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To make a tasty chicken tikka masala, gather these key ingredients: - 1.5 lbs boneless, skinless chicken thighs, diced - 1 cup plain yogurt - 2 tablespoons fresh lemon juice - 2 tablespoons garam masala - 1 tablespoon ground cumin - 1 teaspoon turmeric powder - 1 teaspoon smoked paprika - 1 teaspoon salt - 1/2 teaspoon freshly ground black pepper - 2 tablespoons vegetable oil - 1 medium onion, finely chopped - 4 cloves garlic, minced - 1 tablespoon fresh ginger, minced - 1 can (14 oz) crushed tomatoes - 1 cup creamy coconut milk - Fresh cilantro leaves, chopped, for garnish These ingredients create a rich and satisfying dish. The chicken thighs stay juicy and tender, while the yogurt adds creaminess and flavor. The spices are the heart of this dish. They give it depth and warmth. The marinade includes: - Garam masala: This spice blend brings warmth and complexity. - Ground cumin: Adds a nice earthy flavor. - Turmeric: Gives a bright color and a hint of bitterness. - Smoked paprika: Adds a subtle smokiness. - Black pepper: Provides a little heat. Mix these spices with yogurt and lemon juice. This marinade helps the chicken soak up all those flavors. Marinate for at least 30 minutes, but overnight is best for full flavor. While chicken tikka masala shines on its own, garnishes can elevate your dish. Here are some ideas: - Fresh cilantro: Sprinkle on top for a fresh finish. - Sliced green chilies: Add for an extra kick. - Cream or yogurt drizzle: For added creaminess. Serve your chicken tikka masala with sides like: - Fluffy steamed rice: It soaks up the sauce well. - Warm naan: Perfect for scooping up the chicken. These options enhance your meal. They make each bite even more enjoyable. Check out the Full Recipe for more details on preparation! First, grab a medium mixing bowl. In this bowl, mix together: - 1 cup plain yogurt - 2 tablespoons fresh lemon juice - 2 tablespoons garam masala - 1 tablespoon ground cumin - 1 teaspoon turmeric powder - 1 teaspoon smoked paprika - 1 teaspoon salt - 1/2 teaspoon freshly ground black pepper Whisk these ingredients until they blend well. Next, take 1.5 lbs of boneless, skinless chicken thighs. Dice them into bite-sized pieces and add them to the marinade. Make sure each piece gets coated. Cover the bowl and let it sit for at least 30 minutes. For better taste, refrigerate it overnight. Now, turn on your Instant Pot and set it to 'Sauté' mode. Once it heats up, pour in 2 tablespoons of vegetable oil. After a moment, add 1 finely chopped medium onion. Sauté this for about 5 minutes. You want it to be soft and translucent. Next, mix in 4 minced garlic cloves and 1 tablespoon of minced fresh ginger. Sauté this for another minute. You will smell the lovely aroma. Now, add the marinated chicken and all the marinade to the pot. Cook for about 3-5 minutes, stirring now and then, until the chicken is brown and no longer pink. After that, pour in 1 can of crushed tomatoes and 1 cup of creamy coconut milk. Stir well to combine everything into a tasty sauce. Cancel the sauté mode. Secure the lid and set your Instant Pot to 'Pressure Cook' on high for 10 minutes. When the cooking is done, let the pressure release naturally for 5 minutes. Then, carefully switch the valve to quick release to let out any remaining steam. Open the lid and stir the chicken tikka masala gently. Taste it and add more salt if you think it needs it. If the sauce is too thick, add a splash of water or more coconut milk. Now, serve your Chicken Tikka Masala hot. Top with chopped fresh cilantro. Pair it with fluffy steamed rice or warm naan for the best meal. To see the full recipe, check out the details above. Enjoy your cooking! For the best flavor, marinate your chicken for at least 30 minutes. However, for deeper taste, let it sit overnight. Marinating allows the spices to soak in. The yogurt also tenderizes the chicken, making it juicy. You can easily adjust the spice levels in this dish. For a mild version, reduce the garam masala and skip the smoked paprika. If you like it spicy, add more garam masala or include chili powder. You can also toss in fresh chilies for extra heat. Taste as you go to find your perfect balance. One common mistake is not using enough marinade. Ensure each piece of chicken gets coated well. Another mistake is skipping the natural pressure release. It helps the flavors meld better. Lastly, don’t rush the sautéing step. This builds flavor in the base. Follow these tips for the best Instant Pot Chicken Tikka Masala. For the full recipe, check the details above. {{image_4}} You can easily switch chicken for tofu or paneer. Both options soak up flavors well. Tofu gives a nice texture. Use firm tofu for best results. Cube it the same size as chicken. For paneer, cut it into bite-sized pieces too. Add them to the marinade just like chicken. Cook them until they are golden. This makes your dish hearty and filling. Want to try a seafood twist? You can use fish or shrimp instead of chicken. Choose firm fish like salmon or cod. Cut it into chunks to match the chicken size. Shrimp is also a great choice. Just peel and devein them before cooking. Add seafood later in the cooking process. This will keep it tender and juicy. Both options add a new layer of flavor to your meal. You can give your Chicken Tikka Masala a unique twist with nuts or dried fruits. Adding cashews or almonds brings a nice crunch. You can toast them in the pot before cooking. Dried fruits like raisins or apricots add sweetness. Toss them in with the sauce for a rich taste. These additions create a delightful mix of flavors and textures. It makes the dish even more interesting! To store leftover chicken tikka masala, let it cool first. Place it in an airtight container. Make sure to seal it well. You can keep it in the fridge for about 3 to 4 days. This helps maintain its great taste and texture. If you want to enjoy it later, freezing is a good option. If you want to freeze chicken tikka masala, use a freezer-safe container. Store it in portions for easy use later. It can last for up to 3 months in the freezer. Be sure to label the container with the date. This way, you will know when to use it. When you’re ready to eat the chicken tikka masala, thaw it in the fridge overnight. You can reheat it on the stove over low heat. Stir it often to keep it from sticking. You can also use the microwave. Heat it in short bursts, stirring in between. If it seems thick, add a splash of water or coconut milk to keep it creamy. Enjoy your meal! Yes, you can use chicken breast. Chicken breast cooks faster than thighs. It will still taste good. However, it may be less juicy. Thighs have more fat, which adds flavor. If you prefer breast, cut it into small pieces. Adjust the cooking time slightly if needed. Chicken Tikka Masala pairs well with many sides. Here are some options: - Fluffy steamed rice - Warm naan bread - Roasted vegetables - Fresh salad - Cool cucumber raita Each option adds flavor and texture to your meal. Rice and naan soak up the sauce well. To make this dish gluten-free, use gluten-free naan or rice. Ensure all spices are gluten-free too. Most spices are safe, but check labels. Avoid using any soy sauce or ingredients with gluten. This way, you can enjoy Chicken Tikka Masala without worry. For the full recipe, check the detailed steps above. In this blog post, we covered how to make Chicken Tikka Masala in an Instant Pot. We explored essential ingredients, spices, and optional garnishes. You learned step-by-step instructions to prepare and cook the dish. I shared tips on marination and spice levels. We even looked at tasty variations and smart storage tips. Embrace this recipe for flavorful meals. With practice, you will master it easily!

Instant Pot Chicken Tikka Masala

Indulge in the rich flavors of Instant Pot Chicken Tikka Masala with this easy recipe that’s sure to impress! This dish combines tender chicken, creamy coconut milk, and aromatic spices to create a comforting meal. Perfect for busy evenings, it takes just an hour to prepare and serve. Ready to spice up your dinner? Click through now to explore this mouthwatering recipe and bring the taste of India right to your kitchen!
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Ingredients
  

1.5 lbs boneless, skinless chicken thighs, diced into bite-sized pieces

1 cup plain yogurt

2 tablespoons fresh lemon juice

2 tablespoons garam masala

1 tablespoon ground cumin

1 teaspoon turmeric powder

1 teaspoon smoked paprika

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 tablespoons vegetable oil

1 medium onion, finely chopped

4 cloves garlic, minced

1 tablespoon fresh ginger, minced

1 can (14 oz) crushed tomatoes

1 cup creamy coconut milk

Fresh cilantro leaves, chopped, for garnish

Instructions
 

In a medium mixing bowl, whisk together the yogurt, lemon juice, garam masala, ground cumin, turmeric, smoked paprika, salt, and black pepper until well combined. Add the diced chicken thighs to the marinade, ensuring each piece is coated thoroughly. Cover and marinate for at least 30 minutes, or for best results, refrigerate and marinate overnight.

    Turn the Instant Pot to 'Sauté' mode. Once the pot is hot, add the vegetable oil and let it heat for a moment. Add the finely chopped onion and sauté for about 5 minutes until it becomes soft and translucent.

      Incorporate the minced garlic and ginger into the pot. Sauté for an additional minute until the mixture is fragrant and the garlic is lightly golden.

        Add the marinated chicken along with all of the marinade to the Instant Pot. Cook for approximately 3-5 minutes, stirring occasionally, until the chicken starts to brown and is no longer pink on the outside.

          Pour in the crushed tomatoes and creamy coconut milk, stirring well to blend all ingredients together into a harmonious sauce.

            Cancel the sauté mode. Secure the lid on the Instant Pot and set it to 'Pressure Cook' on high for 10 minutes.

              After the cooking cycle is complete, allow the pressure to release naturally for 5 minutes, then turn the valve to quick release to release any remaining pressure.

                Carefully open the lid, and give the chicken tikka masala a gentle stir. Taste and adjust the seasoning, adding more salt if necessary. If the sauce appears too thick, stir in a splash of water or additional coconut milk until you reach your desired consistency.

                  Serve the Chicken Tikka Masala hot, garnished with a handful of chopped fresh cilantro. Pair with fluffy steamed rice or warm, oven-baked naan for authentic enjoyment.

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