Indulge in the rich flavors of Savory Instant Pot Chicken Tikka Masala with this easy recipe! Juicy chicken thighs simmered in a creamy coconut sauce, mixed with fragrant spices and served with warm naan or basmati rice will make your dinner unforgettable. Perfect for busy weeknights, this dish is ready in just 40 minutes. Click through now to explore the full recipe and elevate your cooking game!
1.5 lbs boneless chicken thighs, cut into bite-sized pieces
1 medium onion, finely chopped
4 cloves garlic, minced
1-inch piece of fresh ginger, grated
1 can (14 oz) crushed tomatoes
1 cup creamy coconut milk
2 tablespoons garam masala spice blend
1 teaspoon ground cumin
1 teaspoon turmeric powder
1 teaspoon paprika
1 teaspoon chili powder (adjust to taste for spiciness)
2 tablespoons vegetable oil
Salt and freshly ground black pepper to taste
Fresh cilantro leaves, chopped, for garnish
Steamed basmati rice or warm naan bread for serving
![- 1.5 lbs boneless chicken thighs, cut into bite-sized pieces - 1 medium onion, finely chopped - 4 cloves garlic, minced - 1-inch piece of fresh ginger, grated - 1 can (14 oz) crushed tomatoes - 1 cup creamy coconut milk - 2 tablespoons garam masala spice blend - 1 teaspoon ground cumin - 1 teaspoon turmeric powder - 1 teaspoon paprika - 1 teaspoon chili powder (adjust to taste for spiciness) - 2 tablespoons vegetable oil - Salt and freshly ground black pepper to taste - Fresh cilantro leaves, chopped, for garnish - Steamed basmati rice or warm naan bread for serving - Red bell pepper - Peas - Additional spices for flavor enhancement When making this dish, choose fresh ingredients. The chicken thighs are juicy and tasty. The onion, garlic, and ginger add depth to the flavor. The spices create warmth and richness. Crushed tomatoes and coconut milk give the sauce a creamy texture. You can add red bell pepper or peas for extra color and nutrition. Try extra spices for a personalized touch. For the full recipe, follow my detailed steps. This will ensure your Instant Pot Chicken Tikka Masala turns out perfect every time! 1. Sauté Aromatics: Start by setting your Instant Pot to 'Sauté'. Add 2 tablespoons of vegetable oil. Once the oil is hot, toss in 1 medium onion, finely chopped. Cook for about 3-4 minutes. The onions should turn soft and clear. 2. Add Garlic and Ginger: Next, mix in 4 cloves of minced garlic and 1-inch grated ginger. Stir this for a minute. You want it to smell great! 3. Spice it Up: Now, add your spices. Sprinkle in 2 tablespoons of garam masala, 1 teaspoon of ground cumin, 1 teaspoon of turmeric, 1 teaspoon of paprika, and 1 teaspoon of chili powder. Stir for 1-2 minutes. This brings out the spice flavors. 4. Cook Chicken: Add 1.5 lbs of chicken thighs, cut into pieces. Stir well to coat each piece in the spices. Cook for 3-4 minutes. The chicken should brown a bit on the outside. 5. Add Tomatoes and Coconut Milk: Pour in 1 can of crushed tomatoes and 1 cup of coconut milk. Mix everything together well. Season with salt and black pepper to taste. This makes the base rich and creamy. 6. Pressure Cook: Close the Instant Pot lid. Make sure the valve is set to 'sealing'. Select 'Pressure Cook' and set the timer for 10 minutes. This cooks the chicken perfectly. 7. Natural Release: After the timer goes off, let the pressure release naturally for about 10 minutes. This helps keep the chicken tender. Then, switch the valve to 'venting' to release any remaining pressure. 8. Final Touches: Open the lid and stir the sauce well. If you prefer a thicker sauce, switch the Instant Pot back to 'Sauté' mode. Let it simmer for 5 minutes, stirring often. 9. Serve: Dish out your chicken tikka masala. Garnish with fresh cilantro. Serve it with warm naan or steaming basmati rice for a great meal. For the full recipe, check out the details above. Enjoy your cooking! - To keep chicken tender and juicy, use thighs instead of breasts. Thighs have more fat and flavor. Cook them until just done, not overcooked. - To perfect the sauce's thickness, let it simmer after cooking. Use the 'Sauté' function to reduce the sauce. Stir often to avoid burning. - If you want a meatless meal, replace chicken with tofu or chickpeas. Both options absorb the spices well and taste great. - For a different flavor, try using yogurt instead of coconut milk. It gives a tangy taste that complements the spices. - Pair your dish with fluffy basmati rice or warm naan. Both soak up the sauce and add texture. - Add lime wedges on the side for a zesty finish. The lime's acidity brightens the dish and balances the spices. For the complete recipe, check out the [Full Recipe]. {{image_4}} You can easily change the spice level of your chicken tikka masala. To add heat, simply adjust the chili powder. If you like it spicy, use more chili powder. For a milder dish, reduce the amount. You can also boost the flavor by adding more garam masala. This spice mix gives depth to the dish. It enhances the overall taste without adding extra heat. If you want a different taste, try butter chicken tikka masala. It uses the same method but adds butter and cream. This version is richer and very creamy. You can also make a vegetarian tikka masala. Instead of chicken, use tofu or chickpeas. This makes a hearty meal that everyone can enjoy. You can find many regional twists on chicken tikka masala. In Southern India, you might see coconut milk and curry leaves added. This gives the dish a unique flavor. Northern Indian versions often use yogurt for marinating the chicken. This makes the chicken extra tender. Each region offers a new taste and experience. Try them all and find your favorite! To store your chicken tikka masala, use an airtight container. This helps keep your dish fresh. It’s best to refrigerate it within two hours of cooking. You can store it for up to four days. For freezing, allow the dish to cool first. Use freezer-safe containers or bags to prevent freezer burn. Make sure to label each container with the date. You can freeze it for up to three months. When you’re ready to eat, thaw it overnight in the fridge. You can reheat your chicken tikka masala in the microwave or on the stovetop. For the microwave, use a microwave-safe dish. Heat in short intervals, stirring in between. This helps heat it evenly. If you use the stovetop, place it in a pan over medium heat. Stir often to keep the sauce smooth. Either way, ensure it is heated through for the best flavor and texture. Cooking Chicken Tikka Masala in the Instant Pot takes about 40 minutes total. You spend around 15 minutes prepping the ingredients. Then, the actual cooking time is just 10 minutes under pressure. This method saves time while giving you a rich, flavorful dish. Yes, you can make Chicken Tikka Masala on the stovetop. To do this, cook the onions, garlic, and spices in a large pot. Then, add the chicken and cook until browned. Next, add the tomatoes and coconut milk. Simmer the mixture for about 25-30 minutes. This method requires more attention but still yields tasty results. I love serving Chicken Tikka Masala with: - Steamed basmati rice - Warm naan bread - A side salad with cucumbers and tomatoes - Raita, a yogurt-based sauce for cooling These sides balance the flavors and enhance the meal experience. Chicken Tikka Masala can be spicy but it’s adjustable. The chili powder level controls the heat. If you prefer less spice, start with a smaller amount. You can always add more later. The dish has a nice warmth but is not overwhelmingly hot for most people. In this post, we explored Chicken Tikka Masala made in the Instant Pot. We discussed key ingredients, cooking methods, tips for a great meal, and fun variations. You can customize spice levels and add different ingredients to suit your taste. Remember, cooking should be fun and creative. Feel free to experiment with flavors. Enjoy your cooking and share your delicious results!](https://recipetorch.com/wp-content/uploads/2025/05/3b9b70ae-d26f-4b5c-b607-636ebeedfa06-250x250.webp)