Instant Pot Chicken Tikka Masala

[@Bodmonbadshah]

We’re Indian, and my mom buys garlic and ginger in bulk, peels it all and blends it with some chilies, and then freezes it. A lot of Indians/Pakistanis use garlic ginger paste in their foods, we turn it into a slightly chunky paste. My mom takes out enough for the week in a container and we leave it in the fridge. This may help you for future recipes. 🥰

[@cookingwithcoit]

Great idea!

[@EnkhturDamdinjav]

Wow, very good idea - thanks

[@Aeneas85-i1w]

Not so great idea! My mom does that and I don’t because the ginger spoils quickly after it’s chopped.

[@analucic6674]

@@Aeneas85-i1w she said freeze it..

[@healer1964]

Thank yoiu for that tip! I will do this.

[@blueb4829]

My ancestors came from India over 150 years ago to the Caribbean region. We wash our fish and meats with lemon or vinegar to get rid of the gamey/fresh odor. I know some people say it's to kill bacteria, but I think it's really to get rid of the grime from handling at the supermarket or wherever it was processed and to give it a fresher smell. I've lived in the US for the past 30 years and still wash my fish and meats., but I don't go crazy trimming off every little piece of fat.

[@bananapeanutbutterpizzawit3873]

Sorry to say, I love marbled meat, so does my family.

[@shan19key]

I would recommend using a red onion instead of a yellow or white onion as the red one almost melts into the sauce a lot more. In addition, if you want your sauce to be colored red, I would recommend using Kashmiri red chilli powder along with cayanne/chilli powder. Kashmiri red chilli powder gives you extra color but has minimal to no spice/heat. Garam masala and a bit of kasuri methi at the end makes it even more scrumptious.

[@bananapeanutbutterpizzawit3873]

My family tasted the recipe before the coconut milk worked it way down. Let’s just say they did not want to wait! This was the first time in my 60 years I cooked Indian food, and I am a terrible cook😂, but it tasted like we were dining in a Indian restaurant! Plus, it was sooo easy, thank you so much. Please more delicious, yet simple insta pot meals. Have a terrific week.

[@DeForestRanger]

I love Indian food, and this looks delicious. Could you please make an Instant Pot vindaloo video for those of us who like it really spicy? Thanks!

[@healer1964]

YES!

[@healer1964]

Made this tonight. Not bad. I added a little heat with ground Hatch chile (red), and used a touch more Greek yogurt. Deep flavors, smoky, complex. And enough for the household, with leftovers for tomorrow!

[@stephanbach1652]

If it opens the can, it’s correct.

[@cookingwithcoit]

Haha agreed

[@JimboLimbo432]

Tried this recipe last night. I forgot to buy fresh ginger and subbed ground ginger instead. I feel like it would have had more flavor had I had the fresh ginger. Still this was a really quick and tasty recipe. Thanks for another new recipe for dinners!

[@cookingwithcoit]

Yeah you're right about the ginger but all good! I'm glad you made this recipe!

[@iorichoco]

Tried this one today and it was so good!!! Thanks!

[@CL-im9lk]

The written recipe has Greek yogurt but I didn’t see him use yogurt. Is it yogurt or coconut milk?

[@mjrussell414]

I do already have butter chicken and tikka masala recipes for my beloved instant pot but this looks so much easier and faster. My question is when you say chili powder, what do you mean? In Canada, chili powder is a spice blend you put in chili con carne, but I know Indians have all kinds of chilies. What should I look out for in the store? I always make a big batch of cilantro lime rice and keep it in the freezer for when I make dishes like this, but then I also like extra fresh cilantro on top of the finished dish.

[@samysafwat]

Do I keep the sauté mode on low or high? That option is in the instant pot. Unfortunately there is no “normal” setting.

[@andreamejia9245]

A lot of flavors I see! 😌 looks delicious

[@cookingwithcoit]

Thank you! Hope you give this one a try!

[@donitaarender7839]

Can you also cook the rice with it together?

[@gypsydavy708]

I think I got a little carried away with the ginger. Other than than that this came out great. I'm finally cooking Indian! Thanks so much.

[@cookingwithcoit]

Congrats!!! 🙌🏻🙌🏻

[@skohari]

Crazy awesome!!! My family actually loves me now after I make this! 😊 thanks thanks thanks (great video/editing too, Aman!)

[@CodeDeb]

I made this tonight. The sauce was very tasty but the chicken was a little rubbery. Any suggestions for modifications to prevent this?

[@cookingwithcoit]

Hi- it all depends how big the chicken pieces were. Do you think your chicken pieces were smaller than mine and they overcooked? Perhaps you could shorten the cooking time a little, that should help!

[@CodeDeb]

@@cookingwithcoit No, they were the same size. Someone on the internet suggested a 10 minute natural release. Another IP chicken recipe suggested cooking the chicken breasts whole, on the trivet (poaching), separate from the sauce 🤷🏻‍♀️ NOTE: The leftovers (stored one night in airtight container) were very moist. Maybe just needed time to permeate the chicken?

[@IronLionZion429]

Side cut or smooth edge can openers exist. You can try the side method with a normal can opener but it doesn't always work depending on the can design.

[@KL-xj5vz]

I have one of those side cut or smooth edge can openers. Don't use it that often. They have a tendency to spill the contents if the can is full. Way better to just open it on top, where it has a lip and nothing spills out all over your counter.

[@pamelaharriman8338]

Looks fabulous Can! Can hardly wait to try this and I just ordered some Garam Masala because mine was super old and needed to be replaced. Also ordered some Indian garlic ginger paste. These spices will add so much flavor coupled with the spices in your recipe. And hopefully I won't forget the Naan bread.

[@SUN-it6rf]

Keep all these ingredients powered masalas,, labelled and in an air tight container in your freezer. Lasts for ever. !

[@pamelaharriman8338]

@@SUN-it6rf Thanks, great idea.

[@SUN-it6rf]

@@pamelaharriman8338 most welcome.

[@iMaradonaa]

You asked for a comment so many times so I’m just dropping one here. Great vid thanks

[@josuepena7266]

If we want to make double the chicken quantity, besides doubling the ingredients, do we double the pressure cooking time?

[@KL-xj5vz]

No, its all cooked under pressure so no need to increase time.

[@juanpingshen661]

Do you think I could use beef instead of chicken? Thanks

[@cookingwithcoit]

Yes I think you could!

[@juanpingshen661]

@@cookingwithcoit Thanks for your quick reply. :)

[@1loveisraelites848]

That looks so yum But I’m Scared of coconut taste in food. Is the taste of coconut very noticeable?

[@gnostie]

Coconut is not obligatory. You can use Greek yoghurt, for example.

[@Goalsold]

MMM I'm gonna try this recipe! Thank you!

[@cookingwithcoit]

Hope you love it Jean!

[@Goalsold]

@@cookingwithcoit I bought the garam masala seasoning from Amazon. Will let you know how it turns out!

[@bolpol403]

super, I,m making now

[@simplifywithsakthi9908]

Yup.. i do wash chicken.. After cut it, i will wash it with salt and turmeric.. then, rinse it. Then marinate it with turmeric, salt, ginger garlic paste.

[@jadesea562]

If its opening the can, its working correctly.

[@BergenholtzChannel]

Do you think I could use tofu instead of chicken?

[@cookingwithcoit]

Absolutely!

[@gregseagler5111]

Although I too like to trim the fat, I also have to cut out that cartilage-ey bit and connected tendons from the center. For some reason, those freak me out. I live in fear that I will bite into one when eating at restaurants. I'm weird, I know.

[@cookingwithcoit]

Haha I dont blame you :)

[@doodlebg44]

You’re not alone, I keep a pair of jewelry pliers (just because they’re small) in the drawer so I can yank that little yucky bit out…ew, gross 🤢

[@darkpug]

I can't wait to try this!

[@cookingwithcoit]

Let me know how it turns out for you!

[@CodeDeb]

On your website you list yogurt as an ingredient but where is it used in this recipe??? 👀

[@cookingwithcoit]

Hi- if you look at step 4 of the recipe on my website you will see it used. Here’s the link: cookingwithcoit.com/pressure-cooker-chicken-tikka-masala/

[@CodeDeb]

@@cookingwithcoit Thank you! I was putting together a grocery order so I could try it next week! I think I’m gonna add golden raisins. I think they would dissolve nicely in the pressure cooker and add a sweetness

[@CodeDeb]

@@cookingwithcoit PS I really like how you have a photo of all of the ingredients on your website. The site has a nice layout Also, I made your balsamic chicken the other night for my mother. She liked it so much she even ate the dark meat!!

[@simpleandsweetshares2174]

I rinse and soak for a minute when I am cooking boneless, skinless chicken... Skin on, bone-in... I rinse, soak, and clean with vinegar... So much gunk comes off of the chicken and I honestly can't eat it if I haven't done those things... I burn extra feathers off (no matter how fine) with a lighter and all 😁

[@cookingwithcoit]

That's professional level chicken cleaning!

[@veronicamontalvodesuarez7203]

Making this today. I hope I have tomato sauce. I can’t remember 🤞🏽

[@victoriapham2274]

Asians soak their uncooked chicken with salt and vinegar before cooking because it helps to rid of chicken smell. Also, if chicken was frozen, this way of washing help to rid the “freezer smell”.

[@cookingwithcoit]

Great to know

[@FriendsFamilyKitchen]

The food looks delicious😋 I am going on a cruise speaking into existence. 🙌 look like a lot of fun the water is so calm & peaceful. Thanks for sharing taking us along with y'all always a joy to watch be blessed🙏🙏🙏❤❤❤🤗🤗

[@cookingwithcoit]

🙌🏻

[@adibarauf9731]

Nice ,yummi,

[@cookingwithcoit]

😋

[@vicariouscato9555]

Pls put time stamps on it. I have to repeatedly go back over it to see where i left off. Pls also add how much spices u have to put in your recipe page.

[@xNeptune1]

The right way to use a can opener is using an electric one. Those manual one always break.

[@Jackytubela1]

I clean the chicken with salt and vinegar because I feel like if I don't do it, the chicken will have a gamey taste or an after taste that I really dislike and also washing it removes all the slime that the chicken has.

[@ruchigupta423]

Awesome

[@erbl-h5d]

Surely you would use ghee instead of butter

[@BergenholtzChannel]

There are two types of can openers.

[@CandyToyTwins]

Tasty!😎

[@cookingwithcoit]

Thank you!

[@AlphaGamingImpact]

that white Tees and tomatoes sauce give me anxiety lol, It amaze me how it's still not white after this.

[@Anamaria-dv1ho]

Yummy 😋!

[@cookingwithcoit]

😋

[@buntykitchenhindi4835]

Very nice 👌👍😊😅

[@cookingwithcoit]

Thanks!

[@CodeDeb]

I wash my chicken (and all food I am cooking with) because I once had campylobacter food poisoning from chicken prepared by a person who had not washed their hands 🤢

[@cookingwithcoit]

Oh no! That’s horrible I’m sorry to hear that!

[@CodeDeb]

@@cookingwithcoit Thank you. It happened at a banquet in England. I couldn’t eat chicken for a WHILE

[@neen79]

👌🏾👌🏾👌🏾👌🏾

[@cookingwithcoit]

🙌🏻🙌🏻

[@marciapeterson4404]

Didn’t work for me! Dreaded “burn” message! Suggestion

[@ChrisPBacone]

Fastest way for ginger is to juice it

[@bridgettegallagher2264]

You're going down dude, no rice it's Criminal LOL, seriously though that looks really good I love Indian food I could eat Indian food everyday anti Thai food

[@cookingwithcoit]

Haha so far you are delivering on your comments 😂

[@bridgettegallagher2264]

@@cookingwithcoit you're funny 😄,keep it up

[@ehmt-19]

Only because it's happened to me three times, the burn notice comes on every time I guy. 🤦

[@dhall4924]

If the can opened, then it worked...

[@shannonweiss3534]

What I don’t like about that way is it cuts off the little band at the top and makes the edge very sharp I’ve cut myself doing that so be careful

[@ChrisPBacone]

You forgot to clarify the butter

[@meuhcieux6314]

when you're living in a country where butchers expose the meat, its better to clean it

[@mohammedsheikamod8591]

If this is Tikka, then I'm not Indian.

[@makejihyomainvocalistagain9217]

People clean their chicken with citrus? I take it out of the package and start chopping and cooking lol never got sick that way

[@PsychopathicBob1]

They have gloves on and their OCD. LOL

[@ChrisPBacone]

Bro you used the instapot you failed as soon as you didn't have a mise en place

[@DemonDrummer]

…people clean their chicken _period_ ?

[@lorettamiller4536]

I hate the fat and blood clots on chicken so I always cut those off.

[@lakrasia]

Your recipe doesn't have any chicken tikka in it. It's just a chicken curry, not the traditional British dish.

[@ChrisPBacone]

You burnt your flavors