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Chicken Tikka Masala In a bowl with rice

Instant Pot Chicken Tikka Masala

Chicken Tikka Masala made effortlessly in the Instant Pot! This delicious curry is super-rich, creamy and full of flavor.
Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 422kcal
Author Shinta



  • 700 grams boneless chicken thighs or breasts cut into cubes

For the marinade

For the sauce


  • Start by soaking the cashews in a cup of hot water and keep aside for later.
  • In a blender, blend together the green chili, ginger and garlic. In a bowl, marinate the chicken pieces in this paste, along with the lemon juice, salt, yogurt, turmeric, and red chili powder. Cover with cling film and keep in the fridge.
  • Turn on the IP and hit 'Saute'. Once hot, add the butter, followed by the whole spices. Sauté until the whole spices turn aromatic (2-3 minutes). Add the chopped onions and sauté for a few minutes, until they turn translucent. Add the cashews.
  • Add 1/2 a cup of water, deglaze the pot and add the spice powders and salt, followed by the tinned tomatoes.
  • Mix together, close the lid of the Instant Pot. Pressure Cook for 5 minutes. Let the pressure release naturally. Open the lid of the Instant Pot once the vent drops, and discard the bay leaves and cinnamon stick.
  • Add 1/3 cup water and use a stick blender to blend the cooked ingredients up to a smooth paste(optionally, transfer the ingredients to a regular countertop blender and blend until smooth).
  • Add the marinated chicken pieces to the sauce and mix together. Ensure that the sauce is not too thick (this will trigger the Burn error). You can add 1/4 cup of water if the sauce is too thick.
  • Pressure cook for 5 minutes, followed by quick pressure release.
  • Switch to Sauté mode. Cook for 4 minutes on Sauté mode until sauce has thickened. Add cream, and stir. Finally, add chopped coriander to garnish.



  • Kashmiri chili powder is milder than regular red chili powder and gives a nice red color without too much heat. Optionally, substitute with paprika. 
  • Cashew nuts can be replaced with almond or even almond flour. 
  • If your IP triggers a 'Burn' error notice despite adding water, here's what you can do: Hit 'Cancel' and release the pressure manually.  Add 1/3 cup water, deglaze the pot and continue cooking the chicken in the sauce in the 'Saute' mode instead of the Pressure Cook mode. 


Calories: 422kcal | Carbohydrates: 21g | Protein: 44g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 133mg | Sodium: 2762mg | Potassium: 1214mg | Fiber: 5g | Sugar: 8g | Vitamin A: 854IU | Vitamin C: 22mg | Calcium: 105mg | Iron: 5mg