Pressure Cooker Chicken Tikka Masala. The nations favourite Indian curry made into a delicious healthy instant pot freezer meal. Fill the freezer with pressure cooker chicken tikka masala and have your own homemade Indian takeaway freezer meals.
After the success of our slow cooker chicken tikka masala, we are back with a pressure cooker chicken tikka masala. This pressure cooker version is perfect for freezer meal prep or adjust the servings to make a smaller portion.
When I lived in England it was very rare that I would order an Indian Takeaway. This is because with Dominic hating Indian food and with the Indian Takeaway being quite expensive it just didn’t feel worth the cost.
It was much cheaper to spend £10 and get 2 burgers, 1 pizza, 2 fries, onion rings and a free garlic bread. For that same amount an Indian Takeaway would barely stretch to a chicken tikka masala, rice and my favourite garlic naan.
That is why I wanted to show you how to beat the takeaway and make your own pressure cooker chicken tikka masala at home. As well as this, Indian food can also be rather high in calories, but our homemade pressure cooker chicken tikka masala is a low calorie winner.
Just scroll down to the pressure cooker chicken tikka masala recipe card to see exactly how low it is in calories.
Made with seasonal vegetables and lean chicken breast and absolutely no fat it is simply perfect. And oh so delicious too.
Pressure Cooker Chicken Tikka Masala
Just look at the picture to the right, showing the reheated version of our pressure cooker chicken tikka masala above. Doesn’t it look an Indian Takeaway even down to the container that it is served in?
That was our plan when we made it. To make it feel as much as possible like a real takeaway and not just another pressure cooker freezer meal. That way you wouldn’t feel deprived.
To make my pressure cooker chicken tikka masala starts with the most important part and that is making your chicken tikka masala marinade. Chicken tikka masala tastes so nice compared to a lot of other curries because of its depth of flavour. It sits in the fridge and marinates while you’re prepping the rest of the masala ingredients.
This is also very important when you are making a curry in the pressure cooker as it often strips it of flavour. The pressure cooker uses such force that the best way around it, is marinating in advance which we do in our pressure cooker chicken tikka masala.
Though beware we do have some ugly cooking going on. The marinade for chicken tikka masala doesn’t exactly look pretty:
But who cares when you get a delicious homemade pressure cooker chicken tikka masala in the end. Plus, we love healthy Instant Pot Freezer Meals and it certainly ticks all the boxes for that. In fact, it made us 8 portions of chicken tikka masala for our chest freezer.
Helpful Tools For Making Pressure Cooker Chicken Tikka Masala
The Instant Pot Pressure Cooker – We used our 8 litre Instant Pot to make our pressure cooker chicken tikka masala. It’s the perfect size and essential for cooking chicken tikka masala in bulk.
Hand Blender – For turning the vegetables and juices into the most delicious tikka masala sauce. Then shred the chicken and add it back in.
Glass Bottom – We recommend either glass bottom containers for your chicken tikka masala or using some silver takeaway trays. The glass bottom is much better for the environment though.
If you click on the banner below you can access all our recommended Instant Pot accessories that you should invest in for your pressure cooker. Many of them suit any brand of pressure cooker:
- Place your marinade ingredients into a large bowl and submerge your chicken breasts. Place them into the fridge for a couple of hours to marinate properly.
- Place into the Instant Pot 20 medium carrots, 10 large tomatoes and your marinated chicken breasts from earlier.
- Cook on high pressure for 7 minutes and use quick pressure release.
- Remove the chicken and using a hand blender, blend the vegetables to make a masala sauce.
- Shred the chicken and add it back into the Instant Pot.
- Add in 2.5tbsp of garam masala and 5tbsp of cumin and stir.
You can swap Greek yoghurt for coconut milk, quark or fromage frais. All of these work well in our pressure cooker chicken tikka masala. To reheat from frozen, place the freezer container on top of the steamer shelf in your Instant Pot. Add a cup of water to the bottom. Cook for 15 minutes on manual and serve while piping hot.
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Get Our Instant Pot Curry Freezer Meals Pack
This Pressure Cooker Vegetable Korma is featured in The Fat Free Curry Cookbook & Healthy Freezer Meals. Which is a collection of favourite Indian curries and side dishes. It also includes information of how to bulk cook healthy curries for the freezer. In fact, we made more than 50 curry freezer meals in JUST 1 hour!
If you love a delicious pressure cooker curry and love eating healthy, then this is for you!
Click on the banner below for full details as well as which other curries have been transformed into Instant Pot Pressure Cooker Freezer Meals.