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To make a tasty Instant Pot Chicken Tikka Masala, gather these key ingredients: - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized cubes - 1 cup plain Greek yogurt - 2 tablespoons garam masala - 1 tablespoon ground cumin - 1 tablespoon ground coriander - 1 teaspoon ground turmeric - 1 teaspoon cayenne pepper (adjust for spice preference) - 1 teaspoon salt - 3 tablespoons vegetable oil - 1 medium onion, finely chopped - 4 cloves garlic, minced - 1 tablespoon fresh ginger, minced - 1 can (14 oz) crushed tomatoes - 1 cup coconut milk - Fresh cilantro, chopped (for garnish) These ingredients blend to create rich flavors and a creamy sauce. The measurements above work well for four to six servings. You can adjust the spice level by changing the cayenne pepper. For a milder dish, use less. If you prefer more heat, add extra. You can also swap chicken thighs for chicken breast, but thighs provide more flavor. You can enhance your Chicken Tikka Masala by adding: - Fresh cilantro, chopped - Lime wedges for a zesty kick - Warm naan bread for dipping - Basmati rice as a base These garnishes and sides add color and flavor, making your dish even more enjoyable. {{ingredient_image_2}} Start by cutting the chicken thighs into bite-sized cubes. In a large bowl, mix the cubed chicken with Greek yogurt, garam masala, ground cumin, ground coriander, turmeric, cayenne pepper, and salt. This mixture adds deep flavor. Stir well to coat every piece. Cover the bowl and let it sit. You can marinate for at least 30 minutes on the counter. For better taste, marinate in the fridge for up to 2 hours. Turn on your Instant Pot and set it to the sauté function. When it gets hot, add the vegetable oil. Toss in the chopped onion and cook for 3-4 minutes. You want the onion to be soft and see-through. Next, add the minced garlic and ginger. Stir for about 30 seconds until you smell the great aroma. Now, add the marinated chicken to the pot, along with any leftover marinade. Sauté the chicken for about 5 minutes, stirring occasionally. You want it to start browning. Then, pour in the crushed tomatoes and mix everything well. Don’t forget to scrape the bottom of the pot to prevent burning. Secure the lid and set the steam vent to sealing. Choose the Manual or Pressure Cook setting and set the timer for 10 minutes. After the cooking time is up, let the Instant Pot release pressure naturally for 10 minutes. Then, switch to quick release to let out any remaining steam. Carefully open the lid and stir in the coconut milk. This makes the sauce creamy. Reactivate the sauté function and let it simmer for another 5-7 minutes. This helps thicken the sauce. Stir as it cooks. Taste and adjust the seasoning if needed. Before serving, sprinkle with fresh chopped cilantro for a bright finish. One common mistake is skipping the marination. Marinating the chicken adds deep flavor. Make sure to let it sit for at least 30 minutes. Another mistake is not scraping the pot well. This can cause burning and affect taste. Always mix well when adding tomatoes to avoid this. Lastly, don’t rush the pressure release. Letting the pot release naturally for 10 minutes makes the chicken tender. To adjust spice levels, start with less cayenne pepper. You can always add more later. If it’s too spicy, add more coconut milk. This will cool down the heat. You can also serve it with rice or naan. They help balance the spice. Taste the dish while cooking. This lets you find the perfect level for you. For a creamy sauce, add coconut milk slowly. Stir it in well to blend. If the sauce is too thick, add a splash of water. If it’s too thin, let it simmer longer. This helps it thicken up. Always taste and adjust seasonings at the end. This ensures your Chicken Tikka Masala is just right. Pro Tips Marinate for Maximum Flavor: Letting the chicken marinate for at least 2 hours (or overnight) in the yogurt and spices enhances the flavor and tenderness significantly. Coconut Milk Alternatives: If you want a lighter version, you can substitute coconut milk with light coconut milk or Greek yogurt, but be sure to stir well to avoid curdling. Adjust Spice Level: To customize the heat, adjust the cayenne pepper amount or add fresh green chilies to the sautéed onions for a different flavor profile. Serve with Sides: Pair your Chicken Tikka Masala with basmati rice or warm naan to soak up the delicious sauce, making for a complete and satisfying meal. {{image_4}} You can make a great vegetarian or vegan version of Chicken Tikka Masala. Instead of chicken, use chickpeas or paneer. For a vegan option, try tofu or cauliflower. These ingredients soak up all the tasty spices. You can still use Greek yogurt, but substitute it with coconut yogurt for a vegan dish. This keeps the creaminess while staying plant-based. Chicken is the star here, but there are other proteins you can try. Shrimp works well and cooks quickly. Just adjust cooking time to about 5 minutes under pressure. For a beef option, use cubed beef stew meat. Just increase the cooking time to 15 minutes. All of these choices give you a unique twist on the classic dish. Want to mix it up? You can experiment with the sauce easily. Add spinach for a pop of color and nutrition. You can also swap crushed tomatoes with pureed pumpkin or butternut squash for a fall flavor. For a richer taste, try adding cashew cream or a splash of lemon juice to brighten the dish. These tweaks keep the flavors exciting while still feeling cozy. To store leftovers, let the Chicken Tikka Masala cool down first. Then, transfer it to an airtight container. You can keep it in the fridge for up to three days. Make sure the lid is tight. This keeps the dish fresh and tasty. When you're ready to eat, you can reheat the Chicken Tikka Masala. The best way is to use the stove. Place it in a pan over medium heat. Stir often until it's warm all the way through. If you prefer, you can use the microwave too. Just heat it in short bursts, stopping to stir. This helps it heat evenly. If you want to keep it longer, freezing is a great option. Pour the cooled Chicken Tikka Masala into a freezer-safe container. Leave some space at the top for expansion. It can last up to three months in the freezer. When you're ready to enjoy it, thaw it in the fridge overnight. Then, reheat it as mentioned before. This dish will taste great even after freezing! Yes, you can use chicken breast. Chicken breast is leaner than thighs. It will cook faster in the Instant Pot. Just be careful not to overcook it. This may lead to dry meat. For best results, cut the breast into small pieces. The cooking time in the Instant Pot is about 10 minutes. First, you sauté for 5 minutes. Then, you pressure cook for another 10 minutes. After that, let it sit for a few minutes to release pressure. This gives you tender, juicy chicken. Chicken Tikka Masala pairs well with several sides. Consider serving it with: - Basmati rice - Naan bread - Roti - Quinoa You can also add a side salad or some roasted vegetables. This will add freshness to your meal. Yes, you can make this recipe in advance. Just prepare it and store it in the fridge. It will stay fresh for about 3 days. You can also freeze it for up to 3 months. Just remember to thaw it before reheating. You learned about making Instant Pot Chicken Tikka Masala. We covered essential ingredients, from chicken to spices. I shared steps to marinate, sauté, and pressure cook. Avoiding common mistakes helps ensure success. You also have options for variations and storage tips. With these tools, you will enjoy a tasty meal, tailored to your taste. Happy cooking!

Savory Instant Pot Chicken Tikka Masala

A flavorful and creamy chicken tikka masala made effortlessly in the Instant Pot.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Indian
Servings 4

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized cubes
  • 1 cup plain Greek yogurt
  • 2 tablespoons garam masala
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon cayenne pepper (adjust for spice preference)
  • 1 teaspoon salt
  • 3 tablespoons vegetable oil
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 can (14 oz) crushed tomatoes
  • 1 cup coconut milk
  • Fresh cilantro, chopped (for garnish)

Instructions
 

  • In a spacious mixing bowl, combine the cubed chicken thighs with Greek yogurt, garam masala, ground cumin, ground coriander, turmeric, cayenne pepper, and salt. Stir well to ensure every piece of chicken is thoroughly coated. Cover the bowl and allow the chicken to marinate for at least 30 minutes on the counter or refrigerate for up to 2 hours for enhanced flavor.
  • Activate the Instant Pot by setting it to the sauté function. Once hot, pour in the vegetable oil. Add the finely chopped onion and sauté for 3-4 minutes until the onion is soft and translucent, stirring occasionally.
  • Introduce the minced garlic and ginger to the pot. Sauté for an additional 30 seconds or until the mixture becomes fragrant, stirring continuously to prevent burning.
  • Carefully add the marinated chicken along with any leftover marinade into the pot. Sauté the chicken for about 5 minutes, mixing occasionally, until the chicken is just starting to brown.
  • Pour in the crushed tomatoes and stir to combine all ingredients thoroughly. Make sure to scrape the bottom of the pot to avoid any burning as you mix.
  • Secure the Instant Pot lid and adjust the steam vent to the sealing position. Select the Manual or Pressure Cook function, setting the timer for 10 minutes.
  • After cooking is complete, allow the Instant Pot to perform a natural pressure release for 10 minutes. Following this, carefully switch to a quick release to release any remaining pressure.
  • Once the lid is opened, stir in the coconut milk until the sauce becomes smooth and creamy.
  • Reactivate the sauté function and let the mixture simmer for an additional 5-7 minutes, allowing the sauce to thicken slightly while stirring occasionally.
  • Taste the dish and make any necessary adjustments to seasoning. Just before serving, garnish generously with fresh chopped cilantro.

Notes

Serve over basmati rice or with naan bread, and garnish with cilantro.
Keyword chicken, curry, Instant Pot, tikka masala