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To make Instant Pot Chicken Tikka Masala, you need these key ingredients: - 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces - 1 cup plain yogurt - 3 tablespoons tikka masala spice blend - 1 tablespoon ginger-garlic paste - 1 tablespoon olive oil - 1 medium onion, finely chopped - 1 can (14 oz) crushed tomatoes - 1 cup coconut milk - 1 teaspoon garam masala - Salt to taste - Fresh cilantro, chopped (for garnish) These ingredients come together to create rich flavors and a creamy sauce. Spices make this dish special. The tikka masala spice blend adds warmth and depth. The ginger-garlic paste gives a fresh kick. Garam masala adds a final touch of fragrance. Each spice plays a role in building flavor. Garnishes add color and freshness. I love using fresh cilantro. It brightens the dish and adds a burst of flavor. You can also serve this dish with a side of basmati rice or warm naan. These options help soak up that delicious sauce. Start by mixing yogurt, tikka masala spice blend, and ginger-garlic paste in a bowl. Add 2 lbs of boneless, skinless chicken thighs cut into bite-sized pieces. Make sure the chicken is well coated in the marinade. Cover the bowl and let it marinate for at least 30 minutes. If you can, marinate overnight for even more flavor. Next, turn on your Instant Pot and set it to Sauté mode. Pour in 1 tablespoon of olive oil and let it heat. Once the oil is hot, add 1 medium onion, finely chopped. Sauté the onion until it turns golden brown, which takes about 5 to 7 minutes. This step adds a sweet and rich base to your dish. Now, add the marinated chicken to the Instant Pot, including all the marinade. Stir it well with the sautéed onions. Then, pour in 1 can of crushed tomatoes and 1 cup of coconut milk. Add 1 teaspoon of garam masala and salt to taste. Mix everything together. Cancel the Sauté mode and close the lid. Set the valve to sealing and cook on Manual or Pressure Cook mode for 10 minutes. After cooking, let the pressure release naturally for 10 minutes, then quick release any remaining pressure. Open the lid, stir gently, and adjust seasoning if needed. For the full recipe, check out the detailed instructions. Enjoy your meal! To make your chicken tikka masala shine, marinate your chicken well. Mix yogurt, tikka masala, and ginger-garlic paste in a bowl. Add the chicken and coat every piece. I suggest marinating for at least 30 minutes. For the best taste, let it marinate overnight. This extra time allows the chicken to soak up all the flavors. Want to change how spicy your dish is? Start with the tikka masala blend. If you like it mild, use less spice. If you prefer it hot, add more. You can also add chopped green chilies for heat. Taste the sauce before serving. If it is too spicy, add a bit of coconut milk to balance it. A thick sauce is key to a great chicken tikka masala. If your sauce is too thin, try a few tricks. First, let it cook longer with the lid off to reduce it. You can also mix in some cornstarch. To do this, mix 1 tablespoon of cornstarch with water and stir it in. This will help the sauce become creamy and delicious. {{image_2}} If you want a vegetarian dish, try using paneer. Paneer is a fresh cheese common in Indian cooking. Just cut 1 pound of paneer into cubes. Follow the same recipe. You can skip the marination step, as paneer cooks quickly. Sauté the paneer with onions until golden. Then, mix it into the sauce. This option is rich and filling. Adding vegetables boosts the nutrition of your meal. Vegetables like bell peppers, peas, or spinach work well. Chop them into small pieces. Add them to the pot along with the chicken. They will cook nicely in the sauce. This not only adds color but also flavor. You can also use frozen veggies for convenience. You can try different proteins for variety. Substitute chicken with shrimp, beef, or tofu. If using shrimp, cook for just 5 minutes under pressure. For beef, cut it into small pieces and cook for 15 minutes. Tofu can be added like paneer. Each protein brings a unique taste to the dish. Feel free to experiment to find your favorite version. For the full recipe, check out the main article. Store your Chicken Tikka Masala in an airtight container. It stays fresh for up to four days in the fridge. Allow it to cool down before sealing. This helps avoid moisture buildup. When ready to eat, check for any off smells. If it smells fine, it’s good to go! You can freeze Chicken Tikka Masala for up to three months. Use freezer-safe containers or bags for best results. Make sure to leave some space for expansion. Label the containers with the date. This way, you know how long it has been frozen. To reheat, thaw it in the fridge overnight first. You can then use a microwave or stovetop. Heat on low and stir often to avoid burning. If it seems dry, add a splash of water or coconut milk. This will help restore its creamy texture. Yes, you can make Chicken Tikka Masala without an Instant Pot. You can use a regular pot on the stove. Start by marinating the chicken like in the Instant Pot recipe. Sauté the onions and then add the marinated chicken. Cook it on low heat until the chicken is tender. This method takes longer but gives great flavor. In the Instant Pot, it takes about 10 minutes to cook Chicken Tikka Masala under pressure. However, the total time includes marinating the chicken and the time to build and release pressure. Overall, plan for about 40 minutes. This includes prep time and natural release. Chicken Tikka Masala pairs well with basmati rice. You can also serve it with naan bread for dipping. Adding a side of cucumber salad or yogurt raita helps balance the spices. Consider serving it with a fresh herb garnish, like cilantro, for added flavor. For a complete meal, include a vegetable dish, such as sautéed spinach. For the Full Recipe, check the complete instructions above. This guide covered key ingredients and steps to make Chicken Tikka Masala in your Instant Pot. We explored spices, cooking methods, and even tasty variations like a vegetarian option. Remember to marinate the chicken well for great flavor. Use my tips for adjusting spices and thickening the sauce to suit your taste. Now you can enjoy this dish any time. Just store leftovers right for happy meals later. Enjoy making this delicious dish!

Instant Pot Chicken Tikka Masala

Savor the deliciousness of Instant Pot Chicken Tikka Masala with this easy recipe! Perfectly marinated chicken in a rich, creamy sauce comes together in no time. With simple ingredients like yogurt, tikka masala spice, and coconut milk, this dish will impress your family and friends. Ready to spice up your dinner? Click through for the full recipe and discover how to make this flavorful meal that everyone will love!
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Ingredients
  

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

1 cup plain yogurt

3 tablespoons tikka masala spice blend

1 tablespoon ginger-garlic paste

1 tablespoon olive oil

1 medium onion, finely chopped

1 can (14 oz) crushed tomatoes

1 cup coconut milk

1 teaspoon garam masala

Salt to taste

Fresh cilantro, chopped (for garnish)

Instructions
 

In a bowl, combine the yogurt, tikka masala spice blend, and ginger-garlic paste. Add the chicken pieces and coat well. Marinate for at least 30 minutes, preferably overnight in the refrigerator for deeper flavor.

    Turn on the Instant Pot and set it to the Sauté mode. Add the olive oil and let it heat up. Once hot, add the chopped onion and sauté until golden brown, about 5-7 minutes.

      Add the marinated chicken to the Instant Pot, including all the marinade. Stir to combine with the onions.

        Pour in the crushed tomatoes and coconut milk. Stir in the garam masala and salt. Mix everything well.

          Cancel the Sauté mode and close the lid of the Instant Pot. Ensure the valve is set to sealing. Cook on Manual or Pressure Cook mode for 10 minutes.

            When cooking is complete, allow natural pressure release for 10 minutes, then quick release the remaining pressure.

              Open the lid and gently stir the chicken tikka masala. Adjust seasoning if necessary.

                Serve hot, garnished with fresh cilantro over basmati rice or with naan.

                  Prep Time, Total Time, Servings: 30 mins | 40 mins | Serves 4-6