Marinate for at least 20 minutes or up to overnight, in an air tight container in the fridge. The longer you marinate, the better.
To Make the Chicken Tikka Masala in the Instant Pot
Turn on the saute mode on your instant pot. Add the oil and let it heat for 1 minute. Add the marinated chicken and cook for 2- 3 minutes, until no longer pink.
Now add the masala ingredients.
Mix, and cancel the saute mode. Close the instant pot lid, move the valve to sealing, and put on manual pressure for 6 minutes.
Do NPR for 2 minutes and then vent. Open lid. Refer to finishing instructions below in the recipe card.
To Make the Chicken Tikka Masala on Stove Top
Add oil to a medium sized pot, and add the oil.
Add the chicken and saute for 5-7 minutes until cooked through.
Remove the chicken from the pot, and set aside.
Now add ginger and garlic, and saute for 20 seconds or so.
Then add the spices and saute for 30 seconds. Add the crushed tomatoes. Add the salt and sugar, 1/4 cup water, and allow the sauce to reach a simmer.
Lower the heat, and cook for about 15-20 minutes, while stirring every few minutes.
Add the chicken back to the pot, and stir to combine. Refer to finishing instructions below.
For Finishing (Both Instant Pot & Stove Top)
Turn on the saute mode on the IP OR if using stove top, turn up the heat to medium. Bring the chicken tikka masala up to a simmer. Add heavy cream, kasuri methi, butter and chopped coriander. Serve with rice and or naan.
Kashmiri Lal Mirch Powder: This is mostly for color and does not have heat. If you do not have this on hand, then simply substitute with red chilli powder (but adjust the quantity as it is spicier).Garam Masala Powder: This is optional, and if you don’t have any on hand you can skip it.Canned Crushed Tomatoes: Substitute with passata, pureed tomatoes, or even canned diced tomatoes (just whiz them in the blender until smooth, or use a hand blender).Roasted Cumin and Coriander Powder: To make these at home, you can simply dry roast the cumin and coriander in a pan for a minute or two, and roughly crush. You can also substitute with cumin and coriander powders.Sugar: I like to add sugar to this chicken tikka masala, to balance the tartness of the tomatoes. It can be skipped, however.Butter: Optional, but I like that it gives a nice velvety finishing to the chicken tikka masala.