Chicken Tikka Masala


Easy to prepare

Flavorful & Aromatic

Restaurant Quality

Main Ingredients

Chicken Breast

Tomato Puree

Chili Pepper

Heavy Cream

Lime Juice



Add the yogurt, spices, ginger, garlic, lime juice to a bowl and mix them. Now add in the chicken breasts one by one and coat them with the marinade on both sides. Refrigerate this chicken tikka marinade for 30 minutes to 8 hours.

Step 1

Start the instant pot in Sauté mode and adjust to the high setting. Add 2 tablespoons oil. Add the chicken pieces and lightly brown on each side for about 2-3 minutes. Take chicken out of the pot and cut into pieces about 2-3 inches in size.

Step 2

Add the rest of the oil to the instant. Add the onions, ginger, garlic and sauté for about 4 minutes until onions are golden.

Step 3

Add water and deglaze the pot making sure nothing is stuck to the bottom. Add tomato puree, spices and mix well. Add any leftover marinade too. Add the chicken pieces and stir it.

Step 4

In a steel bowl, add the ingredients for rice. Put a tall trivet and the bowl of rice on top of the trivet. Press cancel and close the lid with vent in sealing position. Change the instant pot setting to high pressure for 4 minutes. 

Step 5

Using tongs, carefully take out the bowl of basmati rice. Then take out the trivet. Add cream, kasoori methi and stir well.

Step 6

And it's ready 

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