Bowl of chicken tikka masala in rich tomato sauce, garnished with cilantro, served with naan and rice.
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chicken tikka masala (freezer/meal prep version)

Course Main Course
Cuisine Indian
Keyword Chicken Tikka Masala, Freezer Meal, Instant Pot, Meal Kit
Prep Time 20 minutes
Cook Time 15 minutes
Servings 6 servings
Author sunny

Equipment

  • 1 Instant Pot (6-quart or larger)
  • 1 gallon freezer bag
  • 2 quart freezer bags (chicken, veg)
  • 1 snack-size bag (spice mix)
  • Measuring spoons
  • Cutting board + knife
  • Sharpie or labels

Ingredients

Spice Mix (snack bag)

  • 1 tbsp. garam masala
  • 2 tsp. paprika
  • 2 tsp. ground cumin
  • 1 tsp. turmeric
  • 1 tsp. ground coriander
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. salt

Protein (quart bag)

  • 1 1/2 lbs. boneless, skinless chicken breast, chopped into bite-size pieces
  • 2 tsp. vegetable oil
  • 2 tsp. spice mix

Veggies + Base

  • 1 medium onion, diced
  • 1 14.5 oz. can diced tomatoes
  • 2 tbsp. tomato paste
  • 3 tbsp. garlic purée OR 3 garlic cloves, minced
  • 1 small chili pepper, minced optional

Add-Later Items

  • 1 12 to 15 oz. jar Tikka Masala sauce Patak’s or Maya Kaimal recommended
  • 4 tbsp. mango chutney optional, for sweetness
  • 1/2 cups plain yogurt OR 1/2 cups cream
  • fresh cilantro, minced for garnish

Instructions

Freezer Kit Assembly

  • Mix all spices; seal in snack-size bag labeled “Tikka Masala Spice.”
  • Toss ccubed chicken with 2 tsp. vegetable oil and 1 tsp. of the spice mix.
  • Place chicken into a quart bag; flatten, seal, and label "Chicken for Tikka Masala."
  • Place onion, tomatoes, tomato paste, garlic, and chili pepper (if using) into a separate quart bag. Flatten, seal, and label "Veggies for Tikka Masala."
  • Put the bags of the spice mix, chicken, and veggies into a 1 gallon zip top freezer bag. Seal and label "Chicken Tikka Masala."

Cooking Day — Instant Pot (From Frozen)

  • Add frozen chicken, veg, and spice mix to Instant Pot.
  • Add the jar tikka masala sauce and 1/2 cup broth or water.
  • Pressure cook 10 minutes on HIGH.
  • Natural release for 5 minutes, then quick release if desired.
  • Stir in 1/2 cup plain yogurt or 1/2 cup cream + the mango chutney (if using).
  • Garnish with cilantro and serve with rice and naan.

Cooking Day — Instant Pot (From Thawed)

  • Thaw chicken + veggie bag overnight, then add to Instant Pot.
  • Add the jar of Tikka Masala sauce + 1/2 cup broth or water.
  • Pressure cook for 8 minutes on HIGH.
  • Natural release for 5 m,inutes, then quick release if desired.
  • Stir in 1/2 cup plain yogurt or 1/2 cup cream + the mango chutney (if using).
  • Garnish with cilantro and serve with rice and naan.

Cooking Day — Crock Pot/Slow Cooker

  • Thaw chicken and veggie bag overnight, then add to Crock Pot.
  • Add the jar of Tikka Masala sauce + 1/2 cup broth or water.
  • Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
  • Stir in 1/2 cup plain yogurt or 1/2 cup cream + the mango chutney (if using) just before serving.
  • Garnish with cilantro and serve with rice and naan.
  • NOTE: Food safety guidelines warn against cooking this meal from frozen in a Crock Pot to keep the ingredients out of the temperature "danger zone."

Notes

  • Substitutions: Chicken thighs can be substituted for the breast. Coconut cream or plant milk can be used for dairy-free version.
  • Storage: Freeze assembled kit up to 3 months. Leftovers keep 3–4 days in the fridge.
  • Tips: If sauce is thin, simmer on Sauté 5 minutes to reduce.