There’s a lot of controversy surrounding the origin of chicken tikka masala. While it’s most commonly known as a British invention – make no mistake that the recipe I’m sharing on the blog today is an Ashley Singh original. This is instant pot chicken tikka masala rice — it has all the flavors of chicken tikka masala but in a one pot meal!
chicken tikka masala biryani? trust me on this!
If chicken tikka masala (a creamy spiced tomato chicken curry) and biryani (a flavorful rice dish) had a baby… this would be it! Think of this as chicken tikka masala biryani! I know it sounds different but trust me, every bite is so, so flavorful! It’s fun to eat too!
This recipe is really easy to make! There’s no need to marinate the chicken – you just cook everything in one pot! That means there’s less to clean, which makes me very happy. 🙂
I’ll share a version with just the curry soon for those who don’t want to try this super cool unique dish 😉 In the meantime though, I have a slow cooker chicken tikka masala curry on the blog that you can check out. I’m also working on a version using my onion masala (stay tuned!). There’s no such thing as too much chicken tikka masala, right?
Let me know if you try this! I can’t wait to hear what you think!Print
Chicken tikka masala, a creamy spiced tomato chicken curry, is said to be a British invention. I decided to invent a new dish by adding rice to the curry, making it a one-pot meal.
- 1 ½ cups basmati rice, soaked for 15–30 minutes
- 3 tablespoons oil of choice
- 1 onion, diced
- 4 teaspoons minced garlic
- 1 teaspoons minced ginger
- 1 Serrano pepper or green chili, minced
- 1 ½ – 2 pounds skinless and boneless chicken thighs, cut into quarters
- 2 teaspoons coriander powder
- 2 teaspoons paprika
- 2 teaspoons salt
- 1 teaspoon garam masala
- ½ teaspoon ground cumin
- ½ teaspoon turmeric
- ¼ teaspoon ground cardamom
- ¼ teaspoon cayenne
- 1 cup canned tomato sauce
- ¼ cup heavy cream or full-fat coconut milk
- 1 cup water
- Cilantro, garnish
- Soak the basmati rice in cold water for 15-30 minutes. Drain, rinse and set aside.
- Press the sauté button and add the oil and onions to the pot. Stir-fry for 6-7 minutes, or until they begin to brown.
- Add the garlic, ginger, Serrano pepper, stir, then add the chicken and stir-fry for 5-6 minutes or until the outside of the chicken is no longer pink.
- Add the spices, give the pot a quick stir, then add the tomato sauce and heavy cream.
- Pour 1 cup of water and the rice into the pot and mix well.
- Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.
- Naturally release pressure for 10 minutes. Open the valve to release any remaining pressure.
- Sprinkle with cilantro and serve.
- I love this brand of basmati rice – the rice grains are always perfectly cooked!