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Chicken Tikka Masala

This mild-flavored Indian recipe will win over your whole family!
Prep Time10 minutes
Cook Time30 minutes
Course: Main Course
Cuisine: Indian
Keyword: Instant Pot
Servings: 6 servings

Ingredients

  • 1 tbsp olive oil
  • 6 small chicken breasts (or 9 chicken tenderloins)
  • ½ inch peeled ginger root, minced
  • 2 cloves garlic, minced
  • 2 ¼ tsp ground coriander
  • 1 ⅓ tsp ground cumin
  • 1 tsp paprika
  • 1 tsp cinnamon
  • ½ tsp salt
  • dash black pepper
  • dash ground cloves
  • dash cayenne (use ¼ tsp. or more for a spicier dish)
  • 2 tbsp lemon juice
  • 8 oz tomato sauce
  • ½-1 cup water (+ 1 cube bouillon) or chicken broth
  • 1 cup heavy whipping cream
  • ½ cup chopped cilantro (optional)
  • 6 servings cooked white rice
  • 6 servings cooked peas

Instructions

Traditional Stovetop Instructions

  • Heat the oil in a skillet over medium-high heat. Meanwhile, slice chicken into smaller chunks if using chicken breasts. (If using tenderloins, you may leave them whole.)
  • Add chicken to the skillet and cook until lightly browned on both sides. Add ginger, garlic, and spices. Reduce heat. Cook and stir for 3-5 minutes to soften the onion.
  • Add lemon juice, tomato sauce and ½ cup water (plus a bouillon cube) or chicken broth.
  • Bring to a boil over high heat. Reduce heat to medium-low, cover, and cook for 10-15 minutes until the chicken is cooked through.
  • Add whipping cream. Heat to warm. Sprinkle with cilantro before serving.
  • Serve over rice along with peas and naan. Pass with additional cayenne pepper, if desired.

Instant Pot Instructions

  • Heat oil in the instant pot on the "Saute" function. Add chicken (frozen chicken is fine). Cook for 5 minutes to brown the chicken just a little. (Sometimes I skip this step and it's still amazing.)
  • Add the ginger, garlic, spices, lemon juice, tomato sauce, and 1 cup water (plus a bouillon cube) or 1 cup chicken broth. Stir a little bit. (Imperfection is encouraged.)
  • Cook on "Manual" as follows: Frozen chicken breasts - 15-20 minutes; frozen tenderloins - 10 minutes; thawed chicken breasts - 10 minutes; thawed tenderloins - 8 minutes.
  • When the instant pot beeps, use manual pressure release. Immediately check the doneness of the chicken. If it needs more time, fix the sealing ring on your pot lid, replace the lid, and cook on "Manual" for another 3-5 minutes.
  • Add the whipping cream and stir to combine. If desired, you may cut the chicken into smaller pieces before serving. It will be very tender.
  • Serve over rice with peas and naan. Pass with cilantro and additional cayenne pepper, if desired.