Chicken Tikka Masala – Instant Pot
This chicken tikka masala is the real deal that will satisfy all your cravings. This is a classic South Asian ( Indian/Pakistani) dish that is full of spices and flavors. It may have several steps but each step gives it a unique flavor. I can give you a dump and go version of this recipe but it will not do justice to the dish. Plus you won’t get the true flavor until you cook the masala.
There are two parts to cooking this dish, marination of the meat and preparing the base or the masala for the curry. I highly recommend marinating this for 2 hours or even overnight. If you are in the hurry, you can also do 30 minutes. Sauteing the spices with the tomatoes and the onions is a very essential part of this curry. It brings out all the flavors and thoroughly cooks all the spices. This dish can be layered on plain rice or paired with naan bread. If you want the real version… give this recipe a shot. Enjoy!
Chicken Tikka Masala
This is a an authentic Chicken Tikka Masala recipe. It is made with rich spices and fresh ingredients. Each step in this recipe is vital to the creation of this dish. Enjoy it with plain rice or fresh naan.
Marination
- 1.5 lbs boneless chicken (Boneless thighs preferred )
- 2 tbsp yogurt
- 1 tbsp ginger garlic paste
- 1/2 tsp salt
- 1/2 tsp cumin powder
- 1/2 tsp red chilli powder (can be reduced for less heat. )
- 1 tsp Kashmiri red chilli powder or paprika (not spicy – see notes below)
- 1/2 tsp garam masala
- 1/2 lemon juice squeezed (or 3 tbsp )
Curry Base
- 1 tbsp cooking oil
- 2 tbsp butter or ghee (unsalted)
- 1 medium onion (diced)
- 4 cloves garlic (minced)
- 1 can diced tomatoes (unsalted or 3-4 fresh tomatoes )
- 1 tsp salt
- 1/2 tsp red chilli powder (reduced amount for less heat)
- 1 tsp kashmiri red powder or paprika
- 1 tsp cumin powder
- 1 tbsp tomato paste
- 10 cashews grounded or 2 tbsp of cashew powder
- 1.25 cups water
- 2 tbsp butter
- 1/2 cup heavy whipping cream
- 1/4 tsp garam masala
- 1/2 tsp fenugreek leaves (dry)
Marination
Add all the marination ingredients listed above to the boneless chicken and mix well.
Let it marinate for at least 30 minutes. Recommended time is 2 hours – overnight.
Masala Preparation
Press the saute mode and add 3 tbsp of oil
Add the marinated pieces and brown them on each side. Do not cook them all the way. This is just to create a crisp outer layer and lock in flavor in the meat.
Note: there will be brown bits stuck to the pot. Don't worry, this is good because the brown bits will be scraped off to add depth to the curry. You will need to make sure they are completely scraped out before pressure cooking to avoid the burn sign.
Remove the chicken and add 1 tbsp of oil and 2 tbsp of butter. Scrape off the brown bits
Add 1 medium sized diced onion and fry until it becomes translucent
Now add 4 cloves of garlic. Fry until fragrant
Add a can of diced tomates or 3-4 fresh tomatoes.
Add 1 tsp salt, 1 tsp kashmiri red chilli powder, 1 tsp cumin powder, 1/2 red chilli powder. Add 1 tbsp of tomato paste and 2 tbsp of cashew powder.
Saute the spices until the oil separates
Once the masala is cooked, add the chicken back to the pot and add 1.25 cups of water
Press pressure cook, 8 minutes high and let it sit for 5 mins after the cycle ends ( 5 mins NPR). If using boneless breast do 5 mins high and 5 mins NPR.
release pressure after 5 mins of NPR and carefully remove the chicken pieces.
Use a hand blender to blend the sauce. You can also pour out the contents in a regular blender if you don't have a hand blender.
Add 2 tbsp of butter, 1/2 cup of cream 1/2 tsp of fenugreek leaves and 1/4 tsp of garam masala.
Add your chicken pieces back and let it simmer until the oil from the butter separates.
Serve it with rice or fresh naan.
- Boneless chicken breast can be used as well. Boneless thigh will give more flavor to the overall dish.
- Kashimiri Red Chilli powder is used more for the color than the heat. Paprika can be substituted, although it may not give the same flavor.
- Cashews add a rich creamy texture to the curry. You can easily find this at your local grocery store and grind it in coffee grinder. If you choose to, you may skip this part.
- If you don’t have a hand blender, you can do it one of the two ways:
- 1) Blend onion, garlic and tomatoes before hand so you don’t have to in the middle. – OR –
- 2) Take out the contents from the instant pot and blend everything in your traditional blender.
- Spices /Masalas are easily found at your local Pakistani/ Indian grocery store. Some are available in the international aisle of your local grocery store.