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Comments

  1. Dee

    What is the substitute for yogurt and cream since I want to try dairy free ?

    • Paint the Kitchen Red

      Dee, I would actually try my Cashew Butter Chicken recipe if I were you. It’s similar to this one, very tasty. If you still want to make this one, you could substitute the yogurt with broth and add some cashew or almond butter at the end.

  2. Liz Csordas

    5 stars
    so easy & tasty!

    • Paint the Kitchen Red

      Thanks, Liz. I’m so happy to hear that.

  3. Cole

    Awesome. This is the third one of your recipes that I’ve done, and they’ve all been great. I couldn’t find fenugreek or kashmiri chile powder at the normal grocery, but I substituted cayenne and paprika. I also added several habaneros, which I think complimented the other flavors well and made it quite spicy. For the fenugreek, I replaced the honey with maple syrup, and then drizzled in some extra maple syrup when adding the heavy cream because I read online that maple syrup has some similarities to fenugreek.

    • Paint the Kitchen Red

      Hi Cole, so happy to hear you’ve enjoyed the recipes. Try out my latest one: Instant Pot Cashew Butter Chicken. Similar to tikka masala, but different. Very yummy!

  4. Danielle

    5 stars
    Just made this for dinner. It was a big hit with the hubby, he was leaning over the pot to dip his naan in!! I thought he might fall in. Next time I will make the extra stop at the Indian food store for the fenugreek and Kashmiri. I used cayenne as substitute. By far the best thing I’ve made in the Instapot. Thanks so much for the recipe and I’ll be checking out your others:)

    • Paint the Kitchen Red

      Don’t you just love that?! Fenugreek especially will make a difference to the taste. Thank you for your comment, Danielle! 🙂

  5. Minh

    5 stars
    I love this Chicken Tikka Masala recipe! I made it for 2 weeks in a row!

    • Paint the Kitchen Red

      Oh, thank you Minh! I could go for some right now!

  6. Lori

    5 stars
    This was AMAZING!!! I had all the ingredients on hand except for the Kasmiri chili powder so I just used cayenne. I served it with homemade baked naan bread and roasted broccoli. This was easy to make and so delicious to eat. I mean better than restaurant quality! Thank you for this recipe! Definitely making this again and again! P. S. It was too spicy for the kids which means more for me haha

    • Paint the Kitchen Red

      Thanks Lori! I’m so happy to hear you like the recipe. And when my kids were little I used to feel that way about chocolate with nuts haha – there was always more for me because they didn’t like it. Alas, no more….

  7. BJones

    4 stars
    This was delicious! My family loved it, very flavorful!

    • Paint the Kitchen Red

      Thank you for your comment – I’m really glad you like the recipe 🙂

  8. Jeff

    5 stars
    I followed your Tikka Masala recipe to a T and it was nothing short of outstanding! Just what my wife and I needed on a Friday evening after a long work week. It was fast and easy to put together. The complexity and depth of flavor of this dish blew my mind. I’m not sure how this could be any better at an Indian restaurant. It’s always a good sign when nobody is talking at the dinner table…just savoring…that was us…blown away at what we were experiencing in our own home with minimal effort. Thank you for sharing this incredible Indian recipe with us!

    • Paint the Kitchen Red

      Aww, thanks Jeff! I’m glad to hear that you found the recipe to be easy and approachable! Your comment made my day 🙂

  9. Terence

    5 stars
    This was the second Instant Pot recipe from this site that I tried. Like the red beans and rice, this was a great success! Personally would have added more cream (as indicated in the recipe), but my wife didn’t want the extra calories. It was just fine without it. I will add that the dish is a little spicy (maybe a 2 on a scale of 1-10). Another 5* recipe!

  10. Lindsay

    5 stars
    This was my first IP recipe. I got all my spices from a local Indian grocery store which is a must for this recipe. It turned out amazing that I had seconds! Time to do some cardio lol

    • Paint the Kitchen Red

      I love it when the first Instant Pot recipe is a success. That decreases the chances of a disappointed IP user 🙂 Thanks for your lovely comment 🙂

  11. Nancy

    5 stars
    Hi Neena,
    I just tried this recipe as my first Instant Pot and it was amazing! The family ate it up! Can’t wait to try something else.

    • Paint the Kitchen Red

      Nancy, I’m so glad your first IP recipe turned out well. Try the Thai recipes, but make sure you get the ingredients I recommend (online or at an Asian grocery store). Thank you for your review and comment!

  12. Marise Hauber

    5 stars
    I noticed you live in Salt Lake City, so do I. I was wondering where you buy all your spices?

    • Paint the Kitchen Red

      Hey Marise, great to meet another SLC person! I go to the huge Asian grocery store at 33rd and State St for my non-Indian supplies and I go to Namaste Nanglo on 33rd for my Indian groceries. There’s also an Asian store near Liberty Park that I like: Southeast Market.

      • Jeremiah Roth

        5 stars
        Just want to chime in that I also loved this recipe (first time making this but I’ve liked everything I’ve made from this site so much that I always tell anyone with an IP to go to this site).

        Anyway, if you live down town SLC, Shop N Go on 6th E and 3rd S is great. I don’t know if there’s anything I’ve needed that they haven’t had. Also grab a bag of hara chiwda for a delicious snack!

        • Paint the Kitchen Red

          Jeremiah, great to hear from a fellow SLC resident! I shop at Namaste Nanglo on 33rd 🙂 Thank you for your wonderful comment and review!

  13. Laura

    5 stars
    I made this recipe, even though I typically eat vegetarian. My kids love Chicken Tikka Masala though so I gave this recipe a try! it is SO close to restaurant quality Chicken Tikka Masala. Delicious, rich, and very filling! I ate the sauce with a big bowl of veggies and the kids loved the chicken, and of course the naan we gave them to dip in the sauce. 🙂 I can’t wait to try more of your recipes soon!

    • Paint the Kitchen Red

      Thanks Laura – I’m so glad that the kids were happy! Do keep in touch.

  14. Barbara Pratt

    I’m so glad to have found your web site. If I had seen it before trying my first ultra pot eggplant potato curry last night I would have been better off! ( It all worked out in the end but I was caught off guard by the recipe calling for tomato purée. I put in tomato paste instead and had to add a lot of water after getting the ‘burn’ message. I just stopped the cooking, used my wooden spoon to get food off the bottom, added water and stirred. Admittedly, I had to do this a few times before the ‘burn’ message would stop. As a result, my eggplant got over cooked, texture-wise, but we still got the good flavors and nutrition – not bad for a misguided first IP attempt.)

    Nevertheless, I’m writing to ask you whether you have ever cooked brown jasmine rice (California);or brown basmati rice ( also California) in your IP. I am committed to using brown Rice’s with my Indian and Thai cooking. I’d like to know cooking times and if the water:rice ratios are different from those I’ve used on my stovetop. Thanks for any help you can give. Warm regards.

    • Paint the Kitchen Red

      Hi Barbara, yes, you can absolutely cook brown rice in the Instant Pot. I generally do it for 22 minutes and it’s perfect. You might need to adjust based on your own IP after trying it out once. I use 1:1.25, but I know some people do 1:1. I don’t soak, just rinse. And I’m glad you found me too 🙂 !

    • Usha Setlur

      Dear Mss Nina
      I made your Chiken Tikka masala as my & his wife both like butter chicken, it was a big hit with them.
      Your instruction are so simple & early to follow
      Thanks making it easy for people like me who are afraid of the machines!
      Usha

      • Paint the Kitchen Red

        Hi Usha – I’m so glad you liked the recipe and the website! Thank you for commenting!

  15. GordN

    Impressive structure to your instructions, well done!

    • Paint the Kitchen Red

      Thank you! I’m a bit OCD and this comes naturally to me – except that it takes me 3 times longer!

  16. Adriana

    5 stars
    The Chicken Tikka Masala was delicious. Perfect spice and easy to do. To make it easy, set all the ingredients with the right quantities before starting. The only substitutions we did was the butter instead of ghee and chicken breast. Thank you for sharing.

    • Paint the Kitchen Red

      Great point, Adriana – having all the ingredients ready to go – mise en place – is so helpful. I am very happy you liked the recipe.

  17. Shannon

    4 stars
    Made this tonight. The sauce was great. The chicken was flavorless though. Next time I will season, brown and set aside the chicken as a first step. Also, the prep time was over 30 minutes (with pre-cut chicken). There are a lot of ingredients to mince, measure, open … This recipe should be adjusted to read ‘one hour meal.’ That said, looking forward to making more of your IP meals. We love Indian Food and your recipes all look amazing. (Pro tip, soak the rice while prepping, cook the rice while you’re cooking the meal and the timing will be about perfect.)

    • Paint the Kitchen Red

      Hi Shannon – glad you (sorta!) liked it – thanks for taking the time to comment and add your notes. I think your idea is good. You can also season the chicken with some of the spices and some yogurt for a few hours. I also feel that letting the curry sit overnight allows the flavors to develop – don’t add the cream until you’re ready to reheat it.

  18. Clarie

    5 stars
    Tried this yesterday and it turned out great, The only issue I had with it was the tomato paste. If it was sauteed a little bit it would have gotten rid of the raw tomato taste. But overall good flavor. My kids loved it.

    • Paint the Kitchen Red

      Hi Clarie, do try sauteeing the paste next time. I give those directions to account for all different types of Instant Pots – many have sealing problems and burn message issues. So you can definitely try this and see how it goes.
      – Saute the ginger, garlic
      – Add the tomato paste diluted with a few tablespoons of water. Press cancel, as needed, to make sure the mixture doesn’t burn.
      – Press cancel and add the spices and saute briefly.
      – Be sure to deglaze really well with some broth or water and proceed with the recipe.
      Hopefully your Instant Pot won’t be persnickety 🙂 and will seal fine.
      Thank you for your comment!

    • Cole

      5 stars
      Awesome. This is the third one of your recipes that I’ve done, and they’ve all been great. I couldn’t find fenugreek or kashmiri chile powder at the normal grocery, but I substituted cayenne and paprika. I also added several habaneros, which I think complimented the other flavors well and made it quite spicy. For the fenugreek, I replaced the honey with maple syrup, and then drizzled in some extra maple syrup when adding the heavy cream because I read online that maple syrup has some similarities to fenugreek.

  19. Hilary Cable

    5 stars
    I love your blog! The way you lay it all out with useful photos of the process and ingredients is great! You mentioned how every Indian restaurant has its own take on butter chicken and tikka masala. The same is true for garam masala. My recipe for this blend is different from yours by a couple of ingredients – every chef has her version. Thank you for sharing – I am going to make tikka masala today!

    • Paint the Kitchen Red

      Hi Hilary, yes! My garam masala comes from my mom, with a few ingredients omitted because they’re harder to get here. I come from South India, and our garam masala does not contain coriander, cumin, etc. like many North Indian garam masalas have 🙂 Thank you for your comment and I hope you enjoy the curry.

  20. Darren

    This looks delicious I can’t wait to try it. Can I use regular chili powder or should it really be the Kashmiri chili powder? also for your Garam Masala, do you use green or black cardamom pods?

    • Paint the Kitchen Red

      Hi Darren, thanks for your question. You can use cayenne pepper or any chili powder without other fillers. I’m not sure where you’re located, but here in the US, ‘chili powder’ is usually the Mexican chili powder which has other spices added. If you’re using plain chili powder, you might want to adjust the quantity because Kashmiri chili powder is fairly mild. For the garam masala, I use green cardamom pods.

      • Darren

        5 stars
        I did end up getting the Kashmiri chili powder, it turned out great! Love the recipe! My wife made me use chicken breast instead of thigh, it will be even better next time using the thighs!

        • Paint the Kitchen Red

          Lol! Some people can’t stand dark meat chicken, and I don’t use anything but dark meat – so I’d have to agree with you 🙂 You can also try and do something different by cooking whole bone-in thighs for about 10 minutes. Apply some salt and spices to the chicken ahead of time, and let it sit for a few hours and proceed with the recipe.

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