Go Back
To make this tasty dish, gather these ingredients: - 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces - 1 tablespoon vegetable oil - 1 medium onion, finely chopped - 4 cloves garlic, minced - 1 tablespoon ginger, minced - 2 teaspoons ground cumin - 2 teaspoons ground coriander - 1 teaspoon turmeric - 1 teaspoon garam masala - 1 teaspoon chili powder (adjust to taste) - 1 can (15 oz) tomato puree - 1 cup coconut milk - Salt to taste - Fresh cilantro, for garnish - Cooked basmati rice or naan for serving These ingredients create a rich and smooth sauce. The chicken becomes tender and soaks up all the flavors. If you have dietary needs, here are some swaps you can try: - Use chicken breast instead of thighs for a leaner option. - Substitute vegetable oil with olive oil for a healthier fat. - Replace coconut milk with almond milk for a lower-calorie choice. - Skip the chili powder if you prefer a milder dish. These changes can help fit your diet while keeping the dish tasty. To make your meal complete, consider these sides: - Steamed basmati rice, perfect for soaking up the sauce. - Warm naan, great for scooping up the chicken. - A fresh salad with cucumbers and tomatoes to add crunch. - Raita, a yogurt dip, helps cool the spice. These sides will enhance your dining experience and add balance to your meal. For the full recipe, check out the details above. To start, set your Instant Pot to the Sauté function. Add one tablespoon of vegetable oil and let it heat for a minute. Next, chop one medium onion finely and add it to the pot. Sauté the onion for about 3-4 minutes. You want it to turn soft and slightly golden. Then, take four cloves of garlic and mince them. Add the minced garlic to the pot along with a tablespoon of minced ginger. Cook these together for another minute. You should smell a nice aroma. Now it’s time to build the flavor. Add two teaspoons of ground cumin, two teaspoons of ground coriander, one teaspoon of turmeric, one teaspoon of garam masala, and one teaspoon of chili powder to the pot. Stir these spices for about 30 seconds. This step toasts the spices and releases their oils. It makes a rich base for your tikka masala. After that, add your chicken pieces, cut into bite-sized bits. Stir them well to coat in the spices. Sauté for another 3-4 minutes until the chicken is lightly browned. Now we’ll add the liquids. Pour in one can of tomato puree and one cup of coconut milk. Stir everything together until mixed. Add salt to taste. Close the Instant Pot lid and ensure the vent is sealed. Set it to Manual or Pressure Cook on high for 10 minutes. After cooking, let it sit for 5 minutes for natural pressure release. Then, carefully release any remaining pressure. Open the lid and stir the chicken tikka masala. Adjust seasoning if needed. Serve hot over basmati rice or with warm naan. Garnish with fresh cilantro leaves for a lovely touch. Enjoy this flavorful delight! For the complete recipe, check out the Full Recipe. One common mistake is overcooking the chicken. Chicken thighs need just the right time in the Instant Pot. If you cook them too long, they can get tough. Also, don’t skip the sauté step. This helps build flavor from the spices. Stir often to avoid burning. Lastly, ensure you seal the vent properly to avoid a mess. To change the spice level, start with less chili powder. You can always add more later if you like heat. For a milder dish, try adding more coconut milk. It cools the heat while keeping the dish creamy. You can also serve it with yogurt or raita to balance spiciness. There are many ways to boost flavor in your chicken tikka masala. Adding a splash of lemon juice can brighten the dish. Fresh cilantro adds a nice touch at the end. If you want a smokier flavor, try using smoked paprika. Finally, let your dish rest for a few minutes after cooking. This helps the flavors meld together, making each bite more delicious. For the complete recipe, check out the Full Recipe. {{image_2}} You can easily make this dish vegetarian or vegan. Use chickpeas or tofu instead of chicken. Both options soak up the spices well. For a creamy sauce, keep the coconut milk. You can add more veggies like bell peppers or spinach for extra nutrition. Chicken is great, but you can switch to other proteins. Try shrimp for a quick cook option. Lamb also works well; it adds rich flavor. If you want something lighter, turkey is a good choice. Cooking times may vary based on the protein you choose. Spice levels can change based on your taste. If you prefer a milder dish, cut back on chili powder. For a bolder flavor, add more garam masala or try some fenugreek leaves. Each region has its own twist on chicken tikka masala. Experiment and find what you like best! To store your Chicken Tikka Masala, let it cool down first. Place it in an airtight container. This keeps the flavor fresh. It can last in the fridge for up to 3 days. Always label your container with the date. If you want to save it longer, freezing is a great option. Pour the cooled dish into freezer-safe bags or containers. Make sure to remove as much air as possible. You can freeze it for up to 3 months. When you're ready to eat it, just thaw it in the fridge overnight. Reheat your Chicken Tikka Masala in the microwave or on the stove. If using the microwave, heat it in short bursts, stirring in between. On the stove, use low heat and add a splash of water or coconut milk for moisture. This helps keep the dish creamy and tasty. Enjoy your meal again! For the full recipe, check the section above. Yes, you can use frozen chicken. Just add a few extra minutes to the cooking time. It will still turn out great. However, make sure to cut the chicken into smaller pieces when possible. This helps it cook evenly. Coconut milk gives a nice creaminess. If you need a substitute, you can use heavy cream or plain yogurt. Almond milk can work, but it may change the taste. Always adjust the spices to balance the flavors. Chicken tikka masala lasts about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. Reheat it on the stove or in the microwave before serving. Yes, you can make this dish in advance. It tastes even better the next day. Prepare it and let it cool before storing. You can freeze it too, but make sure to thaw it overnight before reheating. For the full recipe, check out the detailed instructions above. This article guides you through making Instant Pot Chicken Tikka Masala. You learned about the key ingredients, including alternatives for dietary needs. We discussed easy steps to make this dish, plus tips to avoid common mistakes. You can experiment with variations like vegan options or different proteins. In conclusion, try this dish to impress your friends and family. It is simple, flavorful, and adaptable. Enjoy cooking your own tasty Chicken Tikka Masala!

Instant Pot Chicken Tikka Masala

Discover the rich flavors of Instant Pot Chicken Tikka Masala with this easy recipe that's perfect for any night! Juicy chicken thighs are simmered in a creamy coconut sauce enriched with spices, making a dish your whole family will love. In just 30 minutes, you can whip up a delightful meal served over basmati rice or with warm naan. Click to explore this quick recipe and bring a taste of India to your dinner table!
Print Recipe Pin Recipe

Ingredients
  

1 pound boneless, skinless chicken thighs, cut into bite-sized pieces

1 tablespoon vegetable oil

1 medium onion, finely chopped

4 cloves garlic, minced

1 tablespoon ginger, minced

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon turmeric

1 teaspoon garam masala

1 teaspoon chili powder (adjust to taste)

1 can (15 oz) tomato puree

1 cup coconut milk

Salt to taste

Fresh cilantro, for garnish

Cooked basmati rice or naan for serving

Instructions
 

Set the Instant Pot to the Sauté function. Add vegetable oil and allow it to heat up.

    Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent and slightly golden.

      Stir in the minced garlic and ginger, cooking for another minute until fragrant.

        Add the ground cumin, coriander, turmeric, garam masala, and chili powder. Cook for about 30 seconds, stirring constantly to toast the spices.

          Add the chicken pieces to the pot, stirring to coat them well with the spice mixture. Sauté for another 3-4 minutes until the chicken is lightly browned.

            Pour in the tomato puree and coconut milk, stirring everything together. Season with salt to taste.

              Close the lid of the Instant Pot, ensuring the vent is sealed. Set to Manual or Pressure Cook on high for 10 minutes.

                Once cooking is complete, allow for a natural pressure release for 5 minutes, then carefully release the remaining pressure.

                  Open the lid and stir the chicken tikka masala. Adjust the seasoning if needed.

                    Serve hot over basmati rice or with warm naan. Garnish with fresh cilantro leaves.

                      Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4