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- 2 lbs boneless, skinless chicken thighs - 1 cup plain yogurt - 3 tablespoons tikka masala spice blend - 1 tablespoon ginger-garlic paste - 1 tablespoon olive oil - 1 medium onion, finely chopped - 1 can (14 oz) crushed tomatoes - 1 cup coconut milk - 1 teaspoon garam masala - Salt to taste The main ingredients make this dish rich and tasty. The chicken thighs stay juicy and soak up all the flavors. Yogurt makes the chicken tender, while the tikka masala spice blend gives it that classic taste. - Fresh cilantro - Sliced chili peppers Garnishes add a nice touch. Fresh cilantro brightens the dish, while sliced chili peppers bring heat. You can add these just before serving to make your meal look and taste even better. - Using chicken breast instead of thighs - Dairy-free yogurt options If you prefer chicken breast, that works too! Just remember, breasts cook faster, so check them to avoid dryness. For a dairy-free option, use coconut yogurt or almond yogurt instead of plain yogurt. These swaps keep the dish delicious while meeting your needs. For the full recipe, check out the complete guide. Start by making your chicken marinade. In a bowl, mix the plain yogurt, tikka masala spice blend, and ginger-garlic paste. This mix gives the chicken a rich flavor. Add the chicken pieces and stir until they are fully coated. Cover the bowl with plastic wrap. Let it marinate for at least 30 minutes. If you can, let it sit overnight in the fridge. This makes the chicken even tastier. Next, it's time to sauté. Turn on your Instant Pot and set it to Sauté mode. Pour in the olive oil and let it heat for about a minute. Add the finely chopped onion. Stir the onion until it becomes golden brown. This usually takes around 5-7 minutes. Stir it occasionally to avoid burning. Sautéing the onion adds a sweet flavor that makes your dish better. Now, we will cook the tikka masala. Once the onions are golden, add the marinated chicken. Pour in all the marinade from the bowl. Mix it well with the onions. Next, add the crushed tomatoes and coconut milk. Sprinkle in the garam masala and add salt to taste. Stir everything to coat the chicken evenly. Cancel the Sauté mode. Secure the lid on your Instant Pot. Set the valve to the sealing position. Cook on Manual or Pressure Cook mode for 10 minutes. After cooking, let the pressure release naturally for 10 minutes. Then, do a quick release to let out any extra steam. Carefully open the lid and stir the chicken tikka masala to mix the flavors. Taste it and adjust the salt if needed. Your delicious chicken tikka masala is now ready. Serve it hot, garnished with fresh cilantro. Enjoy it with fluffy basmati rice or warm naan bread for a complete meal. For the full recipe, check out the details above. To get tender chicken and a rich sauce, marinating is key. Use plain yogurt mixed with tikka masala spice blend and ginger-garlic paste. This mix helps the chicken soak up flavors and moisture. Aim to marinate the chicken for at least 30 minutes. For the best taste, let it sit overnight in the fridge. When sautéing onions in the Instant Pot, let them turn golden brown. This step builds flavor. If you rush, the dish may lack depth. Sometimes, the sauce can end up too thin or too thick. If it’s too thin, you can thicken it by adding a little cornstarch mixed with water. Stir this mix in and let it cook for a few more minutes. For a thick sauce, you can cook it longer with the lid off. This lets extra moisture escape. You can prepare this dish ahead of time. Marinate the chicken the night before for easy cooking. Store the marinated chicken in the fridge. On a busy weeknight, just toss it in the Instant Pot. You can also cook the dish and store it in the fridge. It tastes even better the next day! {{image_4}} For a tasty vegetarian version, use chickpeas and your favorite veggies. Chickpeas add protein, while vegetables like bell peppers and spinach bring color and crunch. Cook them just like you would the chicken, ensuring they soak up all the rich flavors of the sauce. This option is hearty and filling, and it suits meat-free diets well. You can adjust the heat based on your taste. For a milder dish, cut back on the tikka masala blend. You can also use less ginger-garlic paste for less spice. If you want more heat, add extra chili powder or fresh chilies. Just remember to taste as you go. This way, you can find the perfect balance for your meal. Feel free to swap the chicken for other proteins. Shrimp cooks quickly and pairs well with the sauce. Tofu is another great choice, soaking up the flavors nicely. If you use tofu, press it first to remove excess moisture. This helps it absorb the sauce better. Each protein brings its own twist to the dish, making it unique every time. To store chicken tikka masala in the fridge, let it cool first. Transfer it to an airtight container. This way, it keeps fresh for up to three days. Remember to label it with the date. If you want to enjoy it later, just take it out when ready. For long-term storage, you can freeze chicken tikka masala. Pour it into a freezer-safe container. Make sure to leave some space for expansion. It can last up to three months in the freezer. When you want to eat it, just thaw it overnight in the fridge before reheating. To reheat chicken tikka masala without losing flavor, use the stovetop method. Place it in a pan over medium heat. Stir often to heat evenly. You can add a bit of coconut milk if it seems thick. Another option is to use the microwave. Heat it in short bursts, stirring in between. This keeps it moist and tasty. You can serve Chicken Tikka Masala in many ways. Here are some ideas: - Serve it hot over fluffy basmati rice. - Pair it with warm naan bread for dipping. - Add a side of roasted vegetables for color and nutrition. - Top it with fresh cilantro for a burst of flavor. These options make your meal balanced and tasty. Yes, you can still enjoy Chicken Tikka Masala without an Instant Pot. Here are some ways: - Use a slow cooker. Cook on low for 6-8 hours. - Try the stovetop method. Cook on medium heat for about 30-40 minutes. Both methods let the flavors mix well, just like the Instant Pot does. You can make Chicken Tikka Masala healthier with a few simple swaps: - Use skinless chicken breast instead of thighs for less fat. - Replace coconut milk with low-fat yogurt for fewer calories. - Add more veggies like spinach or bell peppers for extra nutrients. These changes keep the dish tasty while making it lighter. Yes, Chicken Tikka Masala can be gluten-free. Here’s what to know: - Check the tikka masala spice blend for any gluten. - Use gluten-free flour to thicken the sauce if needed. - Serve with gluten-free naan or rice. With these tips, you can enjoy this dish without worry. This article covered everything you need for Chicken Tikka Masala. We explored the key ingredients, like chicken thighs and yogurt. You learned how to marinate, sauté, and cook using an Instant Pot. I shared helpful tips to master texture and troubleshoot issues. You can even adapt this dish for different diets. Remember, you can make this meal your own with variations. Whether you go vegetarian or adjust the spice, the options are vast. Now, it’s time to enjoy a delicious Chicken Tikka Masala tonight!

Instant Pot Chicken Tikka Masala

Discover how to make the best Instant Pot Chicken Tikka Masala with this easy recipe! Using tender chicken thighs marinated in yogurt and spices, you'll create a flavorful dish that's ready in just 40 minutes. With creamy coconut milk and rich tomatoes, this meal is perfect for serving over rice or with naan. Ready to bring some bold flavors to your dinner table? Click through to explore the full recipe and impress your family tonight!
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Ingredients
  

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

1 cup plain yogurt

3 tablespoons tikka masala spice blend

1 tablespoon ginger-garlic paste

1 tablespoon olive oil

1 medium onion, finely chopped

1 can (14 oz) crushed tomatoes

1 cup coconut milk

1 teaspoon garam masala

Salt to taste

Fresh cilantro, chopped (for garnish)

Instructions
 

In a mixing bowl, combine the plain yogurt, tikka masala spice blend, and ginger-garlic paste. Add the chicken pieces and mix thoroughly until well coated in the marinade. Cover the bowl with plastic wrap and let it marinate for at least 30 minutes, or ideally overnight in the refrigerator to enhance the flavors.

    Set your Instant Pot to Sauté mode. Add the olive oil and allow it to heat for a minute. Once hot, add the finely chopped onion and sauté until it turns golden brown, typically around 5-7 minutes. Stir occasionally to prevent burning.

      Once the onions are browned, add the marinated chicken along with all of the marinade from the bowl into the Instant Pot. Stir well to incorporate the chicken with the sautéed onions.

        Pour in the crushed tomatoes and coconut milk. Then add the garam masala and season with salt to your preference. Mix everything thoroughly to ensure that the chicken is evenly coated with the sauce.

          Cancel the Sauté mode. Secure the lid of the Instant Pot and set the valve to the sealing position. Cook on Manual or Pressure Cook mode for 10 minutes.

            After the cooking time is complete, let the Instant Pot release pressure naturally for 10 minutes. Afterward, perform a quick release to let out any remaining steam.

              Carefully open the lid and gently stir the chicken tikka masala to mix the flavors. Taste and adjust the seasoning with additional salt if needed.

                Serve the delicious chicken tikka masala hot, garnished with freshly chopped cilantro. It pairs beautifully with fluffy basmati rice or warm naan bread for a complete meal.

                  Prep Time, Total Time, Servings: 30 mins | 40 mins | Serves 4-6