From its vibrant colors to its mouthwatering aroma, Chicken Tikka Masala has captured the hearts and palates of people all around the world. This iconic dish, born out of the fusion between Indian and British cuisines, has become a cornerstone of Indian cuisine and a go-to comfort food for many.
Luckily, it is so easy to recreate this delectable dish at home any time you get the craving.
So get ready to tantalize your taste buds and discover the secrets behind this global favorite.
Chicken tikka is the marinated chicken while masala is the spice blend added to the dish. The result is tender juicy chicken in a deliciously creamy fragrant sauce.
Like many recipes, there is some debate as to the origins of the dish. Some claim it is from Punjab, others claim it was developed by Indian migrants in Great Britain and there is another claim that it was invented at a curry restaurant in Glasgow, Scotland.
Ingredients for Chicken Tikka Masala
I know the ingredient list looks overwhelming at first glance, but they are easy to find and each adds to the delicious layering of flavors.
- boneless skinless chicken breast or thighs
- dairy: Greek yogurt and heavy cream
- produce: yellow onion, fresh ginger, garlic, jalapeno, and cilantro
- canned goods: tomato paste and crushed tomatoes
- spices: garlic powder, ground cumin, ground coriander, cayenne pepper, garam masala, salt and pepper
- olive oil and honey
Garam masala may be a new ingredient to some. It is a blend of multiple spices, sometimes as many as dozens. You should be able to find it in the spice aisle of your grocery store or you can order it online.
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Recipe
Ingredients
- 1 cup Greek yogurt
- 1 tablespoon fresh ginger (grated)
- 1 teaspoon garlic powder
- Β½ teaspoon ground cumin
- Β½ teaspoon ground coriander
- ΒΌ teaspoon cayenne pepper
- salt and pepper (to taste)
- 2 pounds boneless, skinless chicken breast (cut into bite-sized pieces)
- 2 tablespoon extra virgin olive oil
- 1 medium yellow onion (diced)
- 3-4 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1 medium jalapeΓ±o (finely diced)
- 1 tablespoon tomato paste
- 28 ounce can crushed tomatoes
- 1 tablespoon garam masala
- 2 teaspoon honey
- Β½ cup heavy cream (room temperature)
- 3 tablespoon fresh cilantro leaves (chopped)
- 3 cups cooked basmati rice
Instructions
- In a medium bowl, combine the Greek yogurt, ginger, garlic powder, cumin, coriander, and cayenne pepper. Season with salt and pepper, to taste.
- Add chicken pieces to yogurt mix and stir until coated.
- Marinate at room temperature for up to one hour or cover and refrigerate overnight. (If refrigerating, set on counter for 30 minutes before cooking).
- Begin cooking rice while chicken is cooking.
- Add the olive oil to the pressure cooker. For electric pressure cooker select the βSautΓ©β function. For stovetop cooker heat over medium heat
- Once hot, add onion, garlic, ginger, and jalapeΓ±o. Season with salt and pepper, to taste, and stir to combine. Cook until onions are soft, 2-3 minutes
- Add the tomato paste, crushed tomatoes, garam masala, and honey. Stir to combine and cook until heated through, another 1-2 minutes. Push the βKeep Warm/Cancelβ button to turn off the SautΓ© function.
- Add the marinated chicken to the pot and lock lid into place with vent set to βSealing". Cook on High pressure for 10 minutes.
- Allow pressure to release naturally for 10 minutes, then do a quick release of any remaining pressure.
- Add 2-3 tablespoons of the hot liquid to the cream to warm it then stir into the chicken.
- Serve immediately topped with chopped cilantro and rice on the side.
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more pressure cooker chicken recipes
Until next time, happy eating!
~Audrey
Christie
Tikka masala is so delicious and easy to make. Most think it's like a curry with a ton of ingredients and requiring a lot of effort. This one looks so creamy and delicious.