By Anadi Misra ·
About this recipe
Make the best Chicken Tikka Masala in your Instant Pot! Rich, creamy, and packed with bold Indian flavors, this easy one-pot recipe is perfect for a satisfying lunch or dinner.
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Chicken tikka masala is a restaurant classic we all know and love! However, it can take a lot of work to prepare it! While I do think it’s well worth the effort, and I highly encourage you to try out the Restaurant Style Chicken Tikka Masala recipe, but that might be a weekend option for you!
By Anadi Misra ·
By Anadi Misra ·
I always say you should have a special meal every single day. Don’t miss out on fulfilling a craving after a long day of work, and you certainly don’t have to resort to take-out to get your fixing! This is where the magic of the Instant Pot comes in!
If you want a delicious meal but don’t want to spend too much in the kitchen, then this recipe is for you! Go ahead and treat yourself if you’ve had a busy day - you deserve to unwind and fill your belly - and your heart - with this Indian goodie! With just a little bit of work and through the convenience of the Instant Pot, you too can have it even if you’re in a hurry, and have it prepared from the comfort of your own kitchen!
Is your mouth watering and your tummy rumbling? Well, read on to find out more about this fantastic recipe! I’m very excited to be sharing it with you, and I’m sure you’re going to save this Instant Pot Chicken Tikka Masala for a weeknight favourite!
Chicken tikka masala and butter chicken are two of the most popular non-vegetarian menu items at an Indian restaurant.
Go ahead and click the two links to take you to a Google search of both dishes. Can you tell the difference?
No, not really! Are they the same then?
Nope! Visually, they appear to be the same, but if you tasted them, they certainly don’t taste the same! Let me explain to you the subtle distinction of the two dishes.
From my experience, the gravy of a chicken tikka masala is a bit chunkier than that of a butter chicken. Of course you can pureé that gravy, but the magic is in the texture. So, we’re going to leave the gravy slightly chunky yet still nice and creamy. Additionally, chicken tikka masala has onions, whereas butter chicken does not! We’ve got chunks of onions, tomatoes, and green peppers to add flavours that are not part of a traditional butter chicken! This element also makes the distinction between the two vegetarian alternatives for their respective non-vegetarian dishes, Kadai Paneer versus Paneer Makhani.
I don’t know why you wouldn’t want to! Of course I love the classic method of cooking Chicken Tikka Masala! However, there are many reasons why I enjoy using the Instant Pot to speed up the process and still get a wonderful homemade Indian feast:
Are you convinced? I hope so! With that, let’s get onto the recipe!
That’s no problem! If you have the time, then go all out and follow along the Creamy Chicken Tikka Masala recipe! You’re going to fall head over heels for it, I guarantee it since it is the best version of the two. It does require a bit more time but it makes up for it with a punch full of flavour.
I wouldn’t say so - it is simply packed with flavour. The sauce, which packs the most amount of flavour is very simply spiced with aromatic spices like ground coriander, dried crushed fenugreek leaves and green cardamom. The chile powder, ginger and garlic add heat which is balanced out by the sweetness from the honey and cream. It’s a wonderful experience.
Cut the chicken in half and add to a large bowl. Add remaining ingredients for the marinade, mix well and marinate for at least 15 minutes.
Turn the Instant Pot to Sauté Mode on High and add oil.
Add tomato, pepper and onion and stir well. Cook for about 3 minutes while stirring occasionally. The vegetables should have a light sear and still be crisp.
Set the vegetables aside in a bowl.
Turn the Instant Pot to Saute mode on Normal and heat 1 Tbsp olive oil and 1 Tbsp butter. Add cumin seeds and cook for 1-2 minutes or until aromatic.
Add onions, pinch of salt and sauté until translucent, about 3-4 minutes. Add ginger and garlic and cook for 3-4 more minutes.
Create a well in the middle of the Instant Pot and add the marinated chicken pieces. Cook either side of the chicken until each side is sealed, and lightly coloured. If the marinate starts to turn dark, add a splash of water to prevent it from burning.
Select "Cancel" on the Instant Pot. Add tomatoes, turmeric, ground coriander, deggi mirch, passata, water and salt. Mix well to combine.
Select Pressure Cook mode on High Pressure and turn valve to Sealing mode.
Pressure cook for 5 minutes and let pressure naturally release for 5 minutes. After 5 minutes, manually release any remaining pressure.
Select Cancel and turn the Instant Pot to Sauté mode on normal. Add 1 Tbsp of honey and pinch of green cardamom. Mix well and taste, add more honey if you prefer the sauce to be sweeter. Cook for about 30 seconds.
Crush the kasoori methi/dried fenugreek leaves between the palm of your hands and add to the sauce, mix well. Cook for 30 seconds or until the sauce reaches the desired consistency.
Pour in cream and mix well and simmer for 1-2 minutes.
To serve, add the vegetables from the garnish prep from earlier. Serve hot and enjoy!
This is definitely designed to be made ahead of time! Yes, you certainly can, and I recommend that you do! What’s great about the Instant Pot is that you can make a large batch of this, so even if you’re just cooking for one, you can meal prep this recipe! That way, you have a luxurious Indian feast waiting for you in the fridge after those long days of work for the entire week!
After all, isn’t that why bought the Instant Pot - convenient delicious food!
Store any leftovers in an airtight container. I would recommend you store the curry separate from any sides, such as bread or rice, so that your side won’t get soggy and the chicken won’t become dry. This dish will stay good in the fridge for 3-4 days.
To reheat this chicken tikka masala, you can do so over the stove or in the microwave.
To reheat in the microwave, transfer to a microwave safe bowl and heat for 2-3 or 4 minutes, making sure to stir every minute for even heating.
To reheat over the stove, simply transfer the leftovers to a pot and heat over medium low heat. Add water/cream as necessary to adjust consistency as desired.
You could serve with rice or bread or both! Here are my favourite breads that would go so well with your chicken tikka masala:
And here are some rice dishes that I’m sure you’re going to love!
This creamy gravy is essentially my makhani sauce — make extra to keep on hand.
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
Recipe by Anadi Misra
Make the best Chicken Tikka Masala in your Instant Pot! Rich, creamy, and packed with bold Indian flavors, this easy one-pot recipe is perfect for a satisfying lunch or dinner.
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10 min
Prep
22 min
Cook
20 min
Rest
52 min
Total
4
servings
medium
Level
Tap any quantity to scale
Place the chicken in a large bowl. Add remaining ingredients for the marinade, mix well and marinate for at least 15 minutes.
Place the chicken in a large bowl. Add remaining ingredients for the marinade, mix well and marinate for at least 15 minutes.
Learn the techniquePrepare the garnish and sauce as the chicken marinades.
Prepare the garnish and sauce as the chicken marinades.
Turn the Instant Pot to Saute Mode on High and add oil.
Turn the Instant Pot to Saute Mode on High and add oil.
Add tomato, pepper and onion and stir well. Cook for about 3 minutes while stirring occasionally. The vegetables should have a light sear and still be crisp.
Add tomato, pepper and onion and stir well. Cook for about 3 minutes while stirring occasionally. The vegetables should have a light sear and still be crisp.
Set the vegetables aside in a bowl.
Set the vegetables aside in a bowl.
Turn the Instant Pot to Saute mode on Normal and heat 1 tbsp olive oil and 1 tbsp butter. Add cumin seeds and cook for 1-2 minutes or until aromatic.
Turn the Instant Pot to Saute mode on Normal and heat 1 tbsp olive oil and 1 tbsp butter. Add cumin seeds and cook for 1-2 minutes or until aromatic.
Add onions, pinch of salt and sauté until translucent, about 3-4 minutes. Add ginger and garlic and cook for 3-4 more minutes.
Add onions, pinch of salt and sauté until translucent, about 3-4 minutes. Add ginger and garlic and cook for 3-4 more minutes.
Create a well in the middle of the Instant Pot and add the marinated chicken pieces. Cook either side of the chicken until each side is sealed, and lightly coloured. If the marinate starts to turn dark, add a splash of water to prevent it from burning.
Create a well in the middle of the Instant Pot and add the marinated chicken pieces. Cook either side of the chicken until each side is sealed, and lightly coloured. If the marinate starts to turn dark, add a splash of water to prevent it from burning.
Select "Cancel" on the Instant Pot. Add tomatoes, turmeric, ground coriander, deggi mirch, passata, water and salt. Mix well to combine select Pressure Cook mode on High Pressure and turn valve to Sealing mode.
Select "Cancel" on the Instant Pot. Add tomatoes, turmeric, ground coriander, deggi mirch, passata, water and salt. Mix well to combine select Pressure Cook mode on High Pressure and turn valve to Sealing mode.
Pressure cook for 5 minutes and let pressure naturally release for 5 minutes. After 5 minutes, manually release any remaining pressure.
Pressure cook for 5 minutes and let pressure naturally release for 5 minutes. After 5 minutes, manually release any remaining pressure.
Select Cancel and turn the Instant Pot to Saute mode on normal. Add 1 tbsp of honey and pinch of green cardamom. Mix well and taste, add more honey if you prefer the sauce to be sweeter. Cook for about 30 seconds
Select Cancel and turn the Instant Pot to Saute mode on normal. Add 1 tbsp of honey and pinch of green cardamom. Mix well and taste, add more honey if you prefer the sauce to be sweeter. Cook for about 30 seconds
Crush the kasoori methi/dried fenugreek leaves between the palm of your hands and add to the sauce, mix well. Cook for 30 seconds or until the sauce reaches the desired consistency.
Crush the kasoori methi/dried fenugreek leaves between the palm of your hands and add to the sauce, mix well. Cook for 30 seconds or until the sauce reaches the desired consistency.
Pour in cream and mix well and simmer for 1-2 minutes. To serve, add the vegetables from the garnish prep from earlier and serve hot.
Pour in cream and mix well and simmer for 1-2 minutes. To serve, add the vegetables from the garnish prep from earlier and serve hot.
463
Calories
26g
Protein
28g
Carbs
29g
Fat
3g
Fiber
14g
Sugar
1359mg
Sodium
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Tested & written in Anadi’s kitchen
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