There’s something transformative about the aroma of spices filling my kitchen, especially when it’s the enticing scent of Chicken Tikka Masala simmering in my Instant Pot. After a long day, the last thing I want is to settle for another fast-food meal. Instead, I crave a dish that warms my soul and satisfies my taste buds, and this creamy, spiced delight fits the bill perfectly.
In under 40 minutes, you can whip up a restaurant-quality meal that feels both indulgent and comforting. The tender chicken melds seamlessly into a luscious tomato-coconut sauce, creating a harmonious blend that clings beautifully to rice or naan. Whether you’re accommodating specific dietary needs or just looking for a quick weeknight dinner, this Chicken Tikka Masala is as versatile as it is delicious. So, roll up your sleeves and let’s dive into a culinary journey that elevates home cooking to new heights!
Why is Chicken Tikka Masala a must-try?
Quick Preparation: This Chicken Tikka Masala comes together in under 40 minutes, making it perfect for those busy nights when time is short but flavor is essential.
Flavor Explosion: A delightful fusion of spices brings warmth and excitement to each bite, creating a dish that’s truly unforgettable.
Customizable: Easily adapted to your tastes or dietary needs, whether you prefer spicy or mild, chicken or tofu!
Impressive Presentation: Serve it in a vibrant bowl with fluffy rice or fresh naan for a restaurant-worthy meal at home.
Crowd-Pleaser: Your family and friends will rave about this comforting dish, perfect for gatherings or cozy dinners alike.
For more delicious recipes, explore our collection on hearty Indian favorites.
Chicken Tikka Masala Ingredients
• For the Chicken
- 1 ½ lbs boneless skinless chicken breasts – Provides protein; substitute with chicken thighs for extra juiciness.
• For the Sauce
- 1 ½ cups yellow onion, chopped – Adds sweetness and depth of flavor; can use shallots for a milder taste.
- 2 cups crushed tomatoes – Forms the base of the sauce; fresh tomatoes can be used if pureed.
- ½ cup coconut milk – Provides creaminess and a subtle coconut flavor; substitute with heavy cream for richness or non-dairy yogurt for a lighter option.
- ½ cup milk yogurt – Adds tang and creaminess; can replace with coconut yogurt for a dairy-free option.
• For the Spice Mix
- Spice Mix (curry powder, garam masala, kosher salt, smoked paprika, cumin, black pepper) – Builds the flavor complexity; adjust spices to personal heat preference.
- Coconut oil or ghee – For sautéing; olive oil can be a substitute for a different flavor profile.
- Honey – Balances spices with sweetness; can be omitted or adjusted to taste.
How to Make Chicken Tikka Masala
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Prep Chicken: Toss 1 ½ lbs of diced boneless skinless chicken breasts with minced garlic, ginger, and your spice blend. Allow it to marinate for 10-15 minutes, letting those flavors develop beautifully.
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Sauté Onions: In the Instant Pot, heat 1 tablespoon of coconut oil or ghee on sauté mode. Add 1 ½ cups of chopped yellow onions, cooking until they’re translucent and fragrant, which should take about 5 minutes.
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Add Tomato Paste: Stir in 2 cups of crushed tomatoes and let it cook for about 1 minute until the mixture is fragrant. This creates a robust base for your sauce.
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Deglaze Pot: Pour a small amount of water into the pot, scraping any delicious browned bits from the bottom to ensure nothing goes to waste.
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Combine Ingredients: Add the marinated chicken back into the pot along with the crushed tomatoes and ½ cup of coconut milk. Stir everything together until well mixed.
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Pressure Cook: Seal the Instant Pot lid tightly, set it to high pressure, and cook for 7 minutes. Once done, use the quick-release method to let the steam escape safely.
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Finish Curry: Gently stir in ½ cup of milk yogurt and a drizzle of honey to balance the flavors. Adjust seasoning to taste and let the dish cool for 5 minutes before serving.
Optional: Serve with chopped cilantro for a fresh touch and added flavor.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Chicken Tikka Masala
- Fridge: Store leftover Chicken Tikka Masala in an airtight container for up to 3-4 days. Let it cool completely before sealing to maintain freshness.
- Freezer: For longer storage, freeze in a freezer-safe container for up to 3 months. Make sure to leave some space for expansion after freezing.
- Thawing: Thaw frozen Chicken Tikka Masala overnight in the fridge. This helps preserve texture and flavor, making it ready for reheating.
- Reheating: Gently reheat on the stove over low heat, adding a splash of water or milk if the sauce becomes too thick. This maintains the creamy consistency without curdling the yogurt.
Chicken Tikka Masala Variations
Customize your Chicken Tikka Masala to suit your taste buds and dietary preferences with these enticing variations!
- Protein Swap: Use shrimp or tofu instead of chicken for a delightful seafood or plant-based option. Both choices absorb the rich sauce beautifully.
- Dairy-Free Delight: Omit the yogurt and thicken the sauce with cornstarch or arrowroot if you’re avoiding dairy. The texture remains smooth and satisfying!
- Vegetable Booster: Add spinach or peas during the last pressure cooking minute for a pop of color and extra nutrition that enhances the dish.
- Heat Level: For a spicy kick, incorporate cayenne pepper or green chilies before cooking. Adjust the amount based on your family’s spice tolerance.
- Herb Infusion: Toss in a handful of fresh cilantro or mint after cooking for a refreshing lift that brightens each mouthful with herbal notes.
- Nutty Flavor: Stir in a tablespoon of peanut butter or almond butter to the sauce for a unique nutty twist that complements the spices beautifully.
- Coconut Cream: For an extra layer of creaminess, swap the coconut milk with coconut cream. This enhances richness and adds a luscious texture.
- Sweet Twist: Consider adding a splash of coconut sugar or maple syrup instead of honey for a unique sweetness that pairs excellently with the spices.
Make Ahead Options
Prepare your Chicken Tikka Masala ahead of time to save precious moments on busy nights! You can marinate the chicken for up to 24 hours in advance, allowing the spices to infuse beautifully. Chop the onions and measure out the spices—these can be stored in an airtight container in the fridge for up to 3 days. When you’re ready to cook, simply sauté the onions in your Instant Pot, add the marinated chicken, tomatoes, and coconut milk, and follow the usual pressure cooking steps. This ensures your dish retains that rich flavor and creamy texture, delivering restaurant-quality results with minimal effort!
What to Serve with Chicken Tikka Masala?
Elevate your meal with delightful pairings that complement the rich, creamy indulgence of Chicken Tikka Masala.
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Fluffy Basmati Rice: The perfect vessel for soaking up the luscious sauce, enhancing every bite with its fragrant grains.
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Warm Naan Bread: Soft and pillowy, naan is ideal for scooping the Chicken Tikka Masala, bringing an authentic dining experience to your table.
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Cucumber Raita: A cooling yogurt side made with fresh cucumbers and mint, it provides a refreshing contrast to the spices of the dish.
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Aromatic Garlic Rice: Infused with garlic and herbs, this adds a savory depth that enhances the complex flavors in your curry.
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Roasted Vegetable Medley: Colorful and nutritious, a mix of roasted seasonal vegetables offers a delightful crunch and freshness.
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Chickpea Salad: A zesty salad with chickpeas, tomato, and fresh herbs brings brightness to your meal, creating a fantastic flavor balance.
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Mango Chutney: A sweet and tangy chutney brings an extra layer of flavor, harmonizing beautifully with the spices in your Chicken Tikka Masala.
These pairings create a symphony of flavors and textures that will make your dining experience unforgettable.
Expert Tips for Chicken Tikka Masala
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Marinate Well: Take the time to marinate the chicken with spices, garlic, and ginger; this deepens the flavor and ensures tender meat.
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Watch the Chicken: Avoid overcooking the chicken by sticking to the recommended 7 minutes in the Instant Pot. Overcooked chicken can become dry.
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Spice It Up: If you crave heat, feel free to add cayenne pepper or green chilies before cooking for a delightful kick in your Chicken Tikka Masala.
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Substitutions: Don’t be afraid to adjust ingredients! Coconut milk can be replaced with heavy cream or non-dairy yogurt based on your dietary needs.
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Serving Suggestions: For a complete meal, serve your Chicken Tikka Masala with fluffy basmati rice, warm naan, and a side of cucumber raita for a refreshing contrast.
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Reheating Tips: When reheating leftovers, do so slowly on low heat to avoid curdling the yogurt; adding a splash of water or milk can help maintain the sauce’s smooth consistency.
Chicken Tikka Masala Recipe FAQs
How do I select the best chicken for Chicken Tikka Masala?
Absolutely! For this dish, boneless skinless chicken breasts are perfect, but if you prefer extra juiciness, chicken thighs work wonderfully too. Look for chicken that is a pinkish color without any dark spots or discoloration. Fresh chicken is ideal, but you can use thawed frozen chicken as well.
What is the best storage method for leftover Chicken Tikka Masala?
Very! Allow your leftovers to cool completely before transferring them to an airtight container. They’ll keep well in the fridge for up to 3-4 days. Just make sure to reheat gently on low heat to prevent any curdling of the yogurt in the sauce.
Can I freeze Chicken Tikka Masala?
Absolutely! To freeze your Chicken Tikka Masala, pour it into a freezer-safe container, leaving some room for expansion—this usually means about an inch of space at the top. It can be stored for up to 3 months. When you’re ready to enjoy it again, thaw it overnight in the refrigerator before reheating.
What should I do if my Chicken Tikka Masala is too thick after reheating?
If you find that the sauce becomes too thick, don’t panic! Simply add a splash of water or milk while reheating on the stove over low heat. This will help maintain the creamy consistency while cooling it down gently to prevent the yogurt from curdling.
Is there a way to make Chicken Tikka Masala dairy-free?
Absolutely! You can replace the yogurt with coconut yogurt for a creamy texture without any dairy. Additionally, use coconut milk instead of heavy cream. This makes your Chicken Tikka Masala suitable for those avoiding dairy while still maintaining that rich flavor!
Can I adjust the spice level in Chicken Tikka Masala?
The more the merrier! This recipe is highly adaptable; you can easily adjust the spice level to suit your taste preferences. If you like it spicier, feel free to add cayenne pepper or chopped green chilies before cooking. For a milder version, simply decrease the amount of curry powder and garam masala you’re using.
Creamy Instant Pot Chicken Tikka Masala Ready in 40 Minutes
Ingredients
Equipment
Method
- Toss 1 ½ lbs of diced boneless skinless chicken breasts with minced garlic, ginger, and your spice blend. Allow it to marinate for 10-15 minutes.
- In the Instant Pot, heat 1 tablespoon of coconut oil or ghee on sauté mode. Add 1 ½ cups of chopped yellow onions, cooking until they’re translucent and fragrant, which should take about 5 minutes.
- Stir in 2 cups of crushed tomatoes and let it cook for about 1 minute until the mixture is fragrant.
- Pour a small amount of water into the pot, scraping any delicious browned bits from the bottom.
- Add the marinated chicken back into the pot along with the crushed tomatoes and ½ cup of coconut milk. Stir everything together until well mixed.
- Seal the Instant Pot lid tightly, set it to high pressure, and cook for 7 minutes. Once done, use the quick-release method to let the steam escape safely.
- Gently stir in ½ cup of milk yogurt and a drizzle of honey. Adjust seasoning to taste and let the dish cool for 5 minutes before serving.
- Optional: Serve with chopped cilantro for a fresh touch and added flavor.