Instant Pot Chicken Tikka Masala | Step By Step Chicken Tikka Masala Recipe
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Enjoy an Indian feast at any time by preparing this Instant Pot Chicken Tikka Masala! Juicy and tender chicken thighs in a lusciously warm tomato gravy - this simplifies the traditional Chicken Tikka Masala so you can treat yourself to an an Indian feast any day of the week!
Chicken tikka masala is a restaurant classic we all know and love! However, it can take a lot of work to prepare it! While I do think it’s well worth the effort, and I highly encourage you to try out the Restaurant Style Chicken Tikka Masala recipe, but that might be a weekend option for you!
I always say you should have a special meal every single day. Don’t miss out on fulfilling a craving after a long day of work, and you certainly don’t have to resort to take-out to get your fixing! This is where the magic of the Instant Pot comes in!
If you want a delicious meal but don’t want to spend too much in the kitchen, then this recipe is for you! Go ahead and treat yourself if you’ve had a busy day - you deserve to unwind and fill your belly - and your heart - with this Indian goodie! With just a little bit of work and through the convenience of the Instant Pot, you too can have it even if you’re in a hurry, and have it prepared from the comfort of your own kitchen!
Is your mouth watering and your tummy rumbling? Well, read on to find out more about this fantastic recipe! I’m very excited to be sharing it with you, and I’m sure you’re going to save this as a weeknight favourite!
Chicken Tikka Masala Versus Butter Chicken - Are they the same?
Chicken tikka masala and butter chicken are two of the most popular non-vegetarian menu items at an Indian restaurant.
Go ahead and click the two links to take you to a Google search of both dishes. Can you tell the difference?
No, not really! Are they the same then?
Nope! Visually, they appear to be the same, but if you tasted them, they certainly don’t taste the same! Let me explain to you the subtle distinction of the two dishes.
From my experience, the gravy of a chicken tikka masala is a bit chunkier than that of a butter chicken. Of course you can pureé that gravy, but the magic is in the texture. So, we’re going to leave the gravy slightly chunky yet still nice and creamy. Additionally, chicken tikka masala has onions, whereas butter chicken does not! We’ve got chunks of onions, tomatoes, and green peppers to add flavours that are not part of a traditional butter chicken! This element also makes the distinction between the two vegetarian alternatives for their respective non-vegetarian dishes, Kadai Paneer versus Paneer Makhani.
Why Make Chicken Tikka Masala In the Instant Pot?
I don’t know why you wouldn’t want to! Of course I love the classic method of cooking Chicken Tikka Masala! However, there are many reasons why I enjoy using the Instant Pot to speed up the process and still get a wonderful homemade Indian feast:
I’ve definitely got my years of experience in traditional Indian cooking, but with that comes the disaster that the kitchen becomes at the end! Yes, it’s well worth all the pots, pans, multiple steps, effort and TIME when you’ve got the finished product and you’re taking those heavenly bites! BUT more often than not we don’t want to deal with that! I don’t think you should go against your cravings or settle for something less than perfection no matter what day of the week it is or what else you’ve got going on in your schedule. That’s what the Cooking with Anadi community is about right!
The love of great food and fun in the kitchen! Using the Instant Pot and saving some time and dishes is definitely fun! Don’t skip out on a fabulous dinner experience just because you got home a little later or don’t want all the dishes whipped out. Let’s still get in and be creative, and have the Instant Pot assist us in making an Indian masterpiece!
We’re only going to be marinating the chicken once instead of twice, so we’ll save a step there!
Additionally, the chicken will be cooked with the gravy all in one pot, so you won’t have to make the chicken tikkas separately. You’ll be guaranteed that the chicken is nice and juicy!
It’s (almost) a dump and go recipe! Once you’ve thrown everything into the Instant Pot, you can go about your day doing whatever it is you need to do! Go ahead and do some other chores, take this time to prepare a nice side dish such as basmati rice or roti, or just watch some TV on the couch. You’ve earned this relaxing time!
Are you convinced? I hope so! With that, let’s get onto the recipe!
What if I Don’t Have an Instant Pot?
That’s no problem! If you have the time, then go all out and follow along the Creamy Chicken Tikka Masala recipe! You’re going to fall head over heels for it, I guarantee it since it is the best version of the two. It does require a bit more time but it makes up for it with a punch full of flavour.
Tips and Tricks For Cooking Great Instant Pot Chicken Tikka Masala
Give the chicken time to marinate to allow the flavours to settle in. Although we are not using yogurt, the pressure cooking of the Instant Pot will help make that chicken tender in its place.
Sauté the vegetables for garnish prior to making the curry. This will add a ton of flavour from the residual charred bits left in the Instant Pot.
Let pressure release naturally for 6 minutes before releasing the pressure manually. This is essential to ensure you do not overcook or over reduce the gravy.
Sauté on low or medium as needed to achieve desired gravy consistency before finishing with cream.
Is Chicken Tikka Masala Spicy?
I wouldn’t say so - it is simply packed with flavour. The sauce, which packs the most amount of flavour is very simply spiced with aromatic spices like ground coriander, dried crushed fenugreek leaves and green cardamom. The chile powder, ginger and garlic add heat which is balanced out by the sweetness from the honey and cream. It’s a wonderful experience.
Ingredients For The Perfect Chicken Tikka Masala
For the marinade
Chicken thighs
Lemon juice
For the gravy
Passata or strained tomatoes
Ginger
Garlic
Onions
Ground coriander
Turmeric
Tomatoes
Deggi mirch
Water
Salt
Butter
Half and Half Cream
For the Garnish
Green Pepper
Onion
Tomato
How to Make Instant Pot Chicken Tikka Masala - Step By Step!
For the chicken
Cut the chicken in half and add to a large bowl. Add remaining ingredients for the marinade, mix well and marinate for at least 15 minutes.
For the garnish
Turn the Instant Pot to Sauté Mode on High and add oil.
Add tomato, pepper and onion and stir well. Cook for about 3 minutes while stirring occasionally. The vegetables should have a light sear and still be crisp.
Set the vegetables aside in a bowl.
For the Tikka Masala Sauce
Turn the Instant Pot to Saute mode on Normal and heat 1 Tbsp olive oil and 1 Tbsp butter. Add cumin seeds and cook for 1-2 minutes or until aromatic.
Add onions, pinch of salt and sauté until translucent, about 3-4 minutes. Add ginger and garlic and cook for 3-4 more minutes.
Create a well in the middle of the Instant Pot and add the marinated chicken pieces. Cook either side of the chicken until each side is sealed, and lightly coloured. If the marinate starts to turn dark, add a splash of water to prevent it from burning.
Select "Cancel" on the Instant Pot. Add tomatoes, turmeric, ground coriander, deggi mirch, passata, water and salt. Mix well to combine select Pressure Cook mode on High Pressure and turn valve to Sealing mode.
Pressure cook for 5 minutes and let pressure naturally release for 5 minutes. After 5 minutes, manually release any remaining pressure.
Select Cancel and turn the Instant Pot to Sauté mode on normal. Add 1 Tbsp of honey and pinch of green cardamom. Mix well and taste, add more honey if you prefer the sauce to be sweeter. Cook for about 30 seconds.
Crush the kasoori methi/dried fenugreek leaves between the palm of your hands and add to the sauce, mix well. Cook for 30 seconds or until the sauce reaches the desired consistency.
Pour in cream and mix well and simmer for 1-2 minutes.
To serve, add the vegetables from the garnish prep from earlier. Serve hot and enjoy!
Can I make Instant Pot Chicken Tikka Masala Ahead of Time?
This is definitely designed to be made ahead of time! Yes, you certainly can, and I recommend that you do! What’s great about the Instant Pot is that you can make a large batch of this, so even if you’re just cooking for one, you can meal prep this recipe! That way, you have a luxurious Indian feast waiting for you in the fridge after those long days of work for the entire week!
After all, isn’t that why bought the Instant Pot - convenient delicious food!
Storing Leftovers
Store any leftovers in an airtight container. I would recommend you store the curry separate from any sides, such as bread or rice, so that your side won’t get soggy and the chicken won’t become dry. This Instant Pot Chicken Tikka Masala will stay good in the fridge for 3-4 days.
Reheating Instant Pot Chicken Tikka Masala
To reheat this chicken tikka masala, you can do so over the stove or in the microwave.
To reheat in the microwave, transfer to a microwave safe bowl and heat for 2:30 to 4 minutes, making sure to stir every minute for even heating.
To reheat over the stove, simply transfer the leftovers to a pot and heat over medium low heat. Add water/cream as necessary to adjust consistency as desired.
Serving Suggestions
You could serve with rice or bread or both! Here are my favourite breads that would go so well with Instant Pot Chicken Tikka Masala:
And here are some rice dishes that I’m sure you’re going to love!
Basmati Rice - Boiled or Steamed: A classic that’s paired with Chicken Tikka Masala! For extra fragrance, add star anise!
Light & Healthy Vegetable Rice Pulao: It’s such a healthy and easy to make pulao! We’ve got carrots, green peas, and onions. This is sure to delight your tastebuds!
Jeera Rice: Jeera rice is cumin-spiked rice, and this is one of the most popular rice dishes you’ll see in Indian restaurants. It only takes about 10 minutes, but this is loaded with flavours and will surely complement your Chicken Tikka Masala!
OTHER INDIAN INSTANT POT RECIPES
Watch How to Make Instant Pot Chicken Tikka Masala Here:
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cookingwithanadi. Thank you!
Instant Pot Chicken Tikka Masala
Ingredients
- 4 x skinless chicken thighs
- 1 tsp minced garlic
- 1 tsp minced ginger
- 1/2 lemon, juiced
- 1 Tbsp deggi mirch
- 1/2 tsp garam masala
- 1 tsp salt
- 1/2 large tomato, pulp removed and cut in chunks
- 1/2 green pepper, cut in large chunks
- 1/2 medium onion, cut in large chunks
- 1 Tbsp olive oil
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1 tsp cumin seeds
- 1 medium onion, finely diced
- 5 cloves garlic, finely chopped
- 1 inch ginger, finely chopped
- 1 medium tomato, roughly diced
- 1/4 tsp turmeric
- 1 tsp ground coriander
- 1/2 Tbsp deggi mirch
- 1 1/3 Cup passata/strained tomatoes (about 330 ml)
- 1/2 Cup water
- 2 Tbsp honey
- pinch of ground green cardamom
- 1 Tbsp kasoori methi/dried fenugreek leaves
- 2 Cups 10% half and half cream
- salt to taste
Instructions
- Place the chicken in a large bowl. Add remaining ingredients for the marinade, mix well and marinate for at least 15 minutes.
- Prepare the garnish and sauce as the chicken marinades.
- Turn the Instant Pot to Saute Mode on High and add oil.
- Add tomato, pepper and onion and stir well. Cook for about 3 minutes while stirring occasionally. The vegetables should have a light sear and still be crisp.
- Set the vegetables aside in a bowl.
- Turn the Instant Pot to Saute mode on Normal and heat 1 Tbsp olive oil and 1 Tbsp butter. Add cumin seeds and cook for 1-2 minutes or until aromatic.
- Add onions, pinch of salt and sauté until translucent, about 3-4 minutes. Add ginger and garlic and cook for 3-4 more minutes.
- Create a well in the middle of the Instant Pot and add the marinated chicken pieces. Cook either side of the chicken until each side is sealed, and lightly coloured. If the marinate starts to turn dark, add a splash of water to prevent it from burning.
- Select "Cancel" on the Instant Pot. Add tomatoes, turmeric, ground coriander, deggi mirch, passata, water and salt. Mix well to combine select Pressure Cook mode on High Pressure and turn valve to Sealing mode.
- Pressure cook for 5 minutes and let pressure naturally release for 5 minutes. After 5 minutes, manually release any remaining pressure.
- Select Cancel and turn the Instant Pot to Saute mode on normal. Add 1 Tbsp of honey and pinch of green cardamom. Mix well and taste, add more honey if you prefer the sauce to be sweeter. Cook for about 30 seconds
- Crush the kasoori methi/dried fenugreek leaves between the palm of your hands and add to the sauce, mix well. Cook for 30 seconds or until the sauce reaches the desired consistency.
- Pour in cream and mix well and simmer for 1-2 minutes. To serve, add the vegetables from the garnish prep from earlier and serve hot.
Nutrition Facts
Calories
492.93Fat (grams)
28.31Sat. Fat (grams)
13.60Carbs (grams)
30.39Fiber (grams)
3.70Net carbs
26.69Sugar (grams)
21.17Protein (grams)
34.05Sodium (milligrams)
890.19Cholesterol (grams)
186.62Nutrition info is an estimate.
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Welcome to Cooking With Anadi. This platform is all about making cooking exciting and finding new ways to bring classic flavours and recipes at your service. Join me in my personal journey in the world of cooking. Hope you have a great ride!
