Chicken Tikka Masala is probably one of the most popular Indian chicken recipes other than Butter Chicken that is liked by all, and since Instant pot has come into being, the ease with which you can make Chicken tikka masala is undisputed. It is among the United Kingdom’s most popular dishes but has now opened its doors to American hearts as well. The curry is usually creamy and orange-coloured.
WHAT IS CHICKEN TIKKA MASALA?
Chicken tikka masala is a dish of chunks of roasted marinated chicken in a spiced curry. Its origin is disputed. It is a delicately spiced deliciously creamy tomato sauce curry, cooked with chunky pieces of grilled chicken. In this, the skinless chicken pieces are lightly marinated with yogurt and spices to enhance its flavors and then cooked in the tandoor (a clay oven) until juicy and smoky, before being added to the creamy, tomato and butter gravy until the meat is fall-off-the-bone soft. This dish is known for its orangish color, usually from turmeric and chili powder (paprika) in the sauce, sometimes in the restaurants, they add orange food coloring. Some restaurants make a variation to this dish by giving goat, lamb or beef the same tandoori treatment and cooking it in butter gravy, but chicken is the typical O.G. protein. This dish is low in carb and Keto centric as well!
Nothing warms the heart more than a big bowl of hot curry
CHICKEN TIKKA MASALA VS. BUTTER CHICKEN
The orgin of this dish is highly disputed and there are many stories about how it came about. Here is one such story that may interest you. They say it orginated in Kundan Lal Gujral’s restaurant kitchen in 1948. Kundan Lal Gujral used to run a legendary restaurant called Moti Mahal in Delhi (Capitol of India, geographically located in the north of India). His restaurant was famous for his tandoori chicken and it is said that in a way to use up his popular creation of tandoori chicken in a more creative way and to prevent the leftover tandoori chicken from drying out, he stewed it in a tomato based sauce with aromatic spices and yes some butter!! He named this dish as the famous Butter Chicken or Murgh makhni or Chicken Makkhanwala as we popularly know now. It is said that Britishers called its more tomatoee and tangier and most importantly grilled and boneless chicken version as Chicken Tikka Masala. It is also belived that in Butter Chicken the chicken pieces may or may not be grilled but in Chicken Tikka Masala the boneless chicken pieces have to be grillled, else it is not authentic enough. This actually makes sense as Chicken Tikka actually means gilled chicken in local languange.
With that said, the grilling of the chicken is as crucial in making a true Chicken Tikka Masala as the ceamy and tangy, tomato gravy that the grilled chicken is cooked in. Now obviously we all don’t have Tandoors in our home kitchens to grill the chicken but skipping that step totally will give you a different dish altogether.
In this post, I will show you how to grill the chicken without a tandoor in your oven so it gets a nice smoky flavor and toasty texture and it then cooks in the tomatoey gravy to give a perfect Chicken Tikka Masala dish.
Whatever maybe its origin, the fact that Chicken Tikka Masala is getting so much love all over the world is all that matters. Right?
HOW IS THIS CHICKEN TIKKA BETTER?
While Chicken Tikka is one of the most popular Indian dishes it is also true that it is not one of the healthiest ones. Chicken Tikka made in the restaurants are usually ladened with butter and cream making this dish quite unhealthy choice of food, but when you are making it at home you have complete control over the dish. In my recipe, I will show you how by controlling the fat and using lean chicken you can make a healthier version of it. This dish is generally low in carb and Keto centric as well.
HOW TO SERVE BUTTER CHICKEN?
Traditionally this flavorful, saucy dish is served on rice, which serves well to absorb the tasty sauce. You can also serve this with Roti (Tortilla like Indian flat bread made of whole wheat) or Naan that helps in scooping up the delicious sauce along with chunks of juicy marinated chicken pieces. If you follow a keto diet, you can try cauliflower rice as a substitute. In addition to the Chicken Tikka Masala, you can also add a side vegetable dish like aloo gobi to make it a complete meal.
WHY MAKE CHICKEN TIKKA MASALA IN THE INSTANT POT AND WHAT IS SO GOOD ABOUT THIS RECIPE?
Instant pot makes it so easy to make Chicken Tikka Masala. Once you have tried it in the Instant Pot, you will never go the stovetop way. You will love this perfectly cooked, no fail Chicken Tikka Masala! Here is why.
- This recipe is one of the easiest recipes to make Chicken Tikka Masala gravy in the Instant Pot. There is no need to remove chicken from the pot and then use an immersion blender to blend the sauce as many other recipes suggest. Just a little prep work beforehand saves a lot of hassle later. Also, my method of grilling the chicken in the oven frees the Instant pot to Saute the gravy base at the same time while the chicken is cooking.
- Cooking it in the Instant Pot traps all the juices of the chicken making it mouthwateringly flavorful and tender.
- My Instant Pot recipe for Chicken Tikka Masala is simple, easy, authentic and you can make it in a breeze so it is definitely a keeper!!
- Don’t have the much talked about “Garam masala” handy? No worries I will show you how to cheat without compromising on the taste by making a quick bouquet garni using ingredients that are easily available in your pantry.
- No more monitoring the dish in front of the stove top, Instant Pot makes it quite hands-free.
- You can make huge batches of this sauce and then freeze it in Ziploc so you can make it whenever you want.
- Whereas traditional Chicken Tikka Masala can take hours, Instant pot Chicken Tikka Masala takes only 55 minutes. Unbelievable right? Plus the chicken comes out tender and juicier .
You can even make this a complete meal by putting rice on a trivet and doing a pot in pot method. This way you can have steaming rice ready to eat with the Chicken Tikka Masala.
HOW TO MAKE INSTANT POT CHICKEN TIKKA MASALA– STEP BY STEP RECIPE
All Ingredients in one frame
Ingredients for sauce
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 3 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder/ cayenne pepper
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin powder
- 1 small green chili slit (choose a mild chili)
- 2 medium onion, pureed in a processor
- 7 to 8 medium tomatoes pureed (or 1- 15 oz. tomato sauce/puree can)
- 6 to 7 roasted cashews, ground into powder
- 1 cup heavy whipping cream (use full-fat coconut milk if dairy free)
- 1 teaspoon garam masala
- 2 teaspoons honey
- 1 tbsp salt
For Marinade you will need:
- 2 lbs. chicken thighs (preferably) or breast, boneless, and skinless, cut in 2-inch cubes
- 1 tablespoon ginger garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon ground red chili powder (Kashmiri) or cayenne powder per taste
- ½ cup full fat thick Greek yogurt (packed)
- 2 tablespoon lime juice, freshly squeezed
- 1 tablespoon vegetable oil
- 1 tablespoon salt
After pressure cooking, for enhancing flavors you will need: (Optional)
- 1/2 tsp dry fenugreek leaves (Kasuri Methi) (Optional)
- 1-inch ginger, julienned
- 1-2 pinch garam masala
For Garnishing (Optional)
- 1 tablespoon fresh whipping cream
- 2 tsp cilantro, roughly torn
Don’t have Garam Masala? No worries, make this pouch/ bouquet garni with everyday whole spices :
- Dry whole spices like (1 teaspoon cumin seeds, 1 teaspoon fennel seeds, seeds, 2 bay leaves, 8 whole green cardamoms, 1inch cinnamon stick, 1 teaspoon whole black peppercorn, 4-5 cloves, 1 large black cardamom (optional))
- Cheesecloth
- Kitchen string
INSTRUCTIONS ON HOW TO MAKE INSTANT POT CHICKEN TIKKA MASALA– STEP BY STEP RECIPE
Step1: Make the Marinade : In a large mixing bowl add ginger garlic paste, Greek yogurt, lime juice, oil, red chili powder/ cayenne poder, turmeric powder, ground cumin, vegetable oil, and salt. Combine everything to make a smooth marinade paste.
Step 2: Marinate Chicken Add chicken cubes to the marinade and coat well. Cover and refrigerator for at least 30 min to marinate. You can even marinate this overnight for more flavor.
Step3: Thread the marinated Chicken cubes: Thread the marinated chicken to oven safe metal skewers. Make sure to leave spaces between the chicken cubes for them to grill evenly from all sides.
Step4: Broil On High: Broil it for 5 minutes on High until it slightly charred and is golden brown in color. Remove the chicken and let it cool.
Step5: Cook ginger garlic paste, spices and onion paste: Plug in the Instant Pot and select Sauté mode and adjust to “More” setting. Allow the cooking pot to fully heat. Add oil and butter to the Instant pot/ Pressure cooker once it says “Hot” on the screen. Add ginger garlic paste. Cook it well until all the raw flavor of the ginger-garlic paste disappears and it turns slightly brown in color (this is a crucial step). Now add red chili powder, and turmeric powder and slit green chilies and combine. Add onion paste and salt and cook until golden brown.
Step6: Add tomato puree: Now add the tomato puree and combine, cover with a glass lid and let it simmer for 2 minutes. Open the lid and add garam masala, cashew powder and honey. Also, add the whipping cream and combine everything.
Step7: Add spice pouch if you don’t have Garam Masala: Make a bouquet garni/ spice pouch by tying all the whole spice ingredients in cheesecloth with kitchen string. Dry whole spices like (1 teaspoon cumin seeds, 1 teaspoon fennel seeds, seeds, 2 bay leaves, 8 whole green cardamoms, 1inch cinnamon stick, 1 teaspoon whole black peppercorn, 4-5 cloves, 1 large black cardamom (optional)). Add this bouquet garni/ spice pouch to the sauce at this time. Remember this spice pouch is an alternative to garam masala. You don’t need to add this pouch if you have garam masala handy.
Step8: Add grilled chicken and cook: Finally add the juicy, grilled chicken to the sauce/ gravy and combine.
Step9: Set the Instant pot: Place the lid on the Instant Pot and lock it, switch the “Steam release handle” to Sealing/Close. Now press the “Pressure cook/Manual” function on the control panel. Adjust the time using the “+ or -” key and select 4 minutes of cooking time. Select the “High Pressure” setting. Once you select the time, wait till it says “ON” on the screen. Now the pressure will build (pressure will build in approx. 10 mins) and once the pressure builds, the timer will start counting down from 4 minutes to 0 minutes. Once the timer reaches 0, the Instant Pot will automatically switch to “Keep Warm”. Allow a 10-minute Natural Pressure Release, which means let the pressure release naturally. After 10 minutes do a Quick Pressure Release (QPR), which means after 10 minutes manually release the pressure. The pressure will release rapidly and in a minute or two, you will be able to open the lid.
Step10: Open the lid : When you open the lid you will see a nice thick, smooth, orangish buttery gravy bubbling away. The chicken will look juicier and the whole thing should blend in well.
Step11: Discard bouquet garni/ spice pouch (if using) : If you have added the bouquet garni/ spice pouch you can remove it at this time and discard it. Remember this spice pouch is an alternative to garam masala. You don’t need to add this pouch if you have garam masala handy.
Step12: Add fenugreek leaves and ginger: Press the cancel button on Instant pot to come out of the warm mode, then press the Sauté button. Crush fenugreek leaves between your palm and add to the curry. Sprinkle a pinch or two of garam masala to enhance the flavor. Finally, add the ginger julienne and let it simmer for 1 minute.
Step13: Serve: Press the cancel button on Instant Pot. Sprinkle cilantro and serve chicken tikka masala along with basmati rice or with roti (tortilla) or buttery naan (Indian bread)
This Instant pot recipe is as authentic as you can make it in the Instant Pot. Grilling the Chicken in the oven seals the chicken juices and gives it a nice tandoori style smoky flavor. I came up with this recipe after a few trials and errors and I must say I am quite satisfied with it now. Many of my neighbors and friends have tried it and love it. I am positive that it will soon become your family favorite as well. Hope you enjoy it as much as we do!
Instant Pot Chicken Tikka Masala
Ingredients
Ingredients for Sauce
- 1 tbsp Butter
- 1 tbsp vegetable oil
- 3 tbsp ginger-garlic paste
- 1 tsp red chili powder/ cayenne pepper
- 1 tsp turmeric powder
- 1 tsp Ground cumin powder
- 1 small green chili slit (choose a mild chili)
- 2 medium onion, pureed
- 7 to 8 medium tomatoes pureed (or 1- 15 oz. tomato sauce/puree can)
- 6 to 7 tbsp Roasted cashews, ground into powder
- 1 cup Heavy whipping cream (use full-fat coconut milk if dairy free)
- 1 tsp garam masala
- 2 tsp honey
- 1 tbsp salt
For Marinade you will need
- 2 lbs. Chicken thighs (preferably) or breast, boneless, and skinless, cut in 2-inch cubes
- 1 tbsp Ginger garlic paste
- 1/2 tsp turmeric powder
- 1 tsp Ground cumin powder
- 1 tsp Ground red chili powder (Kashmiri) or cayenne powder per taste
- 1/2 cup Full fat thick Greek yogurt (packed)
- 2 tbsp lime juice, freshly squeezed
- 1 tbsp vegetable oil
- 1 tsp salt
After pressure cooking, for enhancing flavors you will need: (Optional)
- 1/2 tsp Dry fenugreek leaves (Kasuri Methi) (Optional)
- 1 inch ginger, julienned
- 1-2 pinch garam masala
For Garnishing (Optional)
- 2 tsp cilantro, finely chopped for garnishing
- 1 tbsp Fresh whipping cream1 tsp cilantro, roughly torn
Don’t have Garam Masala? No worries, make this Whole spice pouch/ bouquet garni
- 1 pouch Dry whole spices like (1 teaspoon cumin seeds, 1 teaspoon fennel seeds, seeds, 2 bay leaves, 8 whole green cardamoms, 1inch cinnamon stick, 1 teaspoon whole black peppercorn, 4-5 cloves, 1 large black cardamom (optional)
- 1 Cheesecloth
- 1 Kitchen string
Instructions
- Step1: Make the Marinade : In a large mixing bowl add ginger garlic paste, Greek yogurt, lime juice, oil, red chili powder/ cayenne poder, turmeric powder, ground cumin, vegetable oil, and salt. Combine everything to make a smooth marinade paste. Step 2: Marinate Chicken Add chicken cubes to the marinade and coat well. Cover and refrigerator for at least 30 min to marinate. You can even marinate this overnight for more flavor.Step3: Thread the marinated Chicken cubes: Thread the marinated chicken to oven safe metal skewers. Make sure to leave spaces between the chicken cubes for them to grill evenly from all sides. Step4: Broil On High: Broil it for 5 minutes on High until it slightly charred and is golden brown in color. Remove the chicken and let it cool.Step5: Cook ginger garlic paste, spices and onion paste: Plug in the Instant Pot and select Sauté mode and adjust to “More” setting. Allow the cooking pot to fully heat. Add oil and butter to the Instant pot/ Pressure cooker once it says “Hot” on the screen. Add ginger garlic paste. Cook it well until all the raw flavor of the ginger-garlic paste disappears and it turns slightly brown in color (this is a crucial step). Now add red chili powder, and turmeric powder and slit green chilies and combine. Add onion paste and salt and cook until golden brown. Step6: Add tomato puree: Now add the tomato puree and combine, cover with a glass lid and let it simmer for 2 minutes. Open the lid and add garam masala, cashew powder and honey. Also, add the whipping cream (or full-fat coconut milk if you are dairy-free) and combine everything. Step7: Add spice pouch if you don’t have Garam Masala: Make a bouquet garni/ spice pouch by tying all the whole spice ingredients in cheesecloth with kitchen string. Dry whole spices like (1 teaspoon cumin seeds, 1 teaspoon fennel seeds, seeds, 2 bay leaves, 8 whole green cardamoms, 1inch cinnamon stick, 1 teaspoon whole black peppercorn, 4-5 cloves, 1 large black cardamom (optional)). Add this bouquet garni/ spice pouch to the sauce at this time. Remember this spice pouch is an alternative to garam masala. You don’t need to add this pouch if you have garam masala handy.Step8: Add grilled chicken and cook: Finally add the juicy, grilled chicken to the sauce/ gravy and combine. Step9: Set the Instant pot: Place the lid on the Instant Pot and lock it, switch the “Steam release handle” to Sealing/Close. Now press the “Pressure cook/Manual” function on the control panel. Adjust the time using the “+ or -” key and select 4 minutes of cooking time. Select the “High Pressure” setting. Once you select the time, wait till it says “ON” on the screen. Now the pressure will build (pressure will build in approx. 10 mins) and once the pressure builds, the timer will start counting down from 4 minutes to 0 minutes. Once the timer reaches 0, the Instant Pot will automatically switch to “Keep Warm”. Allow a 10-minute Natural Pressure Release, which means let the pressure release naturally. After 10 minutes do a Quick Pressure Release (QPR), which means after 10 minutes manually release the pressure. The pressure will release rapidly and in a minute or two, you will be able to open the lid. Step10: Open the lid : When you open the lid you will see a nice thick, smooth, orangish buttery gravy bubbling away. The chicken will look juicier and the whole thing should blend in well. Step11: Discard bouquet garni/ spice pouch (if using) : If you have added the bouquet garni/ spice pouch you can remove it at this time and discard it. Remember this spice pouch is an alternative to garam masala. You don’t need to add this pouch if you have garam masala handy.Step12: Add fenugreek leaves and ginger: Press the cancel button on Instant pot to come out of the warm mode, then press the Sauté button. Crush fenugreek leaves between your palm and add to the curry. Sprinkle a pinch or two of garam masala to enhance the flavor. Finally, add the ginger julienne and let it simmer for 1 minute.Step13: Serve: Press the cancel button on Instant Pot. Sprinkle cilantro and serve chicken tikka masala along with basmati rice or with roti (tortilla) or buttery naan (Indian bread)This Instant pot recipe is as authentic as you can make it in the Instant Pot. Grilling the Chicken in the oven seals the chicken juices and gives it a nice tandoori style smoky flavor. I came up with this recipe after a few trials and errors and I must say I am quite satisfied with it now. Many of my neighbors and friends have tried it and I use the same recipe to teach in my virtual classes, and I have always had rave reviews for this. I am positive that it will soon become your family favorite as well. Hope you enjoy it as much as we do!
Notes
- It is crucial to use chicken thigh to make moist chicken tikka masala.
- To make a ginger-garlic paste, just mince fresh ginger and garlic for best results. To save time you could use the store bought ginger-garlic paste easily available in the grocery stores
- If you have a nut allergy, omit the cashews, instead add 2 tablespoon of seasame paste as a substitute.
- You will see jars of Tikka Masala sauce in the grocery stores, skip those and make this sauce instead. It’s worth the extra effort.
- If you don’t like your food spicy, reduce the chili powder/ cayenne pepper to reduce the heat.
2 comments
Hi! We loved the flavor of this dish. So good with a little bit of heat!…but it wasn’t a successful Instant Pot dish. I got a burn notice. I scrapped the bottom of my pot and tried again, but got another burn notice. By that point the chicken was cooked, but would have liked to try it after pressure cooking. Any tips to keep it from “burning”?there were no left overs though, so good! Thank you!
Hi Stephanie,
The burn sign is an easy fix and is a commomn Instant pot problem, the machine is telling you that something is stuck to the bottom of yor pot, the more it burns the worse it gets. Just add a a little water and make sure you scrape of everything on the bottom of the pot, no brown bits either stuck to the bottom, once you do that you will never have a a burn sign. (Trick is nothing should be stuck to bottom, add slight amount of liquid and you are good to go).