Instant Pot Tikka Masala: A Flavorful One Pot Dinner

introduction

Welcome to Cheezy Recipes, your go-to place for delicious, simple, and quick recipes! If you love bold, comforting flavors but don’t want to spend hours in the kitchen, this Instant Pot Tikka Masala is the perfect dinner option.

This dish is packed with aromatic spices, creamy tomato sauce, and tender chicken, all made effortlessly in the Instant Pot. Whether you’re a busy parent, student, or someone who enjoys hearty, home-cooked meals, this recipe will soon be your favorite. And don’t worry—there’s no need to be an expert chef! This step-by-step guide makes it super simple to create a restaurant-quality curry right at home.

So, grab your Instant Pot, and let’s dive into the magic of Instant Pot Tikka Masala!

What is Instant Pot Tikka Masala?

Tikka Masala is a popular curry dish that features marinated pieces of chicken cooked in a spiced, creamy tomato-based sauce. The word “tikka” refers to small pieces of marinated meat, while “masala” means a blend of spices used to season the sauce.

This dish is known for its rich, tangy, and mildly spiced flavors. Unlike its close relative Butter Chicken, which has a sweeter, creamier sauce, Tikka Masala has a smoky, spiced profile thanks to the yogurt marinade and complex masala blend.

The origin of Tikka Masala is widely debated, with some claiming it was created in India and others saying it was invented by chefs in the UK to suit Western tastes. Regardless of its origins, Instant Pot Tikka Masala has become a global favorite for its irresistible balance of tangy, creamy, and bold flavors.

Essential Ingredients for Instant Pot Tikka Masala

To make this delicious Instant Pot Tikka Masala at home, gather the following ingredients:

A. Key Ingredients for the Marinade

• Chicken: Boneless, skinless chicken breasts or thighs. Thighs are more flavorful and remain juicy, but breasts are leaner and cook well in the Instant Pot.
• Greek Yogurt: Adds tanginess and helps tenderize the chicken.
• Garam Masala: The key spice blend that gives the curry its signature warmth.
• Ground Cumin and Coriander: Add earthy and slightly citrusy flavors.
• Turmeric: Adds an earthy taste and golden color.
• Cayenne Pepper: Provides heat (adjust based on your spice preference).
• Garlic and Ginger: Essential aromatics for authentic Indian flavors.

B. How to Make the Sauce for Instant Pot Tikka Masala

• Butter or Ghee: Used for sautéing and adds richness.
• Onion: Finely chopped onion forms the base of the sauce.
• Tomato Paste and Tomato Sauce: These create the tangy, rich tomato base.
• Heavy Cream or Coconut Milk: Adds the creamy, luxurious texture that makes the dish so comforting.
• Chopped Cilantro: Used as a garnish for a fresh, herbal finish.

C. Substitutions

• Dairy-Free Option: Use coconut yogurt and coconut milk for a creamy, lactose-free version.
• Vegetarian Alternative: Replace chicken with paneer (Indian cheese) or tofu for a vegetarian curry.
• Low-Fat Option: Swap heavy cream with evaporated milk or use half-and-half for a lighter sauce.

Step-by-Step Guide: How to Cook Instant Pot Tikka Masala

1. Marinating the Chicken

1. In a large bowl, combine plain Greek yogurt, minced garlic, grated ginger, garam masala, cumin, coriander, turmeric, and cayenne pepper.
2. Add the chicken pieces and mix until fully coated in the marinade.
3. Cover the bowl and marinate the chicken for at least 30 minutes (for deeper flavor, marinate for 4-6 hours or overnight).

Tip: Longer marination results in more flavorful and tender chicken.

2. Sautéing Aromatics and Spices for Instant Pot Tikka Masala

1. Turn on the Instant Pot’s sauté mode and add butter or ghee.
2. Once the butter is melted, add chopped onions and sauté until golden brown (about 4-5 minutes).
3. Stir in the garlic and ginger and cook for another minute until fragrant.
4. Add garam masala, cumin, coriander, and cayenne pepper. Stir well for 30 seconds to bloom the spices.

Pro Tip: If the spices stick to the bottom, add a splash of water to deglaze the pot. This prevents the burn warning and enhances the sauce’s depth of flavor.

3. Pressure Cooking

1. Add the tomato paste and stir until combined with the onions and spices.
2. Pour in the tomato sauce and the marinated chicken pieces.
3. Add ½ cup of water or chicken broth to ensure there’s enough liquid for pressure cooking.
4. Close the Instant Pot lid and set it to high pressure for 8 minutes.

4. Releasing Pressure and Adding Cream

1. Allow the Instant Pot to release pressure naturally for 5 minutes, then quick-release the remaining steam.
2. Open the lid and stir in the heavy cream or coconut milk until the sauce becomes smooth and creamy.
3. Add salt to taste and adjust the seasoning if needed.

5. Optional Thickening

If the sauce is thinner than you prefer:

• Mix 1 tablespoon of cornstarch with 2 tablespoons of water to form a slurry.
• Stir it into the curry and simmer using the sauté mode for 1-2 minutes until the sauce thickens.

Serving Suggestions

Pair this Instant Pot Tikka Masala with your favorite side dishes for a complete meal:

• Basmati Rice: Fluffy, aromatic rice is the perfect pairing for the rich curry.
• Naan or Roti: Soft, buttery naan or roti is perfect for scooping up the creamy sauce.
• Low-Carb Option: Serve with cauliflower rice or zucchini noodles for a lighter, low-carb meal.
• Vegetable Sides: Sautéed green beans, roasted carrots, or a cucumber-tomato salad add freshness.
• Condiments: Try mango chutney, cucumber raita, or pickled onions for extra layers of flavor.

Storage and Reheating Tips

• Refrigerator: Store leftover Tikka Masala in an airtight container for up to 4 days.
• Freezer: Portion the curry into freezer-safe containers and freeze for up to 3 months. Coconut milk versions freeze especially well.
• Reheating: Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed to loosen the sauce.

Nutritional Information and Dietary Options

This dish can be customized to suit various diets:

• Keto-Friendly: Skip the rice and serve with low-carb sides like cauliflower rice.
• Dairy-Free: Use coconut milk and coconut yogurt for a creamy, dairy-free version.
• Low-Fat: Use evaporated milk instead of heavy cream for a lighter sauce.

Alternate Ways to Cook Tikka Masala

A. Stove-Top Method

1. Use a large, heavy-bottomed pot or Dutch oven.
2. Follow the same steps for marinating and sautéing.
3. Once the chicken and sauce are combined, simmer for 25-30 minutes until the chicken is fully cooked and tender.

B. Slow Cooker Method

1. Sauté the onions, garlic, ginger, and spices in a pan, then transfer them to a slow cooker.
2. Add the marinated chicken and sauce ingredients.
3. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream at the end before serving.

Tips for the Best Instant Pot Tikka Masala

• Use Fresh Spices: Freshly ground spices enhance the flavor of the curry.
• Don’t Skip the Marination: The longer the chicken marinates, the more flavorful it becomes.
• Avoid Overcooking: Stick to the recommended cooking time to prevent the chicken from becoming dry.
• Broil for Smoky Flavor: For a tandoori-style twist, broil or grill the marinated chicken before adding it to the sauce.

Common Questions About Instant Pot Tikka Masala

What is the difference between chicken tikka masala and chicken masala?
Chicken masala is a general term for Indian curry dishes with various spices. Tikka masala specifically uses marinated chicken pieces cooked in a creamy tomato-based sauce.

Why is my Instant Pot chicken so tough?
Tough chicken usually results from overcooking or using the wrong cut of meat. Chicken thighs are less likely to become tough, and using a natural pressure release helps retain moisture.

Can you use coconut milk instead of heavy cream in tikka masala?
Yes! Coconut milk is a great dairy-free alternative that adds creaminess and a subtle coconut flavor.

Can you overcook chicken in an Instant Pot?
Yes, it’s possible to overcook chicken if you exceed the recommended time. Overcooking can make the chicken stringy and dry, so stick to the 8-minute pressure cook time and release pressure carefully.

Conclusion

This Instant Pot Tikka Masala is a one-pot wonder that brings together rich spices, creamy textures, and tender chicken in a fraction of the time. Whether served with fluffy basmati rice or warm naan, it’s guaranteed to be a hit at your dinner table. Ready to try it out? Let me know how it turned out in the comments below!

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