Savor the rich flavors of Instant Pot Chicken Tikka Masala with this easy recipe! Marinated in a blend of spices and creamy coconut milk, this dish is perfect for a cozy dinner at home. In just about an hour, you can enjoy tender chicken served over basmati rice or with warm naan. Click through to discover the step-by-step instructions and tips for a deliciously simple meal that will impress everyone at your table!
1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
1 cup plain yogurt (preferably Greek for thickness)
2 tablespoons garam masala
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon turmeric
1 teaspoon cayenne pepper (adjust for desired spice level)
1 tablespoon fresh ginger, minced
1 tablespoon garlic, minced
1 large onion, finely chopped
1 can (15 oz) crushed tomatoes, preferably fire-roasted
1 cup coconut milk (full-fat for creaminess)
2 tablespoons vegetable oil (or ghee for added richness)
Salt to taste
Fresh cilantro, chopped, for garnish (optional but recommended)
![- Chicken: 1.5 lbs boneless, skinless chicken thighs - Marinade: 1 cup plain yogurt, spices, ginger, and garlic - Liquids: 1 can crushed tomatoes and 1 cup coconut milk To make a great Chicken Tikka Masala, you need the right ingredients. Start with the chicken. I prefer boneless, skinless chicken thighs. They stay juicy and tender. You need 1.5 lbs for this dish. Next is the marinade. This is where the magic begins! You will mix 1 cup of plain yogurt with spices, ginger, and garlic. The yogurt helps the spices stick to the chicken and adds creaminess. In the marinade, use garam masala, cumin, coriander, turmeric, and cayenne pepper for heat. For the sauce, you will need 1 can of crushed tomatoes. Fire-roasted tomatoes add a nice depth of flavor. Also, include 1 cup of coconut milk. This gives a rich, creamy texture to the dish. Gathering these ingredients is key to creating a tasty meal. Each element plays a big role in the final flavor. For the full recipe, check out the detailed steps later on! Step 1: Combine yogurt with spices and prepare marinade. In a large bowl, mix 1 cup of yogurt with 2 tablespoons of garam masala, 1 tablespoon of ground cumin, 1 tablespoon of ground coriander, 1 teaspoon of turmeric, and 1 teaspoon of cayenne pepper. Add 1 tablespoon of minced ginger and 1 tablespoon of minced garlic. Stir until smooth. This marinade will bring all the flavors together. Step 2: Coat chicken pieces and refrigerate. Take 1.5 lbs of boneless, skinless chicken thighs, cut into bite-sized pieces. Add the chicken to the marinade. Ensure every piece is coated well. Cover the bowl with plastic wrap or a lid. Place it in the fridge for at least 30 minutes. For best results, marinate overnight. This step lets the chicken soak in all those tasty flavors. Step 3: Sauté onions in oil. Set your Instant Pot to 'Sauté' mode. Pour in 2 tablespoons of vegetable oil or ghee. Once the oil is hot, add 1 large, finely chopped onion. Cook it for about 5 minutes until it's soft and translucent. This step builds the base flavor for your dish. Step 4: Add chicken and brown. Now, add the marinated chicken and all the marinade into the pot. Stir occasionally, cooking for about 5 minutes. You want the chicken to brown slightly. This adds depth to the flavor. Step 5: Mix in tomatoes and coconut milk. Pour in 1 can of crushed tomatoes and 1 cup of coconut milk. Stir well to combine. This will create a rich and creamy sauce that envelops the chicken. Step 6: Seal and cook on high pressure. Close the Instant Pot lid and make sure the pressure valve is set to seal. Switch to 'Manual' mode and set the timer for 10 minutes on high pressure. After cooking, allow the pot to release pressure naturally for 5 minutes. Then, carefully turn the valve for quick release. This method ensures the chicken stays tender and juicy. Now you have a delicious Chicken Tikka Masala ready to serve! Marinating Overnight: Benefits for maximum flavor Marinating the chicken overnight makes a big difference. It allows the spices to soak in well. This makes the chicken taste rich and full of flavor. If you are short on time, marinate it for at least 30 minutes. But trust me, overnight is best. Spice Adjustments: Customize heat level to taste You control the heat! If you like it spicy, add more cayenne. If you prefer mild, reduce the cayenne pepper. Taste the marinade before adding the chicken. Adjusting spice levels helps you create a dish just right for your taste buds. How to ensure chicken is tender and juicy To keep the chicken juicy, don’t overcook it. Set the Instant Pot for 10 minutes on high. The chicken will cook quickly while staying tender. After cooking, give it a gentle stir to mix the flavors. Importance of natural pressure release Letting the pressure release naturally helps the chicken stay moist. After the timer goes off, wait 5 minutes before using quick release. This extra time allows the juices to settle. Your Chicken Tikka Masala will taste even better! {{image_4}} You can have fun with this recipe by switching up the main ingredients. If you want a vegetarian option, try using tofu or vegetables instead of chicken. Tofu absorbs flavors well and gives a nice texture. Use firm or extra-firm tofu for the best results. Cut it into bite-sized pieces and marinate just like the chicken. Another option is to use chickpeas or lentils. They add protein and are tasty in this dish. You can also use vegetables like bell peppers, zucchini, or cauliflower for a colorful mix. If you are looking for dairy-free options, swap the yogurt for coconut yogurt or cashew cream. These alternatives work well and will keep the dish creamy. You can also use almond milk in place of coconut milk for a lighter sauce. Pairing your Chicken Tikka Masala with the right sides makes a big difference. Fluffy basmati rice is a classic choice. It soaks up the sauce and adds a nice touch. Naan bread is another great option. You can use it to scoop up the masala, making each bite delicious. For a restaurant-style presentation, serve the dish in shallow bowls. Drizzle a swirl of coconut milk on top for a rich look. Add a sprinkle of fresh cilantro for color and a burst of flavor. A slice of lime or lemon on the side adds a nice zesty touch. You can also serve a small salad with cucumbers and tomatoes for a refreshing side. Enjoy exploring these variations to make your meal unique and tasty! For the full recipe, please refer to the [Full Recipe]. To keep your chicken tikka masala fresh, store it in an airtight container. Let it cool to room temperature first. Then, seal the container and place it in the fridge. It stays good for up to four days. If you want to save it for later, freezing is a great option. Pour the cooled dish into a freezer-safe container. Leave some space at the top for expansion. Your chicken tikka masala can last in the freezer for up to three months. When you're ready to eat, thaw it overnight in the fridge. Reheat it on the stove over medium heat. Stir it often to ensure it heats evenly. You can also use the microwave. Just cover it to keep moisture in. Chicken tikka masala will last about four days in the fridge. Always check for signs of spoilage, like off smells or changes in color. In the freezer, it can last for three months without losing flavor or texture. For the best taste, consume it sooner rather than later. Enjoy those rich flavors while they are fresh! For the full recipe, check the link provided. You can serve many tasty sides with Chicken Tikka Masala. Here are some great ideas: - Basmati rice: The fluffy rice soaks up the sauce well. - Naan bread: This soft bread is perfect for dipping. - Raita: A cool yogurt dip that balances the spice. - Salad: A simple cucumber and tomato salad adds crunch. - Lassi: This yogurt drink cools the palate and pairs nicely. Yes, you can make Chicken Tikka Masala ahead of time. Here’s how: - Prepare and cook: Cook the dish as usual. - Cool and store: Let it cool down before storing it in an airtight container. - Refrigerate: It lasts for 3-4 days in the fridge. - Reheat: Warm it on the stove or microwave. Add a splash of water if it’s too thick. If your Chicken Tikka Masala is too spicy, try these tips: - Add dairy: Stir in some yogurt or cream to tone down the heat. - Sweeten it: A bit of sugar or honey can balance the spice. - Serve with sides: Pair with rice or naan to dilute the heat. For the complete recipe of Instant Pot Chicken Tikka Masala Delight, check the [Full Recipe]. This blog covered how to make Chicken Tikka Masala in an Instant Pot. We discussed the key ingredients, steps for marinating and cooking, and shared tips for the perfect dish. You can try variations like tofu for a vegetarian option. Storing leftovers is easy, and I provided ways to reheat them. In the end, making this dish can be fun and delicious. With these steps, you’ll have a tasty meal that impresses. Enjoy every bite, and happy cooking!](https://tastymomrecipes.com/wp-content/uploads/2025/05/f51f6e95-5be6-4e37-a2c5-420e4cd7e85c-250x250.webp)