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Tikka Masala
Ingredients
  • Marinate the chicken
  • 1 ½ to 3 pounds boneless, skinless chicken (breast or thighs), cut into large pieces
  • ½ cup Greek yogurt
  • 4 cloves garlic minced
  • 2 teaspoons minced ginger
  • ½ teaspoon turmeric
  • ⅛ teaspoon cayenne pepper
  • ½ teaspoon smoked paprika for color and a slightly smoky taste
  • 1 teaspoon salt
  • 1 teaspoon garam masala
  • ½ teaspoon ground cumin
  • 1 teaspoon liquid smoke (omit if unavailable)
  • For the sauce
  • 1 onion, chopped
  • 1 14- ounce can diced tomatoes
  • 1 carrot, chopped
  • 5 cloves garlic, minced
  • 2 teaspoon minced ginger
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 ½ to 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • To finish
  • 4 ounce half and half (use full-fat coconut milk if dairy free)
Steps
  1. Marinate the chicken with the ingredients specified making sure to beat and blend the yogurt well so it doesn't separate later. Let it rest for 1 to 2 hours if possible.
  2. Place sauce ingredients into the Instant Pot. Place the chicken with the yogurt on top of the sauce ingredients.
  3. Cook at High Pressure for 10 minutes and release pressure quickly.
  4. Remove chicken and either set aside, broil, or put in your air fryer to brown, as you choose.
  5. Meanwhile using an immersion blender, purée the sauce well.
  6. Add ½ cup of half and half, cream, or coconut milk and stir well.
  7. Remove half the sauce and freeze for later.
  8. Put chicken back into the remaining sauce, mix in the garam masala, garnish with cilantro and serve.
Notes
  • The spices for marinating and for the sauce are almost the same. The marinade takes half the spice the sauce does.
  • To be efficient, put the sauce ingredients in the Instant Pot, and the raw chicken in a bowl. As you add turmeric to the marinade, add twice that amount of turmeric to the onion and tomato sauce as well.
 

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