erin! Your recipes are amazing! I actually did it with the cauliflower following your recipe for the chicken exactly and it came out great! The sauce was a bit thinner than with chicken but the cauliflower was actually quite firm still. Next time I think I’ll try 5min instead of 8 and see how it goes.

  151. Thank you, Great recipe!
    You should join this Instant Pot Tips & Recipes Facebook group. I got a lot of new ideas and recipes. highly recommended! Here is a link to the group – https://www.facebook.com/groups/434020724110015/5 stars

  152. I made this exactly as written and wowie! So good! A definite winner to add to the repertoire.
    Thanks for all of the amazing recipes.5 stars

  153. This is an excellent recipe. I usually just instapot for 15 minutes, so seeing that the recipe called for 8 minutes I was skeptical. But once I tasted it, I knew this is the recipe to keep.5 stars

    1. Hi Patsy, it sounds like it might be an issue with your seal, but it’s hard for me to know for sure without being in the kitchen with you.

    1. Hi Jess, I haven’t tried it myself, but I don’t think so. Other readers have doubled it with great success. If you decide to experiment, let me know how it goes!

    1. Hi Dalia! I’ve only tested this recipe with coconut milk but I did have a reader who tried using half and half instead with great success. Also 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!

  154. I have two new loves: Indian food and my InstantPot. I am still learning the ropes with the InstantPot, so I was happy to see this simple recipe. It was perfect, with just enough spices and lots of sauce. It is definitely a keeper. Thanks for the great recipe, Erin.5 stars

    1. Hi Jessie, I’m not really sure but this article might be helpful when substituting tomato sauce: https://delishably.com/special-diets/Great-Tomato-Substitutes-for-Everyday-Cooking

  155. Such a great recipe. I used to make Butter Chicken, wrongly assuming my family liked it better. This recipe has much better flavor and is so much healthier. Win/win. Thank you!5 stars

  156. I absolutely love this recipe. I think I’ve made it about 10 times. It’s the only homemade Indian meal that my (late) husband liked and my daughter says it’s the best Indian food she’s had outside of an Indian restaurant. I make it without yogurt and with cream instead of coconut milk, except when my son visits. He is dairy intolerant/allergic, so I make his version with olive oil and coconut milk.

    I often make double the recipe and freeze it. I also occasionally add chick peas for more fiber and occasionally serve over roast cauliflower.

    Thanks again.5 stars

  157. Incredible recipe. Best thing I’ve eaten in a long time. 4/5 kids ate it. I served it with basmati cooked with cooked frozen kale for added veggies.5 stars

  158. Hi,
    I’m interested to try your recipes. Especially the spicy 🌶️ ones like Thai, Indian, African or Mexican. I’ve read your Indian ones: I cook a lot of curries and always on the lookout for new ones. However, American recipe writers are so very scared to use lots of spices and chiles. Could you perhaps add an alternate or additional section for how to make it MORE hot, rather than always seeking to calm it down with your readers. Thank you.

  159. Excellent recipe. My wife and I very much enjoyed. I only made a couple minor changes to the recipe. As suggested, I doubled the Cayenne pepper to make it a bit more spicy and I used Almond Milk (as I had in fridge) in place of coconut milk. It does stick a bit when browning the chicken but as soon as tomato sauce added, it all scraped up when stirring with wooden spatula in bottom of pan. I’m saving and will use this recipe again! BTW – I did cook in Instant Pot.5 stars

    1. Hi Mike! So glad you enjoyed the recipe! Thank you for this kind review and feedback on the recipe!

  160. You’ve done it again Erin! I am the only one in my house who usually enjoys Indian food, but since I’m the cook and want them to develop diverse palates, I make it periodically anyway, so I wasn’t expecting this to be very well received by my crew. But I was wrong! My picky husband and kids (ages 3, 4 and 6) all really enjoyed it and even requested it for lunch as leftovers! Hooray! I subbed half of the chicken with a can of chickpeas and threw in some leftover pork to salvage it, and I only had full-fat coconut milk on hand, but my family loved that it “wasn’t too spice-y” but I thought it had plenty of flavor. Win!5 stars

  161. Thanks, Erin. I’ve been making this dish for a while now and it’s great.
    There’s also a lot versatility with the tomato sauce; I use tomato puree and mix in some additional spices.
    Could you please indicate in the instructions that garam masala can be made at home and without the coriander?
    Thanks~5 stars

  162. This recipe is FIRE! NOT spicy hot but ohhhh soooo great! Let me tell you what NOT to do. I only had chicken breasts and I wanted a quick tasty dinner with no trip to the store. At the risk of being one of those “helpful” folks, I can tell you totally frozen chicken breasts are a bad choice. But I went there. The sauce saved the day! The whole chicken breasts burned on the bottom and were hard as a rock. I cut off the burnt part and cut them up. I served… and after one bite, we all moved the chicken to the side. The sauce and rice were still excellent. I tossed the chicken and saved the sauce. Tonight, I roasted cauliflower and put an entire head (cut into florets,) into the leftover sauce. Since I added the yogurt to only the sauce I served the first time, I was able to heat the sauce to thicken a bit and then I added the roasted cauliflower and plain Greek yogurt. My husband gave it 9.5 out of 10! Do not miss this recipe!5 stars

  163. Holy moly this was SO good. I added carrots and potatoes right after the chicken and it still came out perfect. Only thing is it overall took me like 1.5 hours with chopping, waiting for my instant pot to get to the right heat for saute and pressure cook… but so worth it!5 stars

  164. This dish was so so good! My husband and I cleaned our plates and I’m already excited about leftovers for my lunch tomorrow. I followed this recipe to the letter and there’s nothing I would change! I served it with naan and Jasmin rice.5 stars

  165. I’ve made this like 10 times already. It’s SO good and SO easy that my fiancé and I have made it a staple in our household. We make it at least once a month. It’s also amazing left over too. We put it on top of rice and have a side of naan with it. Amazing 10/10 family favorite.5 stars

  166. I have been making this regularly for my family for some time and we love it! I always have the ingredients on hand, but somehow I have a can of coconut cream instead of coconut milk. Can I use that in place of the coconut milk?

    1. Hi Melanie, I haven’t tried it myself but you could give it a try. They are two different consistences so it might change the intended outcome. Let us know how it goes!

  167. Followed the instructions exactly and it turned out great. Wouldn’t change a thing. Served with steamed cauliflower. Question: Do you have a sodium nutritional number? Thank you for the recipe, I will make it again.5 stars

    1. Glad you enjoyed it, Al. I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online (myfitnesspal.com is popular). I hope that helps!

      1. I completely understand not providing the sodium count, especially with so many variables. I will check out the website you provided, thank you. I did a quick calculation of the ingredients and total sodium for this recipe is approximately 2000 mg. That includes the kosher salt, chili powder and coconut milk. So that comes to about 330 mg per serving. For a meal like this that is very good. Using kosher salt, which has less sodium than table salt, and no salt tomato sauce really helps reduce the sodium. Thanks for providing healthy recipes.5 stars

  168. It is a fantastic recipe; I tripled the sauce and added additional amounts of spices. I also added pre-cooked sweet potato, cauliflower, and zucchini.5 stars

    1. Hi Britny, I haven’t tried it myself but other readers have done it with great success. Let us know how it goes!

  169. Love this recipe. I’ve made it a ton of times and it always comes out perfect. I want to double the recipe so that I can have more for meal prep. Anyone know if I need to alter the cook time if doubling the recipe?5 stars

    1. Hi Lukas, I haven’t tried it myself, but I don’t think so. Other readers have doubled it with great success. If you decide to experiment, let me know how it goes!