There’s nothing like mixing things up when it comes to feeding your family, and our Instant Pot Chicken Tikka Masala is a great way to add some variety to your all-too-predictable dinnertime routine.
Instant Pot Chicken Tikka Masala
Admit it; after a while, our family dinners can get pretty boring because we keep recycling the same recipes repeatedly.
But, to be honest, we do this for several reasons.
One. We know our families, and over the years, we know what they like and what they don’t like.
When it comes to feeding our family, there’s nothing like cooking something nobody is interested in eating. Kinda defeats the purpose, right?
Two. Who has the time?
Our lives are already hectic enough as it is, and most of us don’t have any free time to go off searching for new recipes.
But that’s why we love the internet.
It’s so easy to find great recipes all over the internet; I mean, it may be why you enjoy stopping by our little slice of internet real estate.
Like you, I’ve noticed that dinners have been getting very predictable lately, and one of our boys mentioned how we always eat the same stuff.
I must admit, his off-hand teenage angsty comment stung a little bit. The nerve! But to be honest, he was right.
And I had to do something to break up the supper time monotony.
One of the best ways to take something like chicken and make it new, delicious, and exciting is to look to other cultures for dinner ideas.
I’ve heard of Tikka Chicken Masala for years but never really thought to try it in my kitchen. But that was about to change.
Taking on a recipe from another culture is intimidating; there’s no doubt about it at all.
Different ingredients and unfamiliar seasoning add to the fear of not knowing what you’re doing.
But all it takes is a bit of research to discover that a once scary endeavor isn’t so bad.
Spices like Garam Masala, turmeric, and cardamom provide the flavor base for this delicious recipe from India.
What You’ll Need:
Chicken Thighs. Although this is initially a chicken recipe, feel free to go meatless or switch it up by using pork, turkey, beef, or lamb.
Ginger, Garlic & Onion. Whoever created this recipe did a good thing when they decided to add this incredibly flavor-intense trio of savory goodness.
Yogurt. Heavy Cream. Half & Half. The yogurt is used to tenderize the chicken. The heavy cream and half & half add a smooth creaminess to this recipe, and you will be glad you did.
Crushed Tomatoes and Tomato Paste. I love tomatoes, and adding these two ingredients adds a subtle flavor. In the end, you may be surprised just how good it is. I mean, this recipe is crazy good!
Seasoning. Tumeric. Cumin. Coriander. Garam Masala. & Sea Salt. Brown Sugar. Red Pepper Flakes. This recipe has a lot of flavors and a little bit of heat. If heat isn’t your jam, I suggest not adding the red pepper flakes.
Basmati Rice. Traditionally, this dish is served with rice, and Basmati rice is one of my favorite kinds of rice.
Chicken Stock. I am a big fan of using chicken stock instead of water when it comes to making rice. My thinking is, why not add flavor instead of plain old water?
Fresh Cilantro. The cilantro is added at the end as a garnish, but I happen to really like the flavor of cilantro, so I stirred it into a 1/4 cup when the dish was finished just before serving.
Vegetable. Coconut Or Canola Oil. In this recipe, the oil is used to sauté the veggies. But feel free to use another oil like grapeseed or olive oil.
You Will Love This Instant Pot Recipe Because It’s:
Easy
Fulfilling
A Little Spicy
Intense Flavor
Comfort Food Magic
Better Than Good
Instant Pot Chicken Tikka Masala
Servings 8-9
Ingredients:
- 5 skinless and boneless chicken thighs
- 2 cups plain milk yogurt, divided
- 3 teaspoons turmeric
- 2 teaspoons ground cumin
- 2 teaspoons coriander
- 1 tablespoon garam masala
- 5 cardamom pods or 1 tablespoon ground cardamom
- 1 teaspoon red pepper flakes
- 1 tablespoon + 1 teaspoon sea salt or Kosher salt
- 1 teaspoon brown sugar
- 2 tablespoons vegetable, coconut, or canola oil
- 1 large sweet onion
- 5 large garlic cloves
- 3 teaspoons grated ginger
- 3 tablespoons tomato paste
- 1 can of 28-ounce crushed tomatoes
- 1 cup half and half
- 1 cup heavy cream
- 1/2 cup cilantro
- 2 1/2 cups Basmati rice
- 3 cups chicken stock
Directions:
- This recipe is made in two stages. First, let’s get the chicken ready for an overnight marinade. Rinse and pat dry the chicken and cut each chicken thigh into quarters.
- Add turmeric, cumin, coriander, garam masala, cardamom, and sea salt into a bowl. Mix well. Place the chicken into a bowl and toss with half of the seasoning mixture. Add one and a half cups of yogurt and toss again, ensuring the chicken is completely covered with the yogurt. Place plastic wrap over the bowl and chill in the fridge overnight.
- Remove the lid from the Instant Pot and select the Saute function. Add vegetable oil; when the oil is hot, add the onions, garlic, and ginger. Stir until the onions begin to soften in about five minutes.
- Add the tomato paste and crushed tomatoes, the remaining half-cup of yogurt, half and half, heavy cream, brown sugar, and the remaining seasoning. Stir the mixture well.
- Continue to cook, using the Saute setting, the mixture for another ten minutes.
- Using a wand mixer (or ladle the mixture into a blender), mix until it is a smooth consistency.
- If you used a blender, pour the mixture into the Instant Pot.
- Add the chicken pieces without shaking off any excess yogurt.
- Place the lid on the Instant Pot and lock it into place. Select the Meat function and cook with high pressure for 8 minutes.
- While the chicken is cooking, prepare the basmati rice following the cooking instructions, but instead of using water to cook the rice, I recommend using chicken stock instead of water.
- After the 8-minute timer expires, allow the Instant Pot to naturally release; it should take about 10-12 minutes.
- When the rice is finished cooking, fluff the rice with a fork and add half of the cilantro to the Chicken Tikka Masala. Reserve the remaining cilantro for garnish.
- Serve in bowls and top with torn cilantro leaves.
Can I use boneless chicken breast instead of thighs?
Any boneless chicken will work in this chicken masala recipe.
You will find that chicken thighs can have a richer flavor as it has dark meat.
But if you have chicken tenderloins or breasts, feel free to use them instead.
With the chicken tenderloins, make sure to use the tendon from the chicken.
Is chicken tikka masala healthy?
This tikka masala recipe is very flavorful and one popular dish ordered at restaurants.
While it is full of flavor, it does have some calories that come with it.
Just like with any dish, make sure to eat in moderation.
What to Serve With Chicken Tikka Masala?
Whip up some rice, cauliflower rice, quinoa, or other base styles.
Even noodles could be a tasty pairing. We tend to do rice with ours.
Is a chicken tikka masala spicy?
Chicken Tikki Masala can be spicy. Depending on the spices you use, it is up to you to control the heat.
Go ahead and adjust the spices below for you, too.
If you like spice, dress it up more. If you want a milder flavor, use fewer red pepper flakes.
Storing Leftovers
For the remaining chicken you don’t eat, you can store it in the fridge for up to 3 days in the fridge.
Keep it in an airtight container and then reheat it in the microwave or pot to reheat on the stove when you are ready to reheat.
The flavor grows as it sits in the fridge. It is a great dish to eat leftover.
Can You Freeze Chicken Tikka Masala?
You can freeze your leftover chicken for 2-3 months. Store the chicken in an airtight freezer container.
Then, when you want it, let it thaw in the fridge overnight. Then reheat and serve.
You can also freeze the masala with rice to make it a dish if you want.
Feel free to place rice on the bottom and then top the chicken in the container.
You got the recipe; now it’s your turn to add a bit of excitement to your weekly dinner menu.
Let us know if you make this recipe by leaving a comment below or tagging us on IG using #thiswortheylife.
More Family Dinner Ideas Below:
Instant Pot Chicken Tikka Masala
Ingredients
- 5 skinless and boneless chicken thighs
- 2 cups plain milk yogurt divided
- 3 teaspoons grated ginger
- 3 teaspoons turmeric
- 2 teaspoons ground cumin
- 2 teaspoons coriander
- 1 tablespoon garam masala
- 5 cardamom pods or 1 tablespoon ground cardamom
- 1 teaspoon red pepper flakes
- 1 tablespoon + 1 teaspoon sea salt or Kosher salt
- 1 teaspoon brown sugar
- 2 tablespoons vegetable coconut, or canola oil
- 1 large sweet onion
- 5 large garlic cloves
- 3 tablespoons tomato paste
- 1 can 28-ounce crushed tomatoes
- 1 cup half and half
- 1 cup heavy cream
- 1/2 cup cilantro
- 2 1/2 cups Basmati rice
- 3 cups chicken stock
Instructions
- This recipe is made in two stages. First, let's get the chicken ready for an overnight marinade. Rinse and pat dry the chicken and cut each chicken thigh into quarters.
- Add turmeric, cumin, coriander, garam masala, cardamom, and sea salt into a bowl. Mix well. Place the chicken into a bowl and toss with half of the seasoning mixture. Add one and a half cups of yogurt and toss again, ensuring the chicken is completely covered with the yogurt. Place plastic wrap over the bowl and chill in the fridge overnight.
- Remove the lid from the Instant Pot and select the Saute function. Add vegetable oil; when the oil is hot, add the onions, garlic, and ginger. Stir until the onions begin to soften in about five minutes.
- Add the tomato paste and crushed tomatoes, the remaining half-cup of yogurt, half and half, heavy cream, brown sugar, and the remaining seasoning. Stir the mixture well.
- Continue to cook, using the Saute setting, the mixture for another ten minutes.
- Using a wand mixer (or ladle the mixture into a blender), mix until it is a smooth consistency.
- If you used a blender, pour the mixture into the Instant Pot.
- Add the chicken pieces without shaking off any excess yogurt.
- Place the lid on the Instant Pot and lock it into place. Select the Meat function and cook with high pressure for 8-minutes.
- While the chicken is cooking, prepare the basmati rice following the cooking instructions. Instead of using water to cook the rice, I recommend using chicken stock instead of water.
- After the 8-minute timer expires, allow the Instant Pot to naturally release, it should take about 10-12 minutes.
- When the rice is finished cooking, fluff the rice with a fork and add half of the cilantro to the Chicken Tikka Masala. Reserve the remaining cilantro for garnish.
- Serve in bowls and top with torn cilantro leaves.
Chris says
Sugar? When should that be added. With remaining spices? Didn’t add doesn’t seem like it is needed
D. Durand Worthey says
Hello, Chris. Add the tomato paste and crushed tomatoes, the remaining half-cup of yogurt, half and half, heavy cream, brown sugar, and the remaining seasoning. Stir the mixture well. It is traditional to add a bit of brown sugar to the sauce mixture. I have never made it without brown sugar. Let me know how yours turned out. Thank you!
Kathryn says
Just made tonight came out great. One side note that I might add is when you’re doing the sauté mode when you’re about to add in the other ingredients after you’re done so I’m taking the onions with the garlic in the ginger turn the sauté mode to low because I put the stuff in and splattered everywhere and just kept on going but otherwise the recipe was super yummy and came out delicious