Who doesn’t love a comforting bowl of creamy, spicy Chicken Tikka Masala?
It’s the ultimate Indian dish, filled with tender chicken in a luscious tomato-based sauce. And guess what? You don’t need hours to make it anymore!
With an Instant Pot, you can enjoy all the rich flavors of this classic dish in under 30 minutes!
Whether you’re craving a weeknight dinner with a kick or impressing guests with bold Indian flavors, this recipe has you covered.
Ready to dive into some serious flavor? Let’s get started!
Why Make Chicken Tikka Masala in the Instant Pot?
Cooking Chicken Tikka Masala in the Instant Pot not only saves time but also enhances the flavors. Pressure cooking helps to marry the spices and tenderize the chicken, giving you that melt-in-your-mouth experience.
It’s perfect for busy weeknights when you want a hearty meal fast, and you don’t have to sacrifice taste for convenience.
- Saves Time: You can achieve the depth of flavor that typically takes hours to develop in just 30 minutes with the Instant Pot.
- Authentic Taste: Despite the shorter cooking time, the spices and ingredients remain as bold and rich as in traditional methods.
- Perfect for Busy Days: Ideal for weeknights when you’re short on time but still want a delicious, comforting meal.
Key Ingredients
This recipe brings together the essential elements that make Chicken Tikka Masala unforgettable. Let’s take a look at the key ingredients that deliver those signature flavors:
- Boneless Chicken Thighs: Juicy and tender, chicken thighs hold up better in pressure cooking than chicken breasts, ensuring your dish stays flavorful.
- Spices: Garam masala, cumin, coriander, turmeric, and paprika come together to give that signature Tikka Masala spice blend.
- Aromatic Base: Fresh ginger, garlic, and onions are sautéed to form the base of this dish, infusing it with aromatic goodness.
- Tomato and Cream: A rich sauce made from canned tomatoes, yogurt, and heavy cream gives the dish its velvety texture and tangy flavor.
Step-by-Step Guide to Making Chicken Tikka Masala in the Instant Pot
This is where the magic happens! Follow this simple process to make your own delicious Instant Pot Chicken Tikka Masala.
1. Marinating the Chicken
Marinating the chicken is key to infusing the meat with flavor. You’ll want to coat the chicken thighs in a mix of yogurt, garlic, ginger, and spices like cumin, garam masala, and paprika. Let the chicken marinate for at least 30 minutes (or up to overnight) for the best results. This step ensures that the chicken absorbs all those rich spices.
2. Sautéing the Spices
Set the Instant Pot to “Sauté” mode. First, add a little oil, then toss in diced onions, minced garlic, and ginger. Sauté until golden and fragrant. Now, add your spices—cumin, coriander, and turmeric—and stir for a minute to release their full aroma. This step is essential because it unlocks the flavors of the spices and enhances the depth of the dish.
3. Pressure Cooking the Chicken
Once the spices are fragrant, add the marinated chicken along with crushed tomatoes. Seal the Instant Pot lid and set it to “Pressure Cook” for 10 minutes. The Instant Pot will work its magic, cooking the chicken to perfection and marrying all the flavors together.
4. Finishing Touches
After pressure cooking, release the steam and stir in heavy cream to give the sauce its luxurious, creamy texture. If the sauce is too thin, you can set the pot to “Sauté” mode and simmer it for a few minutes to thicken. Don’t forget to garnish with freshly chopped cilantro for a burst of freshness.
Tips for the Best Instant Pot Chicken Tikka Masala
Even a simple recipe can benefit from a few expert tips. Here’s how to take your Chicken Tikka Masala to the next level:
- Use Chicken Thighs: Boneless chicken thighs stay juicy and tender in the Instant Pot, unlike chicken breasts which can become dry.
- Adjust the Spice Level: If you prefer a milder dish, reduce the amount of garam masala and paprika. For more heat, feel free to add extra chili powder or cayenne pepper.
- Dairy-Free Option: Substitute coconut milk for heavy cream and use a plant-based yogurt for marinating the chicken to make a dairy-free version.
- Thickening the Sauce: If the sauce turns out too thin, let it simmer on “Sauté” mode for a few minutes until it reaches your desired consistency.
Serving Suggestions
Chicken Tikka Masala pairs beautifully with a variety of side dishes. Here are some serving ideas to round out your meal:
- Basmati Rice: The fluffy grains of basmati rice soak up the rich sauce, making it a perfect pairing.
- Naan or Roti: These soft, warm breads are ideal for scooping up the creamy sauce.
- Garnishes: Top with fresh cilantro, a drizzle of yogurt, or even a sprinkle of chili flakes for added flair.
- Pair with Drinks: A refreshing mango lassi, spiced chai, or a light beer complements the flavors of the dish beautifully.
Storing and Reheating Leftovers
One of the best things about Chicken Tikka Masala is that it tastes even better the next day! Here’s how to store and reheat it:
- Storing: Keep leftovers in an airtight container in the fridge for up to 3 days. If you want to store it for longer, it freezes well for up to 3 months.
- Reheating: To reheat, place it in a saucepan over medium heat, stirring occasionally until warmed through. If it’s too thick, add a splash of water or cream.
- Freezing: Freeze in individual portions for a quick, delicious meal on busy days. Just thaw and reheat when ready to eat!
Conclusion
There you have it! A quick and easy way to enjoy Chicken Tikka Masala with all the authentic flavors you love – without the hassle.
Thanks to the Instant Pot, you can whip up this restaurant-quality dish in just 30 minutes. Don’t forget to serve it with rice or naan and enjoy the rich flavors!
Ready to spice up your dinner routine? Try this recipe tonight and let the magic of your Instant Pot do the rest!
Recipe FAQ’s
Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used, but thighs tend to stay juicier and more flavorful in the Instant Pot. If using chicken breasts, reduce the pressure cooking time to 7-8 minutes to avoid drying out the meat.
Can I freeze Chicken Tikka Masala?
Absolutely! Chicken Tikka Masala freezes well. Store it in an airtight container in the freezer for up to 3 months. Thaw and reheat when ready to enjoy.
What if my sauce is too thin?
If your sauce is too thin after pressure cooking, simply simmer it on the “Sauté” mode for a few minutes to thicken it. You can also add a slurry of cornstarch and water if needed.
Instant Pot Chicken Tikka Masala
Ingredients
For the Marinade:
- 1 lb boneless chicken thighs cut into bite-sized pieces
- 1 cup plain yogurt
- 1 tbsp garlic minced
- 1 tbsp ginger minced
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 tsp paprika
- ½ tsp turmeric
- ½ tsp salt
For the Sauce:
- 1 tbsp oil vegetable or ghee
- 1 medium onion finely chopped
- 2 garlic cloves minced
- 1 tbsp fresh ginger minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tbsp garam masala
- 1 tsp chili powder adjust to taste
- 1 can 14.5 oz crushed tomatoes
- ½ cup heavy cream or coconut milk for dairy-free option
- Salt to taste
- 2 tbsp fresh cilantro chopped (for garnish)
Instructions
Marinate the Chicken
- In a bowl, mix yogurt, garlic, ginger, cumin, garam masala, paprika, turmeric, and salt. Add the chicken and coat well.
- Let the chicken marinate for at least 30 minutes, or overnight for best flavor.
Sauté the Aromatics
- Set your Instant Pot to “Sauté” mode. Add the oil.
- Once the oil is hot, add chopped onions and sauté until soft and golden (about 3-4 minutes).
- Add minced garlic and ginger, sauté for another 1-2 minutes until fragrant.
Cook the Spices
- Add cumin, coriander, turmeric, garam masala, and chili powder. Stir the spices for about 30 seconds to release their full flavors.
Pressure Cook the Chicken
- Add the marinated chicken and stir well to coat it with the spice mixture.
- Pour in the crushed tomatoes and mix. Cancel the “Sauté” mode.
- Close the lid and set the Instant Pot to “Pressure Cook” (or Manual) for 10 minutes.
- After cooking, do a quick release of the steam.
Finish the Sauce
- Open the lid and stir in the heavy cream (or coconut milk).
- If the sauce is too thin, set the Instant Pot back to “Sauté” mode and let it simmer for 2-3 minutes to thicken.
- Taste and adjust salt as needed.
Garnish and Serve
- Garnish with freshly chopped cilantro.
- Serve hot with basmati rice, naan, or roti.
We really enjoyed the flavor. Only hiccup was that it wasn’t enough liquid for it to pressurize, I stopped and added some chicken broth. It pressurized the second try but took longer due to trying twice. I recommend adding more liquid.