Chicken Tikka Masala (Stovetop + Instant Pot)
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Instant Pot Chicken Tikka Masala is the epitome of good Indian food! It starts with a simple marinade, and you can cook it entirely in the instant pot or on the stovetop! Serve with steamed basmati rice or my personal favorite, garlic naan!
This is the mic drop of all instant pot meals!
Chicken Tikka Masala in the instant pot is my go-to recipe when I want flavorful Indian food in a flash without putting in a ton of effort!
So after months of recipe testing, I’m pleased to be bringing this meal to the blog. I love serving homemade chicken tikka masala with basmati rice. But if I’m feeling extra indulgent, I’ll also make a batch of homemade garlic naan. This is the perfect meal to make when it’s cold out or when you want good comfort food that’ll warm your soul.
Initially, when I shared this recipe, it was just the instant pot version. I received a ton of requests for directions on how to make it on a stovetop, so I tested the recipe, and now you have instructions for both, and no excuses not to try it. I wouldn’t say one version is better than the other; they do taste about the same. It just depends on how much time you’ve got and whether you own an Instant Pot.
Meals that are easy on the cook are my favorite kind.
It’s been a while since I shared an Indian recipe on the blog. It’s not something we make too often around here, although I often find myself wondering why that is because we both tend to enjoy them so much. My homemade butter chicken was an instant hit when I shared it years ago, both at home and on the blog. It’s an authentic recipe that was previously used in an Indian restaurant many years ago, and to be honest, we love it so much that I wouldn’t make butter chicken any other way.
In recent years I’ve also shared a chana masala with you. It’s super yummy and works really well with a dollop of yogurt to cool off all that spice. It’s a recipe I love whipping up when we’re going meatless! And for those of you that prefer a little protein, like hubby, there’s shrimp masala too.
What is the difference between murgh makhani, butter chicken, and chicken tikka masala?
Okay, so first – murgh makhani and butter chicken are the same thing! Literally translated ‘murgh’ means chicken, and ‘makhani’ means butter. It always makes me crack up when I hear people arguing that a recipe tasted more like murgh makhani than butter chicken!
Now, let’s address the difference between murgh makhani/ butter chicken and chicken tikka masala. So as we know, butter chicken contains butter. This isn’t always in the form of butter as we know it. Sometimes, it’s in the way of clarified butter or ghee, which is what I prefer to use in my butter chicken recipe. Butter chicken is also a tad bit sweeter (because of either sugar or sauteed onions) and milder concerning spices than chicken tikka masala. Chicken tikka masala packs more of a punch when it comes to spices, and may or may not contain any butter. I reserve the ghee for my butter chicken and opt for oil when I’m making chicken tikka masala. However, ghee would work lovely in place of the oil in this recipe should you choose to use it.
What do you need to marinate the chicken tikka masala?
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- Chicken: I prefer to use boneless, skinless chicken tenders or breasts for this recipe, but thighs will also work. Make sure to chop the chicken into 1-inch cubes, so they cook evenly. For those that like dark meat chicken, the thighs are a better option here as they’re more flavorful and more traditionally used.
- plain yogurt: used as a tenderizer in this recipe to marinate the chicken
- lemon juice: used as a tenderizer in this recipe to marinate the chicken
- grated ginger: an aromatic to help flavor the chicken
- grated garlic: an aromatic to help season the chicken
- seasonings: both ground white pepper and garam masala are used to flavor the chicken
What’s in the chicken tikka masala gravy?
- Olive oil: we’ll use it to brown the chicken before simmering the sauce. We do use a bit more oil in the stovetop version than the one for the instant pot.
- Tomato puree: yu want to use a tomato puree that doesn’t contain anything but pureed tomatoes. Italian passata works really well! You don’t want to use whole tomatoes, diced, or crushed here. If that’s all you’ve got on hand, you can still use them, just run them through the blender, so it’s a puree before adding them to the instant pot. It’s important to do this, so our cream sauce doesn’t have chunks of whole tomatoes in it at the end.
- Grated ginger + garlic: the heart and soul of Indian cuisine
- spices: we’re using a ton here! That’s what gives CTM that flavor. I’ve got ground cumin, coriander, paprika, garam masala, fenugreek leaves, ground turmeric, and cayenne pepper all going into this.
- Heavy cream: be sure to use heavy cream for this recipe. I’ve tested it with half and half as well, and though it does work, I find the heavy cream balances and mellows out the spices better because of the higher fat content.
An important note about the garam masala:
I’m giving a range when it comes to the garam masala that’s added to the tikka masala because I find that garam masala varies tremendously from brand to brand. Authentic Indian/Pakistani brands provide a more potent masala than a brand that isn’t known for spices from a specific cuisine – think the store’s brand or a brand that explicitly sells spices. If it’s not an Indian brand, you’ll need anywhere from 1 ½ – 2 teaspoons in the tikka masala.
At home, I use a homemade garam masala that my mom makes and keeps my pantry well-stocked. Her recipe uses whole spices that she measures and grinds. I find her homemade garam masala to be way more potent than the garam masala you find in most grocery stores but about the same as garam masala bought from an Indian/Pakistani store. If you’re using a traditional brand, you’ll need 1 – 1 ½ teaspoon of garam masala. If you’d like to make this even spicier, feel free to up it to 2 teaspoons!
How to make chicken tikka masala in your instant pot:
- Start by marinating the chicken; this is the same for the stovetop and instant pot.
- Sauté the chicken in the instant pot for 2 minutes
- add all the remaining ingredients (except the cream)
- Pressure cook CTM and then do a quick pressure release to not overcook the chicken
- add the cream and serve warm!
How do you suggest serving this?
I like serving chicken tikka masala with basmati rice that I usually just boil. Basmati rice is cooked differently than traditional rice. The right way to cook basmati is to boil it in a pot of boiling water, the way you would pasta. Then you drain it, add a teaspoon of oil, and cover the pot and let the rice steam over the lowest heat setting for roughly 5 minutes.
I also love making and serving garlic naan when I’ve got the time!
Chicken Tikka Masala (Stove Top + Instant Pot)
Instant Pot Chicken Tikka Masala is the epitome of good Indian food! It starts with a simple marinade, and you can cook it entirely in the instant pot or on the stovetop! Serve with steamed basmati rice or my personal favorite, garlic naan!
Ingredients
chicken marinade:
- 1 ½ pound boneless skinless chicken breasts (tenders or thighs), cut into 1-inch cubes
- ½ cup plain yogurt
- 1 tablespoon lemon juice
- 3 cloves garlic, grated or minced
- 1 teaspoon EACH: grated ginger (or paste) AND garam masala
- ¼ teaspoon ground white pepper
tikka masala:
- 1 tablespoon olive oil
- 1 ½ teaspoon grated ginger (or paste)
- 8 cloves garlic, grated or minced
- 2 teaspoons dried fenugreek leaves
- 1 teaspoon EACH: ground cumin, ground coriander, smoked paprika, AND garam masala (see notes for garam masala)
- ½ teaspoon ground turmeric
- ¼ - ½ teaspoon cayenne pepper
- 1 (15-ounce) can passata (tomato sauce or puree)
- ½ cup heavy cream
- cooked basmati rice + naan + chopped cilantro, for serving
Instructions
- MARINATE THE CHICKEN: In a medium bowl, whisk together the yogurt, lemon juice, ginger paste, garlic paste, ground white pepper, 1 teaspoon salt, and garam masala. Add the diced chicken and mix; set aside for at least 20 minutes. If you’ve got time, I suggest covering with plastic wrap and letting it hang out in the refrigerator for 1-10 hours.
COOK:
- STOVE TOP: Add 1 tablespoon of oil to a large dutch oven or sauté pan. When heated, add the marinated chicken (along with the marinade) and let saute for 5-7 minutes so the chicken cooks through, stirring as needed to cook chicken evenly on all sides. Remove the cooked chicken to a bowl. Add the remaining 2 tablespoons of oil to the skillet along with the grated ginger and garlic and cook for 1-minute scraping and removing any stuck-on bits. Then, add all the spices (including the fenugreek leaves,) and give it 30 seconds before adding the passata. Season with ½ teaspoon of salt and allow the sauce to reach a simmer, once simmering, add ¼ cup of water, lower the heat to low and allow the sauce to continue cooking for 14-18 minutes. Then, add the chicken back into the pan, stir to combine.
- INSTANT POT: Select the sauté mode on your instant pot when it’s hot, add the oil followed by the marinated chicken (along with the marinade) and let sauté for 2-3 minutes, stirring so nothing sticks to the bottom. Add all of the remaining ingredients for the sauce (except the cream) along with ½ teaspoon salt and stir everything well. Cover with the lid, make sure it is set to ‘seal’, and let cook on manual high pressure for 9 minutes. Use the quick release lever to release the steam as soon as the timer goes off.
- BOTH IP + STOVE: Hit the sauté button on the instant pot or just kick the heat up to medium on the stove and drizzle in the cream; stir to combine. When the tikka masala reaches a gentle simmer. Turn off the stove/IP and taste. Adjust with additional salt or garam masala as desired. Serve warm with naan and cooked rice.
Notes
- For the garam masala in the gravy or tikka masala portion of the recipe, you’ll need 1-2 teaspoons based on the type of garam masala you used. For authentic Indian brands, you’ll want to start with 1 - 1 ½ teaspoon, for all other brands, I suggest using 1 ½ - 2 teaspoons. Keep in mind that you can always adjust with additional garam masala at the end if it isn’t spicy enough for you!
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22 Comments on “Chicken Tikka Masala (Stovetop + Instant Pot)”
Your Butter Chicken is so delicious so thought I would try this lovely looking dish. Unlike the Butter Chicken where ginger paste is used, this recipe you suggest fresh ginger and paste as an option. Obviously paste is easier but don’t won’t it to alter the flavour if fresh is better. Have you tried it with both and had the same result?
Hi Nikki! I’m so glad you’ve made and enjoyed my butter chicken recipe! You can swap the grated ginger for paste here, I just suggested a knob of ginger as its much cheaper than having to buy a jar of paste (or having to make it!) I’ve tried it with both and couldn’t find a difference between the two, feel free to make the swap!
Well the mystery is solved…I couldn’t figure out why my old link to your Instant Pot Tikka Masala recipe wasn’t working. Thanks for brining it back.
Hi Debbie! Hahah, yes, just took it off to update it a bit 🙂
Hi, my husband and I are making it for the first time. Our instant pot keeps going off saying it’s burning. We’ve been adding chicken broth. I used thin sliced chicken breast. Is that why it keeps saying it’s burning?
Hi there! If you’re getting the burn notice, it’s probably because of the yogurt marinade. You might have some stuck to the bottom of the pot. If you get this notice again, I suggest adding a splash of water or stock and scraping the bottom of the pot to loosen up any stuck-on bits. Once you do this, you should be able to proceed without the notifications popping up. Hope that helps!
This is delicious! Next time, we will double the recipe so we can have more!
This is delightful! I always worry about overcooking chicken in the IP, so I used chicken thighs and they turned out great! Very flavorful even though I couldn’t find fenugreek at my grocery store. Will make again!
If you double the recipe for a larger crowd do you double the cook time? Looks delish, so excited to make it! Thanks!
Hello! Thank you so much for sharing! If the recipe calls for Fenugreek Leaves, what conversion would you recommend for ground Fenugreek? Also…how much do you think the flavor profile would be affected by using Greek yogurt instead of plain yogurt? Thank you so much!
Make this recipe!
I’ve always been intimidated about cooking Indian food fearing it just wouldn’t be ‘as good’, or worse. Well, I’m so glad I tried because this is amazing! I followed it exactly, putting a little extra cayenne on mine because the kids don’t like it as spicy, plus a dab of yogurt on top. I can’t wait to try more of your recipes. Thanx!
I’m so glad to hear you decided to give it a try, Kimberly! Thank you for taking the time to come back and comment 🙂
your recipes are awesome I like all recipe and try at home.
This looks SO yummy! How many people does this serve?
Hi there! This recipe will easily serve 5-6 people. This information can always be found on the recipe card, just above the title 🙂
Hi Marzia,
This recipes sounds so good! But I’m a vegetarian, do yo think I could use extra-firm tofu to make it veggie-friendly? Thank you.
Hmm.. that’s a tricky one! I would suggest pan-frying the tofu separately, maybe with a dusting of cornstarch, salt, and garam masala and then adding that to tikka masala sauce at the end. I don’t have much experience with cooking tofu in the IP so not sure if it’ll be able to stand up to the cooking time!
I want to try this so bad but I don’t have an instant pot – would there be a way to make this via stove top using your recipe?
Hi Aubrey! I haven’t tried a stove-top version yet (planning on it in the next couple weeks.) I think you should be able to heat the oil, saute the chicken, remove it to a bowl. And then add the ingredients for the sauce (minus the cream) and let it simmer for a good 15 minutes or so so that the flavors combine. You may need to add a little bit or water to keep the sauce from sticking or splattering. Once it’s done, you’d add the chicken and the cream and let it come to a boil before it’s ready to serve. But again, I haven’t tested this, so it’s all guesswork, but this is what I’ll be doing when I do test it! 🙂
Can you cook this on the hobb cooker slowly if you don’t have an instant pot?
Can you please let us know how you would make the sauce portion on the stove if you don’t own an Instant Pot? I love that you don’t use a stick of butter like other recipes! Your butter chicken recipe was FANTASTIC and so doable during a weekday as a gourmet meal so I CANNOT WAIT to try this one!!
Loved it! ? Thank you Marzia! Can’t wait to try it as a leftover!
Soo happy to hear that! Leftovers were even better IMO!