Tikka Masala Curry is a creamy and spiced tomato-based curry with marinated and grilled chicken. This dish is perfect for a cozy night in or as a party meal. In this post, we will share an authentic Indian Tikka Masala Curry recipe that is easy to make and perfect for special occasions. We will also provide instructions on how to make this dish in an instant pot, making it a perfect option for those who are short on time.
Indian Tikka Masala Curry Recipe
Chicken Tikka Masala is one of the most popular and flavorful Indian dishes. Whether you're a fan of Indian cuisine or looking for a delicious and comforting meal, this recipe is sure to impress.
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Equipment
- Large Pot Or
- Instant Pot Optional
- Wooden Spoon Or
- Spatula Optional
Ingredients
- 1 lb Chicken Breasts Boneless, Cut Into Bite-Sized Pieces
- 1 Onion Finely Chopped
- Garlic Cloves Minced
- 1 tbsp Ginger Paste
- 2 tbsp Vegetable Oil
- 2 tsp Cumin
- 2 tsp Coriander
- 1 tsp Turmeric
- 1 tsp Paprika
- 1 tsp Garam Masala
- 1/2 tsp Cinnamon
- 1/4 tsp Cayenne Pepper
- 14 oz Diced Tomatoes
- 1/2 cup Heavy Cream
- Salt To Taste
- 1/4 cup Fresh Cilantro Leaves Chopped
- Steamed Rice To Serve, Or
- Naan Bread To Serve
Instructions
- In a large bowl, mix together the chicken, onion, garlic, and ginger paste. Cover and refrigerate for at least 30 minutes.
- Heat the oil in a large pot over medium-high heat. Add the marinated chicken and stir-fry until browned on all sides, about 5-7 minutes.
- Add the cumin, coriander, turmeric, paprika, garam masala, cinnamon, and cayenne pepper. Stir well.
- Add the diced tomatoes and heavy cream. Stir to combine.
- Bring the mixture to a boil, then reduce the heat and let simmer for 45-60 minutes, or until the chicken is tender and the sauce has thickened.
- Season with salt, to taste. Garnish with cilantro leaves and serve hot with steamed rice or naan bread.
Instant Pot Instructions:
- Set the instant pot to sauté mode. Heat the oil in the pot and add the marinated chicken. Stir-fry until browned on all sides, about 5-7 minutes.
- Add the cumin, coriander, turmeric, paprika, garam masala, cinnamon, and cayenne pepper. Stir well.
- Add the diced tomatoes and heavy cream. Stir to combine.
- Close the lid and set the instant pot to manual high pressure for 8 minutes.
- Once the cooking is done, let the pressure release naturally for 10 minutes, then do a quick release.
- Open the lid and stir the chicken tikka masala. If the sauce is too thin, set the instant pot to sauté mode and let the sauce simmer until it thickens.
- Season with salt, to taste. Garnish with cilantro leaves and serve hot with steamed rice or naan bread. Enjoy!
Notes
Note: The nutritional information is an estimate and may vary based on the specific ingredients and cooking methods used.
Pairs perfectly with: Homemade Indian Naan Bread Recipe
Nutrition
Serving: 0.25recipeCalories: 360kcalCarbohydrates: 9gProtein: 33gFat: 21gSaturated Fat: 8gCholesterol: 110mgSodium: 460mgFiber: 2gSugar: 4g
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Nutrition Facts
Indian Tikka Masala Curry Recipe
Serving Size
0.25 recipe
Amount per Serving
Calories
360
% Daily Value*
Fat
21
g
32
%
Saturated Fat
8
g
50
%
Cholesterol
110
mg
37
%
Sodium
460
mg
20
%
Carbohydrates
9
g
3
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
33
g
66
%
* Percent Daily Values are based on a 2000 calorie diet.
