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- 1.5 lbs boneless, skinless chicken thighs - 1 cup plain Greek yogurt - 2 tablespoons garam masala - 1 can (14 oz) crushed tomatoes - 1 cup coconut milk - 1 tablespoon ground cumin - 1 tablespoon turmeric - 1 tablespoon paprika - 1 teaspoon salt - 1/2 teaspoon black pepper - 2 tablespoons vegetable oil - 1 medium onion - 4 cloves garlic - Fresh ginger - Fresh cilantro for garnish Gathering the right ingredients is key for a great Chicken Tikka Masala. You will want to use boneless, skinless chicken thighs. They cook well and stay juicy. Greek yogurt adds creaminess and helps with marination. Garam masala is the star spice here, bringing warmth and depth. Crushed tomatoes and coconut milk create a rich sauce. For spices, ground cumin adds earthiness while turmeric gives color. Paprika adds a subtle heat. Don’t forget salt and black pepper; they enhance all the flavors. You’ll also need vegetable oil for sautéing. Onions, garlic, and fresh ginger add aromatic notes. Finally, cilantro brightens the dish when you garnish it. For the full recipe, check out the linked section. Enjoy your cooking! - Start with 1.5 lbs of boneless, skinless chicken thighs. Cut them into bite-sized pieces. - In a large bowl, mix the chicken with 1 cup of plain Greek yogurt. - Add 2 tablespoons of garam masala, 1 tablespoon of ground cumin, 1 tablespoon of turmeric, 1 tablespoon of paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. - Make sure each piece is coated well. - Let this sit for at least 30 minutes. You can also refrigerate it overnight for deeper flavor. - Turn your Instant Pot to Sauté mode. - Once it heats up, pour in 2 tablespoons of vegetable oil. - Add 1 medium onion, finely chopped, and sauté for 3-5 minutes. Stir until it’s soft. - Next, add 4 cloves of minced garlic and 1 inch of grated ginger. Cook for another minute. You’ll notice a nice aroma. - Now, carefully add the marinated chicken with all the marinade into the pot. - Pour in 1 can of crushed tomatoes and 1 cup of coconut milk. Stir the mixture well. - Secure the Instant Pot lid and make sure the vent is sealed. - Set to Pressure Cook on high for 10 minutes. - After cooking, let the pressure release naturally for 5 minutes. Then, do a quick release for any remaining pressure. - When you open the lid, stir the Chicken Tikka Masala to blend the flavors. - Taste it and adjust the seasoning if needed. If you want a thicker sauce, switch back to Sauté mode for 5-10 minutes. - Serve hot, garnished with fresh cilantro over basmati rice or with warm naan bread. For the complete instructions, check the full recipe. - For the best flavor, marinate the chicken for at least 30 minutes. - You can let it sit at room temperature or refrigerate it overnight. - Refrigeration yields stronger flavors over time. - Use the sauté feature to cook onions, garlic, and ginger first. - Then switch to pressure cook mode for the chicken. - I recommend letting the pressure release naturally for five minutes. - After that, you can do a quick release for the rest. - Always taste your dish before serving. - Adjust seasoning with salt or spices as needed. - If the sauce is too thin, switch back to sauté mode. - Let it simmer for 5-10 minutes to thicken it up. {{image_4}} You can easily make a vegan version of Chicken Tikka Masala. First, substitute the chicken with tofu. Use firm tofu, press it to remove excess water, and cut it into cubes. This gives a nice texture that absorbs flavors well. Next, replace the Greek yogurt with dairy-free yogurt. Coconut yogurt works great here, adding a creamy feel. Want to change the spice level? You can make it milder or spicier. To reduce heat, skip the black pepper and use less garam masala. For a spicier dish, add more cayenne pepper or fresh chili peppers. A great tip is to taste as you cook. This way, you can find the right balance for your palate. Chicken Tikka Masala pairs well with many sides. Serve it over fluffy basmati rice or with warm naan bread for a classic touch. You can also add a side of cucumber salad or pickled onions for a refreshing contrast. For a fun twist, try serving it with roasted vegetables or a quinoa salad. These sides add color and flavor to your plate. To store leftovers, let the Chicken Tikka Masala cool first. Once cooled, place it in an airtight container. This keeps it fresh and safe. The expected shelf life in the fridge is about 3 to 4 days. You can freeze Chicken Tikka Masala for later use. To do this, place it in a freezer-safe container. Leave some space at the top as it expands when frozen. For best results, consume it within 2 to 3 months. When you are ready to eat, defrost it in the fridge overnight. This keeps the taste and texture nice. For the best texture and flavor, reheat in a pot on low heat. Stir it often to prevent sticking. You can also use the microwave; just cover your dish to keep moisture in. Avoid overcooking by heating in short bursts. Check and stir every minute until it’s warm. Enjoy your meal without losing its yummy taste! Chicken Tikka Masala is a popular Indian dish. It features marinated chicken pieces cooked in a rich, spiced tomato sauce. The dish has roots in Indian and British cuisine. It blends flavors from both cultures, making it unique and delicious. To make Chicken Tikka Masala in an Instant Pot, follow these steps: 1. Marinate the chicken: Mix chicken with yogurt and spices. Let it sit for at least 30 minutes. 2. Sauté aromatics: Heat oil in the Instant Pot. Add chopped onion, garlic, and ginger. Cook until soft. 3. Add chicken: Stir in marinated chicken with the marinade. 4. Add sauce: Pour in crushed tomatoes and coconut milk. Mix well. 5. Pressure cook: Seal the lid and set to cook on high for 10 minutes. 6. Release pressure: Let it release naturally for 5 minutes, then do a quick release. 7. Adjust consistency: If needed, simmer for 5-10 minutes to thicken the sauce. 8. Serve hot: Garnish with cilantro and enjoy with rice or naan. These steps ensure a tasty and quick meal. You can find the full recipe for more details on measurements and cooking times. Yes, you can use chicken breast. Chicken thighs are juicier and more tender. They also hold up better in the cooking process. Breast meat can dry out faster, so be cautious with cooking time. If you choose to use breasts, consider reducing the cooking time slightly. It takes about 40 minutes to prepare and cook Chicken Tikka Masala. Here’s a quick breakdown: - Preparation time: 30 minutes for marinating. - Cooking time: 10 minutes in the Instant Pot. - Pressure release time: About 5 minutes. Chicken Tikka Masala pairs well with several sides: - Basmati rice: Fluffy rice complements the rich sauce. - Naan bread: Perfect for scooping up the sauce. - Raita: A cooling yogurt dip balances the spices. - Vegetable curry: Adds variety and flavor to your meal. These sides enhance your dining experience and make it more authentic. In this blog post, we covered how to make Chicken Tikka Masala step-by-step. From marinating the chicken to using an Instant Pot, each step helps you create a delicious dish. We also explored variations, storage tips, and FAQs to guide you. Now, it's your turn to try this recipe. Enjoy the rich flavors and make it your own. Cooking can be fun and rewarding, so don’t hesitate to experiment! Your taste buds will thank you.

- Instant Pot Chicken Tikka Masala

Elevate your dinner game with this Instant Pot Chicken Tikka Masala Delight! This easy recipe brings together tender chicken, rich spices, and creamy coconut milk for a dish that bursts with flavor. Perfect for busy nights, you'll love how quickly you can prepare this delicious meal in just one hour. Ready to impress your family and friends? Click through to discover the full recipe and tips for serving it perfectly!
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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 fresh ginger, grated

1 can (14 oz) crushed tomatoes

1 cup coconut milk

Fresh cilantro, roughly chopped, for garnish

Instructions
 

In a large mixing bowl, combine the chicken pieces with the Greek yogurt, garam masala, cumin, turmeric, paprika, salt, and black pepper. Ensure each piece of chicken is thoroughly coated with the marinade. For optimal flavor, let this mixture marinate for at least 30 minutes at room temperature or refrigerate overnight.

    Turn the Instant Pot to Sauté mode and allow it to heat up. Once hot, pour in the vegetable oil.

      Add the chopped onion to the pot and sauté for 3-5 minutes, stirring frequently, until the onion becomes soft and translucent.

        Incorporate the minced garlic and grated ginger into the mix, cooking for an additional minute until the aromas are released.

          Carefully add the marinated chicken and all of the marinade into the Instant Pot. Stir well, ensuring the chicken is combined with the sautéed onions.

            Pour in the crushed tomatoes and the coconut milk, stirring to create an even mixture throughout the pot.

              Secure the Instant Pot lid, ensuring the vent is sealed. Set to Pressure Cook on high for 10 minutes.

                After the cooking time is finished, let the pressure release naturally for 5 minutes, then perform a quick release for any remaining pressure.

                  Once the lid is safely removed, stir the Chicken Tikka Masala to combine the flavors. Taste the dish and adjust the seasoning or spices according to your preference.

                    If you desire a thicker sauce, switch the Instant Pot back to Sauté mode and let it simmer for an additional 5-10 minutes, stirring occasionally.

                      Serve the Chicken Tikka Masala hot, garnished with freshly chopped cilantro, over fluffy basmati rice or alongside warm naan bread.

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

                          - Presentation Tips: Consider serving the chicken tikka masala in a colorful ceramic bowl, and sprinkle a bit more cilantro on top for a fresh touch. Pair it with a lime wedge for a zesty kick that guests can add to their servings.