Instant Pot Chicken Tikka Masala
Yield: 4 servings
Active Time: 10 minutes
Prep Time: 10 minutes
Cook Time: 40 minutes
This is such a fabulous chicken dish…packed with flavor. It calls for a ‘specialty’ spice – garam masala. It’s a very ‘warm’ spice and is commonly used in Indian dishes. It’s a combo of cinnamon, cloves, cardamom and peppercorns. It’s not spicy…but very very flavorful. And it balances well with the tomato sauce and yogurt in this meal.

Ingredients for Single Meal

  • 8 - boneless chicken thighs
  • 1/2 - cup(s) hot water**
  • 1 - small white onion(s)
  • 1 - small fresh ginger
  • 1 - 28 oz. can(s) crushed tomatoes
  • 1 - cup(s) plain yogurt
  • 3 - tsp minced garlic
  • 2 - tsp garam masala
  • - Salt and pepper
  • Garnish: - chopped cilantro**
  • Side: - rice**
  • Side: - salad**
  • 1 - gallon-size freezer baggie(s)
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Cooking Directions for Single Meal

  1. Dice the onion. Peel and slice the ginger (about 8 thin slices).
  2. Cut the chicken into 1-inch pieces and place into the electric pressure cooker insert with the hot water. Add the onion and ginger around the chicken.
  3. In a large mixing bowl, whisk together the crushed tomatoes, yogurt, minced garlic, garam masala and a few pinches of salt and pepper. Pour over the chicken in the electric pressure cooker insert.
  4. Steam valve: Sealing.
  5. Cook on: Manual/High for 15 minutes.
  6. Cook rice, as directed.
  7. Prepare salad.
  8. Serve Instant Pot Chicken Tikka Masala with cilantro garnish over rice with side salad.

Freezeasy Meal Prep Directions

  1. Cut 16 chicken thighs into 1-inch pieces.
  2. Dice 2 onions. Peel and slice the ginger (about 8 thin slices).
  3. In a large mixing bowl, whisk together 2 cans of crushed tomatoes, 2 cups plain yogurt, 6 tsp, minced garlic, 4 tsp garam masala and a few pinches of salt and pepper.
  4. Open 2 cans of crushed tomatoes.

To each gallon-size plastic freezer baggie in a round bowl/dish, add the following ingredients:

  • Half of the chicken pieces
  • Half of the onion and fresh ginger
  • Half of the prepared sauce into each bag

Remove as much air as possible and seal. Add label to baggie and freeze.

Freeze & Thaw Instructions

Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before adding contents of bag plus water to electric pressure cooker insert. Pressure cook as directed.

Special notes

See myfreezeasy.com/EPC for more tips and tricks.
Add 5-10 minutes of pressure cooking time, if cooking from completely frozen or mostly frozen. Note that preheat time and release time may vary by appliance.

Dairy-Free Modifications

You could substitute 1 cup canned coconut milk for the yogurt to make a dairy-free meal.

Gluten-Free Modifications

Recipe is gluten-free when served with gluten-free sides.

Printable Label Recipe Title

Instant Pot Chicken Tikka Masala

Printable Label Instructions

Thaw, add hot water to Instant Pot and then add contents of baggie. Cook on high pressure for 15 minutes with sealed valve; then natural release.
Serve over rice with side salad.

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