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To make a great chicken tikka masala, you need some key ingredients: - 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces - 1 cup plain yogurt - 2 tablespoons garam masala - 1 tablespoon turmeric - 1 tablespoon ground coriander - 1 tablespoon cumin - 1 teaspoon chili powder - 1 teaspoon salt - 3 tablespoons vegetable oil - 1 medium onion, finely chopped - 4 cloves garlic, minced - 1-inch piece fresh ginger, minced - 1 can (14 oz) diced tomatoes - 1 cup coconut milk - Fresh cilantro, chopped (for garnish) The chicken thighs give a tender bite. Yogurt adds a creamy texture. The spices create that warm, aromatic flavor. The onion, garlic, and ginger enhance the dish with their savory notes. Diced tomatoes and coconut milk add moisture and richness. Fresh cilantro brings a burst of color and taste. When cutting chicken, aim for even pieces. This helps them cook at the same rate. Marinate the chicken in yogurt and spices for at least 30 minutes. If you have more time, marinate it overnight. This makes the meat extra flavorful and tender. Handle spices with care. Too much can overwhelm the dish. Start with the amounts listed in the recipe. Taste as you go. You can always add more if you like it spicier. Use fresh spices when possible. They pack a punch of flavor. For the best results, gather all your ingredients before you start. This ensures a smooth cooking experience. Happy cooking! For the complete steps, check out the Full Recipe. To start, you need to marinate the chicken. In a large bowl, mix the chicken with yogurt and spices. Use these spices: - 2 tablespoons garam masala - 1 tablespoon turmeric - 1 tablespoon ground coriander - 1 tablespoon cumin - 1 teaspoon chili powder - 1 teaspoon salt Make sure the chicken is well-coated. For the best flavor, let it marinate for at least 30 minutes. If you have more time, refrigerate it for up to 24 hours. Next, set your Instant Pot to Sauté mode. Once it's hot, pour in the vegetable oil. Add a medium onion, finely chopped. Sauté the onion for about 3-4 minutes. You want it soft and translucent. Then, add 4 cloves of minced garlic and 1-inch piece of minced ginger. Sauté for another 1-2 minutes. Stir often until the garlic softens and the aroma fills your kitchen. Now, it’s time to cook the chicken. Add the marinated chicken to the pot. Spread it out and let it brown slightly for about 5 minutes. Stir occasionally to avoid sticking. Pour in a can of diced tomatoes. Make sure to include the juice. Stir everything to combine the flavors. Turn off Sauté mode. Carefully pour in 1 cup of coconut milk and stir gently. Close the lid of the Instant Pot. Set the steam release valve to sealing. Choose the Manual or Pressure Cook option. Set the time for 10 minutes at high pressure. After cooking, let the pressure release naturally for 10 minutes. Then, do a quick release for any remaining steam. Open the lid carefully and stir the chicken tikka masala well. Taste it and adjust any seasoning if needed. Serve hot, garnished with fresh cilantro. Enjoy it over basmati rice or with warm naan for a delightful meal. For the full recipe, check the details above. To make the best chicken tikka masala, avoid common mistakes. One mistake is not marinating the chicken long enough. Marinate for at least 30 minutes. For the best flavor, try marinating for up to 24 hours. This gives the spices time to soak in. Another mistake is rushing the sautéing step. Sauté the onions, garlic, and ginger until soft. This adds rich flavor to your dish. Ensure the chicken pieces are coated well in the spice mix. This helps create the right texture. You want a creamy sauce without lumps. Stir in the coconut milk gently. This makes the sauce smooth. If it feels too thick, add a splash of water or broth. If you're dairy-free, you can replace yogurt and milk. Use almond yogurt or cashew cream. These options work well and keep the dish creamy. You can adjust spices to suit your taste. If you like it milder, reduce the chili powder. For more heat, add a pinch of cayenne pepper. Taste as you go, and make it your own. Feel free to explore other ingredients. Add bell peppers or peas for extra color and nutrition. You can find the Full Recipe to guide you through these options. {{image_4}} You can switch the chicken for other proteins. Chicken breast works well. It gives a leaner option. Paneer is great for a vegetarian choice. It absorbs flavors and adds creaminess. For a vegan version, use tofu. Tofu soaks up the spices nicely. You can also try chickpeas for a hearty meal. Each protein brings a unique taste and texture. Adding vegetables makes the dish healthier. Try spinach or bell peppers for color. Carrots can add a nice crunch. You can also use peas for a pop of sweetness. They all work well in the sauce. To change the flavor, add extra spices. A pinch of cinnamon adds warmth. Cardamom gives a nice floral note. You can also add a splash of lemon juice for brightness. These tweaks can make your dish stand out. To keep your chicken tikka masala fresh, store it in an airtight container. Place it in the fridge within two hours of cooking. This helps prevent spoilage. Your dish will stay good for up to three days. Make sure to let it cool before sealing. If you want to keep it longer, you can freeze it. Just use a freezer-safe container or bag. The tikka masala can last for about three months in the freezer. When you’re ready to eat it, thaw it overnight in the fridge. To reheat your chicken tikka masala, the Instant Pot is a great choice. Set it to Sauté mode on low. Add a splash of water or extra coconut milk to keep the dish moist. Stir gently as it heats. This method keeps flavors bright and prevents drying out. You can also use the microwave. Place the tikka masala in a bowl, cover it, and heat in short bursts. Stir it every minute to ensure even heating. Always check the temperature before serving to ensure it’s hot throughout. You cook Chicken Tikka Masala for 10 minutes on high pressure. After cooking, let the pressure drop naturally for 10 minutes. Then, do a quick release to finish. This method keeps the chicken tender and juicy. If you want to add more flavors, you can let it marinate longer. An extra hour or overnight works great. Yes, you can use frozen chicken! Just add a few extra minutes to the cooking time. Cook for 12-15 minutes on high pressure. Make sure to separate the pieces as best as you can. It is best to thaw the chicken first if you can. This way, the spices coat the meat better. Serve this dish with steamed basmati rice or warm naan bread. Both soak up the sauce well. You can also add a side salad or roasted veggies. For a refreshing touch, a yogurt cucumber raita pairs nicely too. These sides balance the rich flavors of the tikka masala. For the complete recipe, check out the Full Recipe. It includes all the steps and tips for success. Making Chicken Tikka Masala in an Instant Pot is easy and fun. I covered the key ingredients, like chicken, yogurt, and spices, and shared tips for prepping them right. You learned the step-by-step process for marinating and cooking, along with tricks to avoid common mistakes. Remember, you can switch proteins and adjust flavors to make it your own. Store leftovers correctly and reheat them to keep the taste alive. For more details, find the full recipe to try this tasty dish today!

- Instant Pot Chicken Tikka Masala

Discover the rich flavors of Instant Pot Chicken Tikka Masala with this easy recipe! Learn how to create tender, marinated chicken simmered in a creamy coconut sauce, perfect for any occasion. This dish is a fantastic choice for dinner, served over fluffy basmati rice or with warm naan. Ready in just an hour, this delicious recipe is a must-try for curry lovers. Click through to explore the full recipe and impress your family tonight!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces

1 cup plain yogurt

2 tablespoons garam masala

1 tablespoon turmeric

1 tablespoon ground coriander

1 tablespoon cumin

1 teaspoon chili powder

1 teaspoon salt

3 tablespoons vegetable oil

1 medium onion, finely chopped

4 cloves garlic, minced

1-inch piece fresh ginger, minced

1 can (14 oz) diced tomatoes

1 cup coconut milk

Fresh cilantro, chopped (for garnish)

Instructions
 

In a large mixing bowl, combine the chicken pieces with the plain yogurt, garam masala, turmeric, ground coriander, cumin, chili powder, and salt. Ensure all chicken pieces are well-coated. For optimal flavor, allow the mixture to marinate for at least 30 minutes. If time permits, refrigerate for up to 24 hours.

    Set your Instant Pot to Sauté mode. When it's heated, pour in the vegetable oil. Add the chopped onions and sauté for approximately 3-4 minutes, or until they are soft and translucent.

      Incorporate the minced garlic and ginger into the pot. Sauté for an additional 1-2 minutes, stirring frequently until the mixture is fragrant, and the garlic begins to soften.

        Add the marinated chicken to the pot, spreading it out and allowing it to brown slightly for about 5 minutes. Stir occasionally to prevent sticking and to ensure even cooking.

          Pour in the diced tomatoes, including their juice, and stir everything together to combine the flavors.

            Turn off the Sauté mode. Carefully pour the coconut milk into the pot and gently stir to combine all the ingredients evenly.

              Close the Instant Pot lid, ensuring the steam release valve is set to sealing. Select the Manual or Pressure Cook option and set the cooking time to 10 minutes at high pressure.

                After the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. Then, perform a quick release to release any remaining steam and pressure.

                  Once the lid is safe to open, do so carefully. Stir the chicken tikka masala well, tasting and adjusting seasonings as desired.

                    Serve the dish hot, garnished with a sprinkle of freshly chopped cilantro over a bed of steamed basmati rice or alongside warm naan bread for an exquisite meal.

                      Prep Time: 40 mins | Total Time: 1 hour | Servings: 4