Chicken Tikka Masala is a popular Indian curry made with chicken and a tomato-based sauce spiced with spices. In this Instant Pot chicken Tikka Masala recipe, we’ll make it even easier by using the pressure cooker. The result is an amazing home-cooked meal.
If you like Indian food, you will love this easy Instant Pot chicken tikka masala recipe. It’s so simple to make and tastes fantastic. This is one of our family’s favorite Instant Pot recipes because it’s quick and easy to make.
You’ll be happy to have this Instant pot chicken tikka masala stored in your recipe box for those busy weeknight meals or visitors coming over unexpectedly.
How To Make The Chicken Tikka Masala In A Pot?
So to make things easier and faster in making this amazing dish, we will be using an instant pot cocker, but this doesn’t mean we will be losing any taste or flavors. It’s all about making that easy, fast home dinner.
You gotta love your instant pot, especially now that everyone is busy. Having a pressure cooker helps a lot.
The CHICKEN TIKKA MASALA is a recipe full of flavors, so like every instant pot recipe, it’s all about throwing all the stuff in the pot and choosing the perfect cooking time.
The good part about this recipe is that you may already have all the ingredients in your kitchen. But if you don’t, they are easy to find in any grocery store.
The great Chicken Tikka Masala is usually made with yogurt-marinated chicken. Still, to make this recipe a lot easier at home, we are using a pot for cooking it all while still keeping those amazing flavors.
All you have to do is grab some chicken breast cut up into small pieces, which you can marinate overnight or a few hours at least, so the meat can be packed with the maximum of flavors.
Or you can simply skip this if you are on a tight schedule. You will need some Greek yogurt and a great garam masala mixture to marinate.
Once you are done with the chicken, put some butter in the instant pot and let it melt, then add the onion, garlic, ginger, garam masala, chili powder, and cumin.
Cook, often stirring, until the onion becomes soft and the spices are fragrant (5 minutes).
Once you have done this, add the flavored chicken pieces, stir to coat with the spices and onion, and cook, often stirring, until the outsides start to brown, about 4 minutes.
Then you can Add the tomato sauce. Stir everything to combine. Cover and cook on high pressure for 8 minutes.
Vent to release the pressure, uncover and add some coconut milk, stir everything, and turn the Instant Pot back to SAUTE.
Bring the mixture to a simmer, stirring occasionally, and let it continue to simmer until the sauce thickens slightly (10 to 15 minutes).
Turn off the instant pot and let everything cool for a few minutes. Once you are done, add the Greek yoghurt and stir everything ( keep in mind not to stir the Greek yogurt directly, or it may end up curdled).
Enjoy it warm with some basmati rice or naan.
What Is The Famous Chicken Tikka Masala?
Whenever you want to try new stuff, especially in the cuisine, the CHICKEN TIKKA MASALA must be on the list.
The CHICKEN TIKKA MASALA is the dish you will find almost in every Indian restaurant. It is a culture served on a plate.
The CHICKEN TIKKA MASALA is a dish composed of grilled chicken and a heavy creamy tomato sauce. The tomato sauce is spiced with garlic, ginger, chili, and the famous garam masala.
What Is The Famous Chicken Tikka Masala?
The garam masala is a world-known mixture of spices usually toasted to bring more flavor.
Then grounded to make the amazing outstanding mixture commonly used in Indian cuisine.
The Difference Between Murgh Makhani, Butter Chicken, And Chicken Tikka Masala?
In your journey of trying Indian cuisine, you might get confused between all the similar close recipes out there, and most people do.
Well, the chicken tikka masala is similar to the butter chicken and the murgh makhani, but the first difference you should know about is the origin of each one.
Many people think that the chicken tikka masala is an original Indian dish. Well, sorry to disappoint you, but it isn’t. It’s originally a dish that came from the UK, weird, right?
Considering all the amazing flavor it has. But the butter chicken or the murgh makhani, it’s an original dish that comes from the north of India, and when it comes to flavors, the two have different seasonings and spices, yet they can look similar when served.
One more thing is the murgh makhani, or the butter chicken, usually contains chicken with bones, unlike the chicken tikka masala, which is made with boneless chicken.
It Always Comes To Mind Which Tomato Puree Should I Use For My Instant Pot Chicken Tikka Masala?
Well, it depends on you. You can either use some fresh tomatoes and add some work or buy pureed canned tomatoes.
Of course, it’s always good to use fresh ones for the best taste. But as we said before, with people having little time to cook, there is nothing wrong with using canned ones. You can also add some tomato paste for a stronger flavor.
The chicken tikka masala can be served either with balsamic rice or with some naan bread which is homemade Indian bread.
Of course, the choice is yours. You can serve it with rice and add a bit of parcel on the top, and you can add naan bread too.
Some tips might help you to make that perfect instant pot chicken tikka masala:
Use boneless chicken always. The breast is the best you can use.
Marinate the chicken. If you can’t marinate it overnight, at least marinate it for 30 minutes for a better flavor.
If you are a fan of strong hot flavors, you can add more chili to the mixture because most of the garam masala sold out there aren’t that hot.
One last tip always uses fresh ingredients…Print
- 1 pound boneless skinless chicken breast
- 1/2 cup fat-free Greek yogurt
- 2 tablespoons garam masala
- 1 teaspoon ground ginger
- 1 teaspoon ground garlic
- 1 tablespoon lemon juice
- 1 tablespoon olive oil or butter
- 1 (5 ounces) can of tomato sauce
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 cup light coconut milk
- Minced cilantro
- basmati rice
- freshly chopped cilantro
- let the instant pot heat up a bit
- add some butter
- add the marinated chicken breast pieces
- wait till it gets brown color
- throw the onions in and stir till it gets some color for about 4-5 minutes
- once the onions get that brown color adds tomatoes and all the other ingredients and mix everything.
- Let it cook for 5 minutes before you close the pot.
- for better taste, add spices before you add tomatoes, and let it cook with onions for about 2-3 minutes
- close the pot and let everything cook on high pressure
- release the pressure and let everything rest for 10 minutes before you serve
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American, Indian
Keywords: Instant pot chicken Tikka Masala