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- 1.5 lbs boneless, skinless chicken thighs - 1 medium onion, finely chopped - 4 cloves garlic, minced - 1 tablespoon ginger, freshly grated - 1 tablespoon garam masala - 1 tablespoon ground cumin - 1 tablespoon ground coriander - 1 teaspoon turmeric powder - 1 teaspoon chili powder - 1 can (14 oz) diced tomatoes with juices - 1 cup coconut milk - 2 tablespoons vegetable oil - Salt to taste - Fresh cilantro, chopped for garnish - Cooked basmati rice or naan for serving I love how these ingredients come together to create a dish full of flavor. The chicken thighs are the star. They soak up the spices and become tender. Onions, garlic, and ginger provide a great base. They add sweetness and warmth. Spices are key in Chicken Tikka Masala. Garam masala brings a warm, earthy taste. Cumin and coriander add depth. Turmeric gives a lovely color. Adjust the chili powder for your spice level. The diced tomatoes add acidity, balancing the richness of coconut milk. Coconut milk makes the sauce creamy and smooth. Use fresh cilantro for a pop of color and flavor. I suggest serving this dish with basmati rice or naan. The rice soaks up the sauce well. Naan is perfect for dipping. The combination is simply irresistible! For the complete cooking process, check the Full Recipe. - Start by setting your Instant Pot to 'Sauté' mode. - Pour in 2 tablespoons of vegetable oil. - Add 1 medium onion, finely chopped, and sauté until golden brown. - This usually takes about 5-7 minutes. - Next, stir in 4 cloves of minced garlic and 1 tablespoon of freshly grated ginger. - Cook this mixture for 1-2 minutes until it smells amazing. - Now, it's time to spice things up! - Add 1 tablespoon of garam masala, ground cumin, and ground coriander. - Also, include 1 teaspoon of turmeric powder and 1 teaspoon of chili powder. - Toast the spices for about 1 minute. - Stir well to mix with the aromatics, letting the flavors bloom. - Add 1.5 lbs of bite-sized chicken pieces to the pot. - Sauté the chicken for 4-5 minutes. - Make sure all the chicken is coated with the spice mix. - Pour in 1 can of diced tomatoes, including the juices. - Add 1 cup of coconut milk for creaminess. - Stir everything to combine, and scrape the bottom of the pot. - This helps prevent any sticking or burning during cooking. - Secure the lid on the Instant Pot. - Switch to 'Manual' mode and set the timer for 10 minutes. - Confirm that the steam valve is in the sealing position. - Once done, let the pressure release naturally for 5 minutes. - After that, switch to a quick release for any remaining steam. - Carefully open the lid and stir your Chicken Tikka Masala. - Taste and adjust with salt as needed. - If the sauce is thick, add a splash of water or more coconut milk. - Serve over cooked basmati rice or with naan. - Garnish with fresh cilantro for a vibrant touch. For the Full Recipe, check the detailed instructions and enjoy this simple dish! - Start by setting your Instant Pot to 'Sauté' mode. - Add vegetable oil, then the chopped onion. - Sauté the onion for 5-7 minutes. Look for a golden brown color. - Add garlic and ginger next. Cook them for 1-2 minutes. - Be careful not to let them burn. To prevent burning, keep stirring often. If you see bits stuck at the bottom, scrape them off. This keeps the flavors from turning bitter. - Adjust the spice levels to fit your taste. - If you love heat, add more chili powder. - Want a milder dish? Cut back on the spices. For garnishes, fresh cilantro brightens the dish. You can also add a squeeze of lime for extra zing. Serve it with basmati rice or warm naan for a complete meal. - Always scrape the pot bottom before sealing it. - This step helps prevent burning during cooking. - Ensure the steam valve is in the sealing position. For best results, allow for a natural pressure release. This keeps your dish juicy and tender. Remember to follow these steps for a perfect Chicken Tikka Masala. {{image_4}} You can easily make Chicken Tikka Masala vegetarian. Use paneer or chickpeas instead of chicken. Paneer adds a creamy texture, while chickpeas make it hearty. If you choose paneer, cut it into cubes. For chickpeas, use canned ones for ease. Adjust cooking times for these ingredients. Cook paneer for about 5 minutes. If using chickpeas, they can go in during the same step as the tomatoes and coconut milk. This way, they soak up flavor without becoming mushy. Adding vegetables is a great way to enhance the dish. Bell peppers and spinach work well. Chop bell peppers into bite-sized pieces. You can add them after the chicken is sautéed. Spinach can go in at the end, right before serving. Remember to adjust the liquid content. Extra veggies will release water. You may need to reduce the coconut milk slightly. This keeps the sauce thick and creamy. You can control the spice in Chicken Tikka Masala. To make it milder, cut back on chili powder. Adding more coconut milk can also help tone down the heat. If you want a spicier dish, add more chili powder or fresh green chilies. You can also try alternative spices. Smoked paprika or cayenne pepper can give a different kick. Adjust these spices to match your taste buds. Store leftover Chicken Tikka Masala in an airtight container. Make sure to let it cool first. It will stay fresh for about 3 to 4 days in the fridge. Always check for signs of spoilage, like off smells or color changes, before eating. To freeze Chicken Tikka Masala, place it in a freezer-safe container or bag. Leave some space for expansion, as liquids can expand when frozen. It will last for up to 3 months in the freezer. To reheat, thaw it in the fridge overnight. Heat it gently on the stove or in the microwave. Add a splash of water or coconut milk to keep it moist. You can use leftover Chicken Tikka Masala in many tasty ways. Mix it with cooked pasta for a quick meal. Stuff it into wraps with fresh greens for a tasty lunch. You can also serve it over baked potatoes for a new twist. For meal prep, consider making a big batch. Divide it into portions for easy weeknight dinners. Serve with rice or naan, and you have a delicious meal ready to go! If you're looking for the full recipe, it holds all the details you need to make this dish shine! Chicken Tikka Masala is a popular dish from Indian cuisine. It features marinated chicken cooked in a creamy, spiced tomato sauce. This dish likely originated in the UK, blending Indian and British flavors. Chefs often use yogurt and spices to tenderize the chicken, giving it a rich taste and vibrant color. The combination of spices creates a warm, aromatic flavor that many people love. Yes, you can cook Chicken Tikka Masala on the stove or in the oven. For stovetop cooking, follow the same steps but use a large pot. Sauté the onions and spices, then add chicken and tomatoes. Let it simmer until the chicken is cooked. If using the oven, you can bake the marinated chicken and then mix it with the sauce on the stovetop. Both methods yield tasty results. To reduce the heat in Chicken Tikka Masala, you can adjust the spice levels. Use less chili powder or skip it altogether. Adding more coconut milk or cream can also tone down the spice. Including a bit of sugar can balance the heat. Taste as you go and adjust until it suits your preference. Chicken Tikka Masala pairs well with several sides. Basmati rice is a classic choice, soaking up the sauce nicely. Warm naan is perfect for dipping. You can also serve a fresh salad with cucumber or a yogurt sauce to cool the palate. These sides enhance the meal and add contrast to the rich dish. Yes, you can adapt this recipe for a slow cooker. First, sauté the onions and spices in a pan. Then, add them to the slow cooker with the chicken, tomatoes, and coconut milk. Cook on low for 6-8 hours or high for 3-4 hours. This method allows the flavors to meld beautifully and keeps the chicken tender. For the complete details on how to make this dish, check the Full Recipe. This blog post outlined how to make Chicken Tikka Masala step by step. You learned about the key ingredients and spices that create rich flavor. I shared cooking tips, variations, and storage info to help you succeed. Each step is designed to make the dish easy and fun. Now, you're ready to try this delicious recipe at home. Enjoy making it your own and share it with loved ones. Your Chicken Tikka Masala will impress with its amazing taste!

Instant Pot Chicken Tikka Masala

Cook up a delicious Spicy Instant Pot Chicken Tikka Masala in just 30 minutes! This easy recipe combines tender chicken thighs with aromatic spices and creamy coconut milk for a flavorful dish your family will love. Perfect served over fluffy basmati rice or warm naan, this meal is both comforting and satisfying. Click through to discover all the steps and tips for mastering this quick Indian classic!
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Ingredients
  

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

1 medium onion, finely chopped

4 cloves garlic, minced

1 tablespoon ginger, freshly grated

1 tablespoon garam masala

1 tablespoon ground cumin

1 tablespoon ground coriander

1 teaspoon turmeric powder

1 teaspoon chili powder (adjust based on your spice preference)

1 can (14 oz) diced tomatoes with juices

1 cup coconut milk

2 tablespoons vegetable oil

Salt to taste

Fresh cilantro, chopped, for garnish

Cooked basmati rice or naan, for serving

Instructions
 

Sauté Aromatics: Begin by setting your Instant Pot to 'Sauté' mode. Once hot, pour in the vegetable oil. Add the finely chopped onion and sauté for about 5-7 minutes, stirring occasionally, until the onion becomes golden brown and caramelized.

    Add Garlic and Ginger: Next, stir in the minced garlic and freshly grated ginger. Cook for an additional 1-2 minutes, allowing the mixture to become fragrant.

      Spice It Up: Add the garam masala, ground cumin, ground coriander, turmeric, and chili powder to the pot. Stir well and cook for about 1 minute to toast the spices, releasing their aromatic flavors.

        Chicken Time: Introduce the bite-sized chicken pieces to the pot, stirring to ensure that the chicken is well coated with the spiced onion mixture. Sauté for 4-5 minutes until the chicken is lightly browned on all sides.

          Tomatoes & Coconut: Pour in the can of diced tomatoes (with all the juices) and the coconut milk. Stir thoroughly to combine all of the ingredients. Be sure to scrape the bottom of the pot well to prevent any sticking or burning.

            Cook Under Pressure: Secure the lid on the Instant Pot and switch it to 'Manual' mode, setting the timer for 10 minutes. Make sure the steam valve is in the sealing position for proper pressure cooking.

              Release Pressure: Once the cooking cycle has completed, allow for a natural pressure release for 5 minutes. After that, carefully transition to a quick release to let out any remaining steam.

                Final Adjustments: Carefully open the lid and give the chicken tikka masala a good stir. Taste and adjust seasonings with salt as needed. If you find the sauce is too thick for your liking, you can incorporate a splash of water or a little extra coconut milk until the desired consistency is achieved.

                  Serve and Garnish: Dish out the flavorful Chicken Tikka Masala over a bed of fluffy cooked basmati rice or alongside warm naan. Sprinkle with chopped fresh cilantro for a lovely burst of freshness.

                    Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4

                      - Presentation Tips: For an appealing presentation, serve in a shallow bowl and arrange the rice on one side, then neatly spoon the tikka masala on the other. A lime wedge alongside can add a vibrant pop of color!