Instant Pot Chicken Tikka Masala

$- Chicken thighs: Use 1.5 lbs of boneless, skinless chicken thighs. They stay juicy and tender. - Yogurt and spices: One cup of plain yogurt helps tenderize the chicken. Combine it with 2 tablespoons of garam masala, 2 teaspoons of turmeric powder, 2 teaspoons of ground cumin, 2 teaspoons of ground coriander, 1 teaspoon of paprika, and 1 teaspoon of salt. - Onion, garlic, and ginger: One large onion adds sweetness. Use 3 cloves of minced garlic and 1-inch grated ginger for depth of flavor. - Crushed tomatoes: One can (14 oz) of crushed tomatoes adds richness and acidity. It balances the spices perfectly. - Coconut milk: One cup of coconut milk brings creaminess. It makes the dish smooth and rich. - Garnish options: Fresh cilantro, roughly chopped, adds a pop of color and freshness. You can also use a squeeze of lime for extra zing. - In a bowl, whisk together the yogurt and spices. - Add garam masala, turmeric, cumin, coriander, paprika, and salt. - Mix until it forms a smooth paste. - Cut the chicken thighs into bite-sized pieces. - Coat the chicken pieces well in the yogurt mixture. - Cover the bowl and let it marinate in the fridge for at least 30 minutes. - For a better flavor, marinate overnight if you can. - Set your Instant Pot to 'Sauté' mode. - When it says “Hot,” pour in the olive oil. - Add the chopped onion and sauté for about 3-4 minutes. - Stir the onion until it becomes translucent. - Then, add minced garlic and grated ginger. - Cook for another minute until it smells great. - Next, pour in the crushed tomatoes and stir well. - Let it cook for about 2 minutes to soften the tomatoes. - Now, add the marinated chicken with all the marinade. - Mix everything to coat the chicken in the sauce. - Pour in the coconut milk and gently stir it all together. - Seal the Instant Pot lid and set the valve to 'Sealing.' - Switch to 'Manual' mode and set the timer for 10 minutes. - Once it’s done, do a quick pressure release by turning the valve to ‘Venting.’ - Open the lid when the pressure is fully released. - Stir the chicken tikka masala and taste it. - You can add more salt if needed. For the best taste, marinating the chicken is key. I suggest marinating for at least 30 minutes. If you have more time, let it sit overnight. This step allows the spices to soak in deeply. Adjusting the spice level is easy. If you prefer a milder dish, cut back on the garam masala and paprika. You can also add a bit of sugar to balance the heat. For a spicier kick, try adding more paprika or some chili flakes. Understanding your Instant Pot settings makes cooking simple. Start with 'Sauté' mode to cook the onions, garlic, and ginger. This step builds flavor before adding other ingredients. When ready to cook, switch to 'Manual' mode. Set the timer for 10 minutes. Make sure the valve is on 'Sealing.' This keeps the steam inside, cooking the chicken evenly. After cooking, perform a quick pressure release. This means turning the valve to 'Venting' right after the timer ends. Once the pressure is gone, open the lid carefully. This will give you a perfect Chicken Tikka Masala every time. {{image_4}} If you want a dairy-free dish, you can use coconut cream instead of yogurt. Coconut cream gives a rich, creamy texture. You can also try cashew cream, made by blending soaked cashews with water. Another option is to use almond milk mixed with a bit of cornstarch for thickness. Each substitute keeps your dish creamy and adds a unique flavor. Adding veggies boosts nutrition and flavor. Consider adding spinach, peas, or bell peppers. You can throw in cauliflower or carrots for extra crunch. Make sure to cut them small so they cook through. Add these vegetables after the chicken is done cooking for best results. This keeps them vibrant and fresh while soaking up the sauce. You can switch out chicken thighs for other proteins. Try chicken breast for a leaner option. If you want a different flavor, use shrimp or tofu. Both cook quickly and absorb the spices well. For a heartier meal, beef or lamb can also work, but adjust the cooking time. Each protein gives a new twist to this classic dish. To keep your chicken tikka masala fresh, store leftovers in an airtight container. Place the container in the fridge. This dish stays good for about 3 to 4 days. If you want to enjoy it later, let it cool down before sealing. This helps keep the flavor and texture nice. Freezing chicken tikka masala is easy. First, let it cool completely. Then, transfer it to a freezer-safe container. You can also use freezer bags. Make sure to remove as much air as possible. This helps prevent freezer burn. It will stay fresh for up to 3 months in the freezer. When you’re ready to eat, thaw it in the fridge overnight. To reheat, you can use the stove or microwave. If using the stove, heat it on low and stir often. If using the microwave, cover it to keep the moisture in. Enjoy that warm, comforting meal! It takes about 10 minutes to cook chicken in an Instant Pot. You set the timer for this amount after sealing the lid. The Instant Pot works fast because it builds pressure. This pressure cooks the chicken evenly and keeps it moist. For tender chicken, make sure to cut it into small pieces. This helps it cook more evenly. Once the timer goes off, you need to let the pressure release. This adds a few extra minutes. In total, from start to finish, it takes about 30 minutes to make Chicken Tikka Masala. Yes, you can use frozen chicken for this recipe. The Instant Pot can cook frozen chicken safely. However, you need to adjust the cooking time. Increase it to about 15-20 minutes. Remember to add extra liquid if using frozen chicken. This ensures even cooking. Also, make sure to separate the pieces as soon as possible. This helps them cook well. You can serve Chicken Tikka Masala with several tasty sides. Here are some great options: - Steamed basmati rice - Warm naan bread - Roasted vegetables - A fresh salad with cucumbers and tomatoes - Raita, a yogurt-based side, to cool the dish These sides work well to soak up the creamy sauce. Enjoy your meal with a mix of flavors and textures! You learned how to make Chicken Tikka Masala step-by-step. We explored key ingredients, like chicken thighs, yogurt, and spices. You saw tips for flavor and how to use the Instant Pot correctly. Remember, you can customize it with veggies or different proteins. Storing leftovers is easy, too. Now, you can enjoy this tasty dish any time. Cooking should be fun and satisfying. Enjoy your Chicken Tikka Masala journey!$

Instant Pot Chicken Tikka Masala

Discover the ultimate Creamy Instant Pot Chicken Tikka Masala recipe that will elevate your dinner game! With tender chicken thighs marinated in a flavorful yogurt and spice blend, plus a rich coconut milk sauce, this dish is a must-try. Quick to prepare in just 1 hour, it’s perfect for busy weeknights. Click through for the full recipe and experience a delicious culinary adventure at home!

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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 ground cumin

2 teaspoons ground coriander

1 teaspoon paprika

1 teaspoon salt (adjust to taste)

1 tablespoon olive oil

1 large onion, finely chopped

3 cloves garlic, minced

1-inch piece of ginger, grated

1 can (14 oz) crushed tomatoes

1 cup coconut milk

Fresh cilantro, roughly chopped, for garnish

Instructions

In a medium mixing bowl, whisk together the plain yogurt, garam masala, turmeric, ground cumin, ground coriander, paprika, and salt until well combined.

Add the cut chicken thighs to the yogurt mixture, ensuring each piece is fully coated. Cover the bowl with plastic wrap or a lid and let it marinate in the refrigerator for at least 30 minutes. For deeper flavor, marinate overnight if possible.

Turn your Instant Pot to 'Sauté' mode. Once the display reads “Hot,” pour in the olive oil and add the finely chopped onions. Sauté for about 3-4 minutes, stirring occasionally, until the onions become translucent.

Stir in the minced garlic and grated ginger to the pot, continuing to cook for another minute until the mixture is aromatic.

Next, add the crushed tomatoes to the pot, stirring well to combine. Allow the mixture to cook for an additional 2 minutes, which will help the tomatoes break down a bit.

Carefully add the marinated chicken along with all the marinade into the pot. Mix everything thoroughly to ensure the chicken is evenly distributed in the onion and tomato mixture.

Pour in the coconut milk and gently stir to integrate all the ingredients together.

Seal the Instant Pot lid, making sure the valve is set to 'Sealing.' Switch to 'Manual' mode and set the timer for 10 minutes.

After the cooking cycle ends, perform a quick pressure release by carefully turning the valve to ‘Venting.’ Open the lid once the pressure has fully released.

Stir the chicken tikka masala gently before tasting. Adjust the seasoning with more salt if needed.

Serve the chicken tikka masala hot, garnished with a sprinkle of fresh cilantro. Pair it with a steaming bed of basmati rice or warm naan bread for a complete meal.

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