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For a tasty Chicken Tikka Masala, you need a few main ingredients. Here’s what you’ll need: - 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces - 1 cup plain Greek yogurt - 1 medium onion, finely chopped - 4 cloves garlic, minced - 1 inch fresh ginger, grated - 1 can (14 oz) diced tomatoes - 1 cup coconut milk These ingredients form the base of your dish. The chicken thighs add rich flavor and stay juicy during cooking. Spices bring the magic to Chicken Tikka Masala. Here are the essential ones: - 2 tablespoons garam masala - 1 tablespoon ground cumin - 1 tablespoon turmeric - 1 tablespoon paprika - 1 teaspoon chili powder - 1 teaspoon salt - 4 tablespoons vegetable oil These spices create a warm, aromatic blend. They make every bite delicious and comforting. Garnishing lifts your dish to the next level. You can use: - Fresh cilantro, for garnish Serve your Chicken Tikka Masala over steamed basmati rice or with warm naan bread. This adds a nice touch to your meal. Enjoy the burst of flavors! First, grab a large mixing bowl. In this bowl, mix 1 cup of plain Greek yogurt with 2 tablespoons of garam masala, 1 tablespoon of ground cumin, 1 tablespoon of turmeric, 1 tablespoon of paprika, 1 teaspoon of chili powder, and 1 teaspoon of salt. Stir until everything blends well. Now, add 2 lbs of boneless, skinless chicken thighs cut into bite-sized pieces. Make sure each piece is coated evenly with the marinade. Cover the bowl with plastic wrap and let it sit for at least 30 minutes. If you have time, marinating overnight gives the chicken even more flavor. Once your chicken is ready, turn on the Instant Pot and set it to 'Sauté' mode. Pour in 4 tablespoons of vegetable oil and let it heat up. Add 1 medium onion, finely chopped, and cook for about 5 minutes. You want the onion to be soft and see-through. Next, add 4 cloves of minced garlic and 1 inch of grated fresh ginger. Stir and cook this mix for another 1-2 minutes. The smell will be amazing! Now it's time to build the sauce. Pour in 1 can of diced tomatoes with their juice. Stir well, letting this cook for about 5 minutes. Then, cancel the 'Sauté' mode. Add the marinated chicken to the pot and mix it in with the tomato sauce. Close the lid and set the valve to 'Sealing'. Choose 'Manual' or 'Pressure Cook' for 10 minutes. When it's done, allow the Instant Pot to release pressure naturally for 10 minutes. After that, switch to a quick release for any remaining pressure. Carefully open the lid and stir in 1 cup of coconut milk. Mix until it's smooth and creamy. If you want the sauce thicker, press 'Sauté' again for a few minutes. Now your Chicken Tikka Masala is ready to enjoy! To make your chicken super tasty, start with a good marinade. I use Greek yogurt for creaminess and tang. Mix it with garam masala, cumin, turmeric, paprika, chili powder, and salt. These spices create the rich flavor you want. Coat the chicken pieces well in this marinade. For best results, let it sit for at least 30 minutes. If you have time, marinate it overnight. This lets the flavors soak in deeply. To change the spice level, you can easily modify the amount of chili powder. If you want it milder, use less. You can also add a little sugar or honey to balance the heat. For more heat, add extra chili powder or try a pinch of cayenne pepper. Always taste as you go to find your perfect spice level. Using an Instant Pot can be tricky if you’re not careful. One common mistake is not sealing the lid properly. Always check the valve is set to 'Sealing' before cooking. Another mistake is overfilling the pot. Keep the liquid level safe to avoid splatters. Lastly, let the pressure release naturally for a few minutes. This helps the chicken stay juicy and tender. {{image_2}} You can easily make this dish vegetarian. Instead of chicken, use firm tofu or chickpeas. Both options soak up the spices well. If using tofu, press it first to remove extra water. This helps it get crisp and absorb flavor. You can switch the chicken for other meats too. Shrimp cooks quickly and adds a nice touch. Just add shrimp during the last few minutes of cooking. Lamb is another great choice. Use tender cuts like lamb shoulder or leg for the best taste. For creaminess, you can use different options. Greek yogurt gives a tangy flavor and rich texture. Coconut milk adds a sweet and tropical twist. You can even mix both for complexity. Each option changes the feel of the dish, so try them all! After making Instant Pot Chicken Tikka Masala, let it cool down. This helps keep the flavors fresh. Store leftovers in an airtight container. It keeps well in the fridge for up to four days. To keep it tasting great, avoid leaving it out too long. To reheat, you can use the microwave or stovetop. If using the microwave, heat in 30-second bursts. Stir in between to warm evenly. If using the stovetop, place it in a pan over medium heat. Stir often until hot. Add a splash of water or coconut milk if it seems too thick. You can freeze Chicken Tikka Masala for later use. Allow it to cool completely before freezing. Place it in a freezer-safe container, leaving some space for expansion. It can last in the freezer for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat as described above for a warm, comforting meal. Yes, you can use chicken breasts. They will cook faster than thighs. Chicken breasts are leaner, so they may not be as juicy. If you choose breasts, cut them into smaller pieces. This helps them cook evenly and stay moist. The pressure cooking takes 10 minutes. However, you need to add time for the pot to come to pressure. After cooking, let it sit for 10 minutes for natural pressure release. This makes the chicken tender and full of flavor. Chicken Tikka Masala pairs well with several sides. Here are some great options: - Steamed basmati rice - Warm naan bread - Fresh salad with cucumber and tomatoes - Roasted vegetables These sides balance the rich flavors of the dish and enhance your meal. Enjoy experimenting with different combinations! Chicken Tikka Masala is packed with flavor and easy to make. You learned about key ingredients, how to cook, and tips to avoid mistakes. We also explored variations and storage tips for leftovers. Always tweak spice levels to fit your taste. Whether you're cooking chicken, shrimp, or trying a vegetarian version, you'll impress everyone. Enjoy this rich dish with your favorite sides. Now, gather your ingredients and get cooking!

Instant Pot Chicken Tikka Masala

Discover the ultimate Instant Pot Chicken Tikka Masala recipe that will elevate your dinner game! This dish features tender chicken marinated in a rich blend of spices and coconut milk, all cooked to perfection in your Instant Pot for a true flavor explosion. Perfect for busy weeknights, it's ready in just an hour. Click to explore this easy recipe and impress your family and friends with a delicious homemade Indian classic!
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Ingredients
  

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

1 cup plain Greek yogurt

2 tablespoons garam masala

1 tablespoon ground cumin

1 tablespoon turmeric

1 tablespoon paprika

1 teaspoon chili powder

1 teaspoon salt

4 tablespoons vegetable oil

1 medium onion, finely chopped

4 cloves garlic, minced

1 inch fresh ginger, grated

1 can (14 oz) diced tomatoes

1 cup coconut milk

Fresh cilantro, for garnish

Instructions
 

In a mixing bowl, combine the Greek yogurt, garam masala, cumin, turmeric, paprika, chili powder, and salt. Stir until well mixed. Add the chicken pieces and coat them thoroughly in the marinade. Let it marinate for at least 30 minutes (or up to overnight in the refrigerator).

    Set the Instant Pot to 'Sauté' mode and heat the vegetable oil. Add the finely chopped onion and sauté until translucent, about 5 minutes.

      Add the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

        Pour in the diced tomatoes along with their juices. Stir well to combine, and cook for about 5 minutes to enhance the flavors.

          Cancel the 'Sauté' mode. Add the marinated chicken mixture into the pot and stir to coat with the tomato mixture.

            Close the lid of the Instant Pot, ensuring the valve is set to 'Sealing'. Set it to 'Manual' or 'Pressure Cook' for 10 minutes.

              Once the cooking time is complete, allow for a natural pressure release for 10 minutes, then switch to a quick release for any remaining pressure.

                Carefully open the lid and stir in the coconut milk until well combined. Adjust seasoning if necessary.

                  Press 'Sauté' again for a few minutes to thicken the sauce slightly if preferred.

                    Prep Time: 30 minutes | Total Time: 1 hour | Servings: 6

                      - Presentation Tips: Serve garnished with fresh chopped cilantro over steamed basmati rice or with naan bread on the side.