Is Instant Pot Tikka Masala healthy?

Absolutely, using fresh ingredients and lean protein makes it a nutritious dish. You can also add vegetables to increase fiber content.

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well and often add more flavor and tenderness to the dish. Adjust the cooking time to ensure they are fully cooked.

How can I make the recipe less spicy?

To reduce spiciness, use milder curry powders and less garam masala. You can also add more yogurt or coconut milk to balance the heat.

Can I cook this dish without an Instant Pot?

Certainly, you can use a traditional pressure cooker or a slow cooker. Cooking times will vary, so monitor it closely for doneness.

Instant Pot Tikka Masala: 5 Reasons You'll Love This Recipe

Name: Instant Pot Tikka Masala: 5 Reasons You'll Love This Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Indian
Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces; 1 cup plain Greek yogurt; 1 tablespoon freshly squeezed lemon juice; 2 teaspoons ground cumin; 1 teaspoon ground black pepper; 1 teaspoon ground coriander; 1 teaspoon ground cinnamon; 2 tablespoons ghee or unsalted butter; 1 large onion, finely chopped; 4 garlic cloves, minced; 1 tablespoon fresh ginger, minced; 2 teaspoons ground turmeric; 2 teaspoons paprika; 2 teaspoons garam masala; 1 teaspoon chili powder; 1 teaspoon ground cumin; 15 oz canned tomato sauce; 1 cup heavy cream; Salt to taste; Fresh cilantro for garnish (optional)

Instant Pot Tikka Masala: 5 Reasons You’ll Love This Recipe

Print Recipe

This Instant Pot Tikka Masala delivers the bold, aromatic flavors of traditional Indian cuisine in under 30 minutes. With marinated chicken, warm spices, and a creamy tomato-based sauce, it’s both quick and deeply satisfying — perfect for weeknight meals or special gatherings.

Author: Anna Adam
Prep Time: 15 min
Cook Time: 15 min
Total Time: 30 min
Yield: 4 servings 1x
Category: Main dishes
Cuisine: Indian

Ingredients

Scale

For the Chicken Marinade:

1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
1 cup plain Greek yogurt
1 tablespoon freshly squeezed lemon juice
2 teaspoons ground cumin
1 teaspoon ground black pepper
1 teaspoon ground coriander
1 teaspoon ground cinnamon

For the Sauce:

2 tablespoons ghee or unsalted butter
1 large onion, finely chopped
4 garlic cloves, minced
1 tablespoon fresh ginger, minced
2 teaspoons ground turmeric
2 teaspoons paprika
2 teaspoons garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
15 oz canned tomato sauce
1 cup heavy cream
Salt to taste
Fresh cilantro for garnish (optional)

Instructions

Combine chicken with yogurt, lemon juice, and spices. Let marinate for at least 30 minutes.
Set Instant Pot to sauté mode. Melt ghee.
Add onions and sauté until translucent (about 5 minutes). Add garlic and ginger; cook 2 more minutes.
Stir in turmeric, paprika, garam masala, chili powder, and cumin. Cook for 1 minute.
Add marinated chicken and mix well.
Pour in tomato sauce and stir.
Seal the Instant Pot. Pressure cook on high for 8 minutes. Quick release when done.
Stir in heavy cream and simmer on sauté mode for a few minutes to thicken.
Add salt to taste and garnish with cilantro.

Notes

Substitute proteins: Use tofu, chickpeas, or paneer for vegan/vegetarian options.
Dairy-free: Replace cream with coconut milk.
Serve with: Naan, basmati rice, or cucumber raita.
Storage: Refrigerate up to 4 days or freeze for 3 months.
Enhance flavor: Add a squeeze of lemon and a knob of butter before serving.

Nutrition

Calories: 390 to 700 calories

Keywords: instant pot tikka masala, authentic Indian flavors, easy cooking, rich taste, quick clean-up

Find it online: https://jeccrecipes.com/instant-pot-tikka-masala/