Easy Instant Pot Tikka Chicken Masala with Milk (No Cream Needed)
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This easy Instant Pot Chicken Tikka Masala with milk is a perfect weeknight dinner when you’re in a pinch for time and don’t want to sacrifice flavor. This recipe is a recurring favorite in our home, made right in the Instant Pot. This creamy chicken masala can be marinated overnight ( I do this for big flavor) or toss the marinade on the chicken, mix, and pressure cook! My chicken tikka masala recipe skips the heavy cream for a more readily available ingredient, whole milk. This is an easy swap that doesn’t sacrifice depth of flavor.
My Instant Pot chicken tikka masala meal comes together quickly and is ready to serve in 30 minutes which makes it ideal for a busy weeknight dinner when you still want something homemade. I love chicken that’s fall-off-the-bone tender, simmered in a creamy tomato sauce with spices that taste like it’s been cooking all day. But it’s ready in a fraction of the time. My family loves eating my chicken tikka masala with my sourdough buttery garlic naans, I know you’re family will too. This simple recipe makes a weeknight dinner elevated and gives that dine-out taste without the high price tag!
Why You’ll Love This Recipe
Ready in 30 Minutes – This easy Instant Pot Chicken Tikka Masala is perfect for busy weeknights when you need something fast but still homemade.
Creamy without heavy cream – Made with simple whole milk, this recipe gives you that rich, comforting texture without feeling overly heavy.
Family-Friendly – The spice level is balanced and customizable, making it easy to adjust for kids or those sensitive to heat.
Minimal Prep, minimal clean up –Everything cooks right in the Instant Pot, making it a true one-pot dinner.
Ingredients
Pasture Raised Chicken (Skin Off) – you can use any chicken pieces you like I prefer breaking down a whole chicken but chicken pieces like boneless thighs is convenient and the whole family can enjoy it
Garam Masala– my favorite is garam masala from Laxmi brand they always have quality spices.
Yogurt– any plain full fat yogurt will do I prefer using A2 yogurt for it’s digestive benefits.
Ginger – Fresh ginger is absolutely the best for the bold flavor and aroma fresh ginger brings to Tikka Chicken Masala
A full ingredient list with exact amounts can be found in the recipe card below
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Tools You May Need
Instant Pot – I love my instant pot , but there are other options too Tikka chicken Masala in like a slow cooker,I just recommend sauteing the chicken first.
Dutch Pot A deep set pot is great for cooking one pot stews like Tikka chicken Masala. Just simmer on medium low til the chicken is fall off the bone tender
How to Make Chicken Tikka Masala With Milk
First clean your chicken in a large bowl with salt and lemon juice or salt and vinegar. After rinsing pat the chicken dry then make your marinate by combining the plain yogurt, lemon juice, minced garlic, minced ginger, garam masala, and salt to the chicken in a large bowl. Add the chicken thigh pieces and coat them thoroughly using your hands or a spoon.
Next cover the bowl and refrigerate for at least 15 minutes, or up to overnight for deeper flavor. I prefer to marinate my chicken overnight for maximum flavor.
Heat the skillet over medium‑high heat, add a splash of avocado oil, and brown the chicken pieces for 2–3 minutes per side until they develop a deep golden crust. Do not crowd the pan, this will make it hard to brown the chicken.
Move the browned chicken to a plate and set it aside while you create the sauce. Add the remaining oil and the tablespoon of ghee to the same skillet. Add sliced onions and cook, stirring occasionally, until they become soft, golden, and start to caramelize, about 7 minutes.
Important Scrape the browned bits from the bottom of the pan. Do not wash the pan these brown bits from the pan are flavor bombs that will create amazing deep flavor to the chicken Tikka Masala
Stir in the minced garlic and ginger and sauté for about 30 seconds until fragrant. Add turmeric, ground coriander, ground cumin, garam masala, and chili powder. Stir constantly for 15–20 seconds until the spices release their aroma.
Return the browned chicken to the pan, pour in the heavy cream, and stir to combine. Simmer gently for about 5 minutes until the chicken is cooked through and the sauce is creamy.
Sprinkle chopped fresh cilantro over the curry. Serve hot with basmati rice, naan, or roti.
Common Mistakes to Avoid Making Instant Pot Chicken Tikka Masala
- Adding the milk while the sauce is boiling hard
Whole milk can curdle if added to very high heat. After pressure cooking, switch to sauté on low and let the sauce calm slightly before stirring in the milk. - Skipping the sauté step at the beginning
Browning the onions, garlic, and spices first builds depth of flavor. Don’t rush this step — it’s what gives your tikka masala that rich, layered taste. - Not deglazing the pot properly
After sautéing, make sure to scrape up any browned bits from the bottom before pressure cooking. This prevents the dreaded “burn notice” on the Instant Pot. - Overcooking the chicken
Chicken breast can become dry if pressure cooked too long. Stick to the recommended cook time and allow a natural pressure release for the most tender results. - Using low-fat milk
Whole milk works best in this recipe. Lower fat milk is more likely to curdle and won’t give you that creamy texture. - Overpowering the dish with too much garam masala
Garam masala is strong and aromatic. Measure carefully so the sauce stays balanced and not overly bitter
Can I Make Chicken Tikka Masala Without Heavy Cream?
Yes! Heavy whipping cream isn’t a usual staple in my kitchen ,so because of this use whole milk. And it’s a fantastic replacement for getting that creaminess into your chicken tikka masala, without having to buy an extra ingredient.
Recipe FAQ
Can I use milk instead of heavy cream in chicken tikka masala?
Yes, you can use milk instead of heavy cream in chicken tikka masala. Whole milk creates a creamy texture while keeping the sauce light and less rich than the traditional version. to prevent curdling, make sure the sauce is not boiling aggressively when adding the milk; remember to stir.
What’s the difference between butter chicken and chicken tikka masala?
Both dishes are creamy tomato based chickem dishes; butter chicken is mild and slightly sweeter. Chicken tikka masala on the otherhand has a robust spice taste and has stronger garam masala, cumin, and paprika flavors.
Can I make chicken tikka masala in the Instant Pot without marinating?
yes, even though traditional tikka chicken masala uses marinated chicken, you can skip the long marination step for a quick weeknight meal. Using a pressure cooker will infuse the flavors fast.
How do I thicken chicken tikka masala sauce?
If your sauce is too thin you can :
- Let it simmer on saute mode for a few more minutes till thickened
- Stir in a small amount of tomato paste
- Add cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water)
What should I serve with chicken tikka masala?
Chicken tikka masala is traditionally served with Basmati rice, Naan bread, and steamed vegetables
Can I freeze Instant Pot chicken tikka masala?
Yes, this recipe freezes very well. Allow it cool down completely, store in an airtight container or freezer-safe ziploc bag, and freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stove top,
More Delicious Recipes from Our Home
- Sourdough Blueberry Muffins
- Almond Flour Banana Bread
- Sorghum Flour Waffles
- Sourdough Dutch Baby
- Date Snicker Bars
If you try this recipe and love it, I would love it if you could come back and give it 5⭐ stars! Tag me on Instagram @ourlovedhomeliving
Instant Pot Chicken Tikka Masala with Milk (No Cream Needed)
Equipment
- 1 Instant Pot or Dutch Pot
- 1 Large Bowl
- 1 Measuring Spoons
- 1 Large Mixing Spoon
- 1 Spatula
Ingredients
Marinade
- 1 lbs Chicken thigfhs (chuncked) or a cut up whole chicken
- 1 cup Full fat yogurt
- 3 tbsp Lemon Juice
- 4 cloves Fresh Garlic
- 1 tbsp Crushed Fresh Ginger
- 2 tsp Garam Masala
- 1 tsp Salt
Sauce
- 2 tbsp Avocado oil or your preffered oil
- 2 tbsp Butter
- 1 whole Onion diced
- 1 tbsp Minced Ginger
- ½ tsp Ground Tumeric
- 1 tsp Ground Coriander
- 1 tsp Ground Cumin or whole cumin
- 1 tsp Garam Masala
- 1 tsp Red Chili Powder
- 6 oz Tomato Paste or 2 cups tomato sauce
- 1 cup Whole Milk Heavy Cream or half & half
Garnish
- Chopped Fresh Cilantro
Instructions
Marinate Instructions
- First clean your chicken in a large bowl with salt and lemon juice or salt and vinegar. After rinsing pat the chicken dry then make your marinate by combining the plain yogurt, lemon juice, minced garlic, minced ginger, garam masala, and salt to the chicken in a large bowl. Add the chicken thigh pieces and coat them thoroughly using your hands or a spoon.
- Next, cover the bowl and refrigerate for at least 15 minutes, or up to overnight for deeper flavor. I prefer to marinate my chicken overnight for maximum flavor.
Saute and Sauce Instructions
- Heat the skillet over medium‑high heat, add a splash of avocado oil, and brown the chicken pieces for 2–3 minutes per side until they develop a deep golden crust. Do not crowd the pan, this will make it hard to brown the chicken.
- Move the browned chicken to a plate and set aside while you create the sauce. Add the remaining oil and the tablespoon of ghee to the same skillet. Add sliced onions and cook, stirring occasionally, until they become soft, golden, and start to caramelize, about 7 minutes.
- Important Scrape the browned bits from the bottom of the pan. Do not wash the pan these brown bits from the pan are flavor bombs that will create amazing deep flavor to the chicken Tikka Masala.
- Stir in the minced garlic and ginger and sauté for about 30 seconds until fragrant. Add turmeric, ground coriander, ground cumin, garam masala, and chili powder. Stir constantly for 15–20 seconds until the spices release their aroma.
- Return the browned chicken to the pan, pour in the heavy cream, and stir to combine. Simmer gently for about 5 minutes until the chicken is cooked through and the sauce is creamy.Sprinkle chopped fresh cilantro over the curry. Serve hot with basmati rice, naan, or roti.
Notes
- Chop the garlic finely; do your best not to have chunks of garlic in the dish.
- I prefer chicken with bones because of the flavor impact on the dish, but boneless is way more convenient, especially when you need a homemade meal fast. Plus, boneless is a kid-friendlier option.
