Instant Pot Tikka Masala

This Instant Pot Tikka Masala turns out as good as the stovetop restaurant version and my recipe comes with 4 different options to use vegetables, chicken, paneer/ tofu or seafood (use what you want). I show how to make a small batch that serves 4 and is ready under 50 mins. This recipe is easily adaptable and you can also make a large batch of the sauce to refrigerate or freeze for further use.

With the invention of instant pot, many dishes are made in a dump and go style for convenience. But sometimes these come with plenty of compromises like lack of flavor, texture or overcooked food. This Instant Pot Tikka Masala recipe overcomes all those and it tastes exactly like the stovetop version.

Serve this over plain steamed basmati rice or with flatbreads like Tandoori roti, Naan or plain Parathas. Indian cucumber salad, Raita and lassi on the side makes it a simple Indian meal. Artisan breads like ciabatta, focaccia, baguette or brioche also pair very well with this curry.

Instant Pot Tikka Masala

My Instant Pot Tikka Masala recipe is gluten-free, nut-free, soya-free and can be made plant-based if you want. I demonstrate here with chicken but you can use the vegetarian or sea food substitutes I mention below.

Tikka Masala is a dish where tikkas (marinated & tandoori roasted chunks of meat/ veggies) are added to a precooked spicy onion tomato masala. Without the marinade and roasting part, a dish cannot be a tikka masala & all you will make is a regular curry. Without roasting, chicken/veggies will have a boiled flavor instead of roasted.

Marinated & roasted chunks are the life of a tikka masala. So use your preferred choice of the main ingredient, marinate and roast. I use my Instant pot to roast the chicken or shrimp. But If you want to use vegetables, paneer, tofu or fish, you need to oven roast or air fry for the best results. I have the details in the variations section below.

If you plan to make larger batches of this instant pot chicken tikka masala, it is smarter to use your oven to roast the tikkas and make the sauce in the instant pot. Because roasting multiple batches of chicken tikka in your IP takes longer.

Photo Guide

How to make Instant Pot Tikka Masala

Preparation

1. Add the following ingredients to a large mixing bowl.

• ¼ cup (60 ml) Greek yogurt (strained yogurt)
• 1 teaspoon ginger grated
• 1 teaspoon garlic grated
• 1 tablespoon lemon juice
• ½ teaspoon sea salt (or any other)
• ½ to 1 teaspoon Kashmiri red chili powder (use less for low heat)
• 1 teaspoon garam masala

2. Mix together and taste test to adjust salt and spices. Your marinade should be thick else it won’t stay on the chicken/veggies.

3. You can use 1 pound boneless chicken (450 to 500 grams diced to ¾ inch) or diced veggies like parboiled potatoes, cauli, broccoli, carrots, peas and green beans. Or use 12 oz (350 grams) paneer/ tofu. To use shrimp read the variation section below)

Add the chicken or veggies and mix well. Cover and refrigerate for a minimum of 30 mins to overnight. For more tender chunks of chicken overnight marination is recommended.

4. Gather the ingredients to make the masala/sauce. You will need:

• 1 teaspoon Kashmiri red chili powder (reduce for low heat, double for medium heat)
• ¼ teaspoon turmeric (optional)
• 1 teaspoon garam masala (+ ½ more to adjust later)
• 1 teaspoon cumin powder
• 1 tablespoon coriander powder
• 1 teaspoon sugar (adjust to taste)
• 1 teaspoon salt
• 1 tablespoon kasuri methi (dried fenugreek leaves)
• ½ cup heavy cream /whipping cream (or coconut cream as needed)

5. Prepare the following

• Fine chop 1 medium onion to make 1½ cups (175 grams)
• Peel and slice 1 inch ginger root (10 grams) 
• Peel 4 to 5 large garlic cloves (10 grams) 
• Slice 1 pound (450 to 500 grams) fresh ripe tomatoes (or sub with 1 cup (8 oz.) tomato puree/passata or ⅓ cup double concentrate tomato paste or 14 oz. can peeled tomatoes

Make tikka

If you are using veggies, paneer or tofu, skip this section (the next 4 steps) and jump to make the sauce directly. While your sauce is cooking, roast them in the oven or air fryer following the variations section below.

6. Add 1½ tablespoon ghee/oil to the steel insert of the instant pot and press saute button. Spread the ghee all over and wait until it is hot. Transfer all the chicken and spread it to a single layer. If you are using more than a pound of chicken, you won’t be able to roast all the chicken at one time.

7. Let it cook for 2 to 3 mins and stir to turn the pieces to the other side. Cook for another 2 to 3 mins, until the spices begin to brown slightly. Do not burn. Press cancel and remove the chicken to a bowl. It’s alright if the chicken is slightly undercooked.

8. Pour 2 to 3 tablespoons of water and deglaze the pot well.

9. Pour the liquid over the chicken.

Make Instant Pot Masala

10. Add 1½ tablespoons ghee or oil and add onions, salt, ginger and garlic. Saute for 3 to 4 mins. If you want you may saute until golden, takes about 7 to 8 mins.

11. Stir in the tomatoes and the ground spices – chili powder, garam masala, coriander powder and cumin. Pour ¼ cup water.

12. Secure the lid and pressure cook for 10 mins. Quick release the pressure slowly and blend the sauce with a hand/stick blender to a smooth or slightly coarse sauce. If you don’t have a stick blender, you may cool down and puree in a blender.

13. Pour the deglazed liquid to the IP and simmer the sauce for 5 mins, until thick.

14. Simmering at this stage is crucial to get a super delicious sauce and this is how mine looks when it is ready.

15. Add the chicken & mix well. Cook for 2 to 3 mins until the chicken is fully cooked through and tender. Avoid overcooking.

16. Add kasuri methi, sugar, more salt & garam masala if required (taste test first).

17. Press cancel and stir in the heavy cream.

18. This is the consistency you should have.

Garnish Instant Pot Tikka Masala with chopped coriander leaves and heavy cream.

Variations

• Veggie tikka in oven: Use parboiled potatoes (no raw potatoes here). Preheat your oven to 450 F – 220 C for 15 mins. Dice your veggies to 1 inch pieces and marinate them. Spread over a prepared baking tray. Bake for 20 mins, until golden and slightly crisp. A little under cooked is okay and you can cook them in the sauce.
• Bake Paneer or tofu: Place the marinated paneer on a prepared baking sheet and bake in a 430 F – 220 C preheated oven for 8 to 10 mins. Tofu takes a little longer about 13 to 15 mins. Do not marinate paneer for longer than an hour.
• To use shrimp or fish, cut down the marination time to 10 mins else they can get mushy. You can roast the shrimp in the instant pot just like the way I have shown with chicken. But don’t overcook them after adding to the sauce else they will become chewy. If using fish, bake the fish in the oven or air fryer. If you want you may omit yogurt and use little oil.

Expert Tips

• Your vegetable marinade may look dry, if so simply drizzle little water or oil and coat well.
• You can make a large batch of the sauce to eat through the week. Just roast the veggies or bake the paneer, tofu etc and add at the time of reheating.
• If good quality ripe tomatoes are not available you may use canned. But avoid using unripe and low quality tomatoes as they can make your curry bitter.
• If you want you may add whole spices like – cinnamon, bay leaf and cardamoms.
• It is very important to wait until the ghee turns hot, before placing the chicken else it can get stuck.
• I prefer using chicken breasts but you can also use diced thighs if you want. Marinating longer prevents the chicken from drying out.
• To double or triple the recipe, keep the cook time same. Cut down the water to 1/3 cup for 2x and 1/2 cup to make 3x. Use a splatter screen while you simmer the sauce.