Instant pot chicken tikka masala. A smart and savvy way to recreate your restaurant favorite at home. This authentic version of tikka masala with vibrant creamy sauce is so delicious you’ll want to make it again and again. The secret is to cook chicken in the sauce and then grill to bring in that beautiful charred look. Serve it with naan or fluffy rice for the best comforting dinner ever.
One of the things that attracted me to instant pot cooking is its ease to use. Obviously, it’s super easy to create your dinner in a matter of minutes with this smart appliance. Another bonus? Whipping up a restaurant style dinner even on weeknights is a breeze with instant pot.
Making a classic dish in an instant pot without compromising on its authentic taste is a bit tricky. To make classic chicken tikka masala, you’ll need to grill the chicken and add to the rich creamy curry. However, in the instant pot version of this recipe, I’m going to cook chicken first in the sauce and then grill them to perfection.
How To Make Instant Pot Chicken Tikka Masala
We’ll make the authentic chicken tikka masala from the blog, but this time, in an instant pot. This magical appliance cuts down the cooking time dramatically. Let the chicken cook in the sauce and then grill them to get the authentic tikka taste. And towards the end of cooking process, you’ll need to add in the cream and a sprinkle of garam masala for a beautiful depth of flavor.
I like to marinate chicken overnight in a mixture of tomato paste, ginger, garlic, ground cumin, paprika, red chili powder and yogurt. Ideally, you’ll need to marinate this overnight, however, you can add the chicken directly to the curry when you’re time-poor.
Sauté the onions in a little oil until it’s soft and translucent. Add ginger and give this a quick stir fry. Now it’s time to stir fry the ground spices – ground turmeric, ground coriander, paprika and red chili powder. When aromatic, fry the tomato paste. Add water, season with salt, add chicken, place the lid and pressure cook. Again, in this recipe, you’ll not need to cut the chicken into small pieces , you can add whole thighs or breasts and start cooking.
Now the second step of making this instant pot chicken tikka masala. Remove the cooked chicken from the sauce. Place them on a grill. Wait until it gets a beautiful charred look. This will only take about 5 minutes. Cut this chicken into small pieces and add them back into into the instant pot.
The final step – addition of cream, a touch of garam masala and coriander (cilantro) leaves. Give this a stir and let it simmer for about 3 minutes. And done.
Beautifully creamy instant pot chicken tikka masala to make your meal more delicious!
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Arturo Delmoni says
Hi! Would you be willing to post how to make this dish the regular old traditional way. I don’t have an Instant Pot and I doubt if I will ever buy one.
Rose Mary George says
Here’s the link to the traditional version of this recipe : https://nishkitchen.com/authentic-chicken-tikka-masala-recipe/