Making this recipe means that you can have dinner ready on the table within half an hour, plus it’s a family-friendly recipe that even picky eaters will love! A while ago I shared with you one of my favorite Indian recipes, butter chicken. And I created an Instant Pot butter chicken version for my Instant Pot readers, and it received so many 5 star reviews. I was so overwhelmed by the feedback, and honestly, it made my heart so happy that you’ve been LOVING my recipe! So I thought that it’s time to share another Indian favorite of mine, which is quite similar but also different to the butter chicken; chicken tikka masala!
What Is Chicken Tikka Masala?
In case you never had a chicken tikka masala before, but you’re curious to learn more about it. It’s a rich and flavorful Indian chicken curry where pieces of chicken are marinated in yogurt and spices. It is then cooked in a tomato sauce that is often creamy (from cream, yogurt, or coconut milk!), and orange in color. This recipe is similar to butter chicken, as both recipes are prepared similarly in a creamy orange sauce. However, chicken tikka masala has more complex flavors whilst butter chicken is milder in flavor and sweeter. There are so many different versions of Tikka Masala on the Internet, and nobody knows if there’s a truly authentic one. However, my version here is not authentic, but it’s so easy, simple, and so darn good! And you definitely can find all of the ingredients that you need to make this at your average grocery store! It’s is SO good and can get pretty addictive if you ask me! I cook this very often, and always make sure that I make my own homemade naan bread to serve with. PURE HEAVEN!
The Ingredients
To make this chicken tikka masala, you will need:
Chicken thighs (skinless and boneless – diced into bite-size pieces) – I went for chicken thighs as they’re more tender and flavorful compared to chicken breasts. But you can use chicken breast if you like.Yogurt – use natural plain yogurt or Greek yogurt, and avoid flavored or sweetened yogurt.Masala paste – I included the ingredients and the recipe below. You will also need garam masala spice blend and I have the recipe for you (make a large batch to use for this recipe, butter chicken, curries, mushroom bhaji, you name it!). OR you can buy it online here.Vegetable oil, passata or tomato sauce, salt, and whipping cream or coconut milk.
How to Make Chicken Tikka Masala in the Instant Pot?
Marinate the chicken. In a mixing bowl or a Ziploc bag, mix the chicken with yogurt and masala paste (recipe can be found in the recipe card if you scroll down – it’s very simple!). Let it marinate in the fridge for at least 15 minutes if you’re in a hurry, and preferably for an hour or up to 24 hours. The marinating process will allow the chicken to absorb all of the flavors, and become really tender and delicious (the longer the better!).
On the Instant Pot press on SAUTE and heat the oil, when a HOT message is displayed add the marinated chicken. Work in batches and brown the chicken on both sides (not cooking it all the way through, just browning it a little on each side), then switch off the saute setting.Deglaze the pot with a little bit of water, or the tomato sauce that you will add in the next step to avoid the burn message.Add the passata or tomato sauce, 2 tablespoons of the masala paste, and salt. Give it a quick mix.
Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 4 minutes at high pressure. The Instant Pot will take around 10 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.Carefully open the lid, and push the SAUTE button. Stir in the cream, and allow the sauce to reduce a little. Switch off the SAUTE.Serve warm over basmati rice, or Indian jeera cumin rice (that you can also make in the Instant Pot!) with chopped fresh parsley, mint or cilantro leaves.
Tip: Make sure not to add the cream before pressure cooking as it will become super thin, and might even separate.
Why Make the Masala Paste?
In my version of chicken tikka masala, I chose to blend up the onion, garlic, ginger, and spices to end up with smooth sauce and it works so well here. The paste is used for marinating the chicken, AND for the actual dish.
How Long to Marinate the Chicken For?
If you’re using chicken breasts then you will have to marinate the chicken for longer for tenderness and maximum flavor. I recommend marinating chicken breasts for at least 1 hour and up to 1 day in the fridge. If you’re using chicken thighs, then you can marinate them for less time. I usually do just 15 minutes as I’m always in a hurry. But if you do this in advance, then the longer you marinate the chicken for the better. But do not marinate for over 24 hours!
What Does Chicken Tikka Masala Taste Like?
The taste of the chicken tikka masala is a bit stronger than butter chicken. It’s very rich with a tomato base, and quite creamy. It’s not too spicy, and earthy tasting.
What to Serve Chicken Tikka Masala With?
Basmati rice – probably the most traditional way and the most delicious. I love cooking basmati rice in the Instant Pot, and it turns out so perfect every single time!Jeera rice – super simple restaurant-style Indian cumin rice. So easy and good! And you can make it in the Instant Pot as well.Brown rice – to keep things healthier, make brown rice in the Instant Pot and serve it with this chicken tikka masala. Naan bread – to eat all of the sauce and not miss any drop (yes it’s that good!).And make this mushroom bhaji to serve on the side, it’s SO easy and good!
Make It Dairy-Free
You can swap the cream out for coconut milk if you prefer. It will taste a bit different, but still really delicious!
Storing, Freezing, and Reheating.
To store: Store in an airtight container in the fridge for up to 4 days.To freeze: Freeze in a freezer container or bag for up to 3 months.To reheat: Thaw overnight in the fridge, then reheat in the microwave or over the stovetop. If the sauce is too thick, add a splash of water and mix.
Recommended Tools to Make This Recipe
An Instant Pot – this is the Instant Pot that I own and love!Spatula – I use this heat resistant spatula for cooking, it’s so convenient and does not damage my pots and pans.
© Little Sunny Kitchen
