Instant Pot Chicken Tiki Masala with Yogurt Marinade
Chicken Tiki Masala is a creamy, aromatic curry that balances warm spices with tangy yogurt and smooth tomato sauce. This Instant Pot version uses a ginger-yogurt marinade to tenderize chicken while building depth, then pressure-cooks it with caramelized aromatics, crushed tomatoes, and garam masala for concentrated flavor in under 30 minutes. The finish of tempered heavy cream creates a silky sauce without curdling. Ideal for weeknight dinners or impressing guests, this dish suits anyone seeking restaurant-quality Indian food at home. The spice level is moderate—jalapeño and cayenne provide gentle heat balanced by honey's sweetness. Serve over basmati rice with cilantro garnish. This version prioritizes the Instant Pot's efficiency while honoring traditional marinade techniques, making it faster than stovetop versions without sacrificing complexity.
Ingredients
- 1 cup Greek yogurtplain yogurt or sour cream1:1dairy
higher fat content in Greek yogurt reduces curdling risk
Full guide → - 1 T fresh ginger, grated
- 1 t garlic powder
- ½ t ground cumin
- ½ t ground coriander
- ¼ t cayenne pepper
- sea salt(optional)
- black pepper(optional)
- 2 lbs boneless skinless chicken breast, cut into bite-sized pieces
- 2 T extra virgin olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 medium jalapeno, finely diced
- 1 T tomato paste
- 1 28-oz crushed tomatoes, container
- 1 T garam masalacurry powder3/4:1spice
reduces complexity and warmth slightly; curry powder adds turmeric earthiness
Full guide → - 2 t honey, preferably local
- ½ cup heavy cream or half and half, room temperaturecoconut cream1:1dairyvegandairy-free
adds richness and subtle coconut note; ensure full-fat
Full guide → - 3 T fresh cilantro or parsley, chopped
- 3 cups cooked basmati rice, to serve
Instructions
- 1
Combine Greek yogurt, ginger, garlic powder, cumin, coriander, and cayenne in a medium bowl. Season with salt and black pepper and stir.
- 2
Add chicken to yogurt mixture and coat thoroughly. Marinate at room temperature for up to one hour, or cover and refrigerate overnight. If refrigerated, let sit on counter for 30 minutes to one hour before cooking.
- 3
Add olive oil to the Instant Pot inner pot and select Saute function on Normal (medium) setting.
- 4
Once hot, add onion, garlic, ginger, and jalapeno. Season with salt and black pepper and cook for 2-3 minutes until fragrant and onions are soft.
- 5
Add tomato paste, crushed tomatoes, garam masala, and honey. Stir and cook for 1-2 minutes until heated through. Turn off Saute function.
- 6
Add marinated chicken to pot and place lid. Lock lid and set vent to Sealing. Select Manual on High and set cook time to 10 minutes.
- 7
When cooking is complete, allow pressure to release naturally for 10 minutes, then do a quick release for remaining pressure.
- 8
Temper the cream by slowly adding 2-3 tablespoons of hot liquid from the pot to warm it, then stir into the curry.
- 9
Taste and adjust seasonings. Serve immediately over rice and top with cilantro or parsley.
Tips
Marinate chicken overnight if possible. The yogurt acidifies and tenderizes the meat while the spices infuse deeply, creating more flavorful, juicier results than same-day preparation.
Temper cream slowly by whisking hot curry liquid into it gradually before combining. This prevents curdling and keeps the sauce silky smooth rather than broken and grainy.
Use room-temperature marinated chicken or bring refrigerated chicken to room temperature before cooking. Cold chicken can affect pressure-cooking accuracy and even heat distribution.
Good to Know
Refrigerate in an airtight container for up to 4 days. Do not freeze if cream has been added; freeze before adding cream for up to 3 months.
Prepare marinade and chicken up to 24 hours ahead. Cook curry completely, cool, and refrigerate up to 2 days before reheating gently on stovetop. Add cream just before serving.
Over basmati rice with cilantro or parsley. Serve with naan, roti, or cucumber raita on the side. Pairs well with a crisp lager or white wine.
Common Mistakes
Add cold marinated chicken directly to hot pot to avoid uneven cooking and pressure release issues.
Skip tempering cream to avoid curdled, broken sauce that looks separated and grainy.
Do not skip natural pressure release for 10 minutes to avoid rapid temperature drops that can toughen chicken.
Substitutions
Dairy-Free Swaps
higher fat content in Greek yogurt reduces curdling risk
Full guide →adds richness and subtle coconut note; ensure full-fat
Full guide →General Alternatives
more heat; use fewer for same spice level
reduces complexity and warmth slightly; curry powder adds turmeric earthiness
Full guide →FAQ
Can I use bone-in chicken thighs instead of breasts?
Yes. Thighs stay juicier under pressure. Cut larger thighs into bite-sized pieces. Cook time remains 10 minutes on high pressure. Thighs have more collagen, creating a richer sauce.
What if I don't have an Instant Pot?
Use a Dutch oven or heavy-bottomed pot. Saute aromatics, add tomatoes and spices, bring to simmer, then add chicken and cook covered for 15-20 minutes until tender. Skip pressure release step.
Can I make this dairy-free?
Replace Greek yogurt with coconut yogurt for marinating. Use full-fat coconut cream instead of heavy cream. Both swaps work well and add subtle coconut flavor that complements the spices.