I’ve made this Tikka Masala for years in the Crock Pot, but anytime you make chicken that way there’s a chance it gets over done. This basically ruins it, the chicken’s texture just is too dry.
Thankfully my Instant Pot rendition of it should fix this! I start with thawed chicken that I brown a bit, then just 8 minutes under pressure, 5 minutes of natural release and a few minutes of adding in cream and you’ve got this amazing Tikka Masala! Seriously try this! It’s best served over basmati rice with some naan bread!