Crock-Pot® Pressure Cooker Chicken Tikka Masala

Crock-Pot® Pressure Cooker Chicken Tikka Masala – Make this Indian favorite at home in 30 minutes!! Juicy chicken is coated with an ultra FLAVORFUL creamy sauce! You don’t need to go to a restaurant because this EASY recipe tastes BETTER!!

Crock-Pot® Pressure Cooker Chicken Tikka Masala - Make this Indian favorite at home in 30 minutes!! Juicy chicken is coated with an ultra FLAVORFUL creamy sauce! You don't need to go to a restaurant because this EASY recipe tastes BETTER!!

Post is sponsored by the Crock-Pot® Slow Cooker brand. The recipe, images, text, and opinions expressed are my own. Spoiler alert: There’s a giveaway at the end of this post!

I think chicken tikka masala is one of the most popular recipes I see in Indian restaurants or in the ethnic section of the freezer section of my grocery store.

With this easy recipe you won’t need either the Indian restaurant or the frozen dinner. Whew. And it tastes better than either, I promise.

MY OTHER RECIPES

Crock-Pot® Pressure Cooker Chicken Tikka Masala - Make this Indian favorite at home in 30 minutes!! Juicy chicken is coated with an ultra FLAVORFUL creamy sauce! You don't need to go to a restaurant because this EASY recipe tastes BETTER!!

The chicken is juicy, moist, and tender with a richly developed flavor profile thanks to warming spices like garam masala, cumin, coriander, ginger, smoked paprika, and more.

The sauce is fragrant, creamy, and I want it on everything.

Crock-Pot® Pressure Cooker Chicken Tikka Masala - Make this Indian favorite at home in 30 minutes!! Juicy chicken is coated with an ultra FLAVORFUL creamy sauce! You don't need to go to a restaurant because this EASY recipe tastes BETTER!!

I made the recipe using the new Crock-Pot® Express Crock Multi Cooker. It combines the functions of a pressure cooker, slow cooker, steamer, sauté/browning, along with 8 built-in preset buttons that effortlessly cook a variety of great tasting meals. You can choose whatever function you need with the touch of a button.

The new Crock-Pot® Express Crock Multi Cooker can help prepare meals fast which is perfect for busy schedules and hectic weeknights. Because now with the option to pressure cook –as well as slow cook –the meals you love from the Crock-Pot® brand can be ready up to 70% faster than traditional cooking, so you can spend less time in the kitchen and more time with friends and family.

Crock-Pot® Pressure Cooker Chicken Tikka Masala - Make this Indian favorite at home in 30 minutes!! Juicy chicken is coated with an ultra FLAVORFUL creamy sauce! You don't need to go to a restaurant because this EASY recipe tastes BETTER!!

However, for the chicken tikka malasa recipe if you’re not in a rush, you can use the slow cooker mode rather than the pressure cooking mode, and let things simmer away for hours like you would with a traditional slow cooker.

But I’m always in a rush so I quickly sautéed onions and garlic before adding the marinated chicken. After sautéing, I added the sauce ingredients, and switched over to pressure cooking mode for 10 minutes, finished it with half-and-half, and this impressive-tasting dish was ready in no time.

Crock-Pot® Pressure Cooker Chicken Tikka Masala - Make this Indian favorite at home in 30 minutes!! Juicy chicken is coated with an ultra FLAVORFUL creamy sauce! You don't need to go to a restaurant because this EASY recipe tastes BETTER!!

One of the reasons I tend not to use my traditional slow cookers as much is because I don’t enjoy the step of dirtying a pan to sauté things on the stovetop (but you just have to if you want to develop rich flavor or to sear anything). And then after transferring everything to the Crock-Pot, waiting around for many hours isn’t my favorite. Patience is not my virtue. With the Crock-Pot® Express Crock Multi Cooker, all the challenges are solved! <— Love this.

Check out the Crock-Pot website and all their recipes. They’ve got you covered for your meal-planning needs for a week’s worth of meals and beyond. A couple of my favorites are the Beef and Broccoli and the Chicken Tacos.

Crock-Pot® Pressure Cooker Chicken Tikka Masala - Make this Indian favorite at home in 30 minutes!! Juicy chicken is coated with an ultra FLAVORFUL creamy sauce! You don't need to go to a restaurant because this EASY recipe tastes BETTER!!

You’re going to want to jump on the pressure cooking bandwagon and this new multi cooker is going to be your new BFF. Priced at $79.99, the Crock-Pot® Express Crock Multi-Cooker is available for purchase at Amazon.com, Best Buy, Target, and Crock-Pot.com.

Guess what? I’m giving one away! Use the Rafflecopter widget below to enter in as many ways as you’d like to increase your chances of winning! Giveaway is open to all. Ends November 15, 2017. Winner will be contacted by email.

Crock-Pot® Pressure Cooker Chicken Tikka Masala - Make this Indian favorite at home in 30 minutes!! Juicy chicken is coated with an ultra FLAVORFUL creamy sauce! You don't need to go to a restaurant because this EASY recipe tastes BETTER!!

Crock-Pot® Pressure Cooker Chicken Tikka Masala

Crock-Pot® Pressure Cooker Chicken Tikka Masala – Make this Indian favorite at home in 30 minutes!! Juicy chicken is coated with an ultra FLAVORFUL creamy sauce! You don’t need to go to a restaurant because this EASY recipe tastes BETTER!!

 

Ingredients:

Chicken Marinade

  • about 1.25 to 1.50 pounds boneless skinless chicken breast, cut into bite-sized pieces
  • 6 ounces plain Greek yogurt (I use 0% fat)
  • 2 to 3 cloves garlic, minced or finely pressed
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoons garam masala
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika (or regular paprika)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground ginger

Sauce

  • 2 tablespoons olive oil
  • one small sweet Vidalia onion, diced small
  • 1/4 cup (half of 1 stick) unsalted butter
  • 4 to 5 cloves garlic, minced or finely pressed
  • one 15-ounce can tomato sauce or tomato puree
  • 2 teaspoons garam masala
  • 2 teaspoons ground coriander
  • 1  teaspoon cumin
  • 1 teaspoon smoked paprika (or regular paprika)
  • 1 teaspoon kosher salt, or to taste
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon kosher salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 1/4 to 1/2 teaspoon cayenne pepper, optional an to taste
  • 1/2 cup cream or half-and-half (use a dairy-free milk if desired)
  • about 1/4 cup finely minced fresh cilantro, divided for garnishing
  • naan, basmati rice, etc. for serving, if desired

Directions:

  1. Chicken Marinade – Add all ingredients to a gallon-sized ziptop bag, seal, squish contents around to distribute evenly, and allow chicken to marinate in the fridge for at least 1 to 2 hours (overnight is ideal).
  2. Sauce – Turn Crock-Pot® Express Crock Multi Cooker to brown and sauté mode, add the onion, and cook until soft and translucent, about 5 minutes; stir intermittently.
  3. Add the butter, garlic, and cook until butter has melted and garlic is fragrant, about 1 minute; stirring nearly constantly.
  4. Add the chicken, tomato sauce, garam masala, coriander, cumin, smoked paprika, ginger, salt, pepper, optional cayenne, cover, lock the lid, and set to pressure cook mode by touching the meat/poultry button on the top lefthand corner. Make sure the steam valve is set to lock on the top/backside of the machine. It will take about 10 minutes for it to ‘preheat’ into the pressure cooking mode and when it has preheated, ’15 minutes’ will appear on the screen. You don’t need all 15 minutes of pressure cooking time. Stop cooking after 10 minutes has elapsed by pressing the stop button. Allow pressure to naturally release for 10 minutes, then flick the steam valve with a utensil (the steam that escapes is hot) and remove the lid. Alternatively, rather than pressure cooking you can use the slow cooker mode and cook for about 4 hours on low or about 2 hours on high, or until chicken is cooked through and sauce is as thickened as desired.
  5. After the lid is open, set to brown and sauté mode, add the cream, stir to combine, and cook for about 2 minutes or until sauce is warmed through. Optionally, allow sauce to simmer for 5 to 10 minutes to reduce and thicken in volume. Taste sauce to check for flavor balance and if desired make any necessary tweaks, i.e. more pepper, salt, cayenne, etc. to taste.
  6. Portion chicken and sauce into bowls (use a slotted spoon if desired because there is a lot of sauce), evenly garnish with cilantro, and serve with naan, basmati rice, etc. or as desired.

Recipe Notes and Tips:

  1. Step 4 in the directions discusses using either pressure cooking or slow cooking.
  2. This is a very saucy dish which we love. However, if you prefer less sauce, you can halve the amount of butter and/or cream and use 1.50 pounds of chicken.
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Post is brought to you by the Crock-Pot® Slow Cooker brand. The recipe, images, text, and opinions expressed are my own. Follow Crock-Pot on Facebook, Instagram, Pinterest, and YouTube. #PressureCookers #ad

20 comments on “Crock-Pot® Pressure Cooker Chicken Tikka Masala”

  1. I love the spices used in Indian cooking so this sauce sounds wonderful to me (and I like saucy food too). The multI function crockpot sounds pretty awesome, especially being able to brown n and saute in it.

  2. Wow, this looks like quite the appliance. I don’t mind the time factor with crockpots–I find it comes in handy at times to start something cooking early in the day and come home later to a cooked meal–but I agree with you, browning/searing meat prior to cooking it is a pain. The recipe looks great!

  3. You seem to have left out the part where you add the chicken to the pot. Do you brown the chicken first after it’s marinaded? Thanks!

  4. We just got a crock pot and looking for ideas. Tikka masala has such a distinct rich flavor… after reading this ingredient list, I understand why. Thanks for the recipe!

  5. I love my current crock pot but the pressure cooker option would be a big plus for those days when I need dinner ready fast! And I love being able to brown meat in The same pot I’m cooking in- less to clean up!! Can’t wait to try this recipe! Thank you!!

  6. I love Chicken Tikka Masala and have been looking for a crockpot with the browning/sautéing feature. Not sure I can let go of the traditional crockpot just yet though!

  7. hey girl- this looks so yummy!

  8. Living as I do, half way up a Spanish mountain range, it is difficult to get spice mixes like Garam Masala.

    I am doubly lucky though…… Firstly, I am surrounded by vineyards with their seasonal North African workers. They bring many basic spices with them. Secondly I like to make almost everything from base ingredients, shunning most pre-prepared mixes, sauces and similar.

    I am not sure any of your readers find themselves in a similar situation, but I though I would include my recipe for Garam Masala spice mix:

    Gently dry-fry the following seeds until they start to release their aroma. Empty into a mortar (or electric spice grinder)

    4 tbsps coriander seeds
    1 tbsp cumin seeds
    1 tbsp black peppercorns
    1 ½ tsps black cumin seeds (shahjeera)
    ¾ tsp cloves
    ¾ tsp cinnamon
    ¾ tsp crushed bay leaves

    Add in:

    1 ½ tsps dry ginger

    And the seeds from:

    4 large pods of badi elaichi / black cardamom

    Grind away!

    tbsp=tablespoon=15ml, tsp=teaspoon=5ml

  9. Love that you’ve adapted this for a slow cooker! Thank you for this recipe!

  10. I love Chicken Masala and chickpeas. I would totally make this but I would add some potatoes.

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