Chicken Tikka Masala
This pressure cooker chicken tikka masala delivers tender, spiced chicken in a rich creamy tomato sauce in under 30 minutes. It's a weeknight-friendly Indian dish that outpaces takeout in both speed and flavor.
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This pressure cooker chicken tikka masala delivers tender, spiced chicken in a rich creamy tomato sauce in under 30 minutes. It's a weeknight-friendly Indian dish that outpaces takeout in both speed and flavor.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Set your pressure cooker to high sauté mode and add the oil.
Add the chopped onion and sauté until softened and translucent.
Stir in the ginger-garlic paste and cook until fragrant, about 1 minute.
Add the tomato paste and cook for a few minutes, stirring until it darkens in color and caramelizes.
If using, add the sliced green chiles and stir to combine.
Add a small splash of water to deglaze the bottom of the pot, scraping up any browned bits.
Add the cubed chicken breast and sauté for 2-3 minutes.
Add the chicken tikka masala spice mix and red chili powder. Stir well to coat the chicken.
Pour in 1 cup of water, enough to mostly cover the chicken, and stir.
Secure the lid, set the valve to 'sealing', and pressure cook on high for 10 minutes.
Once the cooking time is complete, perform a quick release of the pressure.
Stir the curry, then add the plain yogurt and heavy cream. Mix until the sauce is smooth and creamy.
Garnish with fresh chopped cilantro and serve.
Refrigerate in an airtight container up to 3 days; freeze up to 1 month. Reheat on stovetop over medium heat, adding water if sauce is too thick.
pressure cooker (6-quart recommended) or Instant Pot
Yes, but increase cooking time by 5–7 minutes and ensure pieces are roughly the same size for even cooking.
Combine 1 tsp paprika, 1 tsp cumin, 1/2 tsp coriander, 1/2 tsp turmeric, and 1/4 tsp fenugreek as a substitute.
Replace yogurt with coconut cream or cashew cream for a creamy texture without dairy.
Yes, cook the curry fully, cool, and refrigerate up to 3 days. Reheat gently on the stovetop or in the pressure cooker on low.
Allow 10 minutes natural pressure release, then quick-release remaining steam before opening the lid.
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