Instant Pot Chicken Tiki Masala

A lightly spiced Instant Pot Chicken Tiki Masala

Instant Pot Chicken Tiki Masala turns this delightful Indian classic into a quick and easy dish you can make any night of the week! Great for meal prep and guaranteed to please every taste bud!

Indian food has long been a favorite of mine but until recently, I always thought my favorite dishes would be far too complicated to make at home. When I finally gave it a shot, I realized that as long as you have a well-stocked spice pantry, Indian food at home is actually quite easy.

Take this Chicken Tiki Masala for example. It has a simple curry based which is made with a handful of spices and then uses a heaping spoonful of garam masala, a spice mix that is actually readily available in most grocery stores. As long as you can find that, you can make Instant Pot Chicken Tiki Masala in no time!

While this traditional dish would typically take a while to proper, as you want the aromatics to truly infuse every bite, by using the Instant Pot we cut that time way down.

The chicken needs an hour or so to marinade but otherwise, this dish comes together in under 30 minutes! I can now whip this up faster than I can order takeout!

What is Chicken Tiki Masala?

Chicken tiki masala is a popular Indian dish comprising chicken pieces in a spiced curry sauce.

There’s a lot of debate whether it actually originated in India or the U.K. but it’s now a popular dish at Indian restaurants throughout the world – especially the United Kingdom.

The sauce is made of tomato and cream with loads of spices – though the exact recipe will vary from restaurant to restaurant or family to family.

It’s similar to a curry but curry typically has more cumin and is a darker sauce.

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📋 Ingredient Notes

The secret to this Instant Pot chicken tikka masala is lots and lots of spices! Though small amounts are used of many, together they combine to make this melt-in-your-mouth dish.

Greek yogurt – Provides the creamy base.

Spices – The flavor of this tikka masala is from a combination of fresh ginger, garlic powder, cumin, coriander, cayenne pepper, salt and pepper, and garlic.

Chicken – I used boneless, skinless chicken breast. You can also use boneless skinless chicken thighs.

Jalapeno – You can adjust the amount of jalapeno based on your spice desires. If you’re not a huge fan of spice, remember to remove the seeds.

Crushed tomatoes – Crushed tomatoes and tomato paste make the tomato base for the red sauce.

Garam masala – A classic Indian spice that gives this dish its name.

Heavy cream – Along with the Greek yogurt, this makes the creamy base.

Cilantro leaves – Added as a garnish and for flavor.

Basmati rice – For serving.

🥘 How to Make Chicken Tiki Masala in the Instant Pot

Making chicken tiki masala is usually a very hands-on process, being sure to add everything at the right time. In the Instant Pot, it gets so much easier! Just allow time for the chicken to marinate (or prepare it in advance) and the rest of the recipe comes together quickly and easily.

Combine the Greek yogurt, ginger, garlic powder, cumin, coriander, and cayenne pepper in a medium bowl. Season with salt and black pepper, to taste, and stir to combine.

1. Add chicken to yogurt mixture and stir until coated. Marinate at room temperature for up to one hour or cover and refrigerate overnight. (If refrigerating, set on counter for 30 minutes to one hour before adding to the Instant Pot®).

2. Add the olive oil to the Instant Pot® inner cooking pot and select the “Sauté’ function. Use the “Adjust” button to select the “Normal” (medium) setting.

3. Once hot, add onion, garlic, ginger, and jalapeño. Season with salt and black pepper, to taste, and stir to combine. Cook for 2-3 minutes, or until fragrant and the onions are soft.

4. Add the tomato paste, crushed tomatoes, garam masala, and honey. Stir to combine and cook for 1-2 minutes, or until heated through. Push the “Keep Warm/Cancel” button to turn off the Sauté function.

5. Add the marinated chicken to the Instant Pot® and add the lid. Lock the lid into place and set the vent to “Sealing.” Select the “Manual” button and adjust to the “High” setting, if necessary. Set cook time to 10 minutes.

6. When cook time is complete, allow the pressure to release naturally for 10 minutes before doing a quick release on any remaining pressure.

8. To prevent curdling, temper the heavy cream by add 2-3 tablespoons of the hot liquid from the Instant Pot® to warm it up a bit before adding it to the soup. Stir to combine.

9. Taste and adjust seasonings, as needed. Serve immediately topped with chopped cilantro and with some basmati rice on the side. Enjoy!

🥣 What to Serve with Chicken Tiki Masala

This dish is typically served garnished with cilantro with a side of rice. Basmati rice is most common, but you can use brown rice or even cauliflower rice if you need a healthier substitute.

You can also serve this with a piece of naan, which is perfect for making sure you get every last drop of sauce!

If you need a vegetable side as well, steamed vegetables work great as they don’t compete with the flavor of this dish.

🍲 How to Store Leftovers

• Leftover chicken tiki masala will last in the fridge for up to 4 days.
• Store the chicken and rice separately.
• Reheat in the microwave or on the stovetop until the chicken is heated thoroughly then enjoy.

💭 Can I Freeze Chicken Tiki Masala?

This is a great dish for meal prep! Once it’s fully cooked, allow it to cool completely.

• Transfer to a freezer container or Ziploc bag and place in the freezer.
• It will last for up to 3 months in the freezer.
• Allow to thaw in the fridge overnight and then reheat on the stovetop.

🍳 More Instant Pot Recipes:

• Instant Pot Traditional Pot Roast
• Instant Pot Corned Beef & Cabbage
• Instant Pot Broccoli and Cheese Soup

📖 Printable Instant Pot Chicken Tiki Masala

Instant Pot Chicken Tiki Masala