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- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces - 1 cup plain yogurt - 3 tablespoons tikka masala spice blend - 2 tablespoons vegetable oil - 1 onion, finely chopped - 3 cloves garlic, minced - 1 tablespoon ginger, grated - 1 can (15 oz) diced tomatoes - 1 cup coconut milk - 2 tablespoons lemon juice - Salt to taste - Fresh cilantro for garnish To make Chicken Tikka Masala, you need a few key ingredients. First, the chicken is the star. I prefer using boneless, skinless thighs for their flavor and tenderness. The yogurt helps to tenderize the chicken and adds creaminess. The tikka masala spice blend gives it that signature flavor. You also need fresh aromatics like onion, garlic, and ginger. They add depth to your dish. The canned tomatoes and coconut milk create a rich sauce that ties everything together. Finally, a squeeze of lemon juice brightens the flavors, and fresh cilantro adds a pop of color. - Instant Pot - Mixing Bowl - Measuring Cups and Spoons Using the right tools makes cooking easier and more fun. The Instant Pot is essential for quick cooking and rich flavor. It builds pressure, which helps to lock in moisture and taste. A mixing bowl is great for marinating your chicken. Measuring cups and spoons help ensure you get the right amounts of each ingredient. This keeps your dish balanced and tasty. For the full recipe, check out the detailed instructions I’ve included. It will guide you step-by-step through this delicious dish! Start by cutting 1 pound of boneless, skinless chicken thighs into bite-sized pieces. In a large bowl, mix the chicken with 1 cup of plain yogurt and 3 tablespoons of tikka masala spice blend. Make sure to coat the chicken well. Cover the bowl and let it marinate for at least 30 minutes. You can also marinate it overnight for a deeper flavor. Next, turn on your Instant Pot and set it to sauté mode. Add 2 tablespoons of vegetable oil. Once the oil is hot, add 1 finely chopped onion. Sauté the onion for about 3 to 4 minutes until it becomes soft and golden. Then, add 3 minced garlic cloves and 1 tablespoon of grated ginger. Stir this mixture for about 1 minute until it smells amazing. Now it’s time to add the marinated chicken to the pot. Stir to coat it with the onion mixture. Let the chicken cook for about 5 minutes. This will give it a nice sear. After that, add the remaining tikka masala spice blend, 1 can of diced tomatoes (with their juice), and 1 cup of coconut milk. Mix everything well. Close the lid of the Instant Pot and ensure the valve is set to sealing. Cook on high pressure for 8 minutes. When the cooking time is up, carefully perform a quick release of the pressure. Be cautious of the steam. Once the lid is open, stir in 2 tablespoons of lemon juice. Adjust the salt to taste if needed. Your Chicken Tikka Masala is now ready to enjoy! Spice Adjustments To make your Chicken Tikka Masala shine, adjust the spices. Tikka masala spice blend can vary. If you like it spicy, add more chili powder. For a milder dish, use less. Taste as you go! This helps you find the right balance. Marination Time Marination is key for deep flavor. I recommend at least 30 minutes. If you have time, let it marinate overnight. This makes the chicken tender and flavorful. A longer marination also helps the spices soak in better. Overcrowding the Pot Avoid adding too much chicken at once. Overcrowding can lead to uneven cooking. It can also cause the chicken to steam instead of sear. Cook in batches if needed. This way, you get that lovely golden color. Improper Pressure Release Be careful with the pressure release. You should use a quick release after cooking. Don’t wait too long, or the chicken may overcook. Always check the valve is set to sealing before starting. This keeps your dish perfect every time. For a full recipe, check the Full Recipe section. {{image_2}} Substituting Coconut Milk You can swap coconut milk for plain Greek yogurt or almond milk. Both options cut calories while keeping flavor. Greek yogurt adds creaminess without extra fat. Almond milk offers a light, nutty taste. Using Different Protein Chicken is great, but you can use turkey, shrimp, or chickpeas. Turkey gives a leaner dish, while shrimp cooks quickly and adds a nice twist. Chickpeas make it vegetarian and are packed with protein. Adding Vegetables Try adding bell peppers, spinach, or peas to boost nutrients. Bell peppers add crunch and sweetness. Spinach adds color and vitamins. Peas bring a nice pop of texture and sweetness. Experimenting with Spices Feel free to mix in spices like cumin or coriander. These spices add depth and warmth. You can also adjust the tikka masala blend for your taste. Adding a pinch of cinnamon can create a unique flavor profile. After you make your Instant Pot Chicken Tikka Masala, it’s key to store it right. - Refrigeration Tips: Let the dish cool down before putting it in the fridge. Use an airtight container to keep it fresh. It can last about 3 to 4 days in the refrigerator. - Freezing Instructions: You can freeze Chicken Tikka Masala too. Place it in a freezer-safe container. Make sure to leave some space at the top since it can expand. It will be good for about 2 to 3 months in the freezer. When you’re ready to enjoy your leftovers, here are simple ways to reheat. - Microwave Method: Place a serving in a bowl, cover it loosely with a lid or paper towel. Heat on high for 1 to 2 minutes. Stir halfway to heat evenly. - Stovetop Method: Pour the dish into a pan over medium heat. Stir often, and heat for about 5 to 7 minutes until warm. Add a splash of water or coconut milk if it seems dry. These steps keep your Chicken Tikka Masala tasty and ready for your next meal! Cooking Chicken Tikka Masala in an Instant Pot takes about 50 minutes. This includes 30 minutes for marinating the chicken and 20 minutes for cooking. In just 8 minutes of high pressure, you get a tasty dish. Yes, you can use frozen chicken! Just add a few extra minutes to the cooking time. Make sure to check that the chicken is fully cooked before serving. Chicken Tikka Masala pairs well with many sides. Here are some great options: - Basmati rice - Naan bread - Raita (yogurt sauce) - Steamed vegetables These sides soak up the sauce and add more flavors. To reduce the spice level, you can do a few things: - Use less tikka masala spice blend. - Add a bit more coconut milk to mellow the heat. - Serve with yogurt, which can cool the spice. These changes help make it more mild. You can find the full recipe for Instant Pot Chicken Tikka Masala right here. It includes all the details you need for a successful dish! In this post, we explored how to make Chicken Tikka Masala in an Instant Pot. We covered essential ingredients, from chicken and marinades to sauces. I shared preparation steps and cooking tips, including the need for proper pressure release. Remember the variations you can try, like different proteins and spice adjustments. Storing leftovers is easy with the right methods. With these insights, you can create a delicious meal. Enjoy cooking and savoring this dish with family and friends!

Instant Pot Chicken Tikka Masala

Whip up a delicious Instant Pot Chicken Tikka Masala that’s bursting with flavor! This easy recipe combines tender chicken, rich spices, creamy coconut milk, and zesty lemon for a dish that’s perfect any night of the week. With just a few simple ingredients and steps, you can enjoy a restaurant-quality meal at home. Click through to explore the full recipe and tantalize your taste buds today!
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Ingredients
  

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

1 cup plain yogurt

3 tablespoons tikka masala spice blend

2 tablespoons vegetable oil

1 onion, finely chopped

3 cloves garlic, minced

1 tablespoon ginger, grated

1 can (15 oz) diced tomatoes

1 cup coconut milk

2 tablespoons lemon juice

Salt to taste

Fresh cilantro for garnish

Instructions
 

In a large bowl, combine the chicken pieces, yogurt, and 1 tablespoon of the tikka masala spice blend. Mix well and let marinate for at least 30 minutes (or up to overnight in the refrigerator for deeper flavor).

    Set your Instant Pot to the sauté mode, and add vegetable oil. Once hot, add the chopped onion and sauté for 3-4 minutes until they are soft and golden.

      Add the minced garlic and grated ginger, stirring continuously for about 1 minute until fragrant.

        Add the marinated chicken to the pot, stirring to coat it with the onion mixture. Cook for about 5 minutes, allowing the chicken to sear slightly.

          Add the remaining tikka masala spice blend, diced tomatoes (with their juice), and coconut milk. Mix well to combine everything.

            Close the Instant Pot lid, ensuring the valve is set to sealing. Cook on high pressure for 8 minutes.

              Once the cooking time is complete, carefully perform a quick release of the pressure.

                Open the lid and stir in the lemon juice, adding additional salt to taste if needed.

                  Serve the Chicken Tikka Masala hot, garnished with fresh cilantro. You can serve it over rice or with naan bread to soak up the delicious sauce.

                    Prep Time: 30 mins | Total Time: 50 mins | Servings: 4