Instant Pot Chicken Tikka Masala

$- Chicken and Spice Ingredients - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces - 1 tablespoon garam masala - 1 tablespoon ground cumin - 1 tablespoon ground coriander - 1 teaspoon turmeric powder - 1 teaspoon cayenne pepper (adjust for spice level) - 1 teaspoon salt - Aromatics - 1 tablespoon vegetable oil - 1 medium onion, finely chopped - 4 garlic cloves, minced - 1-inch piece ginger, grated - Liquid Ingredients - 1 can (14 oz) crushed tomatoes - 1 cup coconut milk - Serving Suggestions - Fresh cilantro, for garnish - Cooked basmati rice or naan, for serving Gathering the right ingredients is key to making delicious Instant Pot Chicken Tikka Masala. You want to start with fresh chicken thighs. They add great flavor and tenderness. Spice is the heart of this dish. Garam masala, cumin, coriander, turmeric, and cayenne pepper create a warm and fragrant profile. Adjust the cayenne if you prefer more or less heat. Aromatics like onion, garlic, and ginger bring depth. Choose a good-quality vegetable oil for sautéing. For the sauce, crushed tomatoes and coconut milk create a rich, creamy base. Garnish with fresh cilantro for a pop of color and flavor. Serve with basmati rice or warm naan to soak up the sauce. Each ingredient plays a role in crafting a dish that is both comforting and bold. {{ingredient_image_1}} Chicken Marination Process Start by mixing the chicken pieces with garam masala, cumin, coriander, turmeric, cayenne pepper, and salt in a bowl. Make sure every piece is coated well. This blend gives the chicken its rich flavor. Importance of Marinating Time Let the chicken marinate for at least 30 minutes. If you can, marinate it overnight in the fridge. This extra time allows the spices to soak in, making the chicken taste even better. Setting Up the Instant Pot Set your Instant Pot to the Sauté function. Add one tablespoon of vegetable oil and let it heat up. This step is key for building flavor. Steps for Sauté Function Once the oil is hot, add the chopped onion. Sauté it for 5 to 7 minutes until it looks translucent. Stir it often to keep it from burning. Next, add minced garlic and grated ginger. Sauté for another minute until you smell their aroma. Cooking Time and Pressure Release Now, add the marinated chicken to the pot. Stir it with the onion mixture and cook for 3 to 4 minutes until the chicken is lightly browned. Pour in the crushed tomatoes and coconut milk. Mix well and make sure the chicken is under the sauce. Close the lid tightly and set the valve to Sealing. Cook on high pressure for 8 minutes. After cooking, carefully turn the valve to Venting for a quick release. When the steam is gone, open the lid. Achieving Desired Consistency Stir the chicken tikka masala well. If you want a thicker sauce, set the Instant Pot back to Sauté for a few minutes. This will help the sauce reduce. Adjusting Seasonings Before serving, taste the dish. If needed, adjust the seasonings. This final touch makes a big difference in flavor. Serve hot with fresh cilantro on top, alongside basmati rice or warm naan. Importance of Fresh Spices Using fresh spices makes a big difference in taste. Ground spices lose flavor over time. Always check dates on your spice jars. If they are old, replace them. Fresh spices give your Chicken Tikka Masala a rich and vibrant taste. Customizing Spice Levels Adjusting spice levels is easy. If you like it mild, use less cayenne pepper. For more heat, add a bit more. Remember, you can always taste and adjust as you cook. This way, you control the heat to fit your taste. Overcooking Chicken Overcooked chicken can turn dry and tough. Follow the cooking time closely. The Instant Pot cooks chicken fast. After eight minutes, check for doneness. It should be tender and juicy. Skipping Marination Marination is key for flavor. Letting the chicken soak in spices adds depth. If you’re short on time, aim for at least 30 minutes. For the best taste, overnight marination is ideal. Don’t skip this step if you want the best results! Pro Tips Marination is Key: Letting the chicken marinate for at least 30 minutes allows the spices to penetrate deeply, enhancing the flavor significantly. Adjust Spice Levels: Feel free to modify the amount of cayenne pepper based on your spice tolerance. You can always start with less and add more later. Thickening the Sauce: If you prefer a thicker sauce, use the Sauté function after cooking to simmer the tikka masala until it reaches your desired consistency. Garnish for Freshness: Don’t skip the fresh cilantro garnish; it adds a burst of freshness that complements the rich, creamy sauce beautifully. {{image_2}} You can easily swap chicken for tofu or paneer. Tofu is a great choice for a vegan dish. Just press the tofu to remove excess moisture. Cut it into cubes and marinate it the same way as chicken. Paneer, a soft cheese, adds a creamy texture. Cut it into cubes, and use it instead of chicken. Both options give a nice twist to the dish. You can change the sauce with different ingredients. If you want a richer taste, try using heavy cream instead of coconut milk. For a lighter option, use Greek yogurt. You can also add vegetables like spinach or bell peppers. Just chop them up and stir them in during the last few minutes of cooking. This adds color and nutrition to your meal. When serving Chicken Tikka Masala, pair it with cooked basmati rice or warm naan. The rice soaks up the sauce well. Naan is perfect for scooping up all that flavor. For garnishing, sprinkle fresh cilantro on top. You can also add a squeeze of lime for a zesty touch. Enjoy your vibrant meal with these simple sides! - Refrigeration Guidelines: After enjoying your Chicken Tikka Masala, let it cool. Place it in an airtight container. It will stay fresh in the fridge for up to four days. Always ensure it's cooled first to avoid condensation inside the container. - Freezing Instructions: For longer storage, freeze your Chicken Tikka Masala. Use a freezer-safe container or bag. It can last for up to three months in the freezer. Make sure to label the container with the date. This helps track how long it’s been stored. - Best Practices for Reheating Chicken Tikka Masala: Reheat your Chicken Tikka Masala slowly. Use a stove or microwave for the best results. If using the stove, heat over medium-low heat. Stir often to prevent sticking. If using a microwave, cover the dish with a lid or microwave-safe wrap. Heat in short bursts, stirring in between. This helps maintain its creamy texture and flavor. Cooking Chicken Tikka Masala in an Instant Pot takes about 30 minutes. This includes 10 minutes for prep and 8 minutes of high pressure cooking. After cooking, you release the steam quickly. The Instant Pot does the hard work for you. Yes, you can make Chicken Tikka Masala without coconut milk. Use heavy cream or yogurt instead. This will change the flavor and texture a bit, but it will still taste great. Adjust the amount to keep the dish creamy. Serve Chicken Tikka Masala with basmati rice or warm naan. Both pair well with the rich sauce. You can also add a side of salad or raita for a refreshing touch. These options balance the flavors nicely. Chicken Tikka Masala can be spicy, depending on the cayenne pepper used. If you want less heat, reduce the cayenne or skip it. For more spice, add extra cayenne or a pinch of chili powder. Adjust to your taste for the perfect meal. In this blog, we explored crafting a tasty Chicken Tikka Masala in an Instant Pot. We covered key ingredients, including chicken, spices, and aromatics. I shared step-by-step instructions for marinating, cooking, and finalizing your dish. Helpful tips can ensure perfect flavor while avoiding common mistakes. You can also switch proteins or sauces to find your favorite variations. Remember, great meals start with the right prep and care. Enjoy your cooking and make it your own!$

Instant Pot Chicken Tikka Masala

A flavorful and creamy chicken tikka masala made easily in an Instant Pot.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Indian

Servings 4

Calories 400 kcal

Ingredients

1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
1 tablespoon garam masala
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon turmeric powder
1 teaspoon cayenne pepper (adjust for spice level)
1 teaspoon salt
1 tablespoon vegetable oil
1 medium onion, finely chopped
4 cloves garlic, minced
1 inch piece ginger, grated
1 can crushed tomatoes (14 oz)
1 cup coconut milk
1 bunch fresh cilantro, for garnish
1 serving cooked basmati rice or naan, for serving

Instructions

In a bowl, combine the chicken pieces with garam masala, cumin, coriander, turmeric, cayenne pepper, and salt. Mix well to coat all the chicken pieces evenly. Let marinate for at least 30 minutes (or overnight in the fridge for more flavor).
Set your Instant Pot to the Sauté function. Add the vegetable oil and allow it to heat up.
Once hot, add the chopped onion and sauté for 5-7 minutes until it becomes translucent. Stir occasionally to prevent burning.
Add the minced garlic and grated ginger to the pot, continuing to sauté for an additional minute until fragrant.
Add the marinated chicken to the Instant Pot, stirring to combine with the onion, garlic, and ginger mixture. Cook for 3-4 minutes until the chicken is lightly browned.
Pour in the crushed tomatoes and coconut milk, stirring well to combine. Press down any chicken pieces so they're submerged in the sauce.
Close the Instant Pot lid securely and set the valve to Sealing. Cook on high pressure for 8 minutes.
After the cooking time is complete, perform a quick release by carefully turning the valve to Venting. Once all the steam is released, open the lid.
Give the chicken tikka masala a good stir. If you prefer a thicker sauce, set the Instant Pot back to Sauté for a few minutes until it reaches your desired consistency.
Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro over a bed of basmati rice or with warm naan.

Notes

Marinate chicken overnight for enhanced flavor.

Keyword chicken, curry, instant pot, tikka masala