This luscious, creamy, restaurant-style tikka masala sauce comes together effortlessly in just 30 minutes, thanks to the convenience of the Instant Pot. It’s a flavorful, spice-infused base that transforms everyday ingredients into a luxurious meal. I often prepare it in large batches and store it in the freezer—it’s a true lifesaver on busy weeknights.
What makes this sauce incredibly versatile is its ability to pair beautifully with a wide variety of ingredients. Simply heat it up and add your choice of protein or vegetables—whether it’s tender paneer cubes, tofu, hearty chickpeas, a medley of seasonal veggies, or even chicken or seafood. With one base sauce, you can whip up different delicious curries tailored to your taste or dietary needs, making it an essential staple in my kitchen for quick yet indulgent homemade meals
About This Recipe
While I’ve previously shared detailed stovetop recipes for both paneer tikka masala and chickpea tikka masala, this version of the tikka masala sauce is all about convenience—crafted quickly and effortlessly using the Instant Pot. From start to finish, it takes just 30 minutes, making it a perfect go-to for busy days or last-minute meal prep.
This versatile and flavorful sauce is a real lifesaver, especially when entertaining guests and you’d rather not be stuck in the kitchen for hours. You can easily adapt it by adding your choice of protein or vegetables—be it paneer, tofu, chickpeas, chicken, or mixed veggies. Pair it with store-bought naan or freshly steamed rice for a hearty, fuss-free meal that still feels special.
I often prepare this sauce in large batches and freeze it in portions. It’s my secret weapon for quick lunches or effortless dinners on hectic days when I just don’t have the energy for elaborate cooking. With this Instant Pot tikka masala sauce ready in your freezer, a comforting Indian-style curry is always just minutes away.
Ingredient Notes
Here’s a visual guide showcasing all the essential ingredients you’ll need to prepare this incredibly flavorful and restaurant-style tikka masala sauce. These are simple, everyday ingredients you’ll easily find in any Indian kitchen or local grocery store. The exact measurements for each ingredient are provided in the recipe card at the end of this post, so be sure to refer to that when you’re ready to cook.
- Oil and Butter – The Perfect Pair To achieve that rich, restaurant-quality taste, we use both oil and butter. The oil helps increase the smoking point, preventing the butter from burning during the sautéing process. While you can make the sauce using only oil, the addition of butter lends a luxurious depth and creaminess that truly elevates the final dish. Since we’re aiming for a restaurant-style gravy, this small indulgence is worth it!
- Whole Spices – Flavor from the First Sizzle We begin the cooking process by tempering whole spices—cloves, green cardamoms, and a cinnamon stick—in hot oil. This is a crucial step, as it allows the spices to release their essential oils, infusing the oil with robust aroma and flavor. It’s important to add these spices to hot oil only, never to cold, as that’s when they bloom best. Later, once the sauce is cooked, these whole spices will be blended into the gravy for a smooth finish.
- Aromatic Base – Onion, Ginger, Garlic, and Tomatoes These four ingredients form the classic foundation of most North Indian gravies, particularly Punjabi-style sauces. Onions add a naturally sweet base when caramelized, while fresh ginger and garlic bring depth and a slight pungency that balances the richness. Juicy, ripe tomatoes provide a tangy backbone and vibrant color to the sauce.
- Cashew Nuts – Creamy Goodness Without Cream A handful of cashew nuts are blended into the sauce to create that signature creamy, velvety texture—no heavy cream required. Not only do they add richness, but they also lend a subtle nutty flavor that enhances the overall taste of the gravy.
- Ground Spices – Building Layers of Flavor
- To build a robust flavor profile, powdered spices such as turmeric, red chili powder, coriander powder, and cumin powder are added during pressure cooking. These spices infuse the sauce with color, warmth, and depth, harmonizing beautifully with the fresh ingredients.
- Final Touch – Garam Masala and Kasuri Methi Garam masala and crushed kasuri methi (dried fenugreek leaves) are always added at the end of the cooking process, after pressure cooking. This ensures their volatile oils aren’t lost during cooking, allowing them to retain their signature aroma and flavor. Garam masala adds warmth and complexity, while kasuri methi imparts that unmistakable restaurant-style finish—earthy, slightly bitter, and deeply aromatic.
- I love enhancing the flavor of my dishes with my own homemade garam masala blend—it adds a fresher, more robust aroma than store-bought versions.
- For maximum aroma, always rub kasoori methi between your palms before adding it to any dish. This simple step helps release its essential oils and intensifies its flavor.
- If you’re working in a humid climate, you might find that kasoori methi loses its crispness and becomes tricky to crush. In that case, lightly dry-roast it on the stovetop or microwave it for a few seconds until it turns crisp again. Once cooled, it will crumble easily and release its signature earthy aroma.
- Heavy whipping cream lends a velvety smoothness and luxurious richness to the dish, infusing it with a deep, indulgent flavor that elevates every bite.
How To Make Tikka Masala Sauce?
1) Set your Instant Pot to sauté mode and heat a combination of butter and oil until the butter melts and the mixture is hot.
2) Toss in the whole spices—cloves, green cardamoms, and a stick of cinnamon. Stir them for about 30–40 seconds, just until they release their fragrant aroma.
3) Toss in finely chopped onions together with freshly minced ginger and garlic, letting the trio sizzle and release their rich, aromatic flavors. To help them soften faster, sprinkle in a little salt.
4) Cook the mixture for around 4 to 5 minutes, stirring occasionally, until the onions become soft and start to turn golden.
5) Stir in chopped tomatoes and cashew nuts. Mix everything together so the ingredients are well combined.
6) Now add the remaining salt along with the ground spices—turmeric, red chili powder, cumin, and coriander
7) Stir everything well, ensuring the spices cling beautifully to each ingredient, creating a fragrant and well-coated blend.
8) Pour in water and gently press the contents down to ensure most of it is submerged. Switch off the sauté function.
9) Secure the lid, set the valve to sealing position, and cook on manual high pressure for 4 minutes. Let the pressure release naturally. Once the safety pin drops, open the lid.
10) Add garam masala and crushed kasoori methi. Give it a hearty stir, allowing all the flavors to meld together and infuse the mixture with rich, aromatic depth.
11) Using an immersion blender, blend the mixture into a silky-smooth sauce. Alternatively, you can let it cool slightly and blend in a regular grinder or blender.
12) Finish the sauce with a generous splash of heavy whipping cream, stirring until the sauce is rich and creamy. Your restaurant-style tikka masala sauce is now ready to use!
Expert Tips
- Make It Vegan:
- Swap Butter for Oil: To keep the dish plant-based without compromising richness, simply substitute butter with a neutral oil like sunflower, avocado, or even coconut oil. This helps retain the silky texture while making the dish entirely vegan.
- Creamy Without Cream: Instead of traditional heavy cream, opt for full-fat coconut cream for a luscious and dairy-free finish. Alternatively, blend an extra ½ cup of soaked cashews into the sauce for a naturally creamy consistency with a subtle nutty undertone.
- Let It Cool Before Blending: If you’re using a regular countertop blender instead of an immersion stick blender, allow the sauce to cool down for a few minutes after cooking. This avoids pressure build-up inside the blender and ensures a safe, smooth blending process.
- No Need for Precision Chopping: Don’t worry about finely dicing your veggies. Roughly chop the onions, tomatoes, ginger, and garlic—since they’ll be pressure-cooked and pureed later, exact cuts won’t make a difference to the final dish.
Storage & Freezing
Once your tikka masala sauce has completely cooled, transfer it to an airtight container and refrigerate. It will retain its freshness and rich flavor for up to 3 to 4 days when properly stored. Freezer Storage:
To extend its shelf life, you can freeze the sauce for up to 3 months without compromising its taste and aroma.
- Portion it out based on your typical serving sizes. Use freezer-safe containers or try silicone muffin trays, where each mold holds approximately ¼ cup of sauce—perfect for individual portions.
- Once frozen solid, pop out the molded portions and place them in a labeled freezer-safe ziplock bag for space-saving storage.
Thawing Instructions:
When you’re ready to use the sauce, thaw it by placing it in the refrigerator overnight or leave it on the countertop for a few hours until defrosted.
Reheating:
Warm the thawed sauce gently on the stovetop until it begins to simmer. Stir in your preferred protein or vegetables, let everything cook together for another 2 minutes, and your delicious curry is ready to serve!
