Chicken Tikka Masala
By :Chop Secrets
Print Recipe
Chunks of marinated chicken in a creamy spiced curry sauce.
Votes: 7
Rating: 3.57
Rate this recipe!
Prep Time 30 minutes
Cook Time 30 minutes
Servings
6 people
Ingredients
Chicken Mixture:
  • 1 1/2 cups plain yogurt
  • 2 tbsp lemon juice
  • 2 cloves garlic minced
  • 1 tbsp garam masala
  • 1 tbsp fresh ginger minced
  • 2 lbs chicken breast boneless and skinless
Other ingredients
  • 2 tbsp olive oil
  • 1 medium onion finely diced
  • 5 cloves garlic minced
  • 1 tsp turmeric
  • 1 tbsp garam masala
  • 2 tsp chili powder
  • 14 oz diced tomatoes (one can), undrained
  • 15 oz tomato sauce
  • 3/4 cup heavy cream
  • 3 tbsp chopped cilantro
  • Cooked rice naan or roti for serving (optional)
Prep Time 30 minutes
Cook Time 30 minutes
Servings
6 people
Ingredients
Chicken Mixture:
  • 1 1/2 cups plain yogurt
  • 2 tbsp lemon juice
  • 2 cloves garlic minced
  • 1 tbsp garam masala
  • 1 tbsp fresh ginger minced
  • 2 lbs chicken breast boneless and skinless
Other ingredients
  • 2 tbsp olive oil
  • 1 medium onion finely diced
  • 5 cloves garlic minced
  • 1 tsp turmeric
  • 1 tbsp garam masala
  • 2 tsp chili powder
  • 14 oz diced tomatoes (one can), undrained
  • 15 oz tomato sauce
  • 3/4 cup heavy cream
  • 3 tbsp chopped cilantro
  • Cooked rice naan or roti for serving (optional)
Votes: 7
Rating: 3.57
Rate this recipe!
Instructions
  1. Combine the Chicken Mixture ingredients in a ziplock bag, mix to thoroughly coat chicken and refrigerate at least 30 minutes up to 24 hours.
  2. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  3. When oil gets hot, add onion, garlic, turmeric, garam masala and chili powder to the pot and saute until onion is soft, 3-4 minutes.
  4. Add tomatoes and tomato sauce to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  5. Add the chicken and the yogurt marinade to the pot and stir.
  6. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  7. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for strong>5 minutes.
  8. When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  9. Carefully remove the meat from the pot to a cutting board and coarsely chop.
  10. Stir in the cream, add back the chicken and adjust the seasonings.
  11. Garnish with cilantro and serve warm over rice or with naan or roti.
Recipe Notes

*The MANUAL and PRESSURE COOK buttons are interchangeable.

9 replies
  1. Ian Smith
    Ian Smith says:

    Used this recipe on the maiden voyage of my duo plus 6qt. Kept getting “food burn” message. Many of the settings such as “strong” and the plus minus buttons only adjust the time. Notes for other types of instant pot would be helpful. Or how about making them all the same to avoid this confusion?

  2. Cddale
    Cddale says:

    Not great. I kept getting burn warnings because the sauce was too thick. Taste was super bland (No salt called for in recipe) yet it left this raw earthy aftertaste. Tried to salvage and failed.

  3. Steve52
    Steve52 says:

    I did not make the recipe, but clearly not enough liquids. Burn error. Also not enough spices. I found better recipes online.

  4. Michael G
    Michael G says:

    I made this and had several issues with it. Using a can of tomato sauce and diced tomatoes, there seemed to be enough liquid and in the end there was, but using diced tomatoes was a poor choice. 5 minutes of pressure cooking left the tomatoes rather firm and the curry very runny, even after adding the whipping cream and allowing to cool for a few minutes outside of the IP. The tomatoes still retained their uncooked raw taste too, which was a bit of a bummer, and they would not disintegrate into the sauce as the onions and garlic had. I think a 28 oz can of crushed tomatoes would serve double duty as the tomato sauce and serve for small bits of tomato, but I’d need to try it. In the end I had to thicken the sauce up with corn starch, and after all that it just didn’t taste like much. I did a 22 hour marinade and measured the ingredients and everything, but it just tasted soupy and hot (using Kashmir chili powder for heat), and was unlike any previous Chicken Tika Masala I’ve had.

  5. panth0r
    panth0r says:

    This was a good baseline (and i appreciate that much!) but far too mild and viscous. I intend to add other/more spices for heat in the marinade as well as the sauce and drain the tomatoes, at least to some extent, before deglazing the pot; may also opt for coconut milk instead of heavy cream. A couple tablespoons of corn starch, a tablespoon of nutmeg and 4x more chili pepper helped recover this batch.

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