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- 1 lb boneless, skinless chicken thighs - 1 cup plain yogurt - 3 tablespoons tikka masala spice blend - 2 tablespoons vegetable oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 can (15 oz) diced tomatoes, with juices - 1 cup coconut milk - 2 tablespoons fresh lemon juice - Salt, to taste - Fresh cilantro, chopped, for garnish - Prep Time: 30 mins - Cook Time: 20 mins - Servings: 4 When I prepare my savory Instant Pot Chicken Tikka Masala, I use simple, fresh ingredients. You start with chicken thighs. I find they stay juicy and tender. The yogurt helps to make the chicken soft and full of flavor. The tikka masala spice blend is key. It brings warmth and depth to the dish. The spices mix with the yogurt, creating a tasty marinade. You can let it sit for 30 minutes or longer for a stronger taste. I also like to add a good onion, garlic, and ginger mix. These ingredients build a rich base. The diced tomatoes add a bit of acidity. Then, the coconut milk makes everything creamy and smooth. For garnish, fresh cilantro adds a nice touch. It brings a pop of color and freshness. You can adjust the salt to your liking. This recipe is great for busy nights. You can prep the ingredients in 30 minutes and cook for just 20. It's an easy way to impress family or friends. For the full recipe, check out the detailed instructions. 1. Start by marinating the chicken. In a bowl, mix 1 lb of chicken thighs with 1 cup of yogurt. 2. Add 3 tablespoons of tikka masala spice blend to the chicken. 3. Make sure the chicken pieces are well coated. 4. Cover the bowl and let it sit for at least 30 minutes. 5. For more flavor, marinate overnight in the fridge. 1. Turn on your Instant Pot and select sauté mode. 2. Pour in 2 tablespoons of vegetable oil. 3. Once the oil is hot, add 1 chopped onion. 4. Sauté the onion for about 3-4 minutes. 5. Stir occasionally until the onion softens and turns light golden. 1. Next, add 3 minced garlic cloves and 1 tablespoon of grated ginger. 2. Cook for about 1 minute until fragrant. 3. Now, add the marinated chicken along with any leftover marinade. 4. Stir well and sear the chicken for about 5 minutes. 5. Sprinkle in the remaining tikka masala spices. 6. Add 1 can of diced tomatoes and 1 cup of coconut milk. 7. Mix everything well to combine. 8. Close the lid and set the valve to sealing. 9. Cook on high pressure for 8 minutes. 10. After cooking, carefully turn the valve to venting for a quick release. 11. Once you open the lid, stir in 2 tablespoons of fresh lemon juice. 12. Add salt to taste and mix well. 13. Serve your Chicken Tikka Masala and garnish with fresh cilantro. For the full recipe, check out the detailed instructions. Enjoy your meal with fluffy basmati rice or warm naan! For the best flavor, I recommend marinating the chicken for at least 30 minutes. If you have more time, let it sit overnight in the fridge. This helps the spices soak in well. To achieve a tender texture, use boneless, skinless chicken thighs. They stay juicy during cooking. Always remember to coat the chicken thoroughly in the yogurt and spice blend. This step adds depth to the dish. One big mistake is overcooking the chicken. This can make it dry and tough. Stick to the 8-minute pressure cooking time. Another common issue is not sealing the Instant Pot properly. Make sure the valve is set to 'sealing' before you start cooking. If not sealed, the pressure will not build, and your dish will not cook correctly. Garnishing can elevate your dish's look and flavor. Fresh cilantro on top adds a bright touch. You can also drizzle a bit of cream for a rich finish. For serving, I suggest pairing this Chicken Tikka Masala with fluffy basmati rice or warm naan. The rice absorbs the sauce, while naan is perfect for scooping. Enjoy your meal! {{image_4}} You can easily change some ingredients in this dish. Here are some ideas: - Alternative proteins: Use chicken breast instead of thighs for leaner meat. You can also try tofu for a plant-based option. - Dairy-free options: Swap the yogurt with cashew cream or oat yogurt. For coconut milk, try almond milk or a dairy-free cream. Adding a twist to the dish can make it even better. Consider these options: - Adding vegetables: Toss in spinach, bell peppers, or peas to boost nutrition. They add color and flavor too! - Adjusting spice levels: If you like it hot, add more chili powder. For a milder taste, cut back on the spices. Mixing different cooking styles can create exciting flavors. Here are some fun ideas: - Incorporating different spices: Add cumin or coriander for a different taste. These spices can change the profile of the dish. - Experimenting with global influences: Try adding a hint of Italian herbs or a splash of soy sauce for a unique twist. This can make the dish truly yours! If you want the complete recipe, check out the Full Recipe section. To keep your Chicken Tikka Masala fresh, store it in an airtight container. Make sure it cools down before sealing. You can refrigerate it for up to 3 to 4 days. Always check for signs of spoilage before eating. If you want to save some for later, freezing is a great option. Let the dish cool completely before placing it in a freezer-safe container. It can last up to 3 months in the freezer. When you are ready to eat, thaw it overnight in the fridge. To reheat, use a pot on low heat, stirring often to avoid sticking. Leftover Chicken Tikka Masala can be a versatile base for new meals. You can turn it into a wrap with lettuce and pita or mix it with pasta for a unique twist. Another idea is to make a rice bowl by adding veggies and a drizzle of yogurt. To make this dish, follow these steps: 1. Marinating the chicken: Mix the chicken with yogurt and tikka masala spice. Let it sit for at least 30 minutes. 2. Sautéing: In your Instant Pot, heat oil and cook onions until soft. Add garlic and ginger for a minute. 3. Cooking chicken: Add the marinated chicken to the pot. Sear for about 5 minutes. 4. Adding ingredients: Stir in the remaining tikka masala, diced tomatoes, and coconut milk. 5. Pressure cooking: Close the lid and cook on high pressure for 8 minutes. 6. Finishing touches: Release the pressure, add lemon juice, and adjust salt. Serve hot with rice or naan. This method ensures you get a rich, flavorful dish in under an hour. For the full recipe, check out the details above. Yes, you can use different proteins in this recipe. Here are some options: - Chicken breast: Leaner and cooks faster. - Tofu: Great for a vegetarian option. Press it to remove excess water. - Paneer: This Indian cheese adds a nice texture and flavor. - Lamb or beef: These will require more cooking time but offer rich flavors. Feel free to experiment with your favorite proteins! Serving suggestions include: - Basmati rice: Fluffy rice complements the rich sauce. - Naan bread: Perfect for scooping up the dish. - Cucumber raita: This yogurt-based side cools the palate. - Roasted vegetables: Add color and nutrition to your meal. - Salad: A light salad can balance the meal. These sides enhance the experience and add variety to your plate. To make Chicken Tikka Masala healthier, consider these swaps: - Yogurt: Use low-fat or Greek yogurt for fewer calories. - Coconut milk: Opt for light coconut milk to reduce fat. - Chicken: Choose skinless chicken thighs for less fat. - Add veggies: Toss in spinach, bell peppers, or peas for added nutrients. These simple changes can help you enjoy a lighter version of this classic dish. This chicken tikka masala recipe is easy, quick, and full of flavor. We covered the main ingredients, preparation steps, and cooking methods. Tips and common mistakes were shared to help you succeed. Explore variations to suit your taste and dietary needs. Store leftovers properly for delicious meals later. Enjoy creativity in serving this dish with rice or naan. Experiment with flavors to make it your own. Happy cooking!

Instant Pot Chicken Tikka Masala

Discover the delightful flavors of Instant Pot Chicken Tikka Masala with this easy recipe! Marinated chicken thighs simmered in a rich coconut milk sauce, this dish is bursting with flavor and perfect for a quick dinner. With simple ingredients and straightforward steps, you'll have a mouthwatering meal on the table in no time. Click to explore this recipe and impress your family and friends with this delicious twist on a classic favorite!
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Ingredients
  

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

1 cup plain yogurt

3 tablespoons tikka masala spice blend

2 tablespoons vegetable oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 can (15 oz) diced tomatoes, with juices

1 cup coconut milk

2 tablespoons fresh lemon juice

Salt, to taste

Fresh cilantro, chopped, for garnish

Instructions
 

Begin by marinating the chicken: In a large mixing bowl, combine the chicken pieces and plain yogurt. Stir in 1 tablespoon of the tikka masala spice blend. Ensure the chicken is thoroughly coated. Cover the bowl and allow it to marinate for at least 30 minutes at room temperature, or up to overnight in the refrigerator for a more intense flavor.

    Prepare your Instant Pot: Select the sauté mode and add the vegetable oil. Once the oil shimmers, add the finely chopped onion. Sauté for 3-4 minutes, stirring occasionally, until the onions are softened and have turned a light golden color.

      Enhance the aroma: Stir in the minced garlic and grated ginger, cooking for about 1 minute while stirring continuously, until fragrant.

        Cook the marinated chicken: Add the marinated chicken along with any excess marinade to the pot. Stir well to combine with the onion mixture, allowing the chicken to cook for about 5 minutes, letting it sear slightly and develop flavor.

          Incorporate the remaining ingredients: Sprinkle in the remaining tikka masala spice blend, add the diced tomatoes with their juices, and pour in the coconut milk. Stir all the ingredients together until well blended.

            Pressure cook the dish: Secure the lid of the Instant Pot and ensure the valve is set to 'sealing.' Cook on high pressure for 8 minutes.

              Release the pressure: Once the cooking time is finished, carefully perform a quick release of the pressure by turning the valve to 'venting.'

                Final touches: Once the lid is safely removed, stir in the freshly squeezed lemon juice and adjust seasoning with salt as desired.

                  Serve and enjoy: Ladle the Chicken Tikka Masala into serving bowls, garnishing with chopped fresh cilantro. This dish pairs beautifully with fluffy basmati rice or warm naan bread to soak up the flavorful sauce.

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

                      Optional Serving Suggestion: For an extra touch, serve the dish with a side of cucumber raita for a cooling contrast to the spiced chicken.