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Instant Pot Tikka Masala – A Comforting Delight from Swasthi’s Recipes

Tikka Masala is a beloved dish that has found its way into kitchens around the world, particularly in the UK. Known for its rich, creamy sauce and tender pieces of marinated meat, this dish has become a staple for many. Swasthi’s Recipes offers an excellent guide to making a delicious Instant Pot Tikka Masala that is both flavourful and easy to prepare, perfect for busy weeknights or special occasions.

What is Tikka Masala?

Traditionally, Tikka Masala consists of grilled chunks of marinated meat, usually chicken, which are then simmered in a spiced tomato-based sauce that’s creamy and aromatic. The combination of spices such as cumin, coriander, and garam masala gives the dish its unique character. The Instant Pot method not only cuts down cooking time significantly but also infuses the flavours beautifully, resulting in a comforting meal that’s ready in no time.

Ingredients

To create a scrumptious Instant Pot Tikka Masala, you will need the following:

• For the Marinade:

  • 500 grams of boneless chicken (or paneer for a vegetarian version)
  • 1 cup plain yoghurt
  • 1 tablespoon lemon juice
  • 2 teaspoons garam masala
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chilli powder (adjust to taste)
  • Salt, to taste
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
• For the Sauce:
  • 2 tablespoons oil (ghee or vegetable oil works well)
  • 1 large onion, finely chopped
  • 2 green chillies, slit (optional)
  • 1 teaspoon cumin seeds
  • 400 grams canned tomatoes (or fresh tomatoes, blended)
  • 1 tablespoon sugar (to balance acidity)
  • 1 cup heavy cream (or coconut milk for a dairy-free alternative)
  • Fresh coriander, for garnish

Method

1. Marinate the Chicken: In a large bowl, combine the yoghurt, lemon juice, spices, salt, garlic, and ginger. Add the chicken pieces, ensuring they are well coated. Cover and let marinate for at least 30 minutes, or preferably overnight in the refrigerator for deeper flavour.

2. Prepare the Instant Pot: Set the Instant Pot to ‘Sauté’ mode. Once it’s hot, add the oil and let it heat up. Toss in the cumin seeds and allow them to sizzle for a few seconds, releasing their aroma.

3. Cook the Onions: Add the chopped onions and green chillies to the pot. Sauté until the onions are golden brown, which typically takes around 5-7 minutes. This step is crucial as it builds the foundation of flavour for the sauce.

4. Add the Tomatoes: Pour in the canned tomatoes along with the sugar. Cook this mixture for about 5 minutes until it thickens slightly. You can use a spatula to break down the tomatoes for a smoother texture.

5. Incorporate the Chicken: Add the marinated chicken along with all the marinade to the pot. Stir well to combine everything, and deglaze the pot if needed to ensure nothing is stuck to the bottom.

6. Pressure Cook: Close the lid, set the Instant Pot to ‘Pressure Cook’ mode, and cook on high for 8 minutes. Once the cooking time is up, allow for a natural pressure release for 10 minutes, then carefully perform a quick release for any remaining pressure.

7. Finish the Dish: Open the lid and stir in the heavy cream until well combined. You may also adjust the seasoning with salt and additional spices if desired.

8. Serve: Garnish the Tikka Masala with freshly chopped coriander and serve alongside basmati rice or naan bread for a hearty meal.

Conclusion

Swasthi’s Instant Pot Tikka Masala recipe marries convenience with authenticity, allowing you to savour a classic dish without the long hours traditionally required. Whether you’re looking to impress guests or simply enjoy a comforting meal at home, this recipe is sure to become a favourite in your culinary repertoire. So, gather your ingredients and embark on a delightful cooking journey that celebrates the rich spices and flavours of Indian cuisine!