This Instant Pot Tikka Masala is so easy it make. It has quickly become a family favorite in our house.
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The first time I ever ate tikka masala was in 2017 when I was in New Zealand for Percy’s birth. Ben’s brother, Jason, was visiting and made tikka masala and naan bread for dinner. It was ah-ma-zing. I couldn’t stop thinking about it and when I got home.
Jason sent me the recipe he used. I made it a few times and then began tweaking the recipe to my own taste. I not only came up with a version I love, but I was able to adjust it for the Instant Pot and now it is not only
While this recipe is for Instant Pot Tikka Masala, if you don’t have an Instant Pot you can simply cook the meat in a frying pan.
To make this masala, you start with 2 pounds of chicken breasts, some garlic, onions, tomato paste, butter, coconut milk, and a blend of spices. This version is dairy-free which is great since I have a few family members who are sensitive to too much dairy.
You saute the garlic and onions right in the Instant Pot and add the blend of spices to the chopped chicken breast.
This is one of the meals I made for Tilly and Jared while I was with them and they both enjoyed it as well.
Cook for 10 minutes, blend in tomato paste and coconut milk and you will have an amazing dish that will leave your taste buds asking for more.
Instant Pot Tikka Masala
This Tikka Masala is quick to throw together and pairs perfectly with fresh naan bread.
- 2 pounds chicken breasts
- 2 Tablespoons butter
- 1 onion, chopped
- 2 cloves garlic, chopped
- 2 teaspoons tumeric
- 2 teaspoons cumin
- 1 teaspoon nutmeg
- 1 teaspoon chili seasoning
- 1 teaspoon Tandoori masala
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup water or broth
- 4 Tablespoons tomato paste
- 1 cup coconut milk
Press "saute" button on Instant Pot. Add in butter, onions, and garlic. Cook 2-3 minutes while stirring.
Combine tumeric, cumin, nutmeg, chili, salt, and pepper. Mix to coat chopped chicken breast. Add breast to Instant Pot and saute 2-3 minutes.
Push "cancel" on Instant Pot. Pour in water or broth. Set Instant Pot for 10 minutes (12-15 minues if frozen). Once cooking is done, use quick release method to release steam.
Gently mix chicken and add in tomato paste, coconut milk. Stir.
Serve over rice with a side of naan bread. Add in hot sauce, cilantro, and toasted coconut as desired.
Be sure and serve this with rice and a side of my garlic naan bread.