![To make this tasty dish, you need a few key items. Here’s what you will use: - 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces - 1 cup plain yogurt - 3 tablespoons vegetable oil - 1 medium onion, finely chopped - 4 cloves garlic, minced - 1-inch piece ginger, minced - 1 can (14 oz) diced tomatoes - 1 cup coconut milk These ingredients are the base of your chicken tikka masala. The chicken provides protein, while yogurt tenderizes it and adds flavor. The spices create the rich flavors in this dish. You will need: - 2 tablespoons garam masala - 1 tablespoon turmeric - 1 tablespoon ground coriander - 1 tablespoon cumin - 1 teaspoon chili powder - 1 teaspoon salt These spices will transform your chicken into a fragrant and savory meal. They bring warmth and depth to every bite. Garnishes add a fresh touch to your dish. Consider using: - Fresh cilantro, chopped Sprinkling cilantro on top adds a pop of color and a burst of flavor. You can also serve this dish with rice or naan for a complete meal. To check the full recipe, look here: [Full Recipe]. First, grab a large bowl. Add 1 pound of chicken thighs cut into pieces. Then, mix in 1 cup of plain yogurt. Next, add 2 tablespoons of garam masala, 1 tablespoon of turmeric, and 1 tablespoon of ground coriander. Don't forget 1 tablespoon of cumin, 1 teaspoon of chili powder, and 1 teaspoon of salt. Stir it all well. Cover the bowl and let it sit for at least 30 minutes. For best flavor, marinate overnight in the fridge. Turn on your Instant Pot and set it to Sauté mode. Once it heats up, pour in 3 tablespoons of vegetable oil. Add 1 medium onion, finely chopped, and cook for about 3 to 4 minutes until it turns translucent. Then, add 4 minced garlic cloves and 1-inch piece of minced ginger. Cook for another 1 to 2 minutes until you smell that great aroma. Now, add your marinated chicken to the pot. Brown it for about 5 minutes, stirring occasionally. Then, add 1 can of diced tomatoes with juice. Stir everything together. Turn off the Sauté mode. Pour in 1 cup of coconut milk and mix. Close the lid, ensuring the valve is set to Sealing. Select Manual or Pressure Cook and set it for 10 minutes on high pressure. When time is up, let the pressure release naturally for 10 minutes. After that, perform a quick release. Carefully open the lid, stir the chicken tikka masala, and taste. Adjust seasoning if needed. Serve hot, garnished with cilantro over rice or with naan. Enjoy your savory instant pot chicken tikka masala! To get the best texture in your Chicken Tikka Masala, use coconut milk. It adds creaminess without being too heavy. If you prefer a thicker sauce, you can blend a small part of the dish and stir it back in. This will make your sauce smooth and rich. If the sauce is too thick, add a splash of water or broth to loosen it up. Marinating chicken is key to great flavor. I recommend mixing the chicken with yogurt and spices. This not only adds taste but also makes the chicken tender. For the best results, marinate for at least 30 minutes. If you have time, let it sit overnight in the fridge. The longer it sits, the more the flavors soak in, making each bite burst with taste. The Instant Pot has different settings to make cooking easy. For this recipe, use the Sauté mode first. This helps to brown the chicken and cook the onions. Once you add the coconut milk, switch to Manual or Pressure Cook. Set it for 10 minutes at high pressure. This will cook the chicken perfectly while keeping it juicy. Always let the pressure release naturally for a few minutes for the best results. {{image_2}} You can change the protein in this dish easily. Instead of chicken, use shrimp or tofu. Both options work well and add unique flavors. Shrimp cooks fast, so adjust the cooking time. Tofu absorbs flavors, giving a rich taste. You can also try beef or lamb, but they may need longer cooking times. Experimenting with different proteins keeps the dish fresh. Adjusting the spice levels is simple and fun. If you love heat, add more chili powder or fresh chilies. For a milder taste, reduce the chili powder or skip it altogether. You can also add sweet spices like cinnamon or cardamom for warmth. This way, you can create a dish that suits your taste buds perfectly. The type of sauce can change the dish's vibe. A creamy sauce uses coconut milk, making it rich and smooth. If you prefer a tangy taste, go for a tomato-based sauce. You can use more or less tomato, depending on your liking. Mix and match to find your favorite flavor profile. Each variation gives a new twist to your meal. For the complete recipe, visit [Full Recipe]. After you enjoy your Instant Pot Chicken Tikka Masala, store any leftovers in an airtight container. Keep it in the fridge for up to four days. This dish tastes even better the next day, as the flavors blend and deepen. To reheat, simply place the chicken tikka masala in a pot over medium heat. Stir it often until it warms up. You can also use the microwave. Heat it in a microwave-safe bowl for about two minutes, stirring halfway through. If it seems too thick, add a splash of water or coconut milk to loosen it up. You can freeze Chicken Tikka Masala for later use. Allow it to cool completely before placing it in a freezer-safe container. This dish can last in the freezer for up to three months. When you’re ready to eat, thaw it in the fridge overnight. Reheat it on the stove or in the microwave. This makes for a quick and tasty meal! For the full recipe, check back to create this delicious dish again. It takes about 10 minutes to cook Chicken Tikka Masala in an Instant Pot. After cooking, I let the pressure release naturally for 10 minutes. This step helps keep the chicken tender and juicy. So, in total, you should plan for about 40 minutes, including prep time. Yes, you can use frozen chicken for this recipe. However, you need to adjust the cooking time. If the chicken is frozen, set the timer for 15-18 minutes instead of 10. Always ensure the chicken reaches an internal temperature of 165°F for safety. This way, you can still enjoy a quick and yummy meal even with frozen chicken. The best side dish for Chicken Tikka Masala is rice or naan. Both soak up the rich sauce well. I often serve it with basmati rice for a fragrant touch. A simple cucumber salad adds a refreshing crunch, too. You can also pair it with roasted vegetables for a colorful plate. In this article, I covered how to make Chicken Tikka Masala in an Instant Pot. We looked at main ingredients, spices, and optional garnishes. I shared step-by-step instructions to marinate the chicken and sauté aromatics. You learned tips to get the best flavor and texture. I also discussed variations and how to store leftovers safely. Making this dish can be fun and rewarding. Try it out and enjoy every bite!](https://mysavedrecipe.com/wp-content/uploads/2025/05/a08c0cdc-98b0-4071-85f9-6a723433c9e4-250x250.webp)
- Instant Pot Chicken Tikka Masala
Get ready to savor the flavors of homemade Instant Pot Chicken Tikka Masala! This easy recipe combines tender chicken thighs marinated in luscious spices with creamy coconut milk for a delightful dish that's perfect any night of the week. In just under an hour, you’ll create a mouthwatering meal everyone will love. Click through to discover how to whip up this comforting classic that's sure to impress at dinner!