If you are searching for a dish with flavor and interest, you will find it in chicken tikka masala—spice, beautiful color and aroma, and excellent flavor.
Chicken tikka masala’s history is as diverse and flavorful as its taste. As the tale goes, chicken tikka masala originated in the kitchens of chefs in the UK. The story tells us that in the 1970s, a diner at a restaurant in Glasgow wasn’t pleased with his dry chicken. Thinking on his feet, the chef whipped up a tomato sauce with spices, cream, and yogurt to pour over the chicken, and chicken tikka masala was born.
Its invention was a fusion of culinary styles, blending the bold spices of Indian cooking with the creamy comfort cherished by British palates. The dish embodies innovation and adaptability by combining techniques with preferences. Through time, chicken tikka masala has evolved into a symbol of harmony enjoyed in households and eateries worldwide. It showcases how food unites people, bridging gaps and introducing customs along the way. So, when you savor a plate of instant pot chicken tikka masala, remember you’re experiencing history, creativity, and collaboration.
The dish is sometimes confused with chicken marsala; however, that “r” makes a big difference. They are not the same dish. Chicken tikka masala is likely one of the most flavorful chicken dishes you will ever experience. Tender pieces of chicken are soaked in a mixture of yogurt and spices before cooking, then gently simmered in a creamy tomato-based sauce that boasts fragrant spices and a touch of sweetness. Savor the hints of cumin, coriander, and garam masala, dancing harmoniously with the richness of thick cream (or, sometimes, coconut milk). Enjoy it atop fluffy basmati rice or alongside pillowy naan bread for a meal that promises to tantalize your palate and leave you yearning for more.
What is Garam Masala?
If you don’t use it regularly, you may not be familiar with the spice blend, garam masala. It is a mix of spices commonly found in Indian cuisine, such as chickpea tikka masala and slow cooker chicken tikka masala. While its name suggests “hot spice blend,” it actually imparts a comforting warmth rather than heat. This special combination typically includes cinnamon, cardamom, cloves, cumin, coriander, and black pepper, though the specific ingredients may vary depending on the region or family tradition. Garam masala is often sprinkled towards the end of cooking to retain its enticing aroma, elevating curries, soups, meats, and roasted veggies. It’s quite versatile and truly adds unique layers of flavor to any dish it touches.
How to Make Ahead and Store?
Store your leftover chicken tikka masala in an airtight container with a lid in the refrigerator for up to five days. You can also keep the leftovers in an airtight container with a lid in the freezer for up to three months. The dish reheats nicely in the oven, on the stovetop, or in the instant pot.
Serving Suggestions
This creamy, flavorful, spicy dish needs sides that complement it without competing. One of the best options is rice. Steamed rice or baked rice both work great. Naan or pita bread is also delicious with chicken tikka masala. It’s also fun to pull in something non-traditional with the chicken tikka masala, like parmesan-crusted potatoes or roasted mashed potatoes. Spoon some of the sauce over the potatoes or serve the chicken right on top of them. Yum! A light salad also pairs well. Try arugula Caprese salad with lemon basil dressing or Mediterranean pomegranate salad with lemon basil dressing.
Instant Pot Chicken Tikka Masala
Ingredients
- 2 pounds boneless skinless chicken thighs cut into bite-size pieces
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper optional for heat
- 1 teaspoon kosher salt
- 1 large onion finely diced
- 4 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 can 14 ounces tomato sauce
- 1 cup heavy cream
- 2 tablespoons vegetable oil
- Fresh cilantro chopped for garnish
- Cooked rice or naan bread for serving
Instructions
- Season the chicken with garam masala, cumin, paprika, turmeric, cayenne (if using), and salt. Toss to coat evenly and set aside.
- Set the Instant Pot to ‘Sauté’ mode and heat the vegetable oil. Add the onion, garlic, and ginger, sautéing until the onion is translucent and the mixture is fragrant, about 3 minutes.
- Add the seasoned chicken to the pot and sauté until the chicken is browned on all sides, approximately 5 minutes.
- Pour in the tomato sauce and stir to combine. Secure the Instant Pot lid and set the valve to ‘Sealing’.
- Select the ‘Manual’ or ‘Pressure Cook’ setting and adjust the time to 10 minutes on high pressure.
- When the cooking cycle is complete, carefully perform a quick release by moving the valve to ‘Venting’.
- Remove the lid and select ‘Sauté’ mode again. Stir in the heavy cream and let the sauce simmer for 5 minutes until it thickens slightly.
- Turn off the Instant Pot and let the Chicken Tikka Masala rest for a couple of minutes before serving.
- Garnish with fresh cilantro and serve over cooked rice or with warm naan bread.
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