This is the version of Chicken Tikka Masala I make when I want deep, comforting flavor without long babysitting at the stove. It uses the Instant Pot to concentrate layers of spices and simmered tomatoes, and full-fat coconut milk keeps it rich but dairy-free—perfect for a paleo-friendly weeknight or a relaxed weekend dinner.

I like to marinate the chicken briefly (or up to overnight) so every bite carries that warm spice and coconut tang. Then the sauce gets a slow-simmer flavor boost on the stovetop before an immersion blend makes it silky. The Instant Pot finishes the dish with even cooking and a hands-off finish.

No fuss, no weird ingredients, and a process that works whether you’re feeding two or a small crowd. Read through, buy what you need, and you’ll have a reliably delicious, paleo-friendly Chicken Tikka Masala on the table in under two hours, with most of that time being passive cooking.

What to Buy

Shop for quality basics and the dish rewards you. Choose boneless chicken breasts that are fresh or thawed, and pick full-fat canned coconut milk for creaminess. The recipe calls for a large (128-ounce) can of crushed tomatoes—this is unusually large, so confirm the size before checkout; if your store doesn’t carry that size, see the “Budget & Availability Swaps” section below.

Spices are central: garam masala, ground cumin, cardamom, turmeric, cinnamon, paprika, and sea salt. If you don’t use ghee regularly, it’s worth getting a small tub. Ghee gives a nutty, stable fat for sautéing. Finally, keep fresh garlic and ginger on hand, plus a yellow onion for the aromatic base. If you like a touch of sweetness, you’ll need a tablespoon of pure maple syrup (optional).

Ingredients

2 to 3 pounds boneless chicken breasts, chopped — main protein; chop into bite-sized pieces for even cooking.
1 cup full-fat canned coconut milk — used in the marinade to tenderize and add richness.
1/2 tsp ground cinnamon — adds warmth and a subtle sweetness to the marinade.
1/2 tsp paprika — contributes color and mild peppery flavor.
1 tsp garam masala — key spice blend for authentic flavor in the marinade.
1/2 tsp sea salt — seasons the chicken at the start for better depth.
3 Tbsp ghee — used to sauté the aromatics; brings a nutty, clarified butter flavor while staying paleo-friendly.
1/2 yellow onion, finely chopped — the savory base for the sauce; sauté until translucent.
5 cloves garlic, minced — provides pungent backbone and depth.
1 Tbsp fresh ginger, peeled and grated — adds brightness and a peppery lift to the sauce.
2 tsp garam masala — more of the signature spice blend for the sauce layer.
2 tsp ground cumin — earthy, toasty undertone for the sauce.
1/2 tsp ground cardamom — floral, aromatic accent; use sparingly.
1/4 tsp ground turmeric — for color and mild earthy bitterness.
1 1/2 tsp sea salt — seasons the sauce components; adjust to taste if needed.
1 1/2 cups full-fat canned coconut milk — added to the sauce for creaminess and coconut flavor.
128-ounce can crushed tomatoes — the acid and body of the sauce; confirm size or see swaps below.
2 Tbsp tomato paste — concentrates tomato flavor and deepens color.
1 Tbsp pure maple syrup (optional) — softens acidity; optional but useful if your tomatoes are very tart.

Cooking (Instant Pot Paleo Chicken Tikka Masala): The Process

In a mixing bowl combine the chicken marinade: 1 cup full-fat canned coconut milk, 1/2 tsp ground cinnamon, 1/2 tsp paprika, 1 tsp garam masala, and 1/2 tsp sea salt. Add the chopped chicken (2 to 3 pounds) and stir until all pieces are coated. Cover and refrigerate at least 15 minutes (ideally 1 to 8 hours).
While the chicken is marinating, make the tikka masala sauce. In a medium saucepan over medium heat melt 3 Tbsp ghee.
Add 1/2 yellow onion, finely chopped, to the melted ghee and sauté 5 to 8 minutes, until the onion is translucent.
Add 5 cloves garlic (minced), 1 Tbsp fresh ginger (peeled and grated), 2 tsp garam masala, 2 tsp ground cumin, 1/2 tsp ground cardamom, 1/4 tsp ground turmeric, and 1 1/2 tsp sea salt. Sauté 1 to 2 minutes, stirring, until the spices are fragrant.
Add the remaining sauce liquids and flavorings: 1 1/2 cups full-fat canned coconut milk, the 128-ounce can crushed tomatoes, and 2 Tbsp tomato paste. If using, add 1 Tbsp pure maple syrup. Bring the mixture to a gentle boil, then reduce heat and simmer for at least 15 minutes (longer if you want deeper flavor).
Use an immersion blender to blend the sauce until smooth and creamy. If using a regular blender, cool slightly and blend in batches, then return the blended sauce to the saucepan and keep warm.
Turn your Instant Pot to the Sauté function and let it heat for a couple of minutes. Add the marinated chicken with all of the marinade and sauté 3 to 4 minutes, stirring, until the outside of the chicken just starts to brown.
Pour the blended tikka masala sauce over the browned chicken in the Instant Pot and stir to combine.
Secure the Instant Pot lid, set the valve to Sealing, select the Pressure Cook (Manual) function, change the pressure setting to Low, and set the cook time to 35 minutes.
When the cook cycle finishes, allow the Instant Pot to enter Keep Warm for an additional 20 to 30 minutes (this continues a gentle, natural pressure release). After that time, carefully move the valve to Venting to release any remaining steam.
Open the lid, stir the Chicken Tikka Masala to combine, and serve hot with your choice of rice or cauliflower rice.

Why This Instant Pot Paleo Chicken Tikka Masala Stands Out

This recipe balances authentic spice layers with modern convenience. The stovetop simmer step for the sauce builds flavor in a way pressure cooking alone can’t; that slow reduction lets the crushed tomatoes and spices marry before the chicken goes into the Instant Pot. The result is a sauce with depth and a creamy texture after blending.

Using full-fat coconut milk twice—once in the marinade and again in the sauce—keeps the chicken juicy and provides a cohesive coconut backbone that complements the garam masala and cumin. Ghee gives you the butter-like flavor without dairy. And the long, low-pressure finish followed by a natural warm hold produces tender, shreddable chicken without drying it out.

Budget & Availability Swaps

128-ounce crushed tomatoes: that size is often sold as a large foodservice can. If you can’t find it, use canned crushed tomatoes in standard 28-ounce cans—about four to five 28-ounce cans will approximate the volume. Keep the same total tomato volume in mind so the sauce texture stays consistent.

If ghee is not available, use a neutral oil like avocado or light olive oil; the flavor will shift slightly but the saute function will still work. If you want a slightly milder profile, reduce the garam masala in the sauce by a half teaspoon, but don’t skip it entirely—it’s central to the signature warmth.

For maple syrup alternatives, a small pinch of coconut sugar or a teaspoon of honey (if not strictly paleo) will balance acidity. If fresh ginger is unavailable, 1/4 teaspoon ground ginger can substitute, though fresh offers better brightness.

Tools & Equipment Needed

Instant Pot (or electric pressure cooker) — the primary appliance for hands-off, even cooking.
Medium saucepan — for building and simmering the sauce before blending.
Immersion blender (or regular blender) — to make the sauce smooth and silky.
Mixing bowl — for combining the marinade and chicken.
Sharp knife and cutting board — for chopping the chicken and vegetables.
Spoon or spatula — for sautéing and stirring.

Avoid These Traps

Trap: rushing the sauce simmer. If you skip the simmer and blending, the sauce will taste raw and one-dimensional. Take at least 15 minutes to simmer; longer yields deeper flavor.

Trap: overcooking the chicken at high pressure. This recipe uses Low pressure for 35 minutes followed by a long natural release; if you switch to High pressure, you risk drying the chicken. Stick to the specified pressure.

Trap: using low-fat coconut milk or diluted coconut milk. Use full-fat canned coconut milk in both the marinade and the sauce for body and to keep the final texture rich.

Holiday-Friendly Variations

Hosting a holiday meal? Stretch this recipe by adding roasted vegetables right before serving—roasted cauliflower florets or charred Brussels sprouts folded into the sauce work beautifully. If you want a party-style presentation, finish with toasted sliced almonds and a sprinkle of fresh cilantro (if not strictly paleo for your guests).

To make it special for a festive table, serve the dish in a warm, shallow bowl with a side of fragrant cauliflower rice pilaf studded with toasted pine nuts. For a show-stopping main, roast bone-in chicken thighs instead of breasts—use the same marinade but increase the final pressure-cook time by 5–10 minutes and verify doneness.

Insider Tips

Marinating

Marinate at least 15 minutes, but if you have the time, 1 to 8 hours in the fridge is worth the wait. That coconut milk and spice contact penetrates the chicken and helps it stay tender during pressure cooking.

Sautéing the Chicken First

Don’t skip the step of browning the chicken lightly in Sauté mode. That bit of color adds flavor and texture; it also helps the sauce cling to the pieces.

Blending the Sauce

Use an immersion blender directly in the pot or saucepan to avoid transfers. Aim for a smooth, creamy texture. If your sauce seems too thick, a splash of water or extra coconut milk can loosen it, but add sparingly.

Finishing Salt

Taste at the end. Depending on your crushed tomatoes and coconut milk brand, you may want to add a pinch more salt before serving. Season boldly but incrementally.

Storing, Freezing & Reheating

Cool completely, then store in airtight containers in the refrigerator for up to 4 days. For freezing, portion into meal-sized containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheat gently on the stovetop over low heat, stirring occasionally, until warmed through. If reheating from frozen, thaw first or use a low, slow heat to prevent the coconut milk from separating. If separation occurs, whisk vigorously or briefly re-blend with an immersion blender to recombine.

Troubleshooting Q&A

Q: My sauce is too thin—what now? A: Simmer it longer uncovered on the stovetop to reduce and concentrate. Alternatively, stir in an extra spoonful of tomato paste while simmering to thicken and deepen flavor.

Q: The chicken is a bit dry after pressure cooking—why? A: Possible causes: chicken pieces were very small and overcooked, or pressure was set too high. For the next batch, cut the chicken into slightly larger pieces and keep the Low pressure setting as directed. A splash of coconut milk stirred in after cooking helps restore moisture.

Q: The sauce tastes flat—how to fix it? A: Add a small pinch more salt and a squeeze of lemon juice if you have it on hand. A teaspoon of maple syrup can soften excess acidity from tomatoes. Reheat gently and taste again.

Save & Share

If you made this and loved it, save the page and snap a photo of your final dish. Share the recipe with friends who want robust flavor without dairy. Tag it in your meal planning notes so you can make it on busy weeks—this method is forgiving and scales well.

Questions after you try it? Drop a comment with what you changed, and I’ll share what worked in my kitchen. Happy cooking—this Instant Pot Paleo Chicken Tikka Masala is one I keep coming back to.

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