Instant Pot Chicken Tikka Masala is a classic restaurant-style delicacy. It has chunks of marinated chicken roasted and cooked in a spiced sauce.
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Easy chicken tikka masala recipe in the Instant Pot along with some basmati Rice. Make them easily in the pot in pot method. A perfect dinner is ready in just 30 mins.
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Chicken Tikka Masala
Chicken Tikka is an age-old traditional Indian recipe. Its history goes back to the Mughal era. Chicken is marinated with Indian spices and yogurt. It is then grilled and cooked in the traditional Tandoor oven. A tandoor oven is a cylindrical clay oven especially for cooking meat and bread.
The prepared chicken Tikka is then cooked in a tomato based gravy. This Tikka Masala is discovered by Indian chefs working in British restaurants. It is now very popular worldwide.
It is mildly sweet from the tomato puree and creamy and goes well with any flatbreads or Basmati Rice.
Why you will love this recipe
This delicious pressure cooker chicken tikka masala is an easy one pot 30 min delicacy.
It is easily one of the best comfort food with some rice.
It is a quicker version compared to the traditional chicken tikka masala however there is no compromise in taste.
Ingredients
Chicken - Traditional restaurant style recipe call for boneless chicken pieces. But I prefer all. You can use any you prefer.
Yogurt - Use thick yogurt.
Ginger garlic paste - A main flavor ingredient for all meat-based dishes.
Spice Powders - I am using basic Indian spice powders. I do not use any food color. Instead, go for the Kashmiri red chili powder for a bright color. It is easily available in all Indian stores. Or you can just skip and use the normal red chili powder
Oil - Use any cooking oil as needed for cooking.
Lemon Juice - Elevates the taste of the marinade.
Tomato Puree- We cook the chicken in a tomato-based gravy and hence we go for the tomato puree. You can use store-bought tomato puree or prepare your own puree at home. Check the FAQs to see how to make tomato puree at home.
Whole spices- We fry the spices in the butter which gives a nice aroma to the curry.
Fresh Cream - We use fresh cream towards the end and this enhances the richness and flavor of the curry. It cannot be skipped. The cream is mandatory for the tikka masala.
Kasoori Methi - Kasoori Methi is nothing but dried fenugreek leaves. It is a significant addition to the chicken. We usually crush the leaves between the palms and then sprinkle them over the curry.
FAQ's
How to Prepare Tomato Puree at home?
All you have to do is to boil the tomato in water for 5-8 mins. You will see the split in the skin of the tomato. Switch off and cool down for a few mins. Peel and remove the skin and chop the tomato roughly and then blend well to a fine puree. Your homemade tomato puree is ready.
How to make Chicken Tikka Masala
Marinate the Chicken
In a mixing bowl add the spice powders. I am using Red chili Powder, Coriander Powder, Garam Masala, Cumin Powder, Turmeric Powder, Cardamom Powder, and the required Salt. You can also add some Chaat Masala gives a nice flavor to the tikka. I prefer using Kashmiri red chili powder for the bright red color.
Next, add the ginger garlic paste and the thick curd/yogurt.
Also, add lemon juice
Add Dried fenugreek leaves (Kasoori Methi )
Next, add the cleaned chicken cubes. Chop the chicken pieces uniformly and use boneless chicken pieces for restaurant style Tikka.
Combine everything well. Let the chicken marinate for 30 mins or up to 3 hours.
Chicken Tikka in Instant Pot
Switch on the Instant Pot in saute mode. Add 2 tsp of oil. Wait for a min. Add the marinated chicken pieces and cook for 2 mins on each side.
Now remove the chicken from the Instant Pot.
If you feel the oil is less add another 1 tsp else in the same oil add the whole spices like fennel seeds, Bay leaf, and cinnamon stick. Saute for a few secs.
Next, add the chopped onions. Cook until the onions are soft.
Next, add the ginger garlic paste and saute until the raw smell leaves.
Now add the tomato puree. Cook for 3 mins or until the raw smell leaves.
Add the spice powders and combine everything.
Also, add the partially cooked chicken along with water.
Combine everything and close the Instant Pot.
Press cancel and select the pressure cook mode. Set 5 mins in high pressure and move the pressure knob to sealing position.
After cooking time, do a quick pressure release and open the Instant Pot.
Finally, add fresh cream.
Also, top with Kasoori Methi and Cilantro and stir everything.
Instant Pot Chicken Tikka Masala is ready.
Tips for best Chicken Tikka Masala
- Always marinade the chicken for at least 2 - 6 hours for a juicy Chicken Tikka.
- Pat the chicken to dry with a kitchen towel to remove the recess moisture before you marinate the chicken. Else the water from the chicken gets into the marinade making them watery.
- You can use a combination of red chili powder and Kashmiri red chili powder for a hot and colorful chicken Tikka.
- Use boneless chicken breast pieces for a restaurant-style Chicken Tikka.
- You can use either homemade or store-bought tomato puree. But do not replace it with diced tomato, crushed tomato, or tomato paste. It may change the authentic flavor.
Serving Suggestions
Chicken Tikka Masala goes well with all Flatbreads. My personal favorite is Naan and chicken tikka. It also goes well with some Jasmine Rice or Cumin Rice.
Storage Options
You can store instant pot tikka masala for up to 4 days in the fridge. If you are freezing it stays good for up to 3 months.
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📖 Recipe
Instant Pot Chicken Tikka Masala
Standard 1 cup measures 240 ml
Equipment
- Instant Pot 6 Qz
- Mixing Bowl
Ingredients
To Marinate
- ½ kg Chicken
- Salt as needed
- 1 tbsp Kashmiri Red Chilli powder
- 1 tsp Coriander powder
- 1 tsp Garam Masala
- ½ tsp Chaat Masala
- ¼ tsp Cardamom powder
- ¼ tsp Turmeric powder
- 1 tsp Cumin Powder
- 1 tsp Lemon juice
- 1 tbsp Ginger garlic paste
- â…“ cup Curd / Yogurt
- Salt as needed
- 1 tsp Dried Fenugreek Leaves Kasoori Methi
For Tikka Masala
- 2 tsp Oil
- ½ tsp Fennel Seeds
- 1 inch Cinnamon
- 1 Bay Leaf
- 1 Onion finely chopped
- 1 tbsp Ginger garlic paste
- 1 cup Tomato Puree
- 1 tsp Kashmiri Red Chili Powder
- ¼ tsp Turmeric powder
- ½ tsp Garam Masala
- ½ tsp Cumin Powder
- Salt to taste
- 1 cup Water
- ¼ cup Fresh Cream
- 2 tbsp Cilantro finely chopped
Instructions
Marinate the Chicken
- In a mixing bowl add the spice powders. I am using Red chili Powder, Coriander Powder, Garam Masala, Cumin Powder, Turmeric Powder, Cardamom Powder, and the required Salt. You can also add some Chaat Masala gives a nice flavor to the tikka. I prefer using Kashmiri red chili powder for the bright red color.
- Next, add the ginger garlic paste and the thick curd/yogurt.
- Also, add lemon juice
- Add Dried fenugreek leaves (Kasoori Methi )
- Next, add the cleaned chicken cubes. Chop the chicken pieces uniformly and use boneless chicken pieces for restaurant style Tikka.
- Combine everything well. Let the chicken marinate for 30 mins or up to 3 hours.
Chicken Tikka in Instant Pot
- Switch on the Instant Pot in saute mode. Add 2 tsp of oil. Wait for a min.
- Add the marinated chicken pieces and cook for 2 mins on each side. Now remove the chicken from the Instant Pot.
- If you feel the oil is less add another 1 tsp else in the same oil add the whole spices like fennel seeds, Bay leaf, and cinnamon stick. Saute for a few secs.
- Next, add the chopped onions. Cook until the onions are soft.
- Next, add the ginger garlic paste and saute until the raw smell leaves.
- Now add the tomato puree. Cook for 3 mins or until the raw smell leaves.
- Add the spice powders and combine everything.
- Also, add the partially cooked chicken along with water.
- Combine everything and close the Instant Pot.
- Press cancel and select the pressure cook mode. Set 5 mins in high pressure and move the pressure knob to sealing position.
- After cooking time, do a quick pressure release and open the Instant Pot.
- Finally, add fresh cream. Also, top with Kasoori Methi and Cilantro and stir everything. Instant Pot Chicken Tikka Masala is ready.
Nutrition
Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.
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