Instant Pot Chicken Tikka Masala

Instant Pot chicken tikka masala is a flavorful, one-pot dish that’s perfect for a weeknight dinner. This easy recipe can be prepared in just 30 minutes, and it’s packed with bold Indian flavors. Chicken tikka masala is a classic dish that’s sure to please everyone at your table. Give this recipe a try tonight!

Ingredients Needed for Chicken Tikka Masala

You want to make some Chicken Tikka Masala meal for your family, but you don’t have a lot of time to spare. 

Who has time to cook a complicated meal from scratch these days? Between work and errands, it seems like there are never enough hours in the day.

Instant Pot chicken tikka masala is the perfect solution. This easy recipe can be prepared in just 30 minutes, and it’s packed with bold Indian flavors. Chicken tikka masala is a classic dish that’s sure to please everyone at your table. Give this recipe a try tonight!

Ingredients

• 1 lb chicken breast (cut into cubes)
• ½ c.Greek yogurt
• 1 tbsp. ginger garlic paste
• 1 tsp. garam masala
• 1 tsp. salt
• 1 tbsp. lime juice
• 1 tsp. Kasuri Methi
• 1 tsp. coriander powder
• ½ tsp. ground black pepper powder
• 2 tsp. red chili powder
• 2 tbsp. gram flour
• 2 tbsp. mustard oil (If available, otherwise you can use any other oil)
• 1 green bell pepper (cut into cubes)
• 1 red bell pepper (cut into cubes)
• 1 yellow bell pepper (cut into cubes)
• 1 medium-sized onion (cut into cubes)

What is the best way to marinate chicken for instant pot chicken tikka masala?

The best way to marinate chicken for this recipe is to combine all of the ingredients in a bowl and whisk until smooth. Add the chicken cubes and coat evenly with the marinade. Let it sit for at least 6 hours, or overnight for best results.

How long should I let the chicken marinate?

Chicken tikka masala is best when it’s been given time to marinate overnight. However, if you’re short on time, you can still make a delicious dish by marinating the chicken for at least 6 hours.

Can I use any type of yogurt when making the marinade?

Yes, you can use any type of yogurt when making the marinade. However, plain Greek yogurt will result in a richer and creamier flavor.

Can I use a different oil besides mustard oil?

Yes, you can use any type of oil for this recipe. If you don’t have mustard oil, you can use any other type of oil such as olive oil or vegetable oil.

How to Make Chicken Tikka Masala in the Instant Pot

Marinating and Cooking Chicken

1. In a pan take mustard oil, let it heat up.
2. Next, add the gram flour and roast it for a few seconds until fragrant, remove from heat, and set aside.
3. In a bowl take plain Greek yogurt, add ginger garlic paste, garam masala, red chili powder, Kasuri Methi, coriander powder, salt, pepper powder, and lime juice, and give it a nice whisk.
4. Next add in the prepared oil-gram flour mixture and mix everything properly.
5. Add in the chicken pieces, rub and coat the chicken properly in the marinade.
6. Also, add the cubed bell peppers and onions, let them rest for a minimum of 6 hours.
7. Set the instant pot on the SAUTE function, let it heat up.
8. Add 1 tablespoon of butter.
9. Add the chicken pieces, in a single layer and cook the chicken on both sides until it changes color to light brown.
10. Transfer the chicken to a plate.
11. Next add in the marinated bell peppers and onions, cook for 1 minute and transfer to a plate. (reserve the leftover marinade mixture)
12. CANCEL the SAUTE function.

Making the Gravy

1. Now it’s time to make the gravy!
2. Add ½ cup water and deglaze the pot properly, throw away the water to make the pot clean.
3. Set the instant pot on the SAUTE function.
4. Add 2 tablespoons of butter in the pot, add chopped onions, ginger garlic paste and sauté it for a few seconds until it becomes fragrant, add red chili powder, salt, and coriander powder.
5. Add the chopped tomato and mix, stir and cook for 5 minutes, until the tomatoes become mushy, at this stage add in the leftover marinade mixture.
6. Next puree the tomato mixture with a hand blender until smooth and creamy.
7. Add in the chicken pieces and 1 cup water.
8. CANCEL the SAUTE button.
9. Close the lid and pressure valve. Select the PRESSURE COOK button on HIGH PRESSURE and cook for 6 minutes.
10. Once the pressure-cooking cycle is over. quick release pressure by manually moving the valve from SEALING to VENTING position.
11. Open the lid carefully.
12. Select the SAUTE button.
13. Add Kasuri Methi, Garam Masala, sugar, bell peppers, and onions and let it simmer for 2 minutes.
14. Finally add in cream and 1 tablespoon of butter.
15. CANCEL the SAUTE button.
16. Garnish with fresh cilantro and some cream.
17. Serve hot with rice, naan, or Rotis.

What should I do if my chicken isn’t browning?

If your chicken isn’t browning, it’s likely that the pan isn’t hot enough. Make sure to let the pan heat up for a few minutes before adding the chicken. You can also try cooking the chicken in batches to avoid overcrowding the pan.

My gravy is too thin, how can I thicken it up?

If your gravy is too thin, you can try adding a bit of cornstarch or all-purpose flour to thicken it up. Another option is to cook the gravy for a few minutes longer to allow it to reduce and thicken.

Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time. Simply prepare the chicken and marinade as directed. Store the chicken in the fridge until you’re ready to cook it. The chicken will keep in the fridge for up to 2 days.

8. How long will leftover chicken tikka masala keep in the fridge?

Leftover chicken tikka masala will keep in the fridge for up to 3 days.

Can Instant Pot Chicken Tikka Masala Be Frozen?

Yes!

After cooking the masala, let it cool completely.

Once completely cooled, place in an air-tight, freezer-friendly container and freeze up to three months.

What should I serve with chicken tikka masala?

Chicken tikka masala is typically served with rice or naan bread. You can also serve it with a side of vegetables such as steamed broccoli or roasted cauliflower.

Instant Pot Chicken Tikka Masala is a delicious and easy to make dish. The chicken is marinated in a yogurt based sauce, then cooked with onions, tomatoes, and spices. The gravy is creamy and perfect for serving over rice or naan bread. This dish can be made ahead of time and leftovers will keep in the fridge for up to 3 days.

Other Instant Pot Chicken Recipes:

• Instant Pot Chicken and Potatoes
• Instant Pot Honey Garlic Chicken
• Instant Pot Chicken Alfredo