Simple and delicious Chicken Tikka Masala for a flavoursome meal at home
Chicken tikka masala is usually made with boneless bite-sized chicken marinated in yoghurt for that tangy touch, then char-grilled to get it slightly browned. But the secret to this dish lies behind its masala paste. It's punchy, creamy and packed with deeply aromatic ingredients.
This dish is usually cooked on a traditional stove but in this recipe, we are using the Instant Pot for a more hands-off approach. With the help of the Instant Pot, your cooking time is significantly reduced to make cooking chicken tikka masala effortless and convenient. This Indian restaurant classic is easy to cook as it only requires simple ingredients commonly found in your local grocery stores. With this recipe, you can now cook your favourite Indian cuisine right at home.
Ingredients:
- 1 1/2 cups plain yogurt
- 2 tbsp lemon juice
- 2 cloves garlic minced
- 1 tbsp garam masala
- 1 tbsp fresh ginger minced
- 900g chicken breast boneless and skinless
- 2 tbsp olive oil
- 1 medium onion finely diced
- 5 cloves garlic minced
- 1 tsp turmeric
- 1 tbsp garam masala
- 2 tsp chilli powder
- 1 can (approximately 397g) diced tomatoes, undrained
425g tomato sauce - 3/4 cup heavy cream
- 3 tbsp chopped cilantro
- Cooked rice naan or roti for serving (optional)
Method:
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Combine the Chicken Mixture ingredients in a Pyrex container or a Stasher bag, mix to thoroughly coat chicken and refrigerate at least 30 minutes up to 24 hours.
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Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
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When oil gets hot, add onion, garlic, turmeric, garam masala and chilli powder to the pot and saute until onion is soft, 3-4 minutes.
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Add tomatoes and tomato sauce to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
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Add the chicken and the yogurt marinade to the pot and stir.
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Turn the pot off by selecting CANCEL, then secure the lid, making sure to close the vent.
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Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for strong>5 minutes.
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When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
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Carefully remove the meat from the pot to a cutting board and coarsely chop.
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Stir in the cream, add back the chicken and adjust the seasonings.
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Garnish with cilantro and serve warm over rice or with naan or roti.
Recipe source: Instant pot recipes