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For this tasty dish, you need simple items. Here’s what you’ll need: - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces - 1 cup plain yogurt - 1 large onion, finely chopped - 3 garlic cloves, minced - 1 inch ginger, grated - 1 can (14 oz) crushed tomatoes - 1 cup coconut milk - 1 tablespoon olive oil The spices add great flavor. Here are the must-haves: - 2 tablespoons garam masala - 2 teaspoons turmeric powder - 2 teaspoons cumin powder - 2 teaspoons coriander powder - 1 teaspoon paprika - 1 teaspoon salt (or to taste) To make your meal shine, try these extras: - Fresh cilantro, for garnish - Basmati rice, for serving - Naan bread, for a delicious side These ingredients work together to give you a rich and flavorful chicken tikka masala. Each item plays a role in making this dish a hit! First, grab a medium bowl. Add 1 cup of plain yogurt. Next, toss in 2 tablespoons of garam masala, 2 teaspoons of turmeric, 2 teaspoons of cumin, 2 teaspoons of coriander, 1 teaspoon of paprika, and 1 teaspoon of salt. Mix these well to form a smooth paste. Cut 1.5 lbs of boneless, skinless chicken thighs into bite-sized pieces. Add the chicken to the yogurt mix and stir until all pieces are coated. Cover the bowl and let it chill in the fridge for at least 30 minutes. If you have time, marinating overnight gives the best flavor. Set your Instant Pot to 'Sauté' mode. Once hot, pour in 1 tablespoon of olive oil. Then, add 1 finely chopped large onion. Sauté for about 3-4 minutes. You want the onions to turn translucent. After that, add 3 minced garlic cloves and 1 inch of grated ginger. Cook these for about 1 minute until you can smell the fragrant mix. This step adds a great depth of flavor to your dish. Now, pour in a 14 oz can of crushed tomatoes. Stir for about 2 minutes, helping the tomatoes break down. Next, take the marinated chicken from the fridge and add it to the pot. Include all the marinade too. Stir everything together to mix well with the onion and tomatoes. Now, pour in 1 cup of coconut milk and give it a gentle stir to blend. Close the Instant Pot lid, ensuring the valve is set to 'Sealing.' Cook on 'Manual' mode for 10 minutes. When the timer goes off, do a quick release of the pressure. Carefully open the lid and stir the chicken tikka masala. Taste it and adjust the salt if needed. Serve hot, garnished with fresh cilantro. This dish is perfect over a bed of basmati rice or with warm naan. Enjoy your meal! To get the best taste, marinate the chicken well. Use plain yogurt with spices like garam masala, turmeric, cumin, coriander, and salt. Mix these ingredients in a bowl. Add the chicken pieces and coat them well in the marinade. Cover the bowl and chill in the fridge for at least 30 minutes. For even better flavor, let it marinate overnight. This step makes the chicken tender and full of flavor. When making chicken tikka masala, avoid these common mistakes: - Skipping the Marinade: Don't skip marinating the chicken. It is key for flavor. - Overcrowding the Pot: If you add too much chicken, it won’t cook evenly. Cook in batches if needed. - Not Using Fresh Spices: Old spices lose flavor. Always use fresh spices for the best taste. - Ignoring the Quick Release: After cooking, do a quick release. This helps keep the chicken juicy. Here are some tools that can make your cooking easier: - Instant Pot: This is a must for quick cooking. It seals in flavors and moisture. - Mixing Bowl: Use this for marinating the chicken. A large bowl works best. - Wooden Spoon: This helps to stir the ingredients without scratching your pot. - Measuring Cups and Spoons: Accurate measurements give you the best results. {{image_2}} You can easily make this dish vegetarian or vegan. Replace the chicken with chickpeas or paneer. For a vegan option, use tofu instead of paneer. Make sure to press the tofu first to remove excess water. For the yogurt, use a plant-based alternative like coconut yogurt. This keeps the creamy texture without dairy. The spices and sauce remain the same, so you keep that great flavor. If you want to switch up the protein, you can use shrimp or fish. Both cook quickly in the Instant Pot. For shrimp, add them in the last few minutes of cooking to prevent overcooking. For fish, choose firm types like salmon or cod. Cut them into chunks and add them when you add the coconut milk. This will give you a different take on the classic recipe. You don’t have to use an Instant Pot for this recipe. You can make Chicken Tikka Masala on the stove or in an oven. To cook on the stove, follow the same steps for sautéing. Then, cover the pot and let it simmer on low heat for about 30 minutes. If using the oven, place everything in a baking dish. Cover it with foil and bake at 375°F for about 45 minutes. Both methods will yield tasty results. To store your chicken tikka masala, let it cool first. Place the dish in an airtight container. This keeps your meal fresh. You can store it in the fridge for up to four days. If you want to keep it longer, freezing is a great option. When it's time to eat your leftovers, you have a few options. You can reheat in the microwave. Just put the desired amount in a bowl and cover it. Heat in 30-second intervals, stirring in between. You can also reheat it on the stove. Pour the tikka masala into a pan over low heat. Stir until it's warmed through. To freeze chicken tikka masala, use a freezer-safe container. Make sure to leave some space at the top. The sauce may expand as it freezes. It can stay in the freezer for up to three months. When you're ready to eat it, thaw it in the fridge overnight before reheating. This keeps the flavor and texture nice. Yes, you can skip coconut milk. Instead, use heavy cream or regular milk. This change will give a different taste and creaminess. If you want a lighter dish, try using chicken broth. Just remember, the flavor will be less rich. Cooking chicken in the Instant Pot takes about 10 minutes. This is for bite-sized pieces. If the pieces are larger, you might need a few extra minutes. Always check that the chicken is cooked to 165°F (75°C) for safety. I love serving Chicken Tikka Masala with basmati rice or warm naan. The rice soaks up the sauce well. Naan is great for scooping up the dish. You can also add a side salad or some roasted vegetables for extra color and crunch. Chicken Tikka Masala is flavorful and simple to make. We looked at key ingredients, spices, and garnishes. You learned how to prepare the marinade, sauté aromatics, and cook the dish using your Instant Pot. I shared tips for marinating, common mistakes, and variations for different diets. Finally, I covered storage and reheating. With these steps, you can enjoy a tasty meal anytime. Dive in and impress yourself and others with this classic dish!

Instant Pot Chicken Tikka Masala

Indulge in a deliciously creamy Instant Pot Chicken Tikka Masala that brings the taste of India right to your kitchen! This easy recipe features succulent chicken marinated in yogurt and spices, cooked to perfection in your Instant Pot. With a rich tomato and coconut milk sauce, it's a comforting dish for any night. Click through to discover the full recipe and elevate your dinner game tonight!
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Ingredients
  

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

1 cup plain yogurt

2 tablespoons garam masala

2 teaspoons turmeric powder

2 teaspoons cumin powder

2 teaspoons coriander powder

1 teaspoon paprika

1 teaspoon salt (or to taste)

1 tablespoon olive oil

1 large onion, finely chopped

3 garlic cloves, minced

1 inch ginger, grated

1 can (14 oz) crushed tomatoes

1 cup coconut milk

Fresh cilantro, for garnish

Instructions
 

In a medium bowl, combine the yogurt, garam masala, turmeric, cumin, coriander, paprika, and salt. Mix well.

    Add the chicken pieces to the yogurt marinade and stir to coat. Cover and marinate in the refrigerator for at least 30 minutes (or up to overnight for best flavor).

      Set your Instant Pot to 'Sauté' mode. Once hot, add olive oil and chopped onions. Sauté for about 3-4 minutes until the onions are translucent.

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

          Pour in the crushed tomatoes and stir, cooking for about 2 minutes to let the tomatoes break down slightly.

            Add the marinated chicken along with the marinade into the pot. Stir well to combine with the onion and tomato mixture.

              Pour in the coconut milk and give everything a gentle stir to integrate.

                Close the lid of the Instant Pot, ensuring the valve is set to 'Sealing.' Set to cook on 'Manual' mode for 10 minutes.

                  Once cooking is complete, do a quick release of the pressure. Carefully open the lid.

                    Stir the chicken tikka masala and check the seasoning. Adjust salt if necessary.

                      Serve hot, garnished with fresh cilantro over a bed of basmati rice or with naan.

                        Prep Time: 30 mins | Total Time: 1 hour | Servings: 4