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- 1.5 lbs boneless chicken thighs - 1 medium onion - 3 cloves garlic - 1 tablespoon ginger The main ingredients form the heart of your Chicken Tikka Masala. The chicken thighs give great flavor and tenderness. Onions, garlic, and ginger add depth. Together, they create a rich base for the dish. - 2 tablespoons garam masala - 1 tablespoon ground cumin - 1 tablespoon ground coriander - 1 teaspoon turmeric powder Spices are key to this recipe. Garam masala brings warmth and depth. Ground cumin and coriander add earthiness. Turmeric gives a nice color and health benefits. Adjust the spices to suit your taste. - 1 can crushed tomatoes - 1 cup coconut milk - Fresh cilantro for garnish Crushed tomatoes give the sauce its body and tang. Coconut milk adds creaminess and balances spice. Fresh cilantro brightens the dish. For the full recipe, follow the steps to make this delightful meal. First, turn the Instant Pot to the Sauté mode. Add 2 tablespoons of vegetable oil. Then, add 1 medium onion, finely chopped. Sauté the onion for about 3-4 minutes. You want it to become soft and translucent. Next, stir in 3 cloves of minced garlic and 1 tablespoon of grated ginger. Cook them for 1-2 minutes. You should smell the wonderful aroma filling your kitchen. Now, it's time to add the star of the dish: the chicken! Take 1.5 lbs of boneless chicken thighs, cut into bite-sized pieces. Combine the chicken with spices. Sprinkle 2 tablespoons of garam masala, 1 tablespoon of ground cumin, 1 tablespoon of ground coriander, 1 teaspoon of turmeric powder, 1 teaspoon of cayenne pepper, and salt to taste over the chicken. Stir well to coat each piece evenly. Next, pour in 1 can of crushed tomatoes and 1 cup of coconut milk. Stir everything together until well mixed. Close the lid of the Instant Pot. Set it to Manual high pressure for 10 minutes. Once the cooking cycle ends, do not rush! Allow the pot to naturally release pressure for 5 minutes. After that, do a quick release for any remaining pressure. Open the lid and stir the chicken tikka masala well. Taste and adjust the seasoning if needed. Enjoy serving this flavorful dish over cooked basmati rice, garnished with fresh cilantro. To make your Chicken Tikka Masala just right, you can adjust the spice levels. If you like more heat, add extra cayenne pepper. For a milder dish, reduce the cayenne. Taste as you go to find your perfect balance. For the sauce consistency, you may want it thicker or thinner. If it’s too thin, let it simmer longer with the lid off. If it’s too thick, add a splash of water or coconut milk. Stir until you reach your desired texture. Sautéing in the Instant Pot is key to building flavor. Start by heating the vegetable oil. Add the onion and cook until it’s soft. This step adds depth to your dish. When cooking is done, let the pressure release naturally. This step allows the flavors to meld together and keeps the chicken juicy. It takes patience but is well worth the wait. Pair your Chicken Tikka Masala with basmati rice. The rice soaks up all the delicious sauce. For a pretty presentation, serve in a deep bowl. Add extra cilantro on top for color. You can also include lime wedges on the side. They add a fresh kick. Warm naan or pita bread is great for dipping, too. Find the Full Recipe to create this delightful dish! {{image_2}} If you want a vegetarian version of Chicken Tikka Masala, try tofu or chickpeas. Tofu works well because it soaks up the sauce. Use firm tofu, cut into cubes. If you like chickpeas, drain and rinse a can of them. They add protein and texture. You can follow the same steps in the recipe. Just replace the chicken with your choice. To change the spice level, adjust the cayenne and garam masala. If you want it milder, cut back on both. Start with half a teaspoon of cayenne. You can always add more later if you want extra heat. Taste as you go, and find the right balance for your palate. Incorporating vegetables makes the dish even better. Spinach is a great option because it wilts down nicely. You can add it during the last few minutes of cooking. Bell peppers also work well. Chop them into bite-sized pieces and add them when you mix in the chicken. This will add color and nutrition to your meal. Store leftover Chicken Tikka Masala in an airtight container. Let the dish cool down first. It stays fresh for up to three days. Always label the container with the date. This helps you track how long it has been in the fridge. To freeze Chicken Tikka Masala, use a freezer-safe container. Portion it into smaller servings. This makes it easier to thaw just what you need. You can freeze it for up to three months. Make sure to leave space at the top of the container. The dish will expand as it freezes. Reheat Chicken Tikka Masala on the stovetop for the best flavor. Use low heat and stir often to prevent sticking. You can also use the microwave. Heat it in 30-second intervals, stirring in between. Add a splash of water or coconut milk if it seems dry. This keeps the dish creamy and tasty. Yes, you can! If you don’t have an Instant Pot, use a stove or slow cooker. For the stove, follow these steps: - Sauté the onions, garlic, and ginger in a pot. - Add chicken and spices, then cook until chicken is browned. - Stir in tomatoes and coconut milk. - Simmer for 20-30 minutes until chicken is cooked through. For a slow cooker, combine all ingredients and cook on low for 6 hours or high for 3 hours. Both methods will yield tasty Chicken Tikka Masala. Chicken Tikka Masala pairs well with several sides. Here are some great options: - Basmati rice: This classic pairing soaks up the sauce. - Naan or pita bread: Use these to scoop up the dish. - Fresh salad: A light salad can balance the rich flavors. - Roasted vegetables: Adds color and extra nutrition. You can mix and match these sides for a perfect meal. The total time to cook Chicken Tikka Masala is about 35 minutes. Here’s the breakdown: - Prep time: 15 minutes to chop and measure. - Cook time: 10 minutes in the Instant Pot. - Natural release: 5 minutes for pressure to drop. This quick cooking time makes it a great weeknight dish! You can find the full recipe for Instant Pot Chicken Tikka Masala in the detailed cooking instructions provided earlier. This will guide you step-by-step through the cooking process. This article covered Chicken Tikka Masala from ingredients to cooking methods. You learned about the key ingredients, spices, and steps to create a delicious dish. Plus, I shared tips for perfecting flavor and offered variations for different diets. Remember to store leftovers properly for later enjoyment. With this knowledge, you can impress anyone at your table. Enjoy cooking and experimenting with this classic dish!

- Instant Pot Chicken Tikka Masala

Indulge in the rich flavors of Instant Pot Chicken Tikka Masala with this easy recipe! Perfect for busy nights, this dish combines tender chicken, aromatic spices, and creamy coconut milk for a satisfying meal. In just 35 minutes, you can serve up a delicious feast with minimal fuss. Don’t miss out on this flavorful dish—click to explore the full recipe and elevate your dinner experience tonight!
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Ingredients
  

1.5 lbs boneless chicken thighs, cut into bite-sized pieces

1 medium onion, finely chopped

3 cloves garlic, minced

1 tablespoon ginger, grated

2 tablespoons garam masala

1 tablespoon ground cumin

1 tablespoon ground coriander

1 teaspoon turmeric powder

1 teaspoon cayenne pepper (adjust for spice level)

1 can (14 oz) crushed tomatoes

1 cup coconut milk

2 tablespoons vegetable oil

Salt to taste

Fresh cilantro, for garnish

Cooked basmati rice, for serving

Instructions
 

Turn the Instant Pot to the Sauté mode. Add vegetable oil, then add the chopped onion. Sauté for 3-4 minutes until translucent.

    Stir in garlic and ginger, and cook for an additional 1-2 minutes until fragrant.

      Add the chicken pieces to the pot. Sprinkle garam masala, cumin, coriander, turmeric, cayenne, and salt over the chicken. Stir well to coat the chicken with the spices.

        Pour in the crushed tomatoes and coconut milk. Stir to combine all ingredients evenly.

          Close the lid of the Instant Pot and set it to Manual high pressure for 10 minutes.

            After the cooking cycle ends, allow the pot to naturally release pressure for 5 minutes, then do a quick release for any remaining pressure.

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

                Serve the Chicken Tikka Masala over cooked basmati rice, garnished with fresh cilantro.

                  Prep Time: 15 mins | Total Time: 35 mins | Servings: 4

                    - Presentation Tips: Serve in a deep bowl, sprinkle with extra cilantro, and offer lime wedges on the side for added freshness. Serve with warm naan or pita bread for a complete meal.