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- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces - 1 tablespoon garam masala - 1 teaspoon turmeric - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1 teaspoon paprika - 1 teaspoon chili powder (adjust according to your spice preference) - 1 tablespoon fresh 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 - Fresh cilantro, chopped (for garnish) To make Instant Pot Chicken Tikka Masala, gather these ingredients. I love using chicken thighs for this dish. They stay juicy and tender. The spices bring warmth and depth to the flavor. Garam masala is key. It adds a rich, aromatic taste. The turmeric gives a beautiful color, while cumin and coriander add earthiness. Paprika and chili powder bring heat, but you can adjust these to your liking. Don't forget the fresh ginger and garlic. They add brightness and zest. The onion forms a sweet base when sautéed. For liquids, crushed tomatoes create a thick sauce, and coconut milk or heavy cream makes it creamy. Use vegetable oil for sautéing, and season with salt for balance. Finally, fresh cilantro adds a pop of color and freshness as a garnish. Now you’re ready to create a dish that will impress everyone! {{ingredient_image_2}} To start, you need to marinate the chicken. In a medium bowl, combine 1.5 lbs of chicken thighs with spices. Use 1 tablespoon of garam masala, 1 teaspoon of turmeric, cumin, coriander, paprika, and chili powder. Add 1 tablespoon each of minced ginger and garlic. Mix everything well until the chicken is coated. Cover it and let it marinate for at least 30 minutes. For deeper flavor, you can refrigerate it overnight. Next, set your Instant Pot to Sauté mode. Add 2 tablespoons of vegetable oil. Once hot, add 1 large, finely chopped onion. Cook for about 5-7 minutes. Stir often until the onion turns translucent and golden. Now, add the marinated chicken to the pot. Spread it evenly. Sauté for another 5 minutes, allowing the chicken to brown slightly on the outside. This step builds great flavor. Stir in 1 can (14 oz) of crushed tomatoes. Make sure they mix well with the chicken and spices. Scrape the pot’s bottom to release any bits stuck there. This helps prevent a burn notice later. Secure the lid on the Instant Pot. Ensure the valve is set to Sealing. Select the Manual or Pressure Cook function and set the timer for 10 minutes. This will cook the chicken perfectly. After cooking, let the pressure release naturally for 5 minutes. Then, carefully switch the valve to Venting to release any remaining pressure. Be cautious of the steam! Remove the lid and stir in 1 cup of coconut milk. Alternatively, you can use heavy cream. Set the Instant Pot back to Sauté mode and let it simmer for 5 minutes. This thickens the sauce. Taste it and add salt as needed. Spoon the chicken tikka masala into bowls. Garnish with fresh chopped cilantro. This dish pairs wonderfully with fluffy basmati rice or warm naan bread. Enjoy your meal! To get the best flavor, you should marinate your chicken well. Use a bowl to mix the spices with the chicken. Make sure every piece is coated. Let it sit for at least 30 minutes. For even more flavor, marinate it overnight in the fridge. This step really makes a difference in taste. Burn notices can happen if food sticks to the pot. To prevent this, always scrape the bottom of the pot. When you add tomatoes, mix them well with the chicken. This helps to release any stuck bits. If you see a burn notice, don’t panic! Add a little water or broth to the pot, stir, and try again. You can change the spice level to fit your taste. If you like it mild, use less chili powder. For more heat, add extra chili or even fresh peppers. Remember: you can always add more spice, but you can’t take it out once it’s in. Start small and taste as you go. To make your dish creamier, use coconut milk or heavy cream. Coconut milk gives a nice tropical flavor. If you want it richer, add a bit more cream. Stir it in after cooking and let it simmer. This will make the sauce thick and smooth, perfect for soaking up with rice or naan. Pro Tips Marination Matters: Letting the chicken marinate for at least 30 minutes enhances the flavor significantly. For an even richer taste, marinate overnight in the refrigerator. Scrape the Pot: Always scrape the bottom of the pot after adding tomatoes to prevent burning. This ensures a smooth cooking process and prevents the dreaded burn notice. Adjust Spice Levels: Feel free to adjust the chili powder according to your heat preference. Start with a smaller amount and increase gradually to achieve your desired spice level. Creamy Texture: For a richer and creamier sauce, use full-fat coconut milk or heavy cream. This will give your tikka masala a luxurious texture that complements the spices beautifully. {{image_4}} You can make a tasty vegetarian version of chicken tikka masala. Try using firm tofu or chickpeas instead of chicken. Both options soak up the spices well. For tofu, press it to remove excess water before cutting it into cubes. This helps it absorb flavors better. If you choose chickpeas, use canned ones for quick prep. They add protein and texture to your dish. Remember to marinate them just like you would with chicken to enhance the taste. If you want something other than chicken, consider lamb or shrimp. Lamb adds a rich flavor that pairs well with the spices. Cut the lamb into bite-sized pieces and cook it the same way as chicken. For shrimp, use them towards the end of cooking. They cook quickly and will stay tender. Just add them after the tomatoes and pressure cooking step. This makes your meal diverse and delicious. While coconut milk is a classic choice, you can switch it up. Use heavy cream for a richer sauce. If you’re looking for a lighter option, try Greek yogurt. Stir it in after cooking to give the dish a creamy texture without added fat. You can also use cashew cream for a vegan-friendly twist. Soak cashews in water, blend them, and mix them into the sauce for a smooth, rich flavor. These options add variety to your dish while keeping it creamy and satisfying. You can keep leftover chicken tikka masala in the fridge. Place it in an airtight container. It stays fresh for up to 3 days. Make sure it cools down before sealing. This helps prevent moisture buildup. If you want to save it for later, freezing works great. Use a freezer-safe container or heavy-duty freezer bag. This dish can last up to 3 months in the freezer. Be sure to label the bag with the date. When ready to eat, thaw it in the fridge overnight. To reheat, warm it on the stove over medium heat. Stir occasionally to ensure even heating. You can also use a microwave. Heat in short intervals, stirring in between. If it seems too thick, add a splash of water or coconut milk. Enjoy it warm with rice or naan! Yes, you can use chicken breast. Chicken breast is leaner and cooks differently. It may dry out if overcooked. If you choose breast, cut it into smaller pieces. This will help it cook evenly. Cooking chicken tikka masala takes about 10 minutes in the Instant Pot. First, you sauté the onions and chicken for about 10 minutes. Then, pressure cook for another 10 minutes. Don't forget to let the pressure release naturally for 5 minutes. Yes, you can make this recipe dairy-free. Use coconut milk instead of heavy cream. The coconut milk adds a nice creaminess and flavor. Some prefer almond milk as an alternative, but it will change the taste. Chicken tikka masala pairs well with fluffy basmati rice or warm naan bread. You can also add a side of steamed vegetables for a healthy touch. If you enjoy heat, try serving with spicy pickles or chutney. This post covered the basics of making Chicken Tikka Masala, from key ingredients to step-by-step cooking. You learned about marinading, cooking, and finishing with coconut milk. We explored tips to enhance flavor and provided variations for different diets. Lastly, we included storage and reheating tips for leftovers. Now, you can enjoy a tasty, homemade Chicken Tikka Masala. Experiment with the recipe and make it your own. Cooking should be fun, and this dish offers many ways to personalize it. Your kitchen adventures await!

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 ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon chili powder (adjust according to your spice preference)
  • 1 tablespoon fresh 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 medium bowl, combine the chicken pieces with garam masala, turmeric, cumin, coriander, paprika, chili powder, minced ginger, and minced garlic. Mix thoroughly until the chicken is well-coated with the spices. Cover the bowl and let it marinate for at least 30 minutes at room temperature, or refrigerate it overnight for deeper flavor.
  • Set your Instant Pot to Sauté mode and add the vegetable oil. Once the oil is hot, introduce the finely chopped onion. Cook for about 5-7 minutes, stirring frequently, until the onions become translucent and develop a light golden color.
  • Add the marinated chicken to the pot, spreading it out evenly. Sauté for an additional 5 minutes, allowing the chicken to brown slightly on the outside.
  • Stir in the crushed tomatoes, ensuring they are fully combined with the chicken and spices. Be sure to scrape the bottom of the pot to release any bits that may have stuck, which will help prevent a burn notice during pressure cooking.
  • Secure the lid of the Instant Pot, making sure the valve is set to Sealing. Select the Manual (or Pressure Cook) function and set the timer for 10 minutes.
  • After the cooking cycle is complete, allow the pressure to release naturally for 5 minutes. Then, carefully switch the valve to Venting to release any remaining pressure.
  • Remove the lid and stir in the coconut milk (or heavy cream) until well combined. Set the Instant Pot to Sauté mode once again and let the tikka masala simmer for an additional 5 minutes, allowing the sauce to thicken. Taste and adjust salt as needed.
  • Spoon the chicken tikka masala into bowls and garnish generously with fresh chopped cilantro. This dish is perfectly paired with fluffy steamed basmati rice or warm, soft naan bread for a delightful meal.

Notes

Serve with basmati rice or naan for a complete meal.
Keyword chicken, curry, instant pot, tikka masala