Instant Pot Chicken Tikka Masala

A rich, aromatic chicken tikka masala made effortlessly in the Instant Pot, featuring a creamy coconut twist for a dairy-free finish. Perfectly spiced and deeply flavorful, this dish pairs beautifully with rice or naan.

This recipe quickly became a favorite in my family because of its ease and delicious taste that rivals traditional chicken tikka masala.

Ingredients

• Chicken: 1.5 lbs (680 g) boneless, skinless chicken thighs, cut into bite-sized pieces
• Marinade: 1/2 cup (120 g) plain dairy-free yogurt (coconut or almond-based), 2 tablespoons lemon juice, 2 teaspoons ground cumin, 2 teaspoons ground coriander, 1 teaspoon ground turmeric, 1 teaspoon chili powder, 1 teaspoon garam masala, 1 teaspoon salt
• Sauce: 2 tablespoons coconut oil, 1 large onion finely chopped, 4 cloves garlic minced, 1 tablespoon fresh ginger grated, 1 tablespoon tomato paste, 1 (14 oz / 400 g) can crushed tomatoes, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon garam masala, 1/2 teaspoon cayenne pepper (optional for heat), 1 teaspoon salt, 1 (14 oz / 400 ml) can full-fat coconut milk
• To Finish: 2 tablespoons fresh cilantro chopped, cooked basmati rice or naan to serve

Instructions

Step 1:

In a large bowl, combine yogurt, lemon juice, cumin, coriander, turmeric, chili powder, garam masala and salt. Add chicken pieces and toss to coat. Marinate for at least 15 minutes (up to 2 hours for deeper flavor).

Step 2:

Set the Instant Pot to Sauté mode. Add coconut oil then sauté onions for 3 4 minutes until soft. Add garlic and ginger cook for 1 minute until fragrant.

Step 3:

Stir in tomato paste and cook for another minute. Add crushed tomatoes smoked paprika cumin garam masala cayenne (if using) and salt.

Step 4:

Add the marinated chicken (with all marinade) to the pot. Stir to combine.

Step 5:

Seal the Instant Pot lid and set to Manual or Pressure Cook on high for 8 minutes.

Step 6:

Once cooking is complete allow a natural pressure release for 5 minutes then quick-release any remaining pressure.

Step 7:

Open the lid and stir in the coconut milk. Set to Sauté again and simmer for 3 5 minutes until the sauce thickens slightly.

Step 8:

Garnish with fresh cilantro. Serve hot with basmati rice or naan.

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This dish brings my family together every time with its comforting and rich flavors.

Required Tools

Instant Pot or electric pressure cooker, large mixing bowl, knife and cutting board, wooden spoon or spatula, measuring cups and spoons

Allergen Information

Contains coconut tree nut Dairy-free when using plant-based yogurt Gluten-free if served with rice Always check labels of yogurt and coconut milk for potential cross-contamination

Nutritional Information

Calories 420 Total Fat 24 g Carbohydrates 15 g Protein 38 g per serving

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This Instant Pot Chicken Tikka Masala offers a perfect balance of ease and authentic flavor that will satisfy any craving.

Frequently Asked Recipe Questions

→ What cut of chicken works best?

Boneless, skinless chicken thighs are ideal due to their juiciness and ability to stay tender during pressure cooking.

→ Can I adjust the spice level?

Yes, vary the cayenne pepper amount or omit it for milder flavors while keeping the aromatic profile intact.

→ Is coconut milk necessary?

Coconut milk provides a creamy texture and subtle sweetness that balances the spices effectively.

→ How long should the marinade rest?

A minimum of 15 minutes allows flavors to penetrate, but up to 2 hours yields deeper seasoning.

→ What sides complement this dish?

Traditional basmati rice or naan bread pairs beautifully, soaking up the rich, spiced sauce.

→ Can chicken breasts be used instead?

Chicken breasts work but may result in less moist texture compared to thighs.