Chicken Tikka Masala
Chicken tikka masala is a dish of chunks of roasted marinated chicken in a spiced curry. The curry is usually creamy and orange-coloured.
Masala Gravy
- 15 ounces Crushed Tomatoes
- Salt (To Taste)
- ½ tsp Turmeric Powder
- ½ tsp Kashmiri Red Chilli Powder
- ½ tsp Cumin Powder (Roasted)
- ½ tsp Coriander Powder (Roasted)
- ½ tsp Garam Masala
- ½ tsp Sugar
- 6-8 units Garlic Cloves (Crushed)
- ½ tsp Ginger Garlic Paste
Final Cooking
- ½ cup Heavy Cream
- 1 tsp Butter
- Handful of Chopped Coriander
- 1 tsp Kasuri Methi (Fenugreek Leaves)
Chicken Marination
Mix all the ingredients for the chicken marinade.
Marinate for at least 20 minutes or up to overnight, in an air tight container in the fridge. The longer you marinate, the better.
Cooking in Instant Pot
Turn on the saute mode on your instant pot. Add the oil and let it heat for 1 minute. Add the marinated chicken and cook for 2- 3 minutes, until no longer pink.
Now add the masala gravy ingredients.
Mix, and cancel the saute mode. Close the instant pot lid, move the valve to sealing, and put on manual pressure for 6 minutes.
Do NPR for 2 minutes and then vent. Open lid. Refer to finishing instructions below in the recipe card.
Cooking on stove top
Add oil to a medium sized pot, and add the oil.
Add the chicken and saute for 5-7 minutes until cooked through.
Remove the chicken from the pot, and set aside.
Now add ginger and garlic, and saute for 20 seconds or so.
Then add the spices and saute for 30 seconds. Add the crushed tomatoes. Add the salt and sugar, 1/4 cup water, and allow the sauce to reach a simmer.
Lower the heat, and cook for about 15-20 minutes, while stirring every few minutes.
Add the chicken back to the pot, and stir to combine. Refer to finishing instructions below.
Final Finshing
Turn on the saute mode on the IP OR if using stove top, turn up the heat to medium. Bring the chicken tikka masala up to a simmer. Add heavy cream, kasuri methi, butter and chopped coriander. Serve with rice and or naan.
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