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To make a tasty Instant Pot Chicken Tikka Masala, you need a few key items: - 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces - 1 tablespoon vegetable oil - 1 medium onion, finely chopped - 4 cloves garlic, minced - 1 tablespoon fresh ginger, minced - 2 teaspoons ground cumin - 2 teaspoons ground coriander - 1 teaspoon ground turmeric - 1 teaspoon garam masala - 1 teaspoon chili powder (adjust according to your spice preference) - 1 can (15 oz) tomato puree - 1 cup coconut milk - Salt, to taste - Fresh cilantro leaves, for garnish - Cooked basmati rice or warm naan, for serving You can enhance your Chicken Tikka Masala with a few extra touches: - A squeeze of fresh lime juice brightens the dish. - Add a pinch of smoked paprika for a subtle smoky flavor. - Use Greek yogurt for creaminess; mix it in just before serving. - Toss in some peas for color and sweetness. - Try adding more spices like fenugreek or cardamom for depth. These simple additions can change the dish and make it truly yours. Enjoy experimenting! If you want the full recipe, check out the detailed instructions! Set your Instant Pot to the Sauté function. Pour in the vegetable oil and let it heat until it shimmers. This step warms up the pot and gets it ready for cooking. Add the finely chopped onion to the pot. Sauté for about 3 to 4 minutes. You want the onion to turn translucent and slightly golden. Next, mix in the minced garlic and ginger. Cook for another minute until they smell great. Now, it’s time to add the spices. Sprinkle in the ground cumin, coriander, turmeric, garam masala, and chili powder. Stir for about 30 seconds to toast the spices. This brings out their full flavor. Then, add the chicken pieces. Stir well to coat them in the spices and sauté for 3 to 4 minutes until they are lightly browned. Carefully pour in the tomato puree and coconut milk. Stir everything together and add salt to taste. Close the lid of the Instant Pot, making sure the vent is sealed. Set it to Manual or Pressure Cook on high for 10 minutes. This cooks the chicken and melds the flavors. Once the cooking is done, let the pot release pressure naturally for 5 minutes. After that, carefully vent any remaining steam. Open the lid and stir the chicken tikka masala. Adjust the seasoning if needed. Serve hot over basmati rice or with warm naan. Garnish with fresh cilantro for a burst of flavor. Enjoy your delicious meal! For the Full Recipe, check the link provided. To get the best flavor in your Instant Pot Chicken Tikka Masala, focus on the spices. Start by adjusting the spice levels. If you love heat, add more chili powder. For a milder taste, reduce it. Marinate your chicken for at least 30 minutes. This lets the spices soak in. You can use yogurt with spices to tenderize the meat. The yogurt makes the chicken juicy and flavorful. Cooking times can change based on the chicken cut. Use boneless chicken thighs for tender results. If you prefer chicken breast, reduce the cooking time to 8 minutes. Always check if the chicken is fully cooked. You want it to reach 165°F for safety. This ensures that the dish remains tasty and safe to eat. Serving is as important as cooking. For a great look, use shallow bowls. Spoon the Chicken Tikka Masala in the center. Add a sprinkle of fresh cilantro on top. It adds color and flavor. You can also serve with a lime wedge. This gives a fresh zest when squeezed over the dish. Pair it with fluffy basmati rice or warm naan for a perfect meal. {{image_4}} You can make a vegetarian or vegan version of Chicken Tikka Masala. For this, swap the chicken for plant-based proteins. Good choices include chickpeas, tofu, or cauliflower. If you choose tofu, press it first to remove extra water. This helps it soak up the flavors. Chickpeas add a nice texture and protein too. Cauliflower florets work well and cook quickly in the Instant Pot. Use the same spices and cooking method for great taste. Want a low-carb version? Use chicken thighs or breasts as your base. Replace coconut milk with unsweetened almond milk for fewer carbs. You can also skip the rice or naan. Instead, serve the dish over cauliflower rice. This keeps the meal light but still full of flavor. Adjust the spices to your taste, but keep the cooking time the same. You can easily change the heat level in your Chicken Tikka Masala. For a mild dish, reduce the chili powder. Start with half a teaspoon and taste as you go. If you prefer more heat, add more chili powder or even some cayenne pepper. You can also add fresh chilies during cooking for an extra kick. Adjusting the spice helps you make the dish just right for your taste buds. After you enjoy your Chicken Tikka Masala, store leftovers wisely. To keep it fresh: - Refrigerate: Place leftover chicken tikka masala in an airtight container. It will stay good for 3-4 days in the fridge. - Freeze: For longer storage, freeze it. Use freezer-safe containers or bags. It can last up to 3 months frozen. Remember to label them with the date. When you’re ready to eat again, reheating is key. You want to keep that yummy flavor and texture: - Stovetop: Heat it in a pan over medium heat. Stir often until it’s hot. Add a splash of coconut milk if it seems dry. - Microwave: Place in a microwave-safe bowl. Cover and heat in short bursts, stirring in between. This helps it heat evenly. - Instant Pot: You can also use your Instant Pot. Set it to Sauté and heat for a few minutes, stirring gently. These simple steps will help your Chicken Tikka Masala taste just as good as the first time! For the complete details on making this dish, check out the Full Recipe. Making Instant Pot Chicken Tikka Masala takes about 30 minutes from start to finish. This includes prep and cooking time. The Instant Pot cooks the chicken quickly, which makes this dish a fantastic option for busy nights. Yes, you can use frozen chicken in this recipe. Just make sure to increase the cooking time to 15 minutes. When using frozen chicken, it might take longer for the Instant Pot to come to pressure. Chicken Tikka Masala pairs well with several sides. Here are some great options: - Fluffy basmati rice - Warm naan bread - A fresh cucumber salad - Roasted vegetables Yes, this recipe is highly customizable. You can adjust ingredients to fit various diets. For a vegan option, replace chicken with chickpeas or tofu. For a low-carb dish, serve it over cauliflower rice instead of basmati rice. You can find the Full Recipe for Instant Pot Chicken Tikka Masala [here](#). This link contains all the details you need to make this dish at home. Chicken Tikka Masala is a simple yet flavorful dish. We explored key ingredients, from chicken to spices and garnishes. I shared easy steps to prepare it in your Instant Pot. You learned tips for flavor and cooking time adjustments, along with creative serving ideas. Plus, we looked at variations for different diets and storage tips. In the end, this dish is not just delicious but also flexible. Experiment, enjoy, and make it your own!

Instant Pot Chicken Tikka Masala

Create a delicious and easy Instant Pot Chicken Tikka Masala that will impress your family and friends! With tender chicken thighs simmered in a rich, spiced sauce and finished with creamy coconut milk, this dish is perfect served over fluffy basmati rice or warm naan. Get ready to enjoy authentic flavors in just 30 minutes!
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Ingredients
  

1 pound boneless, skinless chicken thighs, cut into 1-inch pieces

1 tablespoon vegetable oil

1 medium onion, finely chopped

4 cloves garlic, minced

1 tablespoon fresh ginger, minced

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon ground turmeric

1 teaspoon garam masala

1 teaspoon chili powder (adjust according to your spice preference)

1 can (15 oz) tomato puree

1 cup coconut milk

Salt, to taste

Fresh cilantro leaves, for garnish

Cooked basmati rice or warm naan, for serving

Instructions
 

Begin by setting your Instant Pot to the Sauté function. Add the vegetable oil and allow it to heat for a minute until shimmering.

    Incorporate the finely chopped onion into the pot, sautéing for approximately 3-4 minutes until it turns translucent and begins to develop a slight golden color.

      Next, add the minced garlic and ginger to the pot, sautéing for an additional minute until both are aromatic and fragrant.

        Sprinkle in the ground spices: cumin, coriander, turmeric, garam masala, and chili powder. Continue to cook for about 30 seconds, stirring constantly to toast the spices and enhance their flavors.

          Introduce the chicken pieces to the pot, stirring well to coat them evenly in the spiced mixture. Sauté for another 3-4 minutes until the chicken is lightly browned on the outside.

            Carefully pour the tomato puree and coconut milk into the pot, stirring to combine all the ingredients. Season with salt to taste.

              Close the lid of the Instant Pot, ensuring the vent is sealed securely. Set to Manual or Pressure Cook on high for a duration of 10 minutes.

                Once the cooking cycle finishes, allow the pot to naturally release pressure for 5 minutes before carefully venting any remaining steam.

                  Open the lid and give the chicken tikka masala a gentle stir, adjusting seasoning as needed to suit your palate.

                    Serve the Chicken Tikka Masala hot, spooned over fluffy basmati rice or alongside warm naan. Garnish generously with fresh cilantro leaves for a burst of color and flavor.

                      Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                        - Presentation Tips: For an attractive presentation, serve the tikka masala in a shallow bowl, with a sprinkle of cilantro on top and a wedge of lime on the side for a refreshing touch.