Instant Pot Chicken Tikka Masala

chicken tikka masala
chicken tikka masala
chicken tikka masala
chicken tikka masala
Instant Pot chicken tikka masala

This is the best Instant Pot Chicken Tikka Masala recipe you will find. Make an authentic Tikka Masala recipe, with very little work, in your electric pressure cooker.

Chicken tikka masala spicy curry meat food in cast iron pot with rice and naan bread close up

#feast-advanced-jump-to{z-index:999;border:none;opacity:.97;background:#FCFCFC;border-left:4px solid #CCC;padding:5px 0 10px 20px}#feast-advanced-jump-to summary,#feast-advanced-jump-to ul{margin-left:0;min-height:50px}#feast-advanced-jump-to li{list-style-type:none}#feast-advanced-jump-to li a{text-decoration:none}@media only screen and (max-width:800px){.single h2{display:block;position:relative;padding-top:83px;margin-top:-83px}}

Jump to:

Why You Should Make Instant Pot Chicken Tikka Masala

This is going to be the BEST, most authentic Tikka Masala recipe you’ve ever had, but it will be done in less than half the time you normally spend.

I have a tendency to call this a Double Up Chicken Tikka Masala. Why? Two reasons: 1. Twice the sauce you need and 2. The marinade and the sauce take the same spices, but you put twice as many spices in the sauce and in the marinade.

If you weren’t in a hurry, you’d make the sauce below, you’d make the Chicken Tikka Recipe properly, and then you’d mix the two. But let’s face it, I’m almost always in a hurry, and if you’re trying to feed your family after work, I suspect you might want an easy chicken recipe too

So I figured I’d try it as one step. It’s not as good as making it separately, but I ate it a little too quickly to care.

How To Make Chicken Tikka Masala Recipe

  • Marinate the boneless, skinless chicken thighs with full-fat Greek Yogurt (or full-fat coconut milk if you are dairy-free), minced garlic, minced ginger, turmeric, cayenne pepper (Indian chili powder), smoked paprika, salt, garam masala, and liquid smoke if using. If you do not have yogurt, you can also use full-fat cream.
  • Make sure to beat and blend the plain yogurt well so it doesn’t separate later. This will create a thick paste to coat the chicken thighs in. Let it rest for 1-2 hours if possible.
  • Some people like to add a little vegetable oil or olive oil, but I find this unnecessary. The yogurt and chicken release plenty of oil as it is. If you would like to add some, just add a teaspoon or two of oil and try it.
  • Place sauce ingredients into the Instant Pot. Place the boneless skinless chicken with the yogurt on top of the sauce ingredients.
  • Cook at High Pressure for 10 minutes and release pressure quickly.
  • Remove chicken and either set aside, broil on a baking sheet, or put in your air fryer to brown, as you choose.
  • Meanwhile using an immersion blender, purée the sauce well.
  • Add 1/2 cup of half and half, heavy cream, coconut milk or coconut cream and stir well.
  • Remove half the sauce and freeze for later.
  • Put chicken back into the remaining sauce, mix in the garam masala, garnish with fresh cilantro and serve.

What Is Tikka Masala Sauce Made Of?

To make this delicious chicken masala sauce you’re going to need a yellow onion, canned tomatoes, garlic cloves, a handful of spices, and a carrot.

Okay, I know you’re going to think I’ve lost my mind. A carrot?? In the sauce??

Yes. A carrot. In the sauce. Why, you ask me?

To add body. If I made it without it, I’ll hear a lot of comments about how it didn’t feel like the restaurant version of Chicken Tikka Masala.

But I didn’t want to fill it with junk, so I thought of what would enhance the flavour and thicken the Instant Pot curry at the same time. So I added a carrot. You won’t taste it, but you’ll feel it in the thickness of the curry.

Tips And Tricks For Making This Tikka Masala Recipe

  • The spices for marinating the Indian chicken and for the sauce are almost the same. The marinade takes half the spice the sauce does.
  • To be efficient, put the sauce ingredients in the Instant Pot, and the raw chicken in a bowl. As you add turmeric to the marinade, add twice that amount of turmeric to the onion and tomato sauce as well.
  • Please note that a few readers who used 8 quart Instant Pots had the BURN message with a single batch of this, but not a double batch. The same readers were able to make this without the BURN message.
  • If you have an 8 quart, either double this recipe or use 1/2 to 1/4 cup of water to add to the chicken and vegetables.
  • You can make this recipe with skinless chicken breasts if you prefer.
  • You’ll see jars of this sauce with the Indian cuisine in the grocery store. Skip those and make this sauce instead. It’s worth the extra effort.
  • If you don’t like your food spicy, reduce or omit the cayenne pepper to reduce the heat.
  • My recipe for Homemade Garam masala is made with cumin, coriander, cinnamon, cardamom, and a host of other delicious things. You should try making it instead of using store-bought.
  • There’s no reason you can’t use leftover tikka masala sauce with leftover grilled chicken. Just throw it in a skillet with a tiny bit of oil and saute to reheat and enjoy chicken tikka masala a second time.

Why Do You Have Liquid Smoke In Your Instant Pot Tikka Masala Sauce?

So, what’s up with the Liquid Smoke? Is that a traditional Indian ingredient?

Not in the slightest actually. In fact, I have a funny story about this.

When I was about 14, a friend of the family told me about liquid smoke, which he had seen on his travels to the United States.

He was quite the prankster so I was sure this was a huge joke. I mean, come on! Liquid Smoke??

He said if I was that sure, then I would surely be willing to bet with him. The loser was supposed to push a peanut around the room….with their nose.

I was so sure he was making this up! But I really didn’t want to be going around the room pushing a peanut with my nose with my butt inelegantly up in the air.

I was so conflicted because of course, I wanted him to be the peanut pusher.

Finally, the looming, potential indignity of it made me turn his bet down. Boy am I glad I didn’t take that bet! Because he did, in fact, show up with a bottle of liquid smoke, and I was well-educated on liquid smoke now.

How To Replace a Dhungar With Liquid Smoke

While liquid smoke is not at all traditional, we do have a technique called Dhungar.

To make a dhungar:

  • Light a piece of lighted charcoal
  • Place hot charcoal is set in a small dish
  • That dish is placed within the larger pot containing a dal, or a curry of some sort
  • Put a lid on the top to allow the charcoal smoke to permeate the dish.

And there you have a dhungar.

I often use either Liquid smoke or smoked paprika to replicate that flavor.

This is why you will see that this Instant Pot Chicken Tikka Masala has some unusual ingredients in it, but as I said, it tastes very authentic.

How Spicy Is Chicken Tikka Masala?

I like to make everything I eat spicy. However, the great thing about this recipe is that if you’re sensitive to heat, you cut down on the cayenne pepper or eliminate it altogether.

Does Chicken Tikka Masala Have Rice?

That part is completely up to you. A lot of people enjoy eating even more of the delicious sauce over a bed of rice. However, if you’re trying to eat low carb, you’ll want to skip the rice.

What Is the Difference Between Butter Chicken and Chicken Tikka Masala?

Both of these Instant Pot Indian recipes have similar ingredients but they do have distinctly different flavors. Butter chicken is a creamier, less spicy dish. Chicken Tikka Masala is more of a tomato flavored Indian chicken dish and can have more of a kick since it doesn’t have as much dairy in the recipe to subdue the spice.

Want More Indian Instant Pot Recipes?

I think you are going to really enjoy the authentic taste of this Instant Pot Chicken Tikka Masala recipe. Forget take-out and make awesome Indian food at home. Make sure to share this recipe with your friends on Pinterest and Facebook so they can enjoy it too!

Chicken tikka masala spicy curry meat food in copper pan with naan bread on blue wooden background

★ Did you make this recipe? Don’t forget to give it a star rating below! Just click on the stars in the recipe card to rate. Don’t forget to pin this recipe for later!

Chicken tikka masala spicy curry meat food in cast iron pot with rice and naan close up

Chicken Tikka Masala

Make easy, authentic Chicken Tikka Masala right at home in your Instant Pot or pressure cooker! It’s by far the easiest way to make Chicken Tikka Masala.

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg *{fill:#fff}

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Course: Main Courses

Cuisine: Indian

Keyword: chicken tikka masala, instant pot tikka masala, pressure cooker tikka masala

Servings: 6

Calories: 314kcal

Author: Urvashi Pitre

Click on highlighted ingredients or Equipment to see exactly what I use to make this recipe

Ingredients

Marinate the chicken

For the sauce

Instructions

  • Marinate the boneless, skinless chicken thighs with full-fat Greek Yogurt (or full-fat coconut milk if you are dairy-free), minced garlic, minced ginger, turmeric, cayenne pepper (Indian chili powder), smoked paprika, salt, garam masala, and liquid smoke if using. If you do not have yogurt, you can also use full-fat cream.Make sure to beat and blend the plain yogurt well so it doesn’t separate later. This will create a thick paste to coat the chicken thighs in. Let it rest for 1-2 hours if possible.

  • Place sauce ingredients into the Instant Pot. Place the chicken with the yogurt on top of the sauce ingredients.
  • Cook at High Pressure for 10 minutes and release pressure quickly.

  • Remove chicken and either set aside, broil, or put in your air fryer to brown, as you choose.
  • Meanwhile using an immersion blender, purée the sauce well.
  • Add 1/2 cup of half and half, cream, or coconut milk and stir well.

  • Remove half the sauce and freeze for later.

  • Put chicken back into the remaining sauce, mix in the garam masala, garnish with cilantro and serve.

Tips And Tricks For Making Chicken Tikka Masala

    • The spices for marinating and for the sauce are almost the same. The marinade takes half the spice the sauce does.
    • To be efficient, put the sauce ingredients in the Instant Pot, and the raw chicken in a bowl. As you add turmeric to the marinade, add twice that amount of turmeric to the onion and tomato sauce as well.
    • Please note that a few readers who used 8 quart Instant Pots had the BURN message with a single batch of this, but not a double batch. The same readers were able to make this without the BURN message.
    • If you have an 8 quart, either double this recipe or use 1/2 to 1/4 cup of water to add to the chicken and vegetables.
    • You can make this recipe with skinless chicken breasts if you prefer.
    • You’ll see jars of this sauce with the Indian cuisine in the grocery store. Skip those and make this sauce instead. It’s worth the extra effort.
    • If you don’t like your food spicy, reduce or omit the cayenne pepper to reduce the heat.
    • My recipe for Homemade Garam masala is made with cumin, coriander, cinnamon, cardamom, and a host of other delicious things. You should try making it instead of using store-bought.
    • There’s no reason you can’t use leftover tikka masala sauce with leftover grilled chicken. Just throw it in a skillet with a tiny bit of oil and saute to reheat and enjoy chicken tikka masala a second time.

Get support & connect with our community on Facebook!

Nutrition

Calories: 314kcal | Carbohydrates: 8g | Protein: 22g | Fat: 22g | Fiber: 2g

Tried this recipe?Follow @twosleevers and Pin it!

Don’t forget to check out my other Best-selling Instant Pot Cookbooks!

Indian Instant Pot, Keto Instant Pot, Instant Pot Fast and Easy, Healthy Instant Pot & Vegetarian Instant Pot.

Post originally published on May 26, 2017 at 8:23 PM.

LEAVE A REPLY

Please enter your comment!
Please enter your name here