Go Back
- 1.5 lbs chicken breasts - 1 medium onion - 4 cloves garlic - 1 tablespoon ginger - 1 cup plain yogurt - 2 tablespoons tikka masala spice blend - 1 can crushed tomatoes - 1 cup coconut milk - 2 tablespoons vegetable oil - Salt and pepper To make a great Chicken Tikka Masala, start with fresh chicken breasts. Cutting them into bite-sized pieces helps them cook evenly. Next, you need one medium onion, which adds sweetness and depth. Four cloves of garlic and one tablespoon of ginger bring a nice aroma and flavor to the dish. The yogurt is key. It tenderizes the chicken and adds creaminess. The tikka masala spice blend gives your dish that signature taste. A can of crushed tomatoes adds body and acidity, while the coconut milk provides richness and balances the spices. Don’t forget to season with salt and pepper for the best flavor. - Fresh cilantro - Yogurt Garnishes can elevate your dish. Fresh cilantro adds a pop of color and freshness. A dollop of yogurt on top adds creaminess and cools the heat from the spices. - Instant Pot - Mixing bowl - Cutting board - Knife You need an Instant Pot for quick cooking. A mixing bowl is useful for marinating the chicken. A cutting board and knife help with prepping your ingredients. These tools make your cooking process smooth and easy. For the full recipe, check out the detailed instructions to bring this flavorful dish to life! - Marinate chicken with yogurt and tikka masala. - Sauté onions, garlic, and ginger. Start by mixing chicken with yogurt and tikka masala spice. This step adds rich flavor. Let it marinate for at least 30 minutes. If you can, marinate overnight. This helps the chicken absorb the spices better. Next, set your Instant Pot to the sauté setting. Add vegetable oil and let it warm up. Once hot, toss in the chopped onion. Sauté until it turns soft and clear, about 5 minutes. This brings out the onion's natural sweetness. Now, add minced garlic and ginger to the pot. Stir and cook for another minute. You want to release their strong aroma. This step builds a great base for your dish. - Cook marinated chicken in Instant Pot. - Add tomatoes and coconut milk, and set pressure. Once the onions, garlic, and ginger are ready, add the marinated chicken. Sauté for about 5 minutes. This gives the chicken a light sear. Then, sprinkle the remaining tikka masala over the chicken. Mix everything well. Next, pour in the crushed tomatoes and coconut milk. Stir to combine and ensure nothing sticks to the pot bottom. This helps avoid the burn warning. Now, close the Instant Pot lid and set it to cook on high pressure for 10 minutes. - Natural pressure release. - Adjust seasoning. When the cooking time is up, let the pressure release naturally for 5 minutes. This step helps the chicken stay juicy. After that, carefully release any remaining pressure. Open the lid and stir the chicken tikka masala. Taste it and adjust the seasoning with salt and pepper if needed. This is your chance to make it perfect! For the full recipe, check out the detailed instructions. Enjoy your flavorful dish! To make your chicken tikka masala burst with flavor, marinate the chicken well. A simple mix of yogurt and tikka masala works wonders. Here’s how to do it right: - Best practices for flavor infusion: Combine 1 cup of plain yogurt, 1 tablespoon of tikka masala, and some salt in a bowl. Add the chicken pieces and mix well. This helps the spices soak into the meat. - Overnight marination for enhanced taste: If you have time, let the chicken marinate overnight in the fridge. This step gives you a richer flavor and tender chicken. Cooking in an Instant Pot can be quick and easy, but you want it to turn out just right. Here are my tips: - Tips for perfect sautéing: Start by using the sauté setting. Heat 2 tablespoons of vegetable oil, then add 1 chopped onion. Cook until it turns soft. This builds a good base for the dish. - Avoiding the burn warning in Instant Pot: After adding the chicken, pour in the crushed tomatoes and coconut milk. Make sure to stir well. This keeps food from sticking to the bottom. If bits stick, you may get a burn warning. After cooking, it’s time to make your dish look as good as it tastes. Here’s how: - Serving suggestions with rice or naan: Serve the chicken tikka masala over fluffy basmati rice or with warm naan bread. This makes the meal hearty and satisfying. - Garnishing ideas for visual appeal: A sprinkle of fresh cilantro on top adds a nice color. You can also add a dollop of yogurt for creaminess. This makes your dish pop and adds extra flavor. For the full recipe, check out the details above and get cooking! {{image_2}} You can boost your Instant Pot Chicken Tikka Masala by adding vegetables. Try adding spinach or bell peppers for a healthy twist. These veggies not only add color but also enhance the dish's nutrients. You could also make it spicier. Adding chili or cayenne can elevate the heat level. Just adjust the amount based on your spice tolerance. If you want to reduce calories, consider swapping out coconut milk with low-fat alternatives. This change keeps the flavor but cuts down on fat. Using chicken thighs instead of breasts can also help. Thighs have more fat, which makes them juicier and more flavorful, even with fewer calories. To keep your meal gluten-free, ensure all ingredients are certified gluten-free. Check your tikka masala spice blend and crushed tomatoes for any hidden gluten. If you usually serve naan, try gluten-free options instead. There are many great gluten-free breads that pair well with this dish. For the full recipe, check out the instructions above. To store your chicken tikka masala leftovers, let it cool first. Place it in an airtight container. This helps keep it fresh. You can store it in the fridge for up to four days. Make sure to label the container with the date, so you know when to eat it. For freezing, let the dish cool completely before packing. Use freezer-safe containers or bags. Chicken tikka masala can stay tasty in the freezer for about three months. When you are ready to eat, thaw it in the fridge overnight. To reheat, warm it on the stove or in the microwave until hot. You can use chicken tikka masala in meal prep for quick lunches. Pair it with steamed rice or whole-grain pita bread. Add a side of steamed veggies for color and nutrition. This way, you have a tasty, balanced meal ready to go! For best results, store the sides separately until you are ready to eat. Cook chicken breasts in the Instant Pot for 10 minutes on high pressure. If using chicken thighs, cook them for 12 minutes. Always allow for a natural release of pressure for 5 minutes afterward. This helps keep the chicken juicy and tender. Yes, you can use frozen chicken breasts. Just add 5 minutes to the cooking time. So, cook for 15 minutes on high pressure. Make sure to check that the chicken is fully cooked before serving. If you don’t have tikka masala, use curry powder or garam masala. You can also mix spices like cumin, coriander, and paprika. This will give you a nice flavor, even if it’s not the same. Yes, chicken tikka masala can be kid-friendly. To reduce the spice, use less tikka masala. You can also add more coconut milk to make it creamier and milder. Kids often enjoy the rich flavors when toned down a bit. This recipe for chicken tikka masala is easy and tasty. You saw how to prepare the main ingredients and cook them in an Instant Pot. We discussed tips for marinating, cooking, and serving. The dish can vary based on your taste. Now you can enjoy a homemade meal that is full of flavor and fun. Whether you serve it with rice or naan, it will impress anyone. I hope you try making this dish soon!

- Instant Pot Chicken Tikka Masala

Savor the rich flavors of Instant Pot Chicken Tikka Masala with this easy recipe! Perfectly marinated chicken smothered in a creamy tomato and coconut sauce makes for a delicious meal in just 50 minutes. With simple ingredients like yogurt, spices, and fresh herbs, you can impress your family or guests effortlessly. Ready to elevate your dinner game? Click through to explore this mouthwatering recipe and bring the taste of India to your table!
Print Recipe Pin Recipe

Ingredients
  

1.5 lbs chicken breasts, cut into bite-sized pieces

1 medium onion, finely chopped

4 cloves garlic, minced

1 tablespoon ginger, minced

1 cup plain yogurt

2 tablespoons tikka masala spice blend

1 can (14 oz) crushed tomatoes

1 cup coconut milk

2 tablespoons vegetable oil

Salt and pepper to taste

Fresh cilantro, for garnish

Instructions
 

In a bowl, combine the chicken pieces with yogurt, 1 tablespoon of tikka masala spice blend, and a pinch of salt. Marinate for at least 30 minutes (or overnight in the refrigerator for deeper flavor).

    Set your Instant Pot to the sauté setting. Add the vegetable oil and let it heat up.

      Add the chopped onion and sauté until translucent, about 5 minutes.

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

          Add the marinated chicken to the pot and sauté for about 5 minutes, allowing the chicken to sear slightly.

            Sprinkle the remaining tablespoon of tikka masala spice blend over the chicken and mix well.

              Pour in the crushed tomatoes and coconut milk, stirring to combine. Ensure no bits are stuck to the bottom of the pot to avoid the burn warning.

                Close the Instant Pot lid and set it to cook on high pressure for 10 minutes.

                  Once cooking is complete, allow for a natural release for 5 minutes, then carefully release the remaining pressure.

                    Stir the chicken tikka masala and adjust seasoning with salt and pepper if needed.

                      Prep Time: 30 minutes | Total Time: 50 minutes | Servings: 4

                        - Presentation Tips: Serve the chicken tikka masala over steamed basmati rice or with naan bread. Garnish with fresh cilantro and a dollop of yogurt for added creaminess.