Instant Pot Chicken Tikka Masala

$- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces - 1 medium onion, finely chopped - 4 cloves garlic, minced - 1 inch fresh ginger, grated - 1 cup canned crushed tomatoes - 1 cup coconut milk I love using boneless, skinless chicken thighs. They cook evenly and stay juicy. The onion, garlic, and ginger bring a nice base flavor. I always choose fresh ingredients for the best taste. Canned crushed tomatoes and coconut milk add creaminess and sweetness to the dish. - 1 tablespoon garam masala - 1 tablespoon ground cumin - 1 tablespoon ground coriander - 1 teaspoon turmeric powder - 1 teaspoon cayenne pepper (adjust to your heat preference) - Salt to taste Spices are key in chicken tikka masala. Garam masala adds warmth and depth. Ground cumin and coriander give it a nice earthy flavor. Turmeric adds color and health benefits. Use cayenne pepper for heat, but adjust it to your liking. Salt helps enhance all the flavors. - Fresh cilantro, chopped - Recommended sides: basmati rice, naan bread Fresh cilantro adds a bright touch when you serve the dish. I often pair it with fluffy basmati rice or warm naan bread. These sides soak up the rich sauce well and make the meal complete. Enjoy this dish with family and friends for a fun experience! Start by setting your Instant Pot to 'Sauté' mode. This setting helps build great flavor. Next, add 2 tablespoons of vegetable oil to the pot. Let the oil heat up for a minute. Once hot, add 1 medium onion, finely chopped. Sauté the onion until it becomes translucent, about 3-5 minutes. This step makes the base of your dish nice and sweet. Now, it’s time to infuse some real flavor. Add 4 cloves of minced garlic and 1 inch of grated ginger to the pot. Stir them in and cook for another 1-2 minutes. You’ll smell a lovely aroma as they cook. Next, sprinkle in your spices: 1 tablespoon of garam masala, 1 tablespoon of ground cumin, 1 tablespoon of ground coriander, 1 teaspoon of turmeric powder, and 1 teaspoon of cayenne pepper. Stir the spices for about 1 minute. This toasting step enhances their flavors and makes your dish truly special. Carefully add 1.5 lbs of bite-sized chicken thighs to the pot. Mix well to coat the chicken with the spices. Then, pour in 1 cup of canned crushed tomatoes and 1 cup of coconut milk. Stir gently to combine, ensuring the chicken is well submerged in the sauce. Taste the mixture and add salt according to your preference. Now, secure the lid on the Instant Pot. Set it to 'Manual' mode at high pressure. Adjust the timer to cook for 10 minutes. When the cooking time is up, let the pressure release naturally for 10 minutes. After that, perform a quick release for any remaining pressure. Open the lid with care. Give the chicken tikka masala a good stir and taste it one last time. Adjust seasoning if needed. Ladle the hot dish into bowls and garnish with fresh chopped cilantro. Enjoy your chicken tikka masala with rice or warm naan for the best experience! Recommended cooking times for different chicken cuts: I prefer using boneless, skinless chicken thighs for this dish. They stay juicy and tender. If you choose chicken breasts, reduce the cooking time by two minutes. Always cut the chicken into bite-sized pieces for even cooking. Adjusting spice levels and flavor profiles: Want more heat? Add an extra teaspoon of cayenne pepper. For a milder taste, reduce the cayenne or skip it altogether. You can also mix in a pinch of sugar to balance the spices if the dish feels too sharp. Ensuring proper sealing and pressure release: Make sure the lid is on tight and the valve is sealed when cooking. After cooking, let the Instant Pot release pressure naturally for 10 minutes. This step keeps the chicken moist and tender. Cleaning and maintenance tips for your Instant Pot: After cooking, let the pot cool down before washing. Use warm soapy water and a non-abrasive sponge. Check the sealing ring for any food particles, and rinse it well to keep it fresh. Ideal accompaniments: Serve your chicken tikka masala with fluffy basmati rice or warm naan bread. These sides soak up the rich sauce well. You can also add a side of cucumber raita for a cool contrast. Presentation tips for a restaurant-style dish: For a lovely look, ladle the tikka masala into a bowl and sprinkle with fresh cilantro. You can also drizzle a bit of coconut milk on top for a fancy touch. Use a clean napkin to wipe the edges of the bowl for a polished finish. {{image_4}} You can easily make Chicken Tikka Masala gluten-free. Just check your spices and use gluten-free options. For a dairy-free dish, swap coconut milk for heavy cream or use a dairy-free cream. If you want a vegetarian version, use paneer or tofu instead of chicken. Cut them into bite-sized pieces and treat them just like the chicken in the recipe. They soak up all those great spices. To boost nutrition, add vegetables like bell peppers or spinach. Just toss them in with the chicken. They will cook well in the Instant Pot. You can also switch up the spices. Try adding cardamom for a floral note or using smoked paprika for a different flavor. Each region has its own twist, so feel free to experiment. You can turn Chicken Tikka Masala into a wrap. Use naan or tortillas to hold the chicken and sauce. Add some fresh greens or yogurt for extra taste. Leftovers are great too! Use them in a sandwich or on top of rice. You can even make a tasty salad with the chicken and some crunchy veggies. To store leftover Chicken Tikka Masala, first let it cool completely. Then, place it in an airtight container. This keeps it fresh and safe to eat later. You can refrigerate it for up to four days. If you want to keep it longer, freezing is a great option. Pour the dish into freezer-safe bags or containers. Make sure to remove as much air as possible. This helps prevent freezer burn. When it's time to eat your Chicken Tikka Masala, reheating it right is key. The best method is to use the stovetop. Place it in a pan over medium heat. Stir it often until it’s hot. If you prefer the microwave, use a microwave-safe bowl. Heat in short bursts, about one minute at a time. Stir after each minute to avoid hot spots. This helps keep your dish from getting overcooked. In the fridge, Chicken Tikka Masala lasts about four days. If you freeze it, it can last for up to three months. Just remember to label your containers with the date. This way, you know when to use them. Can I use chicken breast instead of thighs? Yes, you can use chicken breast. Chicken thighs add more flavor and stay moist. Chicken breast may dry out if overcooked. How can I make this dish spicier or milder? To make it spicier, add more cayenne pepper or chopped green chilies. For a milder dish, reduce the cayenne or omit it. Taste while cooking to find your perfect heat level. What if I don’t have coconut milk? If you lack coconut milk, use heavy cream or plain yogurt. Both will add creaminess. You can also use chicken broth for a lighter sauce. Can I use fresh tomatoes instead of canned crushed tomatoes? Yes, fresh tomatoes work great! Use about 4-5 medium tomatoes, chopped. Cook them until soft before adding other ingredients. This adds freshness to your dish. Is it safe to open the Instant Pot immediately? No, you should not open it right away. Let the pressure release naturally for 10 minutes first. Then, use a quick release for safety. How do I know if the chicken is fully cooked? Check the chicken with a meat thermometer. It should reach 165°F (75°C). The meat should also be tender and easy to shred. You now have all the tools to make delicious Chicken Tikka Masala in your Instant Pot. We covered the main ingredients and spices, plus step-by-step instructions to build flavor. You learned helpful tips for perfect cooking and easy storage practices. Don't forget the fun variations to make it your own! Remember to experiment with flavors and enjoy this dish with your favorite sides. With practice, you can create a meal that impresses friends and family. Dive in and savor every bite!$

Instant Pot Chicken Tikka Masala

Get ready to savor the flavors of India with this quick and easy Instant Pot Chicken Tikka Masala! This delicious recipe combines tender chicken thighs, aromatic spices, and creamy coconut milk for a comforting meal in no time. Perfect for weeknight dinners, serve it over basmati rice or with warm naan. Click through to explore the full recipe and elevate your cooking game today!

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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 fresh 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 to your heat preference)

1 cup canned crushed tomatoes

1 cup coconut milk

Salt to taste

Fresh cilantro, chopped (for garnish)

Instructions

Sauté the Aromatics: Begin by setting your Instant Pot to 'Sauté' mode, then add the vegetable oil. Once the oil is hot, add the finely chopped onion. Sauté the onion until it turns translucent, approximately 3-5 minutes.

Infuse the Flavors: To the sautéed onion, stir in the minced garlic and grated ginger. Continue cooking for another 1-2 minutes, allowing the mixture to release its fragrant aroma.

Toast the Spices: Sprinkle in the garam masala, ground cumin, ground coriander, turmeric powder, and cayenne pepper. Stir the spices in for about 1 minute, which will help to toast them and enhance their flavors.

Add the Chicken: Carefully add the bite-sized chicken pieces to the pot. Stir thoroughly to ensure that the chicken is evenly coated with the aromatic spice mixture.

Combine the Sauces: Pour in the canned crushed tomatoes and coconut milk, stirring gently to combine. Make sure the chicken is nicely submerged within the rich sauce.

Season: Taste the mixture and season with salt according to your preference.

Pressure Cook: Securely close the lid of the Instant Pot. Set it to 'Manual' mode at high pressure, and adjust the timer to cook for 10 minutes.

Release the Pressure: Once the cooking time is complete, let the pressure release naturally for 10 minutes. After that, carefully perform a quick release to let out any remaining pressure.

Finish and Adjust: Open the lid cautiously, and give the chicken tikka masala a good stir. Taste once more, adjusting the seasoning if needed.

Serve and Garnish: Ladle the hot chicken tikka masala into bowls, garnishing generously with fresh chopped cilantro. This dish pairs beautifully with a fluffy bed of basmati rice or warm naan bread for an authentic experience.

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