Pot Chicken Tikka Masala

by

Introduction

Chicken Tikka Masala is a beloved dish, known for its rich and creamy tomato-based sauce infused with aromatic spices. This recipe utilizes an Instant Pot to streamline the cooking process, making it an easy and efficient way to enjoy this flavorful classic at home. Whether you’re a seasoned cook or a kitchen novice, this Instant Pot Chicken Tikka Masala will become a favorite in your recipe collection.

Overview of the Recipe

Chicken Tikka Masala features marinated chicken thighs cooked in a spiced tomato sauce, finished with heavy cream for a velvety texture. The dish is perfect when served with cooked rice, naan bread, and garnished with fresh cilantro. The Instant Pot method ensures the chicken is tender and the flavors are well-incorporated, all in a fraction of the time compared to traditional methods.

History and Origin

Chicken Tikka Masala’s origins are widely debated, with claims of its creation spanning from the Indian subcontinent to the United Kingdom. It is believed to be an adaptation of traditional Indian curries, modified to suit Western tastes. Regardless of its true origin, Chicken Tikka Masala has become a global favorite, representing a perfect fusion of Indian and British culinary traditions.

Ingredients

For the Chicken Tikka Masala:

  • 2 pounds (900 grams) chicken thighs, skinless
  • 3 tablespoons plain natural or Greek yogurt
  • 4 tablespoons masala paste, divided
  • 2 tablespoons vegetable oil
  • 17 oz (500 ml) tomato sauce or passata
  • 1 teaspoon salt
  • 1 cup (250 ml) heavy whipping cream

For the Masala Paste:

  • 1 small onion
  • 3 cloves garlic (about 1 tablespoon minced garlic)
  • 1 tablespoon fresh ginger
  • 1 tablespoon garam masala
  • 1 teaspoon chili powder (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric

For Serving:

  • Cooked rice
  • Fresh cilantro leaves
  • Naan bread

Instructions

To Make the Masala Paste:

  1. Prepare the Ingredients: Peel and chop the small onion, peel the garlic cloves, and peel and roughly chop the ginger.
  2. Blend the Ingredients: Place the chopped onion, minced garlic, chopped ginger, garam masala, chili powder (if using), ground cumin, and ground turmeric in a food processor.
  3. Blend Until Smooth: Process the ingredients until you achieve a smooth paste. Set aside.

To Make the Chicken Tikka Masala:

  1. Marinate the Chicken:
    • In a mixing bowl, combine the chicken thighs, plain yogurt, and 2 tablespoons of the prepared masala paste. Mix well to ensure the chicken is evenly coated.
    • Cover the bowl with cling film and refrigerate for at least 15 minutes to allow the flavors to meld.
  2. Sauté the Chicken:
    • Turn on the Instant Pot and select the SAUTE function.
    • Add the vegetable oil and allow it to heat until the display shows HOT.
    • Add the marinated chicken in batches, browning each piece on both sides. Note that the chicken does not need to be fully cooked at this stage, just browned for flavor.
    • Once all the chicken is browned, turn off the SAUTE function.
  3. Deglaze the Pot:
    • Add a small amount of water or some of the tomato sauce to the Instant Pot to deglaze, scraping up any browned bits from the bottom of the pot to prevent the burn warning.
  4. Pressure Cook the Chicken:
    • Add the tomato sauce or passata, remaining 2 tablespoons of masala paste, and salt to the pot. Stir to combine.
    • Secure the Instant Pot lid and set the vent to SEALING.
    • Select the PRESSURE COOK or MANUAL setting, adjusting the time to 4 minutes on high pressure.
    • The Instant Pot will take approximately 10 minutes to come to pressure before the cooking time starts.
  5. Release the Pressure:
    • Once the cooking cycle completes, perform a quick release by carefully turning the vent to VENTING.
    • After the steam has fully released, carefully open the lid.
  6. Finish the Sauce:
    • Select the SAUTE function again and stir in the heavy whipping cream.
    • Allow the sauce to simmer and reduce slightly, thickening to your desired consistency.
    • Turn off the SAUTE function once the sauce has thickened.
  7. Serve:
    • Serve the Chicken Tikka Masala warm over cooked rice.
    • Garnish with fresh cilantro leaves and serve with naan bread on the side.

Pairing and Serving Suggestions

Chicken Tikka Masala pairs beautifully with a variety of side dishes and accompaniments. Traditional choices include:

  • Cooked Basmati Rice: The aromatic rice complements the rich flavors of the tikka masala.
  • Naan Bread: Soft, buttery naan is perfect for scooping up the delicious sauce.
  • Fresh Cilantro: Adds a burst of freshness to balance the creamy sauce.
  • Vegetable Sides: Serve with a side of roasted or steamed vegetables for a complete meal.

Variations of the Recipe

  • Vegetarian Tikka Masala: Substitute the chicken with paneer, tofu, or a variety of vegetables such as cauliflower and bell peppers.
  • Spicy Tikka Masala: Increase the amount of chili powder or add fresh chopped chilies to the masala paste for extra heat.
  • Lighter Version: Use light cream or coconut milk instead of heavy whipping cream for a lighter sauce.

Health Benefits

Chicken Tikka Masala, when prepared with lean chicken thighs and yogurt, can be a source of high-quality protein. The spices used in the masala paste, such as turmeric and ginger, offer anti-inflammatory properties and aid in digestion. Opting for whole grain rice and incorporating vegetables can increase the dish’s nutritional value.

Notes

  • Marinating Time: For the best flavor, marinate the chicken for at least 15 minutes, but for even better results, marinate for up to 24 hours.
  • Consistency: If you prefer a thicker sauce, allow the sauce to reduce further by simmering on the SAUTE function.
  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat gently on the stove or in the microwave.

FAQs

1. Can I use chicken breast instead of chicken thighs? Yes, you can use chicken breast; however, chicken thighs tend to stay juicier and more flavorful during the pressure cooking process.

2. Can I make this recipe without an Instant Pot? Absolutely. You can follow the same steps using a stovetop and a large pot or Dutch oven. Adjust the cooking time to ensure the chicken is fully cooked through.

3. Is this dish spicy? The level of spiciness can be adjusted to your preference. The recipe includes chili powder as an optional ingredient, so you can omit it or add more based on your heat tolerance.

4. What can I use instead of heavy whipping cream? You can substitute heavy whipping cream with coconut milk or a lighter cream alternative to achieve a similar creamy consistency.

5. Can I freeze Chicken Tikka Masala? Yes, this dish freezes well. Store it in an airtight container and freeze for up to 2 months. Thaw in the refrigerator before reheating.

Conclusion

Chicken Tikka Masala is a delightful dish that brings together the best of Indian flavors in a creamy, comforting sauce. Using an Instant Pot simplifies the cooking process, making it accessible for home cooks of all levels. With its rich history, delicious taste, and versatility, this recipe is sure to become a staple in your kitchen. Enjoy it with your favorite sides and savor the wonderful flavors of this classic dish.

Leave a Comment