Go Back
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces - 1 tablespoon garam masala - 1 teaspoon turmeric - 1 teaspoon cumin - 1 teaspoon coriander - 1 teaspoon paprika - 1 teaspoon chili powder (adjust for spice level) - 1 tablespoon ginger, minced - 1 tablespoon garlic, minced - 1 large onion, finely chopped - 1 can (14 oz) crushed tomatoes - 1 cup coconut milk (or heavy cream) - 2 tablespoons vegetable oil - Salt to taste Chicken thighs bring a great taste and tenderness to this dish. They soak up all the spices well, making every bite flavorful. Using different spices like garam masala and turmeric gives the dish its classic taste. You can easily adjust the chili powder for your preferred heat level. Aromatics like ginger, garlic, and onion add depth to the flavor. They work together to create a rich base that enhances the whole dish. The crushed tomatoes provide a nice acidity and a thick sauce, while the coconut milk or heavy cream gives it that creamy finish. - Fresh cilantro, chopped (for garnish) - Additional spices Fresh cilantro adds a burst of color and fresh taste. You can sprinkle it on top just before serving. If you like extra spice, consider adding more chili powder or a dash of cayenne. This dish is all about making it your own! {{ingredient_image_1}} - In a bowl, combine the chicken with garam masala, turmeric, cumin, coriander, paprika, chili powder, ginger, and garlic. - Make sure the chicken is coated well with the spices. - Let it marinate for at least 30 minutes. For better flavor, marinate overnight in the fridge. - Turn on the Instant Pot and set it to Sauté mode. - Add vegetable oil and let it heat up. - Once hot, add the chopped onions. Sauté until they are translucent and golden, about 5-7 minutes. - Next, add the marinated chicken to the pot. Sauté for another 5 minutes until browned. - Now, stir in the crushed tomatoes. Mix well, scraping the pot's bottom to avoid the burn notice. - Close the lid and set the valve to Sealing. Select the Manual function and cook for 10 minutes. - After cooking, let the pressure release naturally for 5 minutes. - Carefully switch the valve to Venting to release any remaining pressure. - Open the lid and stir in the coconut milk. This adds creaminess. - Allow the tikka masala to simmer on Sauté mode for another 5 minutes to thicken. Adjust salt to taste. Marination is key to great chicken tikka masala. It allows the spices to soak into the chicken. I recommend marinating for at least 30 minutes. For deeper flavor, marinating overnight is best. This gives the chicken time to absorb all the spices. Cooking times are also important. Sauté the chicken for about 5 minutes before pressure cooking. This helps develop a nice color and flavor. After pressure cooking for 10 minutes, allow for a natural release. This keeps the chicken tender. The burn notice is a common issue. To prevent it, make sure to scrape the bottom of the pot. This removes any stuck bits of food. Also, always add the crushed tomatoes after browning the chicken. This helps avoid burning. For thickening, you’ll want to add the coconut milk last. After pressure cooking, let it simmer for an extra 5 minutes. This gives the sauce time to thicken nicely. Adjust the salt to enhance the flavor more. Chicken tikka masala pairs well with sides. Steamed basmati rice is a classic choice. You can also serve it with warm naan bread. Both options soak up the sauce beautifully. For a fresh touch, try adding a salad on the side. A simple cucumber salad works great. It adds crunch and balances the dish's richness. Enjoy your meal! Pro Tips Marination Matters: Allowing the chicken to marinate overnight intensifies the flavors and results in a more tender texture. Adjust Spice Level: Feel free to modify the chili powder according to your preference for heat. Start with less if you're unsure! Preventing Burn Notice: Always scrape the bottom of the pot after adding tomatoes to avoid any sticking that could trigger the burn warning. Creamy Consistency: For a richer sauce, use full-fat coconut milk or heavy cream, and simmer for a few extra minutes after adding. {{image_2}} You can make your Chicken Tikka Masala lighter. Use low-fat yogurt instead of coconut milk. This swap cuts down on fat while keeping it creamy. You can also try a vegetable-based version. Substitute chicken with hearty veggies like cauliflower or chickpeas. This option is tasty and packed with nutrients. Adjust the spice level based on your taste. If you want less heat, reduce the chili powder. You can also add milder spices like paprika for flavor without the heat. To boost the spice, include more chili powder or add fresh green chilies. This way, you control how spicy your dish is. If you don’t have coconut milk, use heavy cream or cashew cream. Both will give a rich, creamy texture. For protein, try chicken breasts, shrimp, or even tofu. Each option brings a unique flavor to the dish. These swaps help you customize the recipe to your liking. To keep your chicken tikka masala fresh, store it in an airtight container. Place it in the fridge right after it cools. This helps keep the flavors intact. For best results, use the dish within three days. If you want to save it longer, freezing is a great option. Portion the dish into smaller containers. This makes it easy to heat only what you need. To reheat, you have a few options. The microwave is quick, but the stovetop gives better flavor. If using the stovetop, add a splash of water or coconut milk. This keeps it moist. Heat over low heat until warm. Stir often to prevent sticking. Make sure to taste and adjust seasoning if needed. In the fridge, your chicken tikka masala lasts about three days. When frozen, it can last for up to three months. Just be sure to label your containers. This will help you remember when you made it. Enjoy your dish knowing that it will still taste great later! Cooking Chicken Tikka Masala in an Instant Pot takes about 45 minutes total. This includes 30 minutes of prep time and 15 minutes of cooking. The cooking time is just 10 minutes under pressure. Allow extra time for marinating the chicken if you want it extra tasty. Yes, you can use different parts of the chicken. Chicken thighs work best, but chicken breasts are also fine. Drumsticks add a nice flavor too. Just remember that cooking time may vary slightly with different cuts. Chicken Tikka Masala is naturally gluten-free. Most spices, tomatoes, and coconut milk do not contain gluten. Just be cautious with any added ingredients, like store-bought marinades or sauces. Always check labels to be sure. Absolutely! You can make Chicken Tikka Masala vegetarian by using paneer or tofu instead of chicken. Both options soak up flavors well. You might also add vegetables like cauliflower or chickpeas for a hearty meal. Just follow the same cooking method for best results. Chicken Tikka Masala is a delicious dish made from marinated chicken, spices, and a creamy sauce. I covered essential ingredients like spices, marination, and cooking tips. Remember, marinating enhances flavor, and using an Instant Pot saves time. Try substituting for healthier or vegetarian options based on your taste. Store leftovers properly to keep them fresh. With the right techniques, you can create a tasty meal that your family will love. Enjoy your cooking journey, and experiment to make this dish your own!

Creamy Instant Pot Chicken Tikka Masala

A rich and creamy chicken tikka masala made effortlessly in the Instant Pot.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 4

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tablespoon garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1 tablespoon ginger, minced
  • 1 tablespoon garlic, minced
  • 1 large onion, finely chopped
  • 1 can (14 oz) crushed tomatoes
  • 1 cup coconut milk (or heavy cream)
  • 2 tablespoons vegetable oil
  • to taste salt
  • for garnish fresh cilantro, chopped

Instructions
 

  • In a bowl, combine the chicken pieces with garam masala, turmeric, cumin, coriander, paprika, chili powder, ginger, and garlic. Mix well and let it marinate for at least 30 minutes (or overnight in the fridge for more flavor).
  • Turn on the Instant Pot and set it to the Sauté mode. Add vegetable oil and let it heat. Once hot, add the chopped onions and sauté until they become translucent and lightly golden (about 5-7 minutes).
  • Add the marinated chicken to the pot and sauté for another 5 minutes until the chicken is browned on the outside.
  • Stir in the crushed tomatoes and mix well to combine with the chicken and spices. Scrape the bottom of the pot to ensure nothing is stuck, which helps avoid the burn notice.
  • Close the lid of the Instant Pot and ensure the valve is set to Sealing. Select the Manual function and set the timer for 10 minutes.
  • Once the cooking is complete, let the pressure release naturally for 5 minutes, then carefully switch the valve to Venting to release any remaining pressure.
  • Open the lid and stir in the coconut milk (or heavy cream). Allow the tikka masala to simmer for an additional 5 minutes on Sauté mode for thickening. Adjust salt as needed.
  • Garnish with fresh chopped cilantro and serve hot over steamed basmati rice or with naan bread.

Notes

Adjust the chili powder for desired spice level.
Keyword chicken, curry, instant pot, tikka masala