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To make a tasty Chicken Tikka Masala, gather these key items: - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces - 1 medium onion, finely chopped - 4 cloves garlic, minced - 1 inch ginger, grated - 2 tablespoons vegetable oil - 1 tablespoon garam masala - 1 tablespoon ground cumin - 1 tablespoon ground coriander - 1 teaspoon turmeric powder - 1 teaspoon cayenne pepper (adjust for heat) - 1 cup canned crushed tomatoes - 1 cup coconut milk - Salt to taste - Fresh cilantro, chopped (for garnish) These extras can boost the flavor of your dish: - 1 tablespoon lemon juice for brightness - 1 teaspoon smoked paprika for a deeper taste - ½ cup plain yogurt for creaminess You can swap some ingredients to fit your needs: - Use chicken breast instead of thighs for a leaner option. - Replace coconut milk with almond milk for a lighter version. - Use vegetable oil instead of butter for a dairy-free meal. - For a vegan option, substitute chicken with chickpeas or tofu. These choices keep the dish delicious while meeting your dietary preferences. First, gather all your ingredients. You will need: - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces - 1 medium onion, finely chopped - 4 cloves garlic, minced - 1 inch ginger, grated - 2 tablespoons vegetable oil - 1 tablespoon garam masala - 1 tablespoon ground cumin - 1 tablespoon ground coriander - 1 teaspoon turmeric powder - 1 teaspoon cayenne pepper (adjust for heat) - 1 cup canned crushed tomatoes - 1 cup coconut milk - Salt to taste - Fresh cilantro, chopped (for garnish) Now, set your Instant Pot to 'Sauté' mode. Pour in the vegetable oil and let it heat up. Once hot, add the chopped onion. Stir and cook until it turns translucent, about 3 to 5 minutes. Then, add the minced garlic and grated ginger. Cook for 1 to 2 more minutes until you smell that lovely aroma. Next, add the garam masala, cumin, coriander, turmeric, and cayenne pepper. Stir for about 1 minute to toast those spices. Now, add the chicken pieces to the pot. Stir well to coat them in that fragrant spice mix. Pour in the crushed tomatoes and coconut milk. Mix everything together, making sure the chicken is submerged in the sauce. Season with salt to taste. Close the lid of the Instant Pot. Set it to 'Manual' mode and cook on high pressure for 10 minutes. When the cooking time is up, let the pressure release naturally for 10 minutes. After that, do a quick release for any remaining pressure. Carefully open the lid and stir the chicken tikka masala. Taste it and adjust the seasoning if needed. Your chicken tikka masala is now ready! Serve it hot, garnished with fresh cilantro. It pairs wonderfully with basmati rice or naan bread. Enjoy this quick and flavorful dish! To get that rich, authentic taste, use fresh spices. Whole spices release more flavor than pre-ground ones. Toast them in the Instant Pot before you add anything else. This unlocks their full aroma. Don't skip the ginger and garlic; they add depth. Use full-fat coconut milk for creaminess. It balances the spices well. Choose boneless, skinless chicken thighs for tenderness. Thighs stay juicy, while breasts can dry out. Cut the chicken into even, bite-sized pieces for uniform cooking. Sauté the chicken briefly in the spices before pressure cooking. This step builds flavor and seals in moisture. Let the pressure release naturally to keep the chicken tender. One common mistake is not sautéing the aromatics first. This step is key for depth. Be careful with the cayenne pepper; too much can overwhelm the dish. Always taste your sauce before serving. Adjust the salt and heat to fit your preference. Lastly, don’t skip the garnish. Fresh cilantro adds brightness and flavor. {{image_2}} You can easily make this dish vegetarian or vegan. Replace the chicken with chickpeas or tofu. Both options soak up the spices well. Use the same cooking steps. For the sauce, keep the coconut milk. It adds rich creaminess. If you want a nut-free option, use soy milk or almond milk. This keeps the flavor bold and satisfying. Not everyone enjoys a spicy kick. You can adjust the cayenne pepper to suit your taste. Start with half a teaspoon if you prefer milder food. You can also add more later if you want extra heat. Another option is to serve it with yogurt. This cools down the spice for those who need it. You can serve chicken tikka masala in many ways. For a low-carb option, serve it over cauliflower rice. This keeps the meal light and fresh. If you enjoy grains, basmati rice is a classic choice. You can also serve it with naan bread for a hearty meal. For gluten-free diets, look for gluten-free naan. These options make the dish fitting for everyone. After you enjoy your Instant Pot Chicken Tikka Masala, store leftovers in an airtight container. Let the dish cool down first. Once cool, seal the container tightly. Place it in the fridge. It will stay fresh for up to three days. If you want to keep it longer, consider freezing it. To reheat, you can use the microwave or the stove. If using the microwave, place the chicken in a bowl. Cover it with a microwave-safe lid or wrap. Heat it on medium power for two to three minutes. Stir halfway to warm it evenly. On the stove, heat in a saucepan over low heat. Stir often until hot throughout. This keeps the flavors intact. To freeze Chicken Tikka Masala, let it cool completely. Transfer it into freezer bags or containers. Remove as much air as possible before sealing. Label the bags with the date. You can freeze it for up to three months. To thaw, place it in the fridge overnight. Reheat it as mentioned above for a quick meal anytime. The chicken cooks in the Instant Pot for just 10 minutes on high pressure. This quick cooking time makes it easy to enjoy a tasty meal. The Instant Pot seals in the flavors and keeps the chicken moist. After cooking, let the pressure release naturally for 10 minutes. This step helps the chicken stay tender. Yes, you can use other meats or seafood in this recipe. Try chicken breast, shrimp, or even tofu. If you use chicken breast, reduce the cooking time to 8 minutes. For shrimp, cook for just 3-4 minutes. Tofu should be pressed and cut into cubes, then added with the spices. This recipe is versatile and can fit many tastes. Serve Chicken Tikka Masala with basmati rice or naan bread. The rice soaks up the sauce nicely. Naan is great for scooping up the chicken and sauce. You can also add a side salad or roasted vegetables for extra flavor and texture. Enjoying this dish with cooling yogurt or raita is a great way to balance the spices. This post covered the key ingredients needed for Chicken Tikka Masala and how to prepare it. We explored cooking steps in the Instant Pot, tips for great flavor, and common mistakes to avoid. I shared variations for different diets and how to store leftovers safely. With these tools, you can cook a delicious meal. Enjoy your cooking journey!

Instant Pot Chicken Tikka Masala

Indulge in the rich flavors of Instant Pot Chicken Tikka Masala with this easy recipe! Perfectly tender chicken simmers in a spiced tomato and coconut sauce that will tantalize your taste buds. In just 40 minutes, you can serve this delightful dish over basmati rice or with warm naan. Ready to impress your family at dinner? Click through for the full recipe and unlock the secrets to this delicious meal!
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Ingredients
  

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

1 medium onion, finely chopped

4 cloves garlic, minced

1 inch ginger, grated

2 tablespoons vegetable oil

1 tablespoon garam masala

1 tablespoon ground cumin

1 tablespoon ground coriander

1 teaspoon turmeric powder

1 teaspoon cayenne pepper (adjust for heat)

1 cup canned crushed tomatoes

1 cup coconut milk

Salt to taste

Fresh cilantro, chopped (for garnish)

Instructions
 

Set the Instant Pot to 'Sauté' mode and heat the vegetable oil.

    Add the chopped onion and sauté until it becomes translucent, about 3-5 minutes.

      Stir in the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.

        Add the garam masala, ground cumin, ground coriander, turmeric powder, and cayenne pepper. Stir for about 1 minute to toast the spices.

          Add the chicken pieces to the Instant Pot and stir well to coat the chicken with the spice mixture.

            Pour in the crushed tomatoes and coconut milk. Stir to combine, ensuring the chicken is submerged in the sauce.

              Season with salt to taste.

                Close the lid of the Instant Pot and set it to 'Manual' mode on high pressure for 10 minutes.

                  After the cooking time elapses, let the pressure release naturally for 10 minutes, then perform a quick release for any remaining pressure.

                    Open the lid, stir the chicken tikka masala, and adjust seasoning if necessary.

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

                        Prep Time: 15 mins | Total Time: 40 mins | Servings: 4