Instant Pot Chicken Tikka Masala

So yummy. I added a 2nd tablespoon of butter to keep the onions and spices from burning.

It was so tasty, I skipped the Greek yogurt and just stirred in a little cream and sugar. I also added chickpeas.

Followed the recipe, and it turned out fabulous. Even my husband like it!

This was really tasty! I definitely could have added more cayenne because there was no spice at all but it was a hit! We didn’t add the Greek yogurt or cilantro but it didn’t need it in my opinion. The sauce to meet ratio was perfect. Paired really well with jasmine rice. Will definitely be making again!

We will be making this again, and again, and again. I rarely follow spice measurements, but this time I did and it was spot on. Might add tomatoe paste to thicken. Otherwise this is 🔥 🤤 🔥!!!

We use ground ginger instead of minced, and we don't add peas or cilantro. This is one of our new go-to recipes!

Super! This will be in the rotation. I cooked it exactly as it says and it’s perfect. I was worried the cook time would make the chicken tough, but it was great. Added cilantro and sriracha. I cooked a rice dish with raisins, onions, carrots and celery and saffron to accompany.

This is one of my go-to recipes. My kids love it. You can leave out the cayenne if you want "no spice." I always have to double it for the four of us, I rarely get to have leftovers the next day for lunch.

Double the seasonings except the cayenne! Also I added the coconut milk before bringing the IP to pressure and didn't get the burn issue other folks have had. Didn't impact the flavor or consistency at all. Served over Jasmine rice

Very good! We doubled the servings, which made it a bit hard to cook and slightly less thick than desired. Next time, we'll add more tomato sauce as well.

You will get a burn notice if you follow the directions exactly. It has you cooking the chicken to brown with no moisture.

doubled the spices and accidentally like quadrupled only the cayenne because i misread the amount. was so spicy but SO good!!!

Y liked, I thought was mediocre

I made the recipe in a pan ( I don't have an instant pot) with half of the coconutmilk and used some broth instead to make it more fluid. I used a mortar to grind some coriander seeds, just to add extra. I skipped the yoghurt as I'm not allowed to eat dairy.

Definitely double the spices, except the cayenne pepper

Less chyanne

Try with tofu, different veggies, quinoa

Bland

Yum!

Good and simple to make!

Tikka masala has become one of my absolute favorite comfort dishes 🤤🤤 I dice the chicken in super small pieces and add the tiniest amount of butter to the white rice. I try to have this at least once every 2 weeks. Avocado on the side goes amazingly well

I was worried it was going to taste like sauce but it was very nice. Will add this to the regular rotation

Used diced tomatoes instead of sauce because I didn't have any. Will use tomato sauce next time. Will add to our rotation for sure!

I doubled the spices (except for the salt) and it was delicious! I agree it’s too bland with the spices as written.

I use cashew milk instead of coconut and it’s delicious. I also use chicken thigh instead of breast. Better to add some yogurt onto the top of each serving than to stir it into the whole pot.

Simmer when you add the coconut milk, not boil

My husband and I love Indian and shared little tastes of this with our 6mo. He was a big fan as was my husband. This was relatively easy to make as only the onion and chicken needed chopping (I buy fresh minced garlic and ginger). We'll def be having this again. It was on the spicy side pre-yogurt, but the yogurt balances it out. It's on par with other easy, Indian recipes, but don't expect this to taste authentic.

It doesn’t really taste like restaurant style chicken tikka. More like chicken with garam masala, not creamy at all.

This was ok. Soupy. Never thickened even leftovers. Probably not making again

Trying this 2/17/23

I read the reviews first before making this. I'm pretty good at gauging spices when cooking so decided to add in an additional 50% of the spices, garlic and ginger. The rest I did exactly as instructed. If you are worried about getting a burn warning, it's worth noting that this might be due to the spices sticking to the bottom of your pot. The easy fix for that is to let the chicken juices form as it cooks and stir it up and off the bottom. This is a kind of "deglazing" and it works like a charm. I also used normal coconut milk based on the consistency reviews saying it is too thin a sauce. Taste wise, so good!! I'm not a big peas fan but I did anyway since I believe in giving recipes a good first run. I might choose to use chickpeas in conjunction with the chicken breast next time. I served this with basmati rice, I just prefer it.

Bland.

I doubled almost all of the spices and it was perfect

Good but had to add some corn starch to thicken it up. Had to add some spice as well as its very mild

Added a bit of cayenne

Had to triple the cayenne pepper. Other than that, was pretty good.

Got a burn notification when following the recipe. Also felt that the flavor lacked depth. Would not make again.

Was deemed too spicy as is by keek.

Got burned a bit in the instant pot.

Made this was a bit hot think I put too much spices in it

Very good. Took awhile to make

Overall decent but definitely not restaurant quality. I didn't make the peas. This wasn't very spicy even though I doubled a couple of the spices.

I would probably try boneless thighs next time. Breast meat seems to get a bit dry. I'd put this in my routine meals - once a month maybe.

Got the burn notification on the instant pot even though I followed the directions perfectly. The peas also weren’t my favorite addition. If I made it again, I would omit the peas and add a lot more spice. The recipe is extremely mild.

I used chickpeas instead of chicken. It was fabulous.

Easy meal great taste!!!

Liked it. Step with adding butter than spices can burn quickly so be careful.

I sautéed the veggies and chicken then dumped everything into the pot and cooked on high for 12 minutes. I had some bigger chicken breasts. Then I shredded the chicken in the sauce and served over rice. The peas didn't add much flavor so if you are not a fan they could be skipped.

Really good

I've used this recipe as a general guideline for my instant pot chicken Tikka masala for a while now, mostly for the ingredients list, but after a little bit of personal tinkering with the spice amounts and cook time to reach the thickness I like, i love this dish and it's super easy to make. Definitely a recipe i don't follow to the T, but always go back to and recommend to others.

It definitely needed more to thicken the sauce. Also, we felt the spice blend didn’t add much flavor.