Instant Pot Chicken Tikka Masala with Rice

Making Instant Pot chicken tikka masala is the easiest and quickest way of enjoying this aromatic and comforting dish. I got hooked on it 17 years ago when I moved to NYC. At that time, my fiancé took me out to an Indian restaurant, and I immediately fell in love with it. The delicious, buttery, and tender chicken, full of flavorful spices, in a velvety-smooth tomato sauce is absolutely divine. It takes just 4 minutes to pressure cook, and the best part is that I cook the rice at the same time.

Instant Pot dinner recipes are a go-to around here because they are easy to make and are perfect for busy weeknights. A few of the most popular ones include IP Orange Chicken, IP General Tso, and IP Mongolian Chicken. Also, my rice-in-a-pot method can be applied to all of these, so you can have the side dish ready at the same time as the main dish.

If you have all the spices on hand, this becomes such an easy and rewarding recipe. The rice is so flaky, ideal to absorb all that creamy goodness. I always serve tikka masala with garlic naan, and the best part is probably dipping it into the silky-smooth, satisfying sauce. With just a bit of planning, this frugal yet absolutely fantastic dish can be made effortlessly on a weeknight. Also, it’s so good that I choose to make it when we have company.

Why you will love this recipe 

• My favorite Indian dish: Buttery, creamy, and tender, I was overjoyed to figure out how to make it at home. It’s so easy, with just some basic ingredients and spices that will turn your homemade dinner into a restaurant-like experience.
• It is so quick and easy to make: In less than an hour, I can have this whole meal done to perfection. Ready to feed 5 to 6 people. 
• The side dish is ready at the same time: I enjoy making an effortless dinner, and cooking the rice at the same time is such a time-saver. Before serving dinner, I just warm up some naan, and we are ready to enjoy everything.
• Save money: Feed your guests or family a restaurant-quality chicken Tikka Masala for just a fraction of the cost. This mouthwatering dinner is also frugal and ideal to cook for a larger crowd. 

What you will need

• Chicken: I use organic skinless, boneless chicken breasts cut into 2-inch cubes.
• Wet ingredients: Full-fat plain Greek yogurt breaks down the tough muscle fibers in the chicken, helping create a rich sauce. Using full-fat yogurt prevents curdling, as does low-fat or nonfat yogurt. Heavy cream also prevents curdling because of the high fat content, and it makes a smooth, velvety, rich texture. I use canola oil to saute the chicken and veggies because it is tasteless and has a high smoke point. Low-sodium chicken broth adds a savory depth to the sauce and helps dilute the creaminess, so it doesn’t cause a burn notice. 
• Produce: I use San Marzano canned diced tomatoes because they are meatier, have fewer seeds, and have a sweeter, tangier flavor. Same for the tomato paste, but I get the kind in the squeezable tube instead of the can, so I can just use what I need. Diced onions caramelize as they cook, adding a mellow sweetness. Minced garlic provides a savory, pungent depth of flavor.
• Seasonings: Besides salt and pepper, I also add freshly grated ginger for a bright citrusy kick with a hint of pepper.
• Spices: Garlic powder is the best choice for the marinade since it blends seamlessly into the sauce without leaving chunks. Using onion powder is also a good choice since there are no chunks to worry about, and the flavor spreads throughout the sauce. Ground turmeric provides a golden color and earthy flavor. Garam masala adds a robust warmth that defines an authentic Indian curry. Paired with Garam masala, red curry powder gives it the essential warming aroma. Mixed with paprika and cumin, coriander forms the foundation of Indian curry, adding fragrant, delicious layers. Salt enhances the other ingredients, bringing out the best in everything.

For the rice

• Rice: I use white basmati rice.
• Wet ingredients: I use unsalted butter, so I have control over how much salt goes into the dish, ensuring it is as salty as I want it to be. I also add 2 cups of water so the rice can absorb it as it cooks. 
• Seasonings: The only seasoning I use is kosher salt, and I garnish it with fresh cilantro after it is cooked.

How to prepare

Make the spice mix: First, I mix all the spices in a medium bowl.

Marinate the chicken: In another bowl, I mix the spices and yogurt, then coat the chicken well. Then, I cover it with plastic wrap and marinate it in the fridge for 30 minutes to 24 hours. 

Heat the pot: When I am ready to cook, I set the pot to saute and heat the oil while I rinse the rice and set it aside. 

Sauté the chicken: When the oil is hot, I add the chicken and sear it for 1 minute without stirring. Then, I stir it and cook for a few minutes until it is just browned. I do this in batches so there is enough room for the chicken to be spread out.

Aromatics: Now, I add the diced onion, cooking it for a minute before adding the garlic, ginger, and chicken broth. After stirring to combine and scraping away the bits from the bottom, I add the tomatoes and tomato paste, stirring gently just to combine.

Cook the chicken and rice: Next, I use the pot-in-pot method, placing the rice, along with the butter, water, and salt, on a long-legged trivet over the chicken. Then I close the lid and cook it on high for 4 minutes, then let it naturally release for 10 minutes. 

Finish the dish: Afterward, I open the lid and remove the rice, cover it with foil, and set it aside. I set the pot to saute and stir the chicken gently, cooking for 5-10 minutes until the sauce thickens. Then I turn off the heat and add the cream, a little at a time, stirring to combine until it is thick enough. 

Fluff and serve: Finally, I fluff the rice and serve the chicken on top, garnished with fresh cilantro. 

Expert tip

Making homemade garam masala for extra flavor

Sometimes, garam masala can be difficult to find in the grocery store. It can usually be found in the international section of a large, well-stocked supermarket, but you may have to visit an Indian food store or specialty market. Better yet, make it yourself with just a handful of spices. Here is the simple recipe: just measure, mix, and store it in a jar with a tight-fitting lid.

Ingredients

• 1 tablespoon ground cumin
• 1½ teaspoons cardamom
• 1½ teaspoons black pepper
• 1½ teaspoons coriander
• 1 teaspoon cinnamon
• ½ teaspoon turmeric
• ½ teaspoon ground cloves
• ½ teaspoon nutmeg
• ½ teaspoon ginger

More tips to consider:

• Make sure to deglaze the bottom of the pot before adding the tomatoes and tomato paste to avoid getting the burn notice. 
• Add the tomato paste on top of the chicken, but don’t stir it into the bottom to avoid the dreaded burn notice. 
• Cut the chicken into uniform pieces so it cooks evenly. I like to slice mine into 2-inch pieces.
• Don’t skip the saute step. This is an important step that brings out the spices’ flavor and color in the juices, resulting in tender, flavorful meat.

Recipe variations and add-ins:

• Other cuts: Instead of chicken breasts, sometimes I use thigh meat for a meatier flavor and juicier texture.
• Different meat: In fact, this can be made with turkey, pork, beef, or lamb.
• Spicy Tikka Masala: To please the spicy food lovers, I add some chopped red chiles and red pepper flakes. 
• Add vegetables: I often add vegetables to this dish for a heartier meal. My favorites are chopped cauliflower, broccoli, bell peppers, peas, corn, and carrots.
• Use sour cream: For a creamier, richer sauce, with a velvety mouthfeel, use full-fat sour cream instead of yogurt. 

Serving suggestions:

I make this with white basmati rice, but it can also be made with my Instant Pot coconut rice for a more tropical, sophisticated flavor. Or, for those who are on a low-carb diet, try my cauliflower rice. If you like nutty flavors, this may become your next favorite rice recipe. Speaking of coconut and cauliflower, just skip the rice and serve this chicken with my Indian coconut butter cauliflower. It is full of similar flavors, such as curry powder, garam masala, ginger, tomatoes, and garlic, so it would pair well with this dish.

I always serve freshly baked naan with my chicken Tikka Masala to soak up the extra sauce, too. It is so easy to make with just flour, yogurt, milk, sugar, and butter in about 30 minutes! It also goes great with these Instant Pot lentils, which are simple to make and ready in less than 30 minutes! Since this is such a creamy and comforting dish, I personally enjoy having a salad on the side to balance it, and usually opt for a loaded quinoa salad.

How to store leftovers:

• Refrigerate: Leftover chicken Tikka Masala can be refrigerated in a sealed container for 4 to 5 days.  
• Freezing: To keep leftovers longer, I like to put them in freezer bags and lay them flat in the freezer for up to 3 months.
• Defrost: I thaw leftovers overnight in the fridge for the best taste and texture.
• Reheating: I reheat leftovers in a saucepan over medium heat for several minutes, until heated through.  

Frequently asked questions

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