Chicken Tikka Masala is one of those comfort meals that feels like it came straight from an Indian restaurant, but here's the twist: this famous dish actually traces back to Glasgow, Scotland.
Rumor has it that in the 1950s, a Pakistani chef named Ali Ahmed Aslam created the dish at his restaurant, Shish Mahal, by combining yogurt, cream, and warming spices into a tomato-based sauce. From there, the recipe spread worldwide, and today there are more than 50 variations of Chicken Tikka Masala!
In Punjabi, tikka means small pieces of meat, while masala means mixture. Traditionally, this dish was cooked in a tandoor oven, but don't worry-you don't need one for meal prep. This Instant Pot version makes things simple and still delivers bold, authentic flavor in just 35 minutes.
Want more meal prep recipes like this?
Save time each week with the Workweek Lunch Meal Planner. It's packed with globally-inspired meal prep dishes, all customizable to your taste and dietary needs.
This Instant Pot take on classic chicken tikka masala is a cinch to make and completely scrumptious!
How to Store Chicken Tikka Masala
Freezer: Chicken Tikka Masala freezes well for up to 2 months. For rice, cool it quickly after cooking to preserve moisture. Reheat both in the microwave or oven until piping hot.
Refrigerator: Store in airtight containers for up to 3-4 days. Dual-compartment containers keep rice fluffy and sauce separate until reheating.
Can Chicken Tikka Masala be frozen?
Yes, you can freeze Chicken Tikka Masala with two considerations. First, the chicken can freeze and last up to two months. Make sure to store it in a properly sealed meal prep container.
Second, the rice can last just as long but, as you know if you have ever refrigerated rice, rice can become hard and dry when reheated. Make sure to store the rice as soon after cooking as possible so that later it will reheat as moist as possible.
How do you make Chicken Tikka Masala?
- Sauté the chicken and aromatics in your Instant Pot.
- Add in spices like garam masala, cumin, paprika, and ginger.
- Stir in crushed tomatoes, coconut milk or cream, and yogurt for richness.
- Let everything simmer under pressure until the chicken is tender.
- Finish with fresh cilantro and serve over rice or cauliflower rice.
How to portion Chicken Tikka Masala?
There are two types of people - those who love their meat on rice and those who love them side by side. With this Chicken Tikka Masala, you decide! If you like your rice well-soaked in sauce, use a single compartment meal prep container. On the other hand, if you like your rice fluffy and free, use a dual compartment meal prep container.
More Chicken meal prep recipes:
- Sheet Pan Caribbean Chicken Thighs
- Chicken Enchiladas
- Sheet Pan Chicken Fajitas Bowl
- Korean BBQ Chicken Thighs
- Sheet Pan Asian Chicken
Other tips for making Chicken Tikka Masala:
- Many people use chicken breast when making this meal prep recipe if they have their choice of chicken, but consider using thighs as an alternative if you prefer dark meat to light meat.
- This recipe suggests letting the chicken marinate at least 20 minutes, or even overnight. Unless you're in a rush, try giving it more time so the flavors get infused deeper and more satisfying.
FAQs
Can I make this dairy-free?
Yes! Swap the yogurt and cream for full-fat coconut milk to keep the sauce creamy while staying Paleo and Whole30 friendly.
What protein swaps work here?
Try tofu, chickpeas, or paneer for vegetarian options. Shrimp also works well-just reduce cook time.
What should I serve with Chicken Tikka Masala?
Basmati rice is the classic choice, but you can also serve it with naan, quinoa, or even one of these healthy rice alternatives.
Final Thoughts
This Chicken Tikka Masala meal prep has everything you want in a weeknight dinner: tender chicken, fragrant spices, and a creamy sauce that tastes even better the next day. Whether you serve it over rice or keep the carbs lower with cauliflower rice, it's a recipe worth adding to your weekly rotation.
For more globally-inspired, balanced recipes, check out the Workweek Lunch Meal Planner and make meal prep the easiest part of your week.
Equipment
- Instant Pot
Ingredients
- 1 lb. Boneless Skinless Chicken Breasts cut into bite-sized pieces
- 30 oz. Canned Tomato Sauce
- 7 oz. Canned Full Fat Coconut Milk
- 1 Lime juiced
- 1 Serrano Pepper finely diced
- ½ large Onion diced
- 4 Cups Cooked White Basmati Rice
- ½ Cups Plain Greek Yogurt
- 3 Tbsp. Fresh Cilantro chopped
- 2 Tbsp. Grated Ginger reserve 1 tsp.
- 2 Tbsp. Minced Garlic reserve 1 tsp.
- 1 Tbsp. Avocado Oil
- 4 tsp. Garam Masala reserve 1 tsp.
- 2 tsp. Fenugreek
- 1.5 tsp. Paprika
- 1.5 tsp. Turmeric
- ½ tsp. Ground Coriander
- ¼ tsp. Pink Himalayan Salt
- ¼ tsp. Ground Black Pepper
- ¼ tsp. Cayenne Pepper
Instructions
- In a medium bowl, combine yogurt, lime juice, reserved 1 teaspoon each of garam masala, grated ginger, minced garlic. Then add cut chicken, toss until coated - cover and set in the fridge for a minimum of 20 minutes (or even overnight).
- Next, heat instant pot on sauté mode then add the oil, and marinaded chicken (including any extra marinade), stir and let cook ~5 minutes.
- Add remaining ingredients (except for coconut milk and cilantro), stir until combined. Cover with lid and set to pressure cook mode for 10 minutes, then manually release pressure.
- Once cooked, stir in coconut milk, serve over rice, and garnish with cilantro.
- Store and enjoy!
Nutrition
Brenda says
So many ingredients, but completely worth it. Everything is east to substitute so you can use what you have on hand. Changes the macros, but not much. Awesome recipe and right when we needed a change!