This chicken tikka masala recipe is a combination of two others. One was from Alton Brown but was a bit more involved than I’d like for a dinner (I don’t grill), and the other didn’t quite have the right flavor. The combination of the two makes a dish that is both delicious and simple to make.
The Marinade
Marinate for 1 hour:
1 lb. boneless, skinless chicken thighs (bite size)
1 c. plain yogurt
1/2 – 1 t. salt
1 T. curry powder
The Tikka Masala
Saute until starting to brown:
1 large onion, chopped
Then, add and stir:
1 T. curry powder
4 cloves garlic
28 oz. tomatoes, chopped (or canned, diced tomatoes)
Simmer the tomatoes for about 20 minutes or until they reduce and get darker in color. (This step really adds tons of flavor to the dish, so don’t skip it!)
Add until cooked through:
the chicken (drain marinade)
1 c. coconut milk
Serve the chicken tikka masala over rice.
The Rice
Instant Pot rice: Use 3 c. raw rice and 4 1/2 c. water. Cook at high pressure for 5 minutes, then quick release. These instructions are for regular white rice. If you’d prefer basmati rice, check out this article.
Find more delicious Indian food recipes here.
Creamy, Spicy Chicken Tikka Masala
Equipment
- pressure cooker
Ingredients
The Marinade
- 1 pound boneless, skinless chicken thighs bite-sized
- 1 cup plain yogurt
- 1/2 – 1 teaspoon salt
- 1 tablespoon curry powder
The Tikka Masala
- 1 onion chopped
- 1 tablespoon curry powder
- 4 cloves garlic minced
- 28 ounces diced tomatoes 2 cans
- 1 cup coconut milk
The Rice
- 3 cups rice
- 4 1/2 cups water
Instructions
The Marinade
- Marinate the chicken in the yogurt and spices for 1 hour.1 pound boneless, skinless chicken thighs, 1 cup plain yogurt, 1/2 – 1 teaspoon salt, 1 tablespoon curry powder
The Tikka Masala
- In a large pot, saute the onion until starting to brown.1 onion
- Add the curry powder, garlic, and tomatoes. Simmer for about 20 minutes, or until the tomatoes reduce and get darker in color.1 tablespoon curry powder, 4 cloves garlic, 28 ounces diced tomatoes
- Drain the marinade. Add the chicken and coconut milk and cook through.1 cup coconut milk
The Rice
- Cook in the pressure cooker for 5 minutes with a quick release.3 cups rice, 4 1/2 cups water
- Serve the chicken tikka masala over rice.