Instant Pot Chicken Tikka Masala

Instant Pot Chicken Tikka Masala

This Tikka Masala dish has rich Indian flavors. Chunks of tender chicken marinated in spices and coconut milk. This dish is sure to be a crowd-pleaser.

Servings: 4 people

Cook Time: 10 minutes


For the marinade:

  • 1/2 cup coconut milk** full fat
  • 2 cloves garlic minced
  • 2 tsp ginger minced
  • 1/2 tsp ground turmeric
  • 1/2 tsp smoked paprika
  • 1 tsp garam masala Indian spice mix
  • 1/4 tsp ground cayenne pepper optional
  • 5 boneless/skinless chicken breasts cut into chunks

For the sauce:

  • 1 can diced tomatoes 14 ounce can
  • 2 carrots chopped
  • 4 cloves garlic minced
  • 2 tsp ginger minced
  • 1 tsp ground turmeric
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp salt


  • 3/4 cup coconut milk** full fat
  • fresh chopped cilantro



1. In a large bowl, mix together the coconut milk, garlic, ginger and all of the spices. Add the chicken and mix under it’s all well coated.

2. Marinate for a minimum of 1 hour, up to 24 hours.


1. In the inner cooking pot of the Instant Pot, add the diced tomatoes, carrots, garlic, ginger, turmeric, garam masala, cumin, paprika, and salt. Mix until everything is well combined. Place the marinated chicken on top of the sauce ingredients.

2. Lock the lid into place. Select Manual and adjust the setting to High. Cook for 10 minutes.

3. When the cooking is done, release the pressure.

4. Unlock and remove the lid. Remove the chicken from the pot, and set it aside.

5. Using an immersion blender, puree the sauce until it’s nice and thick. Stir in the coconut milk. Add the chicken back into the sauce. Garnish with cilantro.

5. Pairs well with a side of basmati rice.

Ashley Tanner

Ashley is a healthy food advocate and soon-to-be holistic nutrition coach. She's passionate about healthy eating and balanced nutrition. She was diagnosed with Celiacs disease two years ago and loves to create easy and delicious gluten-free recipes that you can find on her blog.

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