tikka masala

A skillet of creamy chicken tikka masala simmering on the stove will fill your home with warm smells of coconut curry. With lots of exciting spice and healthy vegetables, you&#x27;ll find yourself craving this dish often. 

Easy Chicken Tikka Masala

garlic,

ginger root

turmeric

garam masala

coriander

cumin

cardamom

lemon juice (from one lemon)

olive oil

salt

lb. skinless, boneless chicken breasts, cubed into 1 inch pieces

ghee or coconut oil

onion, thinly sliced (about 2 cups)

green bell pepper, thinly sliced (about 1 cup)

carrots

tomato paste

red pepper flakes

tomatoes

(13.66 oz.) coconut milk

peas,

divided,

rice

Combine garlic, ginger, turmeric, garam masala, coriander, cumin,...

Combine garlic, ginger, turmeric, garam masala, coriander, cumin, and cardamom in a small bowl.

For marinade, whisk lemon juice, salt, and half...

For marinade, whisk lemon juice, salt, and half of spice mixture in a small bowl. In gallon size ziptop bag, add chicken and marinade, making sure all of the chicken is coated in marinade. Chill for 1-4 hours. Refrigerate remaining spice mixture.

Heat oil in a large heavy skillet over...

Heat oil in a large heavy skillet over medium heat. Add chicken and brown, about 8 minutes; remove to plate. Chicken will not be fully cooked.

Add onion, green pepper, and carrots to same...

Add onion, green pepper, and carrots to same pan, and cook over medium heat, stirring occasionally, until vegetables are softened, about 8 minutes.

Add tomato paste, red pepper flakes, and remaining...

Add tomato paste, red pepper flakes, and remaining spice mixture and cook, stirring often, about 3-4 minutes.

Add tomatoes with juices, crushing them with your...

Add tomatoes with juices, crushing them with your hands as you add them. Scrape up browned bits from bottom of pot;  add coconut milk and half the chopped cilantro. Simmer 10-15 minutes or until sauce is beginning to thicken.

Add chicken, and continue to simmer, stirring occasionally,...

Add chicken, and continue to simmer, stirring occasionally, until sauce thickens, 20 minutes.

Stir in peas and remaining cilantro. 

Serve with rice, naan, and additional cilantro, if...

Serve with rice, naan, and additional cilantro, if desired.

Instant Pot Tikka Masala is a hearty, flavorful vegan meal that is approved by meat eaters! Made with cauliflower, chickpeas, and peas, this recipe for Vegetarian Tikka Masala is on the table in less than 30 minutes.

Instant Pot Tikka Masala

onion

garlic

tbsp ginger

chili powder

paprika

cayenne

vegetable broth

tomatoes (not drained)

cauliflower

cooked chickpeas (1 (15 ounce) can drained and rinsed.)

coconut milk

peas (optional)

Saute

Turn your Instant Pot to the saute setting and let heat until it reads hot. Add the oil and onion and saute for 2-3 minutes. Add in the garlic, and ginger and saute for one minute longer. Add the spices and tomato paste and saute for 1-2 minutes, or until spices are fragrant. Be careful not to burn. Turn the Instant Pot OFF.

Deglaze

Add in vegetable stock, and scrape up any browned bits on the bottom of the inner pot.

Layer

Add in the diced tomatoes and chickpeas. Place cauliflower and on top of the mixture.

Set Cook Time

Close the lid and set to cook on high pressure for 2 minutes. (Hit Manual or Pressure Cook and adjust time to 2 minutes using +/- buttons.)

Release Pressure

Once cook time has elapsed, do a quick pressure release.

Simmer

Turn the Instant Pot back to saute and add in frozen peas and coconut milk. Simmer for 3- 5 minutes, stirring occasionally, until the sauce begins to thicken. Turn the Instant Pot Off. Serve warm over rice with minced cilantro if desired.

Instant Pot Directions

Heat

In a pot, heat the oil over medium heat. Add the onion and cook until tender, about 3-4 minutes.

Add in the ginger, garlic, garam masala, turmeric, chili powder, cumin, paprika, and cayenne. Cook for just 1-2 minutes until the spices begin to give off their fragrance. Add in tomato paste and cook for 1 minute longer.

Add the stock to the pan and scrape up any browned bits from bottom of the pan. Stir in the diced tomatoes, chickpeas, and cauliflower. Bring to a boil then reduce the heat and simmer for 20 minutes, stirring occasionally. You may need to add in an additional 1/2 stock as the tikka masala simmers.

Finish Sauce

Stir in the peas, and coconut milk and cook until heated through and beginning to thicken, about 5 minutes. Serve with rice and a sprinkle of cilantro if desired.

Stove Top Directions

Cauliflower Tikka Masala - an easy and delicious plant-based curry made with cauliflower, chickpeas, and onions cooked in an aromatic spice-filled gravy made from creamy coconut milk.

Instant Pot Tikka Masala Recipe

coconut oil

Serrano chili pepper (diced (optional))

garlic (minced)

tsp garam masala

curry powder

tsp cumin

tsp dried fenugreek leaves

sugar

low-sodium vegetable broth

chickpeas

full-fat coconut milk (plus more to taste)

tbsp ground cashews (optional (to thicken))

cilantro (to garnish)

Whole cashews (to garnish)

Set Instant Pot to sauté mode (see notes).

Once hot, add the oil and chopped onion to the bowl of your Instant Pot and mix well to combine. Sauté the onion, stirring often, for 3-4 minutes, or until the onion starts to soften and turn translucent. Add the finely chopped Serrano chili pepper and a dash of salt. Continue to cook for an additional 1 minute, stirring often, before stirring in the garlic and ginger. Cook, stirring continuously, for 30 seconds or so.

Reduce sauté temperature to medium-low, if needed, and stir in the garam masala, curry powder, ground cumin, paprika, and Fenugreek leaves. Cook, stirring continuously, for 1-2 minutes, taking extra care not to burn your spices as they will turn bitter. Mix in the tomato paste.

Add the canned diced tomatoes, granulated sugar, cauliflower florets, and vegetable broth. Mix well to combine.

Secure the lid and close the vent to seal. Cancel sauté mode and press the pressure cook button or “manual” mode. Set to cook for 3 minutes on “high” (see notes). Once the cooking time has completed, allow your Instant Pot to release naturally for 1 minute then manually release.

Carefully remove the lid and stir in the chickpeas, coconut milk, and ground cashews (to thicken).

Serve garnished with fresh chopped cilantro, cashews, sesame seeds, and a side of rice, if desired.

A silky aromatic sauce nicely coats juicy charred pieces of yogurt-marinated lamb which then gets spooned over rice and finished with cilantro and naan bread. Cozy and comforting in a bowl! 

Easy Creamy Lamb Tikka Masala

garam masala, divided

kosher salt, divided

cumin, divided

lamb

whole milk plain yogurt

onion,

garlic, chopped

serrano, seeded and minced

ginger

(28 ounce) can whole peeled tomatoes

(14 coconut milk

jasmine rice bread

Cilantro or mint

Combine 1 tablespoon garam masala, 1 teaspoon salt, ½ teaspoon cumin, coriander, and pepper in a 1-gallon zipper-lock bag. Toss the spices around to combine. Add lamb and shake to coat. Add yogurt, seal bag, and massage meat to coat. Transfer bag to refrigerator and marinate for 1 hour or up to overnight.

Heat oil in a 12-inch sauté pan over medium. Add onion and remaining teaspoon salt and cook until softened and starting to brown, 8–10 minutes, stirring occasionally. Reduce heat to medium-low and add garlic, serrano, and ginger; cook stirring frequently until onions are softened and golden brown, about 7 minutes. Stir in remaining tablespoon garam masala, remaining teaspoon cumin, and cardamom; cook 1 minute.

Add tomatoes with juices, crushing them with your hands as you add them (or use your kitchen shears to cut them in the can). Bring sauce to a boil, reduce heat, and simmer, stirring frequently and scraping up browned bits from bottom of pan, until thickened and deepened in color, 15–20 minutes. Add coconut milk and simmer until thickened, 5–7 minutes. 

Meanwhile, heat oven to broil (high) with rack set in upper middle position Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange lamb on rack in a single layer (don’t scrape marinade off). Broil lamb until starting to char, 10–12 minutes. 

Add lamb to sauce, and simmer, stirring occasionally, until lamb is cooked through, about 8 minutes. Serve with rice, cilantro, and naan if desired. 

Wow! Came across this recipe on Pinterest and was excited to try something new. We don't cook with lamb often, and this recipe was a great way to get me more comfortable with it! Easier to make than I thought it would be and SO, SO delicious. Thank you!

Do you have 30 minutes? That means you have time to make this speedy chicken tikka masala. The creamy dish is better than take-out and it's dairy free.

Speedy Chicken Tikka Masala (Dairy Free)

coconut oil margarine

onion (about 1/2 large)

yellow bell pepper, chopped

cayenne pepper

grape tomatoes

chicken

sea salt

coconut sugar

In a large skillet over medium heat, melt oil or margarine, and tilt the pan to coat the bottom evenly. Add ginger, onion, garlic and bell pepper. Cook until vegetables are softened, about 5-7 minutes, stirring occasionally.

Meanwhile, in a small bowl, stir together cayenne, cumin, garam masala, coriander, and turmeric.

Once the onions have begun to caramelize and turn golden, add the spice mixture, letting it hit the pan directly and toast. Stir to coat the onion in the spices. Cook for 1-2 minutes, until fragrant. Add the tomatoes and toss to coat. Cook for 3-4 minutes, until the tomatoes begin to break down.

Add the coconut milk, cooked chicken, salt, and sugar. Stir to combine. Continue cooking for about 5 more minutes, to let the flavors meld and the liquids reduce down slightly. Adjust seasoning to taste. Serve immediately.

So tasty! I developed lactose-intolerance later in life and love to find yummy recipes like these!

Made this last night and it was SO GOOD! Putting this in our regular rotation. We omitted the cayenne bc I can’t do heat, but it was still amazing without! We served it over basmati rice. 👌🏼

Who can resist the combination of smoky tandoor-charred chicken in a delicately spiced tomato-based sauce? Master the tikka masala with our ultimate version

Next level tikka masala

chicken thighs

lime,juiced

garlic cloves,peeled

Greek yogurt

chilli powder

tsp coriander

green chilli

red food colouring(optional)

tbsp butteror ghee

onion,finely

cumin seeds

mustard seeds

½ tsp powdered fenugreek

½ tsp powdered paprika

cardamom pods,lightly bashed

cinnamon

tomato purée

ground almonds

brown sugar

tbsp malt vinegar

passata

milliliters crème fraîcheor double cream

Remove the skin from the chicken and slash each thigh two or three times. Put into a bowl or plastic container and toss with the lime juice and ½ tsp salt. Set aside while you make the marinade.

In a small <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a>, blitz the ginger and garlic to make a paste, adding a splash of water if needed. Set aside half of the paste for the sauce. Tip the remaining marinade ingredients into the food processor, then blitz to a smooth paste. Pour the paste over the chicken and marinate for at least 4 hrs (overnight or 24 hrs is even better).

To make the sauce, heat 2 tbsp of the ghee or butter in a large shallow pan with a lid. Cook the onions for 15 mins over a medium heat until starting to brown. Add the spices and remaining garlic and ginger paste, and cook for 2 mins. Stir in the tomato purée, ground almonds, a pinch of sugar and vinegar. Cook for about 1 min. Pour in the passata, then fill the jar or carton halfway up with water and add this too. Bring to a gentle simmer, then cook for 2-3 hrs until you have a thick, red sauce. Can be kept chilled in the fridge for up to 48 hrs while you marinate the chicken.

Set the grill to its highest setting. Lift the chicken from the marinade, wiping off any excess back into the dish and reserve for the sauce. Arrange the chicken on a large <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-5-baking-trays">baking tray</a> cut-side up. Put under the grill for 10-15 mins until charred and starting to blacken. Remove the tray from the oven and set aside with the cooking juices. Reheat the sauce, adding the reserved marinade, then tip the chicken and any pan juices with the crème fraîche or cream into the curry sauce. Cook for 40 mins until the chicken is completely tender. Stir the remaining butter or ghee in at the end.

Leave the curry to sit for a few mins, then season with the garam masala and smoked salt, if using. Sprinkle with coriander and flaked almonds, then serve with naan bread and rice, if you like.

A restaurant favorite, creamy tomato-based curry with chicken marinated in yogurt, red chili powder, turmeric, and garam masala.

Chicken Tikka Masala - Instant Pot

chicken breasts

lemon juice

plain yogurt

Kashmiri red chili powder

ginger (grated)

butter

onions

plum tomatoes (chopped

cream

fenugreek leaves (kasoori methi)

sugar (optional)

cilantro (chopped for garnish)

Make 2 to 3 slits in the chicken breasts. Apply salt and lemon juice to the chicken breasts. Mix yogurt, red chili powder, garam masala, ginger, and garlic. Apply evenly to the chicken breasts and allow to marinate for 20 minutes or refrigerate if marinating ahead of time. Marinating chicken for 4-5 hours or overnight works well.

Set the Instant Pot to Saute mode and heat butter or oil. Add onions and saute for 2 minutes. Add ginger, garlic and mix well. Add tomatoes, turmeric, salt red chili powder, and garam masala. Mix well. Press Cancel. Add 2 tablespoons of water. Deglaze the pot if needed.

Place the tall trivet in the main pot. Place the marinated chicken over the trivet. Baste the chicken with oil. Close the Instant Pot with the pressure valve to sealing. Pressure Cook for 8 minutes followed by 10-minute natural pressure release.

Open the Instant Pot. Take the chicken and the trivet out.  Using an immersion blender, blend the sauce until smooth and bring the sauce to boil on saute mode.

Stir in cream, fenugreek leaves, and sugar. Note the optional step is to broil the cooked chicken for 5 minutes to get some char marks. Cut the chicken into 2-inch pieces and add them to the sauce. Set the Instant Pot to saute mode and bring the sauce to a gentle boil. The sauce will thicken further as it cools down. Garnish with cilantro.

https://content.jwplatform.com/videos/4ykSvAdC.mp4

Chicken Tikka Masala, an Indian restaurant favorite is a creamy tomato based curry with chicken marinated in yogurt, red chili powder, turmeric and garam masala.

Chicken Tikka Masala

If you love chicken tikka masala, this is an easy way to make it while you&#x27;re away from the home!

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Top 28 tikka masala recipes from across the web

The most viewed tikka masala recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Chicken Tikka Masala

Instant Pot Tikka Masala

Instant Pot Tikka Masala Recipe

Easy Creamy Lamb Tikka Masala

Speedy Chicken Tikka Masala (Dairy ...

Next level tikka masala

Chicken Tikka Masala - Instant Pot

Slow Cooker Chicken Tikka Masala

Vegetarian tikka masala

Vegan Tikka Masala Recipe (With Tof...

Slow Cooker Chicken Tikka Masala

Chicken Tikka Masala

Turkey tikka masala

Get-ahead chicken tikka masala

One-pan paneer and spinach tikka ma...

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VEGAN CHICKPEA TIKKA MASALA

Vegetarian Tikka Masala

Healthy Slow Cooker Chicken Tikka M...

Skinny Chicken Tikka Masala

Chicken Tikka Masala

Crock-Pot Chicken Tikka Masala Reci...

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Easy Chicken Tikka Masala

Healthy tikka masala

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The most viewed tikka masala recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine