Scrumptious chicken tikka masala, cooked in the Instant Pot…
Chicken Tikka Masala is a popular Indian dish, tender chicken cooked in a rich, delectable, flavor-packed sauce.
In North America, two popular Indian dishes that are served in almost all Indian restaurants are butter chicken and chicken tikka masala. Making restaurant-style chicken tikka masala is not that hard, follow this recipe & you’ll be seen enjoying this dish; it’s finger-licking delish.
Cooking Video
Instant Pot Chicken Tikka Masala | Popular Indian Dish | Restaurant Style Recipe
Prep time
Cook time
Total time
Author: Thasneen
Recipe type: Main
Cuisine: Indian
Serves: 5 people
Ingredients
For making marinade
- Yogurt- ½ cup
- Ginger-Garlic paste- 1 tbsp
- Kashmiri chili powder- 1 tbsp
- Turmeric powder- ⅛ tsp
- Coriander powder- 2 tbsp
- Cumin powder- 1 tsp
- Garam Masala- 1 tsp
- Salt- 1 tsp
- Lemon juice- 1 tbsp
- Boneless Chicken, cubed- 2 chicken breasts or thighs
- Red pepper, diced- 1
- Onion, diced- 1
For Cooking
- Oil- ¼ cup for shallow frying chicken
- Oil- 1 tbsp
- Onion, chopped- 1, large
- Tomatoes, chopped- 3
- Chili powder- 1 tsp (for less spice add Kashmiri chili powder)
- Coriander powder- 1 tsp
- Garam Masala- 1 tsp
- Tomato paste- 2 tbsp
- Salt- ½ tsp
- Dried Fenugreek leaves- 1 tbsp
- Cilantro, chopped- ¼ cup
Instructions
For marinating chicken & veggies
- In a large bowl, combine yogurt, ginger-garlic paste, Kashmiri chili powder, turmeric powder, garam masala, coriander powder, cumin powder, salt and lemon juice. Combine well.
- Add cubed chicken, red pepper, and onion to the yogurt mix and combine well.
- Let marinate for 30 minutes.
- Turn on the Instant Pot, select Saute setting , temperature should be normal.
- Let the stainless steel pot turn hot.
- Add ¼ cup oil, add the marinated chicken and veggies; shallow fry till the chicken turns golden in color. Flip over a few times.
- There will be 1 to 2 tbsp marinade left in the bowl, save that.
- Keep aside the cooked chicken and veggies.
- After shallow frying the chicken in the Instant Pot saute setting, the pot will turn brown.
- Here is an easy way to clean the stainless steel pot: Add 1 cup water to the pot, let heat up in saute setting, using a wooden spoon scrape off the particles, discard the liquid & wash the pot with dish soap.
- Place the pot back into the main pot.
- Select Saute setting, temperature should be normal.
- Add 1 tbsp oil.
- Add onion, season with salt; cook for 2 minutes.
- Add tomatoes, cook for a few minutes.
- Transfer the cooked onion and tomatoes to a blender jar, add 1 cup water and puree till smooth.
- Pour the onion-tomato sauce back into the pan. Cook for 2 minutes.
- Add chili powder and coriander powder, combine well.
- Add tomato paste, combine well.
- Add the leftover marinade that's left in the bowl used for marinating chicken and veggies.
- Season with salt and mix well.
- Cook for a few minutes.
- Add the cooked chicken and veggies, combine well.
- Cover the pot with a glass lid & cook covered for 5 minutes.
- Taste and add more salt if needed.
- Add garam masala, dried fenugreek leaves, and cilantro, combine well and cook for a minute.
- If you prefer you could add ¼ cup cream to make the sauce creamy, I didn't add the cream.
- Take the pot out of the main pot, keep it covered.
- Serve in a bowl and enjoy with basmati rice, naan, chapati or roti.
