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For this tasty dish, you need: - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces - 1 cup plain Greek yogurt - 2 tablespoons garam masala - 1 tablespoon turmeric - 1 tablespoon ground cumin - 1 teaspoon chili powder - 2 tablespoons vegetable oil - 1 medium onion, finely chopped - 4 cloves garlic, minced - 1 inch ginger, grated - 1 can (14 oz) diced tomatoes - 1 cup coconut milk - Salt and pepper to taste - Fresh cilantro for garnish - Cooked basmati rice for serving These ingredients blend to make a rich and flavorful meal. The marinade is key in this recipe. It uses Greek yogurt and spices to tenderize the chicken. Here’s why each ingredient helps: - Greek yogurt: Adds creaminess and tenderizes the chicken. - Garam masala: Adds warmth and depth. - Turmeric: Gives a lovely color and has anti-inflammatory benefits. - Cumin and chili powder: Bring warmth and spice. Marinating for at least 30 minutes, or overnight, boosts flavor and tenderness. Garnishing your dish makes it special. Here are some options: - Fresh cilantro: Adds a burst of color and flavor. - Cooked basmati rice: Serves as a base and soaks up the sauce. - Naan or pita bread: Perfect for scooping up the tikka masala. These simple additions enhance your meal and create a complete dining experience. For the full recipe, check out the details above. To start, mix the Greek yogurt, garam masala, turmeric, cumin, chili powder, and salt in a bowl. This mixture makes a great marinade. Next, add the chicken pieces and coat them well. Let this sit for at least 30 minutes. For a deeper flavor, marinate overnight. Now, set your Instant Pot to Sauté mode. Heat the vegetable oil until it shimmers. Add the chopped onion and cook until it turns soft and clear. This may take about 3 to 5 minutes. Then, stir in the minced garlic and grated ginger. Cook these for one more minute. After that, turn off the sauté function. Pour in the diced tomatoes, along with their juice. Add the marinated chicken and any leftover marinade. Stir everything together to blend the flavors. Next, lock the Instant Pot lid and set it to Manual or Pressure Cook on high for 10 minutes. Once the cooking time is up, let the pressure release naturally for 5 minutes. Then, do a quick release for any remaining pressure. Finally, stir in the coconut milk. Taste and adjust the seasoning with salt and pepper if needed. Serve the chicken tikka masala over basmati rice and sprinkle with fresh cilantro. To ensure a successful cooking experience, make sure your Instant Pot is clean and assembled correctly. Check that the sealing ring is in place. This prevents steam from escaping. Always use enough liquid to avoid a burn notice. In this recipe, the tomatoes and coconut milk provide the needed moisture. Plan your time wisely for a smooth cooking process. Start by marinating the chicken. While it sits, chop the onion and get the garlic and ginger ready. This helps you stay organized. Aim for a total prep time of about 30 minutes. After marinating, the cooking time in the Instant Pot takes just 10 minutes. With some extra time for pressure release, you can have dinner ready in under an hour. For the full recipe, check the details provided earlier. When making Instant Pot Chicken Tikka Masala, avoid overcooking the chicken. If you cook it too long, it can become dry. Also, don't skip marinating the chicken. This step adds depth to the flavor. Lastly, ensure you seal the lid properly before cooking. If not sealed, the dish won’t cook right. To get the best flavor, use fresh spices. Ground spices lose their potency over time. Also, let the chicken marinate for at least 30 minutes. Overnight marination works wonders for taste. Don't forget to adjust the salt and pepper after you add the coconut milk. This helps balance the creaminess. You can enhance the dish by adding more spices. Try adding a pinch of cinnamon or cardamom. These spices give a warm, sweet note. You can also add crushed red pepper for extra heat. If you like it smoky, add a bit of smoked paprika. Just remember to keep the balance right so one spice doesn’t overpower the others. For a complete guide on making this dish, check the Full Recipe. {{image_2}} You can make chicken tikka masala with other proteins. For example, try using shrimp, beef, or lamb. Each protein brings its unique flavor. Shrimp cooks quickly, while beef and lamb add depth. Adjust the cooking time in your Instant Pot. Shrimp needs just a few minutes, while beef may need more. If you want a vegetarian option, use paneer, tofu, or chickpeas. Paneer gives a rich taste and texture. Tofu absorbs the spices well and adds protein. Chickpeas provide a hearty feel and are very filling. Just follow the same steps in the recipe. Cook them for less time than chicken. Serve chicken tikka masala with basmati rice or naan bread. Both absorb the sauce well. You can also pair it with a fresh salad or yogurt. Adding a side of roasted veggies can enhance the meal. For a fun twist, try serving it in a wrap. It’s a great way to enjoy leftovers! For more on preparing this dish, check out the Full Recipe. To store your Chicken Tikka Masala, let it cool first. Use an airtight container. This will keep the flavors fresh. Make sure to refrigerate it within two hours of cooking. Leftovers stay good for about three to four days in the fridge. When you reheat your Chicken Tikka Masala, do it gently. Use a stove or microwave. If using the stove, add a splash of coconut milk for moisture. Heat on low until warm. Stir often to avoid burning. The microwave works too! Heat for one to two minutes, stirring halfway through. You can freeze Chicken Tikka Masala for longer storage. Use a freezer-safe container. Leave some space for the sauce to expand. It’s best to freeze it in single servings. This way, you can thaw just what you need. Chicken Tikka Masala stays good for up to three months in the freezer. When ready to eat, thaw it overnight in the fridge before reheating. Yes, you can make chicken tikka masala on the stove. Just use a heavy pot. Start by marinating the chicken as in the recipe. Heat oil in the pot and sauté the onions, garlic, and ginger until soft. Add the tomatoes and marinated chicken. Cover and cook on low heat for about 30-40 minutes. Stir occasionally until the chicken is tender. I recommend using boneless, skinless chicken thighs. They stay juicy and tender during cooking. Thighs also soak up the spices well, giving you more flavor. You can use chicken breasts, but they may dry out faster. To adjust spice levels, start with less chili powder. You can always add more later. If you want it milder, use more coconut milk. For extra heat, try adding cayenne pepper or fresh chili. Taste as you go to find your perfect level. You now have a complete guide to making delicious Instant Pot Chicken Tikka Masala. We covered the key ingredients, marinade benefits, and even tips for perfect cooking. Remember to avoid common mistakes and consider variations to fit your taste. Storing and reheating leftovers properly will keep your meal fresh. Whether you use chicken or try a vegetarian option, this dish is versatile. Follow these steps, and you're set for great meals. Enjoy this flavorful journey in your kitchen!

Instant Pot Chicken Tikka Masala

Create a delicious Instant Pot Chicken Tikka Masala that your family will love! This easy recipe combines tender chicken thighs marinated in fragrant spices with creamy coconut milk and fresh ingredients for a rich, flavorful dish. Perfectly paired with basmati rice, it's a quick meal that delivers genuine Indian flavor in just 50 minutes. Click through to explore this mouthwatering recipe and bring restaurant-quality taste to your home!
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Ingredients
  

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

1 cup plain Greek yogurt

2 tablespoons garam masala

1 tablespoon turmeric

1 tablespoon ground cumin

1 teaspoon chili powder

2 tablespoons vegetable oil

1 medium onion, finely chopped

4 cloves garlic, minced

1 inch ginger, grated

1 can (14 oz) diced tomatoes

1 cup coconut milk

Salt and pepper to taste

Fresh cilantro for garnish

Cooked basmati rice for serving

Instructions
 

In a bowl, combine the Greek yogurt, garam masala, turmeric, cumin, chili powder, and a pinch of salt and pepper. Add the chicken pieces, ensuring they're well coated. Marinate for at least 30 minutes (or overnight in the fridge for best flavor).

    Set the Instant Pot to Sauté mode and heat the vegetable oil. Once hot, add the chopped onion and sauté until translucent.

      Add the garlic and ginger, stirring for another minute until fragrant.

        Switch off the sauté function and add the diced tomatoes with their juices, followed by the marinated chicken and any leftover marinade. Stir to combine.

          Seal the Instant Pot lid and set to Manual or Pressure Cook mode on high pressure. Cook for 10 minutes.

            Once cooking is complete, allow the pressure to release naturally for 5 minutes, then quick release any remaining pressure.

              Stir in the coconut milk and adjust seasoning with salt and pepper as needed.

                Serve the chicken tikka masala over basmati rice and garnish with fresh cilantro.

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