Chicken Tikka Masala is one of those dishes that delivers cozy comfort and rich flavor every single time. This recipe brings together creamy tomato curry, charred marinated chicken, and warm spices that transport you—whether you’re cooking it in a skillet or letting your Instant Pot do the heavy lifting. Inspired by my Southern roots and life in Marrakech, this recipe is beginner-friendly and packed with personality. I’ve included everything: marination tips, stovetop and pressure cooker methods, serving ideas, and expert tricks to keep the chicken juicy. Plus, I’ve added trusted food safety resources and internal links to help you explore more recipes on the blog.

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From Charleston to Marrakech – My Chicken Tikka Masala Story

A Southern Girl’s Curry Adventure

I’m Ellie Harper, a self-taught cook raised in Charleston, now living in Marrakech. When I first arrived in Morocco, I found myself enchanted by the spice markets—coriander, cumin, cardamom—all calling my name. One homesick night, craving the Indian takeout I missed back home, I attempted Chicken Tikka Masala. It was far from perfect: burnt naan, undercooked chicken—but the flavors stuck with me.

Thanks to my Instant Pot, I got to tweak and experiment until I landed on this version. It’s creamy, rich, gently spiced, and hits all the right notes. Whether you’re a beginner or a curry lover, this chicken tikka masala recipe is a game-changer.

Check out more Southern-Moroccan fusion dishes in my main course recipes section.

Why Chicken Tikka Masala Wins Hearts

What makes this dish so irresistible? It’s the harmony between smoky marinated chicken and a rich, tomato-based sauce. Chicken tikka, in its original form, is dry and grilled. But chicken tikka masala takes it to the next level with a luscious, spiced curry.

My twist adds a little Moroccan flair—think cinnamon and paprika—plus some Southern comfort in the form of butter and cream. Serve it with fluffy jasmine rice or homemade garlic naan, and you’re golden.

Ingredients and Marinade – Build the Flavor Base

What You Need for Chicken Tikka Masala

This recipe starts with a yogurt-based marinade that tenderizes and flavors the chicken deeply. Here’s your core list:

For the Chicken Marinade:

1½ lbs boneless chicken thighs
1 cup Greek yogurt
1 tbsp lemon juice
1 tbsp garlic paste
1 tbsp ginger paste
1 tsp cumin, 1 tsp turmeric
1 tsp garam masala
1 tsp chili powder

For the Sauce:

2 tbsp butter or ghee
1 onion, finely chopped
2 cloves garlic, minced
1 tbsp grated ginger
1½ cups crushed tomatoes
¾ cup heavy cream
1 tsp paprika, ½ tsp cinnamon
1 tsp garam masala
Optional: 1 tsp dried fenugreek leaves (adds restaurant-style depth)

For food safety, always marinate your chicken in the fridge—not on the counter. The USDA chicken safety guidelines are a great resource for temperature and storage rules.

Swaps and Ingredient Tips

You can swap Greek yogurt with full-fat labneh or sour cream in a pinch. Use coconut cream for a dairy-free version. I sometimes add a dash of harissa in place of chili powder for Moroccan heat.

Want to know more about what makes garam masala so flavorful? This Serious Eats breakdown dives deep into the spices that make it so magical.

Check out my Moroccan Spice Guide if you want to blend your own twist.

How to Cook Chicken Tikka Masala – Stovetop and Instant Pot

Classic Stovetop Method

Marinate chicken for at least 30 minutes (or overnight).
In a hot skillet, grill or pan-fry chicken until charred. Set aside.
In the same pan, melt butter and sauté onions until soft.
Add garlic, ginger, and remaining spices. Cook 1 minute.
Stir in tomatoes and simmer until reduced.
Return chicken to the pan, pour in cream, and simmer 10–15 minutes.

The stovetop method gives you more control over caramelization and reduction. Great if you’re cooking for a crowd or want leftovers that taste better the next day.

Instant Pot Instructions – My Weeknight Lifesaver

On Sauté mode, brown the marinated chicken slightly. Remove.
Add butter, then onions, garlic, and ginger. Cook until softened.
Stir in tomatoes and spices.
Return chicken, add ½ cup water.
Seal and cook on high pressure for 8 minutes.
Quick release, stir in cream, simmer 5 minutes more.

This Instant Pot version is perfect for weeknights and still delivers depth of flavor. For more one-pot meals, browse my Instant Pot recipes.

How to Serve and Store It

Perfect Pairings

Serve your chicken tikka masala with:

Basmati or jasmine rice
Garlic naan
Cucumber raita or mint chutney for cooling contrast

Leftovers? They’re even better the next day. Use them for tikka wraps, bowls, or spooned over roasted veggies.

Storage and Freezer Tips

In the fridge: Store in airtight containers for 3–4 days.
In the freezer: Freeze cooled portions for up to 3 months.
To reheat: Warm gently on the stove or microwave, stirring frequently.

Make this your own by swapping proteins (paneer, tofu, lamb) or adding veggies like bell pepper or spinach.

Want more ideas? See my full Indian fusion recipes for more comfort food with a twist.

FAQs

What is Chicken Tikka Masala made of?
It’s made of marinated, grilled chicken pieces simmered in a creamy tomato-based curry flavored with Indian spices.

What’s the difference between chicken tikka and chicken tikka masala?
Chicken tikka is dry, grilled chicken, while chicken tikka masala includes a rich, spiced tomato-cream sauce.

Is chicken tikka masala Indian or British?
Though rooted in Indian cuisine, it’s widely believed to have been created in the UK by South Asian chefs.

Can I make Chicken Tikka Masala in the Instant Pot?
Yes, and it’s perfect for busy nights. You can sauté, pressure cook, and simmer all in one pot.

Conclusion

This Chicken Tikka Masala recipe is flavorful, flexible, and full of comfort. Whether you use the Instant Pot or go old-school on the stovetop, the result is a restaurant-worthy curry made right at home. If you’ve ever been intimidated by Indian food, this is your starting point—and your new weeknight favorite.

Ultimate Chicken Tikka Masala – Instant Pot Favorite Recipe

Recipe by Ellie HarperCourse: RecipesCuisine: IndianDifficulty: Easy

Servings

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Prep time

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Cooking time