Indulge in the rich flavors of Heavenly Instant Pot Chicken Tikka Masala, a quick and delicious meal ready in just 35 minutes! Tender chicken thighs simmered in a creamy coconut sauce, infused with aromatic spices, will bring a taste of India to your dinner table. Perfect over basmati rice and garnished with fresh cilantro, this dish is a must-try! Click through for the full recipe and elevate your cooking game today!
1.5 lbs boneless chicken thighs, cut into bite-sized pieces
1 medium onion, finely chopped
3 cloves garlic, minced
1 tablespoon freshly grated ginger
2 tablespoons garam masala
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon turmeric powder
1 teaspoon cayenne pepper (adjust to your preferred spice level)
1 can (14 oz) crushed tomatoes
1 cup coconut milk, full-fat for creaminess
2 tablespoons vegetable oil
Salt, to taste
Fresh cilantro leaves, for garnish
Cooked basmati rice, for serving
![- 1.5 lbs boneless chicken thighs - 1 medium onion, finely chopped - 3 cloves garlic, minced In this recipe, I use boneless chicken thighs. They stay juicy and tender. I also add a medium onion and minced garlic for flavor. The garlic adds a nice kick, while the onion brings sweetness. - 2 tablespoons garam masala - 1 tablespoon ground cumin - 1 tablespoon ground coriander - 1 teaspoon turmeric powder - 1 teaspoon cayenne pepper (adjust to your preferred spice level) - Salt, to taste Spices are key to good chicken tikka masala. Garam masala gives warmth and depth. Cumin and coriander add earthiness. Turmeric brings a rich color, and cayenne gives heat. Adjust the cayenne to your taste. Don't forget salt to enhance all these flavors. - 1 can (14 oz) crushed tomatoes - 1 cup coconut milk, full-fat for creaminess - 2 tablespoons vegetable oil - Fresh cilantro leaves, for garnish - Cooked basmati rice, for serving For the sauce, I use crushed tomatoes and coconut milk. The tomatoes provide acidity, while coconut milk adds creaminess. I also use vegetable oil for sautéing. Serve the dish with cooked basmati rice and fresh cilantro for color and taste. This is a complete meal. For the full recipe, check out the details above. To start, set your Instant Pot to Sauté mode. Once it heats up, add vegetable oil. Toss in the finely chopped onion and sauté for 3-4 minutes. Stir occasionally until the onion is soft and clear. Next, add minced garlic and freshly grated ginger. Cook for 1-2 minutes until they smell great. Now, it's time to coat the chicken. Add bite-sized pieces of chicken to the pot. Sprinkle garam masala, ground cumin, ground coriander, turmeric, cayenne pepper, and salt over the chicken. Stir well for 1-2 minutes. Each piece should be covered in spices. Pour in 14 oz of crushed tomatoes and 1 cup of coconut milk. Stir everything until it mixes well. Make sure to scrape the bottom of the pot. This helps lift any stuck bits from the chicken and onion. The sauce should look rich and creamy after mixing. This is where the magic happens! Now, close the lid of the Instant Pot. Ensure the vent is sealed. Set it to Manual high pressure for 10 minutes. Once the time is up, let it naturally release pressure for 5 minutes. Then, switch the valve to Quick Release. This helps let out any remaining steam. After it’s safe, open the lid and stir the chicken tikka masala. Taste it and add more salt if needed. Now, you’re ready to serve! For the full recipe, check out the link provided. Enjoy the warmth and flavor of this easy dish! To make your chicken tikka masala shine, adjust the spice levels to fit your taste. Start with the cayenne pepper. If you like it mild, use less. If you crave heat, add more! Taste as you go. This way, you can create the perfect balance of spices. Remember, the garam masala is key for depth. You can also add a pinch of sugar to balance the acidity from the tomatoes. For tender chicken and a creamy sauce, choose boneless chicken thighs. They stay juicy and cook well under pressure. When you sauté the onions, garlic, and ginger, let them soften fully. This builds a rich base. When you add the coconut milk, stir well. This helps create a smooth sauce. If you want it creamier, you can add more coconut milk or even a dollop of yogurt before serving. Presentation matters! Serve the chicken tikka masala in deep bowls. Garnish with fresh cilantro for color. A squeeze of lime adds a bright touch. For sides, fluffy basmati rice works great. You can also offer warm naan or pita for dipping. These additions make your meal feel special. Enjoy the warmth and richness of this classic dish with loved ones. Check out the Full Recipe for more details! {{image_4}} You can easily switch the chicken for other proteins. Shrimp works well in this dish. Just reduce cooking time to about 5 minutes. Tofu is another great choice. Cut firm tofu into cubes and sauté it until golden. This keeps the dish light and adds a nice texture. For a vegetarian version, use chickpeas or mixed vegetables. Chickpeas add protein and texture. If you prefer vegetables, try bell peppers, carrots, and peas. Sauté them with the onion and garlic before adding the sauce. This makes a colorful and hearty meal. Adjust the spice level to fit your taste. If you like it mild, cut back on cayenne pepper. You can add more spices later if needed. For extra heat, try adding fresh green chilies or red pepper flakes. Taste your dish before serving. This ensures it matches your preferred spice level. Follow the [Full Recipe] for the classic version, but feel free to make it your own! To keep your chicken tikka masala fresh, store it in an airtight container. Let it cool before sealing. Place the container in the fridge. Your dish will stay good for up to four days. This method keeps flavors intact and prevents spoilage. If you want to save some for later, freezing works well. First, let the chicken tikka masala cool completely. Then, transfer it to a freezer-safe container. Be sure to leave space at the top for expansion. Properly stored, it can last for up to three months. To reheat, thaw it in the fridge overnight. Warm it in the microwave or on the stove until hot. For best taste and safety, follow these guidelines. Refrigerated leftovers should be eaten within four days. Frozen meals are best used within three months. Always check for signs of spoilage, like off smells or strange colors. Keeping these tips in mind helps ensure safe and tasty meals! Cooking chicken in an Instant Pot is quick. For cubed chicken, it takes about 10 minutes at high pressure. Always allow some time for pressure to build and release. This makes the total time around 25 to 30 minutes. This includes prep and cooking time. Yes, you can use frozen chicken. However, you need to add a few extra minutes to the cooking time. Frozen chicken takes longer to reach the right temperature. It might take about 15 minutes at high pressure. Ensure the chicken is in smaller pieces for best results. Chicken Tikka Masala pairs well with several sides. Here are some tasty options: - Cooked basmati rice - Warm naan or pita bread - Simple cucumber salad - Steamed vegetables like broccoli or green beans These sides balance the rich flavors of the dish. Chicken Tikka Masala and Butter Chicken have unique flavors. Chicken Tikka Masala is spicier and uses more tomatoes. Butter Chicken is creamier, with a rich sauce and less spice. The two dishes share a similar base but differ in taste and texture. Each brings a different experience to the table. This blog post shows you how to make a delicious Chicken Tikka Masala. We covered the key ingredients, with chicken, spices, and creamy sauce. I walked you through simple steps for cooking in an Instant Pot. You learned tips to adjust flavors and textures, and even some fun variations. Keep these ideas in mind for meal prep. Enjoy sharing this dish with others. Trust me, everyone will love it!](https://lazychefmagic.com/wp-content/uploads/2025/05/18150048-7d97-4044-b9ee-d4d0c6e9561a-250x250.webp)