Instant Pot Chickpea Tikka Masala


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1 tablespoon canola oil 1 cup (124g) onion, chopped 4 cloves garlic, minced 1 tablespoon garam masala 1/4 teaspoon cayenne pepper 2 14.5-ounce (411g) cans no-salt-added diced tomatoes, one can drained of liquid 2 15-ounce (425g) cans low-sodium chickpeas, rinsed and drained 1 teaspoon kosher salt 1. Sort and wash chickpeas; drain. Remove lid from a 6-quart Instant Pot®.

Press [Sauté], and then use [Adjust] to select “More” mode. When the word “Hot” appears, swirl in 1 tablespoon of the oil. Ingredients 2 pounds chicken breast or thighs, cut into 1-2 inch cubes ( sprinkled with 1 teaspoon salt and pepper) or see notes for 2 tablespoons ghee ( or olive oil, coconut oil) 2 fat shallots, diced ( or sub 1 onion) 2 medium tomatoes, diced 4 – 6 garlic cloves, rough chopped 1 tablespoon. Clean and dry the Instant Pot for the tikka masala. For the tikka masala: Hit the “saute” button and add olive oil or coconut oil.

Once hot, add in onion, garlic and all of the spices. To make the chickpea butter masala: Pour the blended sauce back into the Instant Pot. Pour the milk, add the sugar and garam masala. Tip in the cooked Chickpeas* and. Soak Chickpeas for at least 8 hours or overnight.

Put instant pot on saute mode high and add oil. Once oil is hot add cumin seeds and fry for a minute. Instant Pot Tikka Masala – Vegan Tikka Masala Sauce Recipe. Easy Tikka masala sauce, made in a Pressure Cooker.

Saucepan option. Add veggies, tofu, chickpeas, vegan chickin subs. Freezer Friendly.

Glutenfree Soyfree Nutfree Jump to Recipe. Ingredients 2 pounds boneless skinless chicken breasts cut into bite-size pieces 1 1/2 teaspoons kosher salt divided 1 tablespoon unsalted butter or coconut oil, ghee, or extra-virgin olive oil I do think the butter is worth it here! 1 small yellow onion finely chopped 3 large cloves. For marinating the chicken: 1 pound boneless skinless chicken breasts about 2, chopped into bite-sized pieces.

1 cup plain 2% fat greek yogurt 7 ounces. 1. Set the Instant Pot to the Poultry setting and set the timer to 5 minutes. Finish the chicken tikka masala: Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes.

Add the half and half, salt, and butter and give it a good stir. Serve hot over rice, warm naan, or roti.

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Add the cumin, coriander, turmeric, and cayenne and cook, stirring, until aromatic, about 1 minute, again adding a tiny bit of water to the pan if the mixture starts to stick.

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Add the mashed sweet potato, beans, lime juice, almond butter, soy sauce, 2 tablespoons (30g) hot water, curry paste, basil, coriander, and salt to a food processor; process for 3 to 4 minutes or until very smooth.

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Add the cumin, coriander, and garam masala and fry for another 1–2 minutes, stirring.

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Add the garam masala, cayenne, and turmeric and cook, stirring, 1 minute.

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Add the masala powder, mix well 1 tsp and cook again for another 5 mts on 1 tbsp low flame, by which time the curry would have got roasted and ready for serving.

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Remove from the heat, stir in the Garam Masala, and set aside for 5 to 10 minutes to allow the flavors to be absorbed.

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Add the masala paste, blend well and cook for 5 minutes, adding 1 dessertspoon

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Add onions, jalapeño, garlic, ginger, curry, and garam masala and cook until vegetables are softened and lightly browned, 8 to 10 minutes.

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Stir in cumin, coriander, turmeric, and pepper flakes and cook until spices begin to toast and are fragrant, about 1 to 2 minutes.

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Quickly add the masala, coriander powder, and salt, and lower heat and stir roasted spices for a few seconds.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Made this today and it was delicious. People seem to be confused in the comments She is using a pre cooked can of chana / garbanzo. She says this clearly in the beginning.

  • Made this last night and it was so delicious! My husband is not a coconut fan but even he enjoyed this recipe! Going to have the leftovers for dinner ❤️ thanks for the recipe.

  • I just made this last night and it was freakin DELICIOUS!!!!
    …I must admit that I’ve been distracted all morning from fantasizing about the leftovers I’m having later….(it took a LOT of willpower not to eat it all!) Thank you so much for your amazing recipes!!!!

  • Thank you for using garbonzo beans from a can. As a busy mom I need all the shortcuts that I can get. Your food looked delicious and I can eat it with my eyes ����. May God reward you for your efforts amen ❤❤.

  • Can I just put this out there. Theres no oil which I love but isnt coconut milk quite similar to oil. The fibre is removed from the coconut leaving the fat, albiet a much lower quantity of fat. Whats your opinion?

  • Hii sandhya..thanks for this videos..these are very helpful in thses bsy life. So can u pls upload rice and dal together in IP?? Or can u pls write the method over here?? I tried doing it but i m failed…rice done nicely but dal didnt cook well..o kept in venting mode..pls suggest

  • This dish looks delicious. Thank you for sharing it along with teaching Indian cooking tips. What variety of chilis would you recommend? I’m thinking of growing some, and there are different kinds available. For example, check out what this company offers: Would any of these work in your chana masala?

  • I took out the seeds, chili powder, and chili’s and added another can of chickpeas. Turned out great. I’m an agnostic atheist but I have found god through this dish, god bless you.

  • I’m so excited by how well this turned out! Truly delicious. I used Amchur powder and chickpeas that’s had been soaked overnight. Also stirred in some fresh spinach at the end. YUM! Thank you so much!

  • Sandhya awsome……love the recipe. Just a note, the background music looks lil too high and not able to follow your voice. Just thought of letting you know. Thanks for the recipe and thanks for your time.

  • I am a big fan of your videos and am overjoyed that my insta pot and your Insta pot recipe book arrived today. Tonight I will do this curry, my family and I love your recipes. Looking forward to more

  • I noticed that most of your recipes included sauteed onions. Onions give off a lot of water when frying, so you could avoid hundreds in calories and fat by eliminating your use of oil. I keep a little squeeze bottle of water at the stove for that purpose. The salt could also easily be cut in half or more, as most of us are beyond our 20’s…

    I like your recipes and presentation, and just ordered your book tonight; I am looking forward to checking it out.

  • I made this once for my girlfriend and myself. 10/10 I would make again! I wouldn’t put peppers in it next time because she thought it was too spicy!

  • I’m new to Indian cooking, but I like most of what I’ve made. I grow my own tomatoes and can or dry them for winter. I use about 50 qts salsa, 40 qts sweet chili sauce, and 100 qts canned tomatoes a year besides all the fresh ones we can eat. That takes a lot of tomato plants.

  • I made this for my Christmas dinner since I don’t eat pot roast it was fantastic. Doubled the recipe, used canned beans, had to cook for 16 min on pressure instead of 8. Came out watery so I left it uncovered on slow cook for a couple hours and it reduced down to a beautiful thick masala. Super easy.

  • Just tried out this recipe yesterday, and I’m in the middle of eating what’s left over right now. Flavor is fantastic. Thanks for sharing Nisha!

  • I was born on 9/11 as well!:D I love Chicken Tikka Masala, but loveeee chickpeas even more so I’m definitely going to try this one!:)

  • I just downloaded the recipe and was delighted to find that there are instructions for a stove top version. I’d like to buy Nisha’s cook book but haven’t so far because I don’t have an instant pot can anybody please tell me if her recipe book also has stove top options?

  • LOVE this video your detail is fantastic… LOVE the options/suggestions! I am going to make a double bath without oil tomorrow and can’t wait for more videos from you. Thank you!!!

  • That looks great chana masala is one of my favorites! I’ve just ordered an Instant Pot, and will be trying this out. Thanks, and more of the same!:-)

  • Please don’t judge the entire contiguous land of the US based off your regional experience. The tomatoes where I live (Midwest) are exquisite.

    Facetiousness aside, thank you for the video I’m really enjoying this meal!

  • Woah your channel is really cool!! Had to sub to you! <3 Happy Birthday girl!! Love the way you talked non stop in the beginning <3. would you mind checking my channel and sub if you like truly:) I know my channel isn't as big as your's but incase you like:D

  • Not trying to be rude, but audience LOVE to watch those video that are straight to the point rather than just rambling in the first part. It actually is very annoying. Not particularly you but all those who make recipes or makeup tutorial videos. Thats why people prefer watching videos like tasty, goodful….We click on the video to know the recipe quickly, not to hear the ramble. I like your channel and hopefully you will take this as a constructive criticism.

  • Love your channel and can’t wait to try this recipe. Also, I really appreciate the spelling and pronunciation tips. I’m sure I’ve probably been guilty of both in the past. Rather be educated than ignorant. Hope you have a very happy birthday!!

  • Hi there, Nisha! I’d absolutely love to see Instant Pot recipes, including Indian ones! I just got an Instapot last week, and I can’t wait to try these recipes!

  • L fifteen for so well prepared chana masala with nice presentation & easy to follow steps. Thanks for sharing. Keep sharing ur amazing work

  • I’ve been addicted to chickpea curry, I made it last week and this week and it’s literally the best dish I’ve ever mad ���������� #cantstopwontstop

  • Hi di…love this video thanks so much for showing us how to use the instant pot for this dish. I’ll just say add a tablespoon of besan (gram flour) in your tadka…itll blend everything together and get rid of that wateriness…itll make it more rich and creamy…but thank you…awesome

  • omg 1. HAPPY FKN BIRTHDAY 2. FUCK I LOVE INIDAN FOOD PLS MORE RECIPES 3. your recipes are so easy but so god damn amazing how? again, PLS MORE RECIPES 4. LOW KEY LOVE U 5. swear I’m not a stalker

  • It’s my favorite. I use Amchur at the end. Sweet Mango powder. We have 2 Indian grocery stores, Himalayas and Touch of India, in my neighborhood so I never run out of spices or dal. Sugarland has a ton of great Indian stores. Harwin is another great neighborhood.

  • I have a question.. when I use soaked chickpeas instead of canned chickpeas I consequently need to set the instantpot for 35 instead of 8 minutes. Does this take away from the texture from the rest of the food? As it is cooked longer?

  • Wow, great video. I love the explanations of why to do certain steps, and the shortcuts for using US domestic alternatives. It’s a well thought out and friendly approach, I wish more videos were like this!

  • But canned tomatoes aren’t fresh. And the USA is a big country — perhaps you might be able to find some good tomatoes somewhere instead of slating the entire country as not having any good tomatoes?

  • I’ve made chana masala before stove top, bought your cookbook, and made this recipe from your cookbook in my new Zavor multi-cooker. It was delicious, but needed to watch your video to answer a question: Did you mean Western bay leaf (Laurus nobilis) or Indian bay leaf (Indian cassia/ Cinnamomum tamala). I saw you used the Indian bay leaf in the video so used that. I dry sautéed the veggies without oil, used a bell pepper instead of a chili and substituted paprika for the Indian chili pepper (so it wouldn’t be so hot) and used chana masala instead of garam masala. After the beans were cooked, I added two cups of chopped cauliflower, simmered for twenty minutes, added two cups of peas at the end, and blended around two cups of the mix in the Vitamix and added it back to thicken it. Thanks so much for bringing Indian food cooking to the multi-cooker. With all the Indian stores around and Amazon, don’t hesitate to use Indian herbs and spices.

  • I made your chana masala today: Was so Delicious! Was my very first Indian recipe… I’ve had some delicious entrees at our local Indian restaurant but not until now have attempted to try myself… was great.. thank u so much

  • I made this and it’s AMAZING! Thank you so much for sharing. I’ve never been able to make a Curry dish that doesn’t just taste like cinnamon, and this recipe is better than in restaurants. Can’t wait to try your other recipes.

  • Hi
    Thanks for the video.I use a 5qt IP to cook rice and toor dal every day. Have been using it for only 6 months now-and toor dal remains uncooked when used in stackable steel containers.Please help me with this.sealing ring is also loose

  • First time making Indian dish and it was yummy! I used 1 chile serrano(without the seeds) instead of 2 and it was spicy! Husband was sweating up a storm while eating this! lol.

  • Sometimes I can not afford some ingredients, but I love your recipes!! Not only because they are healthy, but also because you look like my daughter. ☺️����

  • Do you think the gorbanzo beans have to be cooked for longer if they are fresh and not canned? I cooked mine for over 20 minutes and it still didn’t feel fully cooked.

  • I saw you on Caitlin’s channel and I love dal and then you said you had a Chana Masala recipe! Can’t wait to make it. I even have the dried mango powder because I found an Indian grocery store that I love. Thanks for sharing this! Preordered your cookbook too. �� and I so agree about gloves for hot peppers! Don’t skip them!

  • Made this recipe tonight and it was absolutely delicious, and made me seem like quite the chef to my roommates! If you ever find yourself with a mental roadblock for fresh video ideas. I definitely would like to see your take on a vegan instant pot dal makhani!

  • Am I missing something or did you not discus the amount of broth to use???? It would be very helpful to know what amount to use…..

  • Just discovered you tonight, I’m very impressed how much energy you have put into all your projects that you do, another way of putting it is your work you’re freaking butt off, anyways I’m very appreciative of that, yes of course we want more Indian recipes, one of my favorites is aloo gobi, chilli Chicken, chicken curry, I love goat Curry but goat is not easy to find so perhaps I would use lamb, or oxtails. You’re such a sweet young woman, I’m betting you’re getting a lot of proposals out there. Anyway thank you very much. ��

  • Mine has literally just come up to pressure and I am now waiting for the Instant Pot to do its magic on this recipe. First time attempting a traditional Indian dish and I am so excited to see how it turns out. The smells emanating from the kitchen are telling me I am going to be a very happy pappy shortly!

    PS Kitty and The Pooch have their nostrils twitching in anticipation of just what Dad has concocted.

  • This is the best chole masala I have found. I really like the cinnamon and star anise, some recipes don’t use that and they aren’t as good. Thank you for sharing!

  • oh baby, that recipe looks like a keeper!

    Thanks for sharing this.

    Made this tonight and holy schnickies it is friggin’ tasty. So simple and so good. I can’t thank you enough for this recipe. It is now going to be a regular in our meals.

  • Just finished eating the chana masala I made from your recipe. I doubled the recipe and used soaked dry bean. I omitted the oil, too. The best cm I have ever had! Thanks so much!

  • Happy Birthday! It’s my best friend’s birthday too and the 9/11 thing has always been tricky for her but we still manage to have a good time. The recipe looks great, can’t wait to try it!

  • Happy Birthday!! I’ve been watching for a super long time and I love your channel! Thanks for sharing so many great (and delicious) recipes! ❤️��