Instant Pot Chicken Tikka Masala

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Tender chicken pieces simmered in a rich, spiced tomato cream sauce made effortlessly in the Instant Pot for a fast Indian favorite. This Indian-inspired Instant Pot recipe, ready in about 40 minutes, pairs boneless chicken thighs, plain yogurt, garam masala for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, cut into 1-inch chunks boneless chicken thighs
• 1/2 cup plain yogurt
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp salt
• 2 tbsp olive oil
• 1 medium, finely chopped onion
• 4, minced garlic cloves
• 1 tbsp, freshly grated ginger
• 14 oz canned crushed tomatoes
• 1/2 cup heavy cream
• 1/4 cup chopped, for garnish cilantro

The Instant Pot we’d make this in → Best Instant Pots & Electric Pressure Cookers for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a bowl, combine 1 lb boneless chicken thighs cut into 1-inch chunks with 1/2 cup plain yogurt, 2 tsp garam masala, 1 tsp ground cumin, 1 tsp paprika, and 1 tsp salt. Mix thoroughly and marinate for 15 minutes.
2. Step 2: Set the Instant Pot to 'Sauté' mode and heat 2 tbsp olive oil. Add 1 medium finely chopped onion and cook for 4-5 minutes until translucent and lightly golden.
3. Step 3: Add 4 minced garlic cloves and 1 tbsp freshly grated ginger, sauté for 1 minute until fragrant.
4. Step 4: Stir in the marinated chicken pieces and cook for 3 minutes until they begin to brown.
5. Step 5: Pour in 14 oz canned crushed tomatoes, stir to combine, then seal the Instant Pot lid and set to 'Pressure Cook' on high for 8 minutes.
6. Step 6: When cooking is complete, carefully release the pressure manually. Open the lid and stir in 1/2 cup heavy cream, cooking on 'Sauté' mode for 2 minutes until the sauce thickens slightly.
7. Step 7: Garnish with 1/4 cup chopped cilantro and serve hot with steamed rice or naan.