What Makes This Recipe So Good
This method takes our reader-favorite chicken tikka masala recipe and adapts it for the Instant Pot. I’ll admit, it’s not a typical “set it and forget it” Instant Pot recipe, but it’s significantly more convenient than the stovetop + oven method.It’s a smooth, delicate balance of spicy and creamy that you’re going to fall in love with. The caramelization of the aromatics and tomato sauce is an absolute MUST-DO that’ll reward you with a deep, layered, complex richness from your Instant Pot chicken tikka masala.This recipe uses healthy, real, whole foods. It’s gluten free and grain free, low carb and keto-friendly. If you’re looking for a Whole30 or paleo option, check out our Whole30 Instant Pot Chicken Tikka Masala.
Key Ingredients
Garam Masala – This spicy (but not hot) ingredient shows up in both the chicken marinade and the sauce. You really can’t skip it, and I don’t recommend trying to substitute anything for it, either. Garam masala is an incredible blend of spices that is super common in Indian cuisine. The spices are ground and then toasted to really draw out the flavors and aroma. Fenugreek Leaves – If you have a hard time finding these in your grocery store, you can skip them, but I recommend trying to find them if you can! They taste a little like fennel blended with celery, and they’re important to a number of Indian dishes. If you’ve been leaving these out and then wondering why you just can’t match the flavors you get at a restaurant, that’s why! Fenugreek leaves will make a big difference in your Instant Pot chicken tikka masala.Yogurt – There’s a little yogurt in the chicken marinade, which tenderizes the chicken and makes it incredibly juicy and not-at-all rubbery. Make sure to use a plain yogurt, without any flavors, otherwise you’ll throw off the taste of the whole recipe. If you’d rather, you can skip the yogurt altogether and just marinate the chicken in the lemon juice and seasonings. It’ll be a little less tender but still great.
Chef’s Tips
In step 3 of the chicken tikka masala recipe below, be very careful if you’re cooking on Normal Heat. You’ll have to keep a close eye on the mixture at this point, otherwise it will burn. I really recommend cutting back to Low Heat for this step.I wasn’t kidding before when I said the caramelization is a must-do. Don’t skip this part! Factor in the extra time (it’s really not much) so you can give this recipe the nurturing it needs to be next-level-amazing.Add a little water or chicken broth if you notice your mixture start to dry out or stick, or if you’re getting a burn warning on your Instant Pot. Don’t go overboard – you don’t want to thin the sauce out too much – but a little will be fine. I recommend starting out with just 1 to 2 teaspoons, then adding more as needed. Remember: you can always add, but you can’t subtract!
Other Instant Pot Recipes You Have to Try
Instant Pot Country Style RibsInstant Pot Orange Chicken50 Low Carb Instant Pot RecipesInstant Pot Red Beans and RiceInstant Pot JambalayaJapanese Curry in the Instant PotInstant Pot ApplesauceInstant Pot Chicken WingsDreamy Instant Pot Chicken and RiceInstant Pot Jasmine Rice (Under 10 Minutes)
