Tika Masala

Prep Time: 10 min
Cook Time: 20 min
Amount Ingredient
2 pounds Chicken breast and thighs - cubed.
1.5 cups yogurt
3 tbsp lemon juice
1 tbsp garam masala
1 tbsp ginger
5 cloves garlic
1 tsp salt
3 tbsp vegetable oil
2 large onions (chopped)
5 cloves garlic (minced)
1 tbsp fresh ginger (minced)
1 tsp turmeric
2 tsp garam masala
2 tsp coriander (ground)
2 tsp cumin (ground)
2 tsp chili powder
14 ounces fire roasted tomatoes
2 cups tomato sauce
.5 to 1 cup half and half
1 tsp salt
2 tbsp unsalted butter
3 tbsp cilantro (fresh

You can substitute most of the spices for any dry rub.


Combine in a bowl and refridgerate between 30 minutes and 48 hours : - Chicken - yogurt - lemon juice - garam masala - ginger - garlic - 1 tsp salt


  1. Turn instan pot on to saute setting.
  2. Add vegetable oil, cumin, onion, chili powder. Stir and cook for 3 to 5 minutes until onions are softened.
  3. Add fire roasted tomatoes and tomato sauce. Stir.
  4. Add marinated chicken to the instant pot. (including all marinade)
  5. Close lid and cook on manual setting for 5 minutes.
  6. Once complete, allow for natural release cycle to complete.
  7. Add half and half, salt, and butter. Stir well.
  8. Serve over rice with cilantro

Pan Sauce

  1. Increase heat to medium high. Add chicken stock, vinegar, and honey. Scrape pan well.
  2. Bring to a simmer and cook until reduced by half. Season to taste.
  3. Remove from heat and add cold butter.
  4. Add pork chops back in, spoon sauce on top.