This healthy, Instant Pot chicken tikka masala is a quick and easy Whole30 compliant version of the classic Indian dish. Ready in just 30 minutes, this flavorful dish will be a family favorite in no time!

cubes of chicken smothered in tikka masala sauce over a bed of white rice and garnished with parsley in a white bowl with a gold spoon

What Makes This Recipe Great

Indian food is probably my favorite of all time. I always order Chicken Tikka Masala whenever we go to our favorite Indian restaurant because 1) it’s delicious, and 2) it’s gluten free! I created an easy-to-make, healthy chicken tikka masala recipe for you to whip up in your own kitchen. It tastes like the original, but it’s completely gluten free, dairy free, Whole30, and paleo-friendly!

Traditional Tikka Masala includes heavy cream and butter in a rich tomato sauce. In this healthy chicken tikka masala recipe, I replaced these with coconut cream (just the hardened part at the top of a can of full-fat coconut milk) and ghee, and the flavors are incredible.

The best part about Indian food is the spices that go into everything – usually a bit spicy, some sweet and aromatic (cloves I’m looking at you), and lots of savory. This Instant Pot chicken tikka masala recipe is everything you love about Indian food, but a little healthier!

Recipe Highlights

  • Easy to make
  • Tastes like traditional Chicken Masala
  • Gluten free
  • Dairy free
  • Whole30 & paleo-friendly
  • Ready in less than 30 minutes
  • Requires minimal ingredients

Ingredient Notes

glass bowls filled with recipe ingredients
  • Chicken Breasts: I use skinless, boneless chicken breast and cut into cubes. You can also use skinless boneless thighs.
  • Ghee: Ghee is clarified butter, so it is typically more friendly to people who are dairy intolerant. However, if you have a dairy allergy, use vegan butter. I love Miyokos brand of vegan butter.
  • Minced Garlic: You can mince your own garlic from a clove or use a jar of minced garlic.
  • Onion: a yellow onion or sweet onion will work perfectly!
  • Tomato Sauce or Tomato Puree: Make sure to look for a can with just the plain sauce without added salt or spices.
  • Full Fat Coconut Milk: All you’ll need is the hardened part at the top of the can. Do not use regular coconut milk from a carton, as it is too thin.
  • Chicken Broth: Use chicken broth, chicken stock, or even chicken bone broth- whatever you have on hand!
  • Spices: Garam Masala, Ground Coriander, Cumin, Paprika, Chili Powder, Cayenne, Turmeric
  • Sea Salt: to taste- start small, add more if needed after cooking! 
  • Arrowroot Powder: This is used to thicken the sauce. You can also use Tapioca Starch.
an overhead view of an instant pot filled with chicken, veggies, and tikka masala sauce with a wood spoon stirring the contents

Step by Step Chicken Masala

  1. Prep the Veggies: Press the “saute” button on your Instant Pot and add ghee. Once hot, add in onion, garlic, and all of the spices. Stir for 1-2 minutes until the onions begin to soften and the spices are very fragrant.
  2. Add the Chicken: Add in chicken pieces and continue to stir for 2-3 more minutes until slightly browned. Add in tomato sauce and chicken broth and stir to combine.
  3. Cook: Hit the “cancel/keep warm” button. Lock the lid and turn the vent to “sealing”. Cook on high pressure for 9 minutes, then manually release the pressure. 
  4. Make the Sauce: Stir in coconut cream (the hardened white part at the top of your coconut milk can), leaving the clear liquid in the can. Hit the “saute” button again and bring to a boil while stirring.
  5. Combine and Serve: Mix the arrowroot powder and water together to create the slurry. Add it into the pot and stir. It will thicken quickly. Add more salt to taste. Hit “cancel/keep warm” and let it sit until ready to serve. Serve over cauliflower rice for Whole30, or regular basmati rice for just gluten-free! Enjoy!
a close up of a ladle holding chicken tikka masala garnished with parsley over an open instant pot

Mary’s Tips & Tricks

Slow Cooker Chicken Tikka Masala: To make this in a slow cooker, complete the first step using a sauté pan on the stove. Then,

  1. Add the cooked onions/garlic/spices to the slow cooker along with the raw chicken pieces.
  2. Add in tomato sauce and chicken broth, and stir. Cook on high for 3-4 hours, or low for 7-8 hours.
  3. Stir in the coconut cream. If the sauce needs to be thickened, turn the slow cooker on high.
  4. Make the slurry and add it in and stir for a few minutes.
  5. Serve over cauliflower rice for Whole30, or regular basmati rice for gluten-free. Enjoy!

Stovetop Chicken Tikka: Use a large pot and follow the saute directions. Add in the ingredients (except for the coconut milk) and simmer for 30 minutes. Stir in the coconut milk at the end.

Serving: The best way to serve this is over my Instant Pot Coconut Rice or Cauliflower Rice!

Storage: Store leftover Instant Pot chicken tikka masala in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop and serve over leftover rice or fresh rice!

Freezing: If you’d like to freeze your Instant Pot chicken tikka masala, place the leftover sauce and chicken in a freezer-safe, airtight container for up to 3 months. Defrost overnight in the fridge and reheat. Make a fresh batch of rice to serve it over.

FAQs

Do I need Garam Masala to make this Healthy Chicken Tikka Masala?

Yes, you definitely need to have some Garam Masala to make this. It is a traditional Indian spice blend and it makes everything delicious. I got mine on Thrive Market because I love knowing Primal Palate spices are organic and gluten-free, but you can find Garam Masala at most grocery stores!

Should I get an Instant Pot?

The answer to this question is, YES. This is the Instant Pot that I have and it was pretty much the best purchase I’ve ever made. Well, maybe not EVER, but pretty darn close. So many people tell me that they are intimidated/scared to use one. DON’T BE! Once you get through the first time using it, you will see how incredibly easy and life-changing it is. Just in case you’re not ready to hop on the Instant Pot chicken tikka masala train, I have also included slow cooker directions for you below.

Butter Chicken vs. Tikka Masala

While both of these dishes are similar in looks, they differ the most in taste and flavor! The ingredient list is almost identical, however, what really highlights Butter Chicken vs. Tikka Masala is the amount of each ingredient used. Each recipe also features a different way to cook the chicken. You really can’t go wrong with either dish and in my opinion, Butter Chicken vs. Tikka Masala should really be: “I’ll take both butter chicken and chicken tikka masala, please!” If you’re looking for a fun way to get the flavors of butter chicken, check out my Paleo Baked Butter Chicken Meatballs.

Chicken tikka masala calories in one serving?

For this recipe, 1/4 of the total amount contains 486 calories. This is a very macro-friendly meal!

a big white bowl filled with chicken tikka masala and garnished with parsley over a bed of white rice with a gold fork.

More Gluten Free Instant Pot Recipes

Instant Pot Short Rib Ragu

Whole30 Instant Pot Hawaiian Chicken

Instant Pot Chicken Broccoli and “Rice” Casserole

Instant Pot BBQ Chicken Bowls

Gluten-Free Instant Pot Taco Pasta

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section. Or, follow me on Facebook, Pinterest or Instagram today!

Chicken Tikka Masala with white rice and lime and cilantro in a white bowl
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Healthy Chicken Tikka Masala

Yield: 4 people
Prep Time: 5 mins
Cook Time: 18 mins
Total Time: 23 mins
This healthy, Instant Pot chicken tikka masala is a quick and easy Whole30 compliant version of the classic Indian dish. Ready in just 30 minutes, this flavorful dish will be a family favorite in no time!
4.99 from 52 votes
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Ingredients

  • 1.5 lbs chicken breasts, cut into 1-2 inch cubes
  • 2 tbsp ghee
  • 3 cloves minced garlic
  • 1 large onion , diced
  • 1 15 oz can tomato sauce or tomato puree
  • 1 13.5 oz can full fat coconut milk
  • ¼ cup chicken broth
  • 1.5 tbsp garam masala
  • 1 tsp ground coriander
  • 1 tsp cumin
  • ½ tsp paprika
  • 1.5 tsp sea salt (to taste- start small, add more if needed after cooking!)
  • 1 tsp chili powder
  • ¼ tsp cayenne , more if you like heat!
  • 1 tsp turmeric

Slurry

Equipment

Instructions
 

  • Hit the "saute" button and add ghee. Once hot, add in onion, garlic, and all of the spices. Stir 1-2 minutes until the onions begin to soften and the spices are very fragrant.
  • Add in chicken pieces and continue to stir for 2-3 more minutes until slightly browned. Add in tomato sauce and chicken broth and stir to combine.
  • Hit the "cancel/keep warm" button. Lock the lid and turn the vent to sealing. Cook on high pressure for 9 minutes, then manually release the pressure.
  • Stir in coconut cream (the hardened white part at the top of your coconut milk can), leaving the clear liquid in the can. Hit the "saute" button again and bring to a boil while stirring.
  • Mix the arrowroot powder and water together to create the slurry. Add it into the pot and stir. It will thicken quickly. Add more salt to taste. Hit "cancel/keep warm" and let it sit until ready to serve. Serve over cauliflower rice for Whole30, or regular basmati rice for just gluten free! Enjoy!

Notes

Slow Cooker Chicken Tikka Masala: To make this in a slow cooker, complete the first step using a sauté pan on the stove. Then,
  1. Add the cooked onions/garlic/spices to the slow cooker along with the raw chicken pieces.
  2. Add in tomato sauce and chicken broth, and stir. Cook on high for 3-4 hours, or low for 7-8 hours.
  3. Stir in the coconut cream. If the sauce needs to be thickened, turn the slow cooker on high.
  4. Make the slurry and add it in and stir for a few minutes.
  5. Serve over cauliflower rice for Whole30, or regular basmati rice for gluten-free. Enjoy!
Stovetop Chicken Tikka: Use a large pot and follow the saute directions. Add in the ingredients (except for the coconut milk) and simmer for 30 minutes. Stir in the coconut milk at the end.
Serving: The best way to serve this is over my Instant Pot Coconut Rice or Cauliflower Rice!
Storage: Store leftover Instant Pot chicken tikka masala in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop and serve over leftover rice or fresh rice!
Freezing: If you’d like to freeze your Instant Pot chicken tikka masala, place the leftover sauce and chicken in a freezer-safe, airtight container for up to 3 months. Defrost overnight in the fridge and reheat. Make a fresh batch of rice to serve it over.

Nutrition

Calories: 486kcal, Carbohydrates: 10g, Protein: 39g, Fat: 33g, Saturated Fat: 24g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 128mg, Sodium: 1149mg, Potassium: 948mg, Fiber: 2g, Sugar: 2g, Vitamin A: 279IU, Vitamin C: 8mg, Calcium: 51mg, Iron: 5mg
Course: Dinner
Cuisine: Indian
Calories: 486
Author: Mary Smith