chicken tikka masala (freezer pleaser dinner easer series)

Chicken Tikka Masala is one of those magical dishes that feels like restaurant takeout but is actually super doable at home — especially when you prep it ahead as part of our Freezer Pleaser Dinner Easers series! This kit lets you toss everything into the Instant Pot straight from the freezer, add your sauce, and end up with a comforting, flavorful curry dinner with almost no effort on cooking day.

If you’re nervous about trying Indian-inspired food at home, this recipe is a gentle entry point: warm spices, creamy mild tomato sauce, and tender chicken that pairs perfectly with rice or naan.

When you build this kit, you’ll have:

• Freezer bags: 1 gallon, 2 quart, 1 snack size
• Assembly time: About 20 minutes.
• Cooking time: 10 minutes under pressure, plus release time.
• Storage: Freeze up to 3 months.

That’s one more meal in your freezer that’ll save the day when life feels too busy to cook. This Chicken Tikka Masala is cozy, vibrant, and absolutely a keeper.

Want more recipes like this? Check out the rest of our Freezer Pleaser Dinner Easers series — meals designed to be prepped ahead, frozen flat, and cooked with zero stress.

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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 minutes

Cook Time 15 minutes 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

Get Recipe Ingredients

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.