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To make a tasty chicken tikka masala, you'll need: - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces - 1 cup plain yogurt - 2 tablespoons lemon juice - 2 tablespoons garam masala - 1 tablespoon ground cumin - 1 teaspoon turmeric - 1 teaspoon paprika - 1 teaspoon salt - ½ teaspoon black pepper - 2 tablespoons vegetable oil - 1 medium onion, finely chopped - 4 cloves garlic, minced - 1 tablespoon ginger, minced - 1 can (14 oz) crushed tomatoes - 1 cup coconut milk These ingredients work together to create rich, bold flavors in your dish. The chicken thighs stay juicy and tender. The yogurt helps to marinate and flavor the chicken. The spices create warmth and depth, while the coconut milk adds creaminess. For the best experience, consider adding: - Fresh cilantro for garnish - Suggested serving options: steamed rice or warm naan Fresh cilantro brightens the dish and adds a pop of color. Rice or naan acts as the perfect base to soak up the delicious sauce. Enjoy every bite with these tasty accompaniments! For the full recipe, check out the complete instructions above. - Ingredients for the marinade: - 1 cup plain yogurt - 2 tablespoons lemon juice - 2 tablespoons garam masala - 1 tablespoon ground cumin - 1 teaspoon turmeric - 1 teaspoon paprika - 1 teaspoon salt - ½ teaspoon black pepper Start by mixing the yogurt, lemon juice, and spices in a bowl. This mixture flavors the chicken and makes it tender. Add the chicken pieces, making sure they are well coated. Marinate for at least 30 minutes, or overnight for the best flavor. - Sautéing aromatics: Set the Instant Pot to 'Sauté' mode. Heat two tablespoons of vegetable oil. Add one finely chopped onion and cook for about five minutes. You want it to be soft and clear. Next, stir in four minced garlic cloves and one tablespoon of minced ginger. Cook for one more minute. This brings out great flavors. - Adding chicken and sauce ingredients: Stir in the marinated chicken and all the marinade. Cook for three to five minutes until the chicken turns white on the outside. Now, add one can of crushed tomatoes and one cup of coconut milk. Mix everything well so the flavors blend. - Pressure cooking details: Cancel 'Sauté' mode. Close the lid and set the Instant Pot to 'Pressure Cook' on high for ten minutes. Once it finishes, let the pressure drop naturally for five minutes. Then, switch to quick release to let out any extra pressure. - Adjusting consistency: Carefully open the lid and stir the chicken tikka masala. Taste it, and add salt if needed. If the sauce is too thick for your liking, add a little water or more coconut milk to thin it out. - Serving suggestions: Serve the chicken tikka masala hot. Garnish with fresh chopped cilantro. Pair it with steamed rice or warm naan for a complete meal. Enjoy this flavorful delight! To make tender chicken, marinating is key. The yogurt and lemon juice help break down the chicken's fibers. I suggest marinating for at least 30 minutes. For best results, try overnight in the fridge. This makes the chicken juicy and flavorful. When using the Instant Pot, ensure the chicken is in a single layer. This helps it cook evenly. Avoid overcrowding. Cook in batches if you need to. You can add more spices for extra flavor. Try adding cardamom, cinnamon, or chili powder. Each spice brings a unique taste. If you like it spicy, use fresh chilies. You can also adjust the heat by adding less chili powder or paprika. Taste as you go to find your perfect balance. For this recipe, use the 'Pressure Cook' setting on high. This cooks the chicken quickly and keeps it moist. After cooking, let the pressure release naturally for 5 minutes. This helps keep the chicken tender. Cleaning your Instant Pot is easy. Make sure to wash the inner pot with warm, soapy water. Check the seal and vent for any food debris. Proper care will help your Instant Pot last longer. {{image_2}} You can swap chicken for chickpeas or tofu. Chickpeas add protein and texture. Tofu soaks up flavors well. For the sauce, use coconut milk for creaminess. If you want a richer taste, try cashew cream instead. These swaps keep the dish tasty and filling. You can change the flavor by adding fruit like mango or peach. This gives a sweet twist to the dish. For heat variations, use different chili types. Jalapeños add warmth, while serranos pack more heat. Adjust spices to fit your taste buds. Serve your chicken tikka masala with grains like basmati rice or quinoa. Naan bread is great for scooping up sauce. You can also add a fresh salad or roasted vegetables. These sides balance the rich flavors of the dish. Explore your options for a complete meal. For the full recipe, check out the section above. Store any leftover chicken tikka masala in the fridge. Use an airtight container to keep it fresh. It will last for 3 to 4 days in the fridge. Make sure to let it cool before sealing the container. You can also separate the sauce from the chicken if you prefer. You can reheat your chicken tikka masala in the microwave or on the stovetop. For the microwave, place it in a bowl and cover it. Heat in short bursts, stirring in between to avoid hot spots. If you use the stovetop, heat it slowly in a pan over low heat. Add a splash of coconut milk to keep the sauce creamy. To freeze the chicken tikka masala, place it in a freezer-safe container. Leave some space at the top for expansion. It can stay frozen for up to 3 months. When ready to eat, thaw it in the fridge overnight. Reheat it on the stovetop, adding a bit of water or coconut milk to maintain the sauce’s smooth texture. Yes, you can use chicken breasts. However, thighs are juicier. Chicken breasts may dry out faster. Adjust cooking time to avoid overcooking. Thighs offer a richer taste. This adds depth to your chicken tikka masala. To reduce spice, use less garam masala. You can also skip the black pepper. Adding more yogurt or coconut milk cools the heat. A bit of sugar can balance flavors too. Taste your sauce as you go. This way, you find the right spice level for you. Yes, you can use a regular pot or slow cooker. For a pot, follow the same steps but cook longer. Simmer for about 30-40 minutes until chicken is tender. In a slow cooker, combine all ingredients and cook on low for 6-8 hours. Both methods yield great flavor, just take more time. You now have a complete guide to making Instant Pot Chicken Tikka Masala. We covered key ingredients like chicken thighs, spices, and aromatics. Step-by-step instructions took you from marinating to serving this dish. You learned tips for tender chicken and enhancing flavors. Variations allow you to customize this meal based on your taste. With proper storage and reheating tips, leftovers won’t go to waste. Enjoy your cooking adventure! Every bite will be worth it.

Instant Pot Chicken Tikka Masala

Discover the flavorful world of Instant Pot Chicken Tikka Masala! This easy recipe features marinated chicken, aromatic spices, and creamy coconut milk, creating a delicious meal in just an hour. Perfect for weeknight dinners or entertaining guests, this dish is sure to impress.Enjoy this mouthwatering dish with rice or naan for a complete experience!
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Ingredients
  

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

1 cup plain yogurt

2 tablespoons lemon juice

2 tablespoons garam masala

1 tablespoon ground cumin

1 teaspoon turmeric

1 teaspoon paprika

1 teaspoon salt

½ teaspoon black pepper

2 tablespoons vegetable oil

1 medium onion, finely chopped

4 cloves garlic, minced

1 tablespoon ginger, minced

1 can (14 oz) crushed tomatoes

1 cup coconut milk

Fresh cilantro for garnish

Instructions
 

In a medium bowl, combine the yogurt, lemon juice, garam masala, cumin, turmeric, paprika, salt, and black pepper. Add the chicken pieces and marinate for at least 30 minutes (or up to overnight in the fridge for best results).

    Set the Instant Pot to 'Sauté' mode. Heat the vegetable oil and add the chopped onion. Sauté for about 5 minutes until translucent.

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

        Stir in the marinated chicken along with all the marinade, cooking for about 3-5 minutes until the chicken is no longer pink on the outside.

          Add the crushed tomatoes and coconut milk, stirring well to combine all ingredients.

            Cancel the sauté mode, close the lid, and set the Instant Pot to 'Pressure Cook' on high for 10 minutes.

              Once done, let the pressure release naturally for 5 minutes, then switch to quick release to remove any remaining pressure.

                Open the lid carefully, and stir the chicken tikka masala. Adjust salt to taste if needed. If the sauce is too thick, you can add a bit of water or additional coconut milk to reach your desired consistency.

                  Serve hot, garnished with chopped fresh cilantro. Pair with steamed rice or warm naan.

                    Prep Time: 40 mins | Total Time: 1 hour | Servings: 4