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To make this dish, you need some key ingredients that bring flavor and texture. Here’s what you’ll need: - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces - 1 cup plain Greek yogurt - 2 tablespoons garam masala - 1 tablespoon ground cumin - 1 tablespoon turmeric - 1 tablespoon paprika - 1 teaspoon salt (adjust to taste) - 1/2 teaspoon black pepper - 2 tablespoons vegetable oil - 1 medium onion, finely chopped - 4 cloves garlic, minced - 1 inch ginger, grated - 1 can (14 oz) crushed tomatoes - 1 cup coconut milk - Fresh cilantro for garnish Each ingredient adds a layer of flavor. The chicken provides protein, while the yogurt helps tenderize it. The spices create that warm, rich taste we love in chicken tikka masala. You can also customize your chicken tikka masala. Here are some optional ingredients to consider: - Bell peppers or peas for added veggies - A squeeze of lemon juice for brightness - Chili powder for extra heat - Cashews for a crunchy topping Feel free to mix in these options based on your taste. They can make the dish even more exciting! To serve your chicken tikka masala well, consider these sides and garnishes: - Basmati rice to soak up the sauce - Naan bread for dipping - A simple cucumber salad for freshness - Extra cilantro for a pop of color These sides complement the dish and make your meal feel complete. Enjoy your cooking adventure with this savory Instant Pot Chicken Tikka Masala recipe! For the detailed cooking steps, check the Full Recipe. To start, grab a large bowl. In it, mix the chicken pieces with Greek yogurt, garam masala, cumin, turmeric, paprika, salt, and pepper. Make sure each piece is well-coated. This marinade gives the chicken great flavor and tenderness. Cover the bowl and let it sit for at least 30 minutes. If you have time, marinate it overnight in the fridge. This will make a big difference in taste. Now, set your Instant Pot to Sauté mode. Add the vegetable oil and let it heat up. Once hot, toss in the chopped onion. Sauté for about 3-5 minutes until it turns soft and translucent. Next, add the minced garlic and grated ginger. Cook for an additional minute until you smell that wonderful aroma. Now, it’s time for the marinated chicken. Add it to the pot along with all the marinade. Stir everything together with the onions. Pour in the crushed tomatoes and coconut milk. Mix well. Close the lid and seal the vent. Set the Instant Pot to Pressure Cook on high for 10 minutes. After it cooks, let the pressure release naturally for 5 minutes. Then, carefully do a quick release. When you open the lid, give the chicken tikka masala a good stir. Taste it and adjust the salt or spices if you want. If you like a thicker sauce, let it simmer on Sauté mode for another 5-10 minutes. Serve the tikka masala hot. Garnish with fresh cilantro. It goes great over basmati rice or with warm naan bread. For the full recipe, check back to get every delightful detail just right. Enjoy! To make the best chicken tikka masala, the marinade is key. Use fresh ingredients for the best flavor. Here are my tips: - Marinate Longer: Let the chicken sit in the marinade for at least 30 minutes. For a deeper taste, marinate overnight. - Use Greek Yogurt: It adds creaminess and helps tenderize the meat. - Adjust Spices: Feel free to adjust the spices. If you like heat, add more garam masala or cumin. Many cooks make simple mistakes that can change the dish. Here are some common pitfalls: - Rushing the Marinade: Don’t skip marinating time. It makes a big difference in flavor. - Overcrowding: Avoid overloading the Instant Pot. Cook in batches if needed. - Not Sealing the Lid: Make sure the lid is sealed before cooking. Otherwise, it won’t build pressure. You can boost the taste of your chicken tikka masala with a few simple tricks: - Fresh Herbs: Always use fresh cilantro for garnish. It brightens up the dish. - Add Lemon Juice: A squeeze of lemon juice before serving gives a fresh zing. - Experiment with Coconut Milk: Try different brands or even full-fat coconut milk for a creamier sauce. By following these tips, you will elevate your Instant Pot chicken tikka masala. For the full recipe, refer to the section above. Enjoy your cooking! {{image_2}} You can make this dish vegetarian by using cauliflower or chickpeas. These options soak up the rich flavors well. For a vegan twist, replace Greek yogurt with coconut yogurt. Use almond milk instead of coconut milk for a lighter sauce. This keeps the taste great while being plant-based. If you like heat, add more chili powder or cayenne pepper. Start with a pinch and taste as you go. For a milder version, skip the hot spices altogether. You can also balance out heat with a bit of sugar or honey. Adjusting spices lets you create the perfect dish for your taste buds. Try using shrimp or firm tofu instead of chicken. Shrimp cooks quickly and absorbs flavors nicely. Tofu will need to be pressed and cubed first. You can also use beef or lamb, but adjust the cooking time. This flexibility lets you enjoy chicken tikka masala with your favorite protein. For the full recipe, check out the link. To store leftovers, let the chicken tikka masala cool down first. Once cool, place it in an airtight container. This keeps it fresh for up to three days in the fridge. Make sure to label the container with the date. This helps you track how long it has been stored. When you are ready to enjoy leftovers, reheating is key. You can use the microwave or stovetop. If using the microwave, heat in short bursts. Stir in between to ensure even heating. On the stovetop, use low heat and stir often. Add a splash of water or coconut milk to keep it creamy. To freeze the chicken tikka masala, use a freezer-safe container. Portion it out for easy meals later. It can stay good for up to three months. When you are ready to eat, defrost in the fridge overnight. Then, reheat as described above. This keeps the flavors intact and the dish delicious. For the full recipe, check the detailed instructions. Yes, you can use frozen chicken. Just add a few extra minutes to the cooking time. Ensure the chicken is in smaller pieces for even cooking. The Instant Pot will still work well with frozen chicken. It saves time and is safe. If you need a substitute, try heavy cream or plain yogurt. Almond milk or soy milk also works, but they alter the taste. Choose a substitute based on your taste and dietary needs. Each option gives a different flavor and texture. To make Chicken Tikka Masala without an Instant Pot, use a large pot or skillet. Start by marinating the chicken as before. Sauté onions, garlic, and ginger in oil. Add the marinated chicken, crushed tomatoes, and coconut milk. Simmer on low heat for 30-40 minutes. Stir often until the chicken is cooked through. I love serving Chicken Tikka Masala over basmati rice. It soaks up the sauce well. You can also serve it with warm naan bread. Top it with fresh cilantro for a burst of flavor. Pair it with a side salad or yogurt for extra freshness. Enjoy it with friends for a cozy meal! This blog post covered how to make Chicken Tikka Masala in your Instant Pot. We discussed the key ingredients, cooking steps, and tips for the best results. You learned how to customize your dish and avoid common mistakes. We also shared ideas for storage and reheating. With this guide, you can create a delicious meal that fits your taste. Experiment and enjoy every bite of your Chicken Tikka Masala!

- Instant Pot Chicken Tikka Masala

Elevate your dinner game with this mouthwatering Instant Pot Chicken Tikka Masala! This easy recipe combines marinated chicken, creamy coconut milk, and fragrant spices for a deliciously satisfying meal. Perfect for busy weeknights, you can have it ready in just an hour. Click through to discover this flavorful dish that will impress your family and friends, and enjoy a taste of India right at home!
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Ingredients
  

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

1 cup plain Greek yogurt

2 tablespoons garam masala

1 tablespoon ground cumin

1 tablespoon turmeric

1 tablespoon paprika

1 teaspoon salt (adjust to taste)

1/2 teaspoon black pepper

2 tablespoons vegetable oil

1 medium onion, finely chopped

4 cloves garlic, minced

1 inch ginger, grated

1 can (14 oz) crushed tomatoes

1 cup coconut milk

Fresh cilantro for garnish

Instructions
 

In a large bowl, combine the chicken pieces, Greek yogurt, garam masala, cumin, turmeric, paprika, salt, and pepper. Mix well to coat the chicken and marinate for at least 30 minutes (or up to overnight in the refrigerator for best flavor).

    Set the Instant Pot to Sauté mode and add vegetable oil. Once hot, add the chopped onion and sauté for 3-5 minutes until softened and translucent.

      Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.

        Add the marinated chicken along with all the marinade to the pot. Stir to combine with the onions.

          Pour in the crushed tomatoes and coconut milk. Stir well to ensure everything is mixed.

            Close the lid of the Instant Pot, seal the vent, and set it to Pressure Cook on high for 10 minutes.

              Once the cooking time is complete, allow the pressure to naturally release for 5 minutes, then carefully perform a quick release.

                Open the lid and give the chicken tikka masala a good stir. Taste and adjust salt or spices if needed.

                  Let it simmer on Sauté mode for another 5-10 minutes if you want to thicken the sauce further.

                    Serve hot, garnished with freshly chopped cilantro over basmati rice or with naan bread.

                      Prep Time: 40 minutes | Total Time: 1 hour | Servings: 4-6