Easy Instant Pot Chicken Tikka Masala: A Flavorful Homemade Recipe (Stovetop Option Included)

Instant Pot Chicken Tikka Masala is the ultimate homemade Indian comfort food! This recipe simplifies the process, starting with an essential marinade and offering both Instant Pot and stovetop cooking methods. Serve this rich, creamy curry with fluffy steamed basmati rice or, for an extra treat, a side of warm garlic naan.

Prepare to impress with this show-stopping Instant Pot meal! My Instant Pot Chicken Tikka Masala is the definitive recipe for those craving authentic Indian flavors without investing hours in the kitchen. It’s a truly indulgent dish that brings the restaurant experience right to your home, all while being surprisingly simple to execute.

After months of dedicated testing and refining, I’m thrilled to finally share this incredible recipe. The combination of succulent, marinated chicken bathed in a vibrant, spiced tomato and cream sauce is pure culinary bliss. While perfectly satisfying with a simple serving of basmati rice, my ultimate recommendation is to pair it with a fresh batch of homemade garlic naan. This dish is especially comforting on a chilly evening, offering a warmth that truly nourishes the soul.

Initially, this recipe was exclusively for the Instant Pot. However, due to popular demand and numerous requests for a traditional stovetop approach, I went back to the kitchen. After extensive testing, I’m delighted to now offer detailed instructions for both methods. Rest assured, neither version compromises on flavor; they taste remarkably similar. Your choice simply depends on your available time and whether you own an Instant Pot. Both options promise an equally delicious and rewarding meal.

Recipes that prioritize ease and convenience for the cook are always my personal favorites, and this Chicken Tikka Masala certainly delivers on that promise.

A Deep Dive into Indian Flavors: Why We Love Chicken Tikka Masala

It’s been a little while since I last shared an Indian recipe here on the blog, and honestly, I often wonder why, given how much my family and I adore them. Indian cuisine offers such a diverse and aromatic palette of flavors that it’s always a treat to prepare. My homemade butter chicken, a truly authentic recipe used in an Indian restaurant many years ago, became an instant sensation both at home and among our readers when I first shared it. To this day, we love it so much that I wouldn’t consider making butter chicken any other way.

In addition to that classic, I’ve also shared a delightful chana masala, which is incredibly flavorful and pairs wonderfully with a dollop of cooling yogurt. It’s my go-to recipe when we’re opting for a meatless meal. And for those who, like my husband, prefer a bit of protein, my quick 30-minute spicy shrimp masala is another fan favorite.

What is the Difference Between Butter Chicken and Chicken Tikka Masala?

Let’s clear up a common misconception right away: “murgh makhani” and “butter chicken” are, in fact, the same dish! The word ‘murgh’ translates to chicken, and ‘makhani’ means butter. It always brings a smile to my face when I hear debates over whether a dish tastes more like murgh makhani than butter chicken, as they are intrinsically linked.

Now, let’s explore the key distinctions between murgh makhani (butter chicken) and chicken tikka masala. As its name implies, butter chicken prominently features butter. This isn’t always in the form of conventional butter; often, it’s clarified butter or ghee, which is my preferred choice for my butter chicken recipe. Butter chicken also tends to be slightly sweeter, often from sugar or sautéed onions, and boasts a milder spice profile compared to chicken tikka masala. Chicken tikka masala, on the other hand, delivers a more assertive punch of spices and may or may not include butter. I typically reserve ghee for my butter chicken and opt for olive oil when preparing chicken tikka masala. However, for those who appreciate the rich flavor, ghee would make an excellent substitute for oil in this tikka masala recipe.

Essential Ingredients for a Perfect Chicken Tikka Masala

Creating an authentic and incredibly flavorful Chicken Tikka Masala starts with high-quality ingredients. Here’s a breakdown of what you’ll need to achieve that rich, aromatic taste:

• Chicken: For this recipe, I find boneless, skinless chicken tenderloins or chicken breasts work best, ensuring tenderness. If using chicken breasts, be sure to chop them into uniform 1-inch cubes to guarantee even cooking. For those who prefer darker meat, boneless, skinless chicken thighs are an excellent, more traditional, and flavorful alternative.
• Yogurt: A crucial component for the marinade, plain yogurt acts as a powerful tenderizer, infusing the chicken with moisture and flavor. Both regular plain yogurt and Greek yogurt can be used effectively.
• Lemon Juice: Alongside yogurt, fresh lemon juice contributes to the tenderizing process in the marinade, adding a bright, acidic note that enhances the chicken’s flavor.
• Fresh Ginger: Considered the heart and soul of Indian cooking, fresh ginger provides a pungent, warm, and slightly spicy backbone to the dish. You can use either freshly grated ginger or a convenient ginger paste.
• Garlic: The indispensable counterpart to ginger, garlic forms the aromatic foundation for countless Indian and Pakistani recipes. Like ginger, you can use freshly grated garlic cloves or a garlic paste.
• Seasonings and Spices: A carefully balanced blend of spices is what truly defines Chicken Tikka Masala. For the chicken marinade, you’ll need ground white or black pepper, and garam masala. For the rich gravy, we’ll use ground cumin, ground coriander, paprika, additional garam masala, dried fenugreek leaves (kasuri methi), ground turmeric, and cayenne pepper for a customizable touch of heat. Don’t forget a teaspoon of salt for seasoning throughout.
• Olive Oil: Used to brown the marinated chicken and sauté the aromatics before simmering the sauce. Note that the stovetop method typically requires a bit more oil than the Instant Pot version.
• Tomato Puree (Passata): The base of our creamy sauce. It’s vital to use a high-quality tomato puree that contains nothing but pureed tomatoes, such as Italian passata or a good tomato sauce. Avoid using whole, diced, or crushed tomatoes unless you blend them into a smooth puree first. This step is crucial for achieving a silky-smooth, chunk-free cream sauce.
• Heavy Cream: This ingredient is key to achieving the signature rich, velvety texture and balancing the vibrant spices. I strongly recommend using heavy cream; while half-and-half can work, the higher fat content of heavy cream provides a superior mouthfeel and better mellows the spice profile.
• Fresh Cilantro: A final flourish of chopped fresh cilantro adds a burst of color and a fresh, herbaceous aroma to the finished dish.

How to Make Homemade Chicken Tikka Masala: Step-by-Step

Follow these simple steps to create a delicious, restaurant-quality Chicken Tikka Masala in your kitchen. Whether you choose the Instant Pot or stovetop, the process is streamlined for maximum flavor and minimal fuss.

1. Prepare the Chicken Marinade: This initial step is identical for both cooking methods. In a medium bowl, combine the plain yogurt, fresh lemon juice, ginger paste, garlic paste, ground pepper, salt, and 1 teaspoon of garam masala. Whisk these ingredients together until well combined. Add your diced chicken to the marinade, ensuring each piece is thoroughly coated. For the most flavorful results, allow the chicken to marinate for at least 20 minutes, or ideally, cover it and refrigerate for 1-10 hours. The longer it marinates, the more tender and deeply flavored your chicken will be.
2. Sauté the Marinated Chicken: Next, you’ll brown the chicken. If you’re using an Instant Pot, simply select the sauté function. For the stovetop method, use a large skillet or Dutch oven. Cook the chicken until it’s lightly browned on all sides and mostly cooked through. If cooking on the stovetop, remove the chicken from the pan and set it aside before proceeding with the sauce. This prevents overcooking and keeps the chicken tender.
3. Develop the Sauce & Cook: This is where the cooking methods diverge slightly.
   • Instant Pot Method: After sautéing the chicken (and ensuring nothing is stuck to the bottom), add all the remaining sauce ingredients (except the heavy cream) directly into the Instant Pot. Stir everything thoroughly to combine. Secure the lid, ensure the vent is set to ‘seal,’ and cook on manual high pressure for 9 minutes. Once the cooking cycle is complete, perform a quick pressure release to immediately release the steam.
   • Stovetop Method: In the same pan (after removing the chicken), add a bit more oil if needed, then sauté the grated ginger and garlic for about 1 minute, scraping up any flavorful browned bits from the bottom. Next, add all the dry spices, including the fenugreek leaves, and cook for another 30 seconds until fragrant. Pour in the tomato puree (passata), season with salt, and bring the sauce to a gentle simmer. Add ¼ cup of water, reduce the heat to low, and let the sauce cook and reduce for 14-18 minutes, allowing the flavors to meld. Finally, return the cooked chicken to the pan and stir to combine with the rich sauce.
4. Finish with Cream and Serve:
   • Instant Pot & Stovetop Finish: Once the Instant Pot has depressurized (or your stovetop sauce is simmering gently), either press the sauté button on the Instant Pot or raise the heat to medium on the stove. Drizzle in the heavy cream and stir it in until fully incorporated and the sauce reaches a gentle simmer. Turn off the heat on your stove or Instant Pot. Taste the Tikka Masala and adjust the seasoning with additional salt or garam masala if desired. Serve this exquisite dish warm with freshly prepared, fluffy basmati rice and a side of homemade garlic naan for a truly authentic experience.

For an authentic touch, I often use a homemade garam masala blend, lovingly prepared by my mom, which keeps my pantry well-stocked. Her recipe features whole spices that she carefully measures and grinds, resulting in a blend far more potent than what you typically find in most Western grocery stores, yet comparable to garam masala purchased from a specialty Indian or Pakistani market. If you’re using a traditional, potent brand, start with 1 to 1½ teaspoons of garam masala. If you prefer a spicier dish or are using a milder blend, don’t hesitate to increase it to 2 teaspoons!

Tips for a Perfect Homemade Chicken Tikka Masala

To ensure your Chicken Tikka Masala turns out perfectly every time, keep these valuable tips in mind:

• Don’t Skimp on Marination: The longer you marinate the chicken, the more tender and flavorful it will be. Aim for at least 20 minutes, but an hour or several hours in the fridge will truly elevate the taste.
• Layer Your Spices: When sautéing the aromatics and spices, allow them to bloom in the hot oil for a short period. This process, known as “bhunao,” releases their full fragrance and flavor, creating a deeper, more complex sauce.
• Use Quality Tomato Puree: The base of the sauce is crucial. A smooth, good-quality tomato puree (passata) ensures a silky sauce without any chunky texture.
• Adjust Spice Levels: The cayenne pepper is your friend for heat. Start with ¼ teaspoon for a mild kick and increase to ½ teaspoon or more for a spicier curry. Always taste and adjust.
• Heavy Cream is Best: While half-and-half can be used, heavy cream provides the richness and fat content needed to create that signature velvety texture and balance the spices perfectly.
• Don’t Overcook the Chicken: Chicken tikka masala is all about tender chicken. Whether in the Instant Pot or stovetop, follow the cooking times to avoid dry, rubbery chicken. Quick pressure release for IP is key!
• Serve Immediately: While leftovers are delicious, the dish is best enjoyed fresh off the stove or Instant Pot, with warm rice and naan.

Storage and Freezing Instructions

Chicken Tikka Masala makes wonderful leftovers and is great for meal prep! Here’s how to store it:

• Refrigeration: Allow the Tikka Masala to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3-4 days.
• Reheating: Gently reheat on the stovetop over medium-low heat, stirring occasionally, until warmed through. You might need to add a splash of water or cream to loosen the sauce if it has thickened.
• Freezing: Chicken Tikka Masala freezes beautifully. Once completely cool, transfer it to freezer-safe containers or heavy-duty freezer bags, leaving some headspace for expansion. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

If you like this recipe, you might also like these Indian-inspired dishes:

• Finger Lickin’ Butter Chicken (Murgh Makhani)
• Garlicky Palak Paneer (Saag Paneer)
• Crispy Indian Vegetable Fritters (Pakoras)
• My Mom’s Authentic Beef Samosas
• Creamy Sweet Mango Lassi