I’m going to be honest—this Tikka Masala recipe is not as lazy as I usually like to be here at Stir & Chill. But before you run away, hear me out: it’s still one of the easiest ways to get rich, restaurant-level Chicken Tikka Masala at home, without standing over the stove for hours.

This recipe is the result of my almost year-long search for a version that actually tastes like the Tikka Masala I crave—bold, deeply spiced, and full of creamy tomato goodness. I’ve tried other Instant Pot recipes (and more than a few crockpot variations), but they always came out watery, bland, or missing that signature masala magic. This one delivers. Every. Single. Time.

And while there’s a little marinating, a touch of chopping, and a tiny bit of post-blend stirring, I promise it’s worth every minute. If you’ve never tried Tikka Masala before, think of it as the cozy sweater of Indian cuisine—warm, comforting, and full of flavor that wraps around you. It’s perfection with a side of fluffy garlic naan.

The Secret Ingredient That Changed Everything

I first found the base for this recipe on Twosleevers, and I will forever be indebted to them for one genius idea: adding a carrot to the sauce.

I was skeptical. Carrots don’t exactly scream “authentic Indian cuisine” to me. But here’s the thing—when cooked and blended into the sauce, that carrot changes everything. It adds natural sweetness, balances the acidity of the tomatoes, and—most importantly—eliminates the dreaded watery texture that haunts many quick Tikka Masala recipes. It’s subtle, but transformative.

The other big change I made was to the chicken-cooking method. The original called for cooking the chicken directly on top of the sauce, which meant fishing out pieces later so you could blend. That’s… fine. But I’m here for efficiency. My workaround? A metal insert, or my favorite hack—an improvised tinfoil “bowl” with a drainage hole—so you can lift the chicken out in one go, leaving the sauce behind to blend.

Why This Recipe Works

Marinated Chicken for Maximum Flavor – Even a quick hour-long yogurt marinade locks in flavor and keeps the chicken juicy.
Sauce and Chicken Cook Together – The chicken releases flavorful juices into the sauce without diluting it.
Blending for Creaminess – No lumps, just silky smooth sauce that clings to every bite of chicken.
A Finishing Touch of Garam Masala – Stirred in at the end for freshness and aroma that will make your kitchen smell incredible.

Ingredients

For the Chicken

2–3 lbs boneless skinless chicken thighs (or breasts)
½ cup full-fat Greek yogurt
½ tsp garlic powder
½ tsp ground ginger
½ tsp turmeric
¼ tsp cayenne pepper
½ tsp paprika
1 tsp salt
1 tsp garam masala
½ tsp ground cumin

For the Sauce

1 onion (or ½ large onion)
1 (14 oz) can diced or crushed tomatoes
1 carrot
½ tsp garlic powder
½ tsp ground ginger
1 tsp turmeric
½ tsp cayenne pepper
1 tsp paprika
2 tsp salt
2 tsp garam masala
1 tsp ground cumin

For Serving

4 oz (½ cup) half-and-half
1 tsp garam masala
Fresh cilantro

Instructions

1. Marinate the Chicken

Cut chicken into large chunks and place in a medium bowl or zip-top bag. Stir the yogurt well before measuring so it won’t separate later. Add garlic powder, ginger, turmeric, cayenne, paprika, salt, garam masala, and cumin. Mix until all pieces are coated. Refrigerate for 1 hour (or overnight if you’re extra prepared).

2. Prep Your Sauce Base

While the chicken marinates, combine all sauce spices—garlic powder, ginger, turmeric, cayenne, paprika, salt, garam masala, and cumin—in a small bowl. Chop onion and carrot (no need for tiny dice; we’ll blend later).

3. Load the Instant Pot

Add onion, carrot, canned tomatoes, and sauce spices to the Instant Pot. Stir to distribute evenly.

If you have a metal insert that fits in your Instant Pot, place it over the sauce. Otherwise, create a tinfoil “bowl” by layering two long pieces of foil in an X shape, poking a small hole in the middle, and fitting it into the pot. This allows chicken juices to drip into the sauce while keeping the meat separate.

Add marinated chicken to the insert or tinfoil bowl.

4. Cook

Seal the Instant Pot lid and cook on High Pressure for 10 minutes, followed by a quick release.

5. Finish the Chicken

Lift out the insert or foil bowl with the chicken, letting any extra juices drip back into the pot. You can serve the chicken as is, or brown it on a baking sheet in the oven or in an air fryer for 5–8 minutes.

6. Blend the Sauce

Carefully pour the sauce into a blender and blend until smooth. Return it to the Instant Pot, stir in the half-and-half and the extra teaspoon of garam masala.

7. Combine & Serve

Add the chicken back into the sauce, stir to coat, and garnish with fresh cilantro. Serve with basmati rice or naan.

Tips for the Best Instant Pot Chicken Tikka Masala

Don’t Skip the Carrot – It’s the secret to a thick, rich sauce without adding extra cream or tomato paste.
Marinate as Long as You Can – Overnight marinating makes the chicken even more flavorful. Plus, meal prepping like that saves you time and stress on the day you are cooking.
Finish with Fresh Garam Masala – Adding some at the end brightens the whole dish.
Batch & Freeze – This dish freezes beautifully—just cool completely, portion into containers, and freeze for up to 3 months.

Final Thoughts

This Instant Pot Chicken Tikka Masala hits that sweet spot between bold, authentic flavor and home-cook practicality. It’s fragrant, creamy, and deeply satisfying, with a sauce you’ll want to drink straight from the bowl (not that I’ve done that…). Pair it with warm naan or a bed of fluffy basmati rice, and you’ve got a dinner that’s both lazy-chef-friendly and impressive enough for guests.

If you’ve been burned by watery or bland quick Tikka Masala recipes, give this one a try—I think it might just ruin you for takeout.