Most popular chicken tikka masala recipe, adapted for a pressure cooker like the Instant Pot.
What people says about this recipes?
Wendy; Delicious! I added a little more chicken, will probably add even more next time. Lots of extra sauce.
Traci Peterson; Good, never had tikki masala before so I don’t have anything to compare it to. Thought the chicken was a little dry, maybe next time I’ll try using boneless, skinless thighs. Doubled the cayenne, we like things spicy.
Lindsay Ford; It was a hit with the family, but I would definitely decrease the Garam Masala in the future and use chicken thighs. I served it with sautéed grated zucchini spiced with curry powder and it was a nice addition.
Hope Bell; Used coconut milk instead of heavy cream and added 1 tsp curry powder. Very good with a little kick of spice!
Shelly Hatch-Peters; This was very good. I left it on saute at the end for quite awhile. It still did not get as thick as I would have liked but I would make it again. I also literally put in just a sprinkle of cayenne as we don’t really do hot spicey lol.
Maria; Great and will be in our rotation! Followed recipe with 2 lbs chicken. I did thicken with cornstarch before adding cream. Might cut back slightly on cayenne next time.
Stacey M.; Delicious! So tender and flavorful and smells incredible, I agree with a previous reviewer: lots of extra sauce, so next time I’ll add more chicken. Other than that, perfect! ❤️
Ashley A.; This is fantastic!! Packed full of flavor. Quite a bit spicy, but I like that. Super easy recipe to follow. Very happy that I can make chicken tikka masala at home that tastes great. I made no alterations. Left my chicken to marinate for maybe 6hrs in the fridge. It let off quite a bit of liquid when it was cooking, but that didn’t seem to affect the consistency of the sauce at all.