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To make a tasty Chicken Tikka Masala, you need fresh and simple ingredients. Here’s what you will need: - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces - 1 large onion, finely chopped - 4 cloves garlic, minced - 1 inch fresh ginger, grated - 1 (15 oz) can tomato sauce - 1 cup coconut milk (or substitute with heavy cream) - 2 tablespoons vegetable oil - Salt, to taste Spices are key to making this dish flavorful. You will need: - 1 tablespoon garam masala - 1 tablespoon ground cumin - 1 tablespoon ground coriander - 1 teaspoon turmeric powder - 1 teaspoon red chili powder (adjust based on spice preference) Garnishes add color and taste. Consider using these: - Fresh cilantro leaves, for garnish - Serve with fluffy basmati rice or warm naan bread - A side of raita (yogurt sauce) for cooling contrast Start with the Instant Pot on Sauté mode. Add 2 tablespoons of vegetable oil and let it heat. Once hot, toss in 1 large, finely chopped onion. Sauté it for 3-4 minutes until it turns soft and clear. Next, add 4 minced garlic cloves and 1 inch of grated fresh ginger. Stir and cook for about 1 minute. You want the mix to smell good but not burn. Then, it's time to spice things up! Add 1 tablespoon of garam masala, ground cumin, and ground coriander. Also, add 1 teaspoon each of turmeric and red chili powder. Mix it all well. Let the spices cook for 1-2 minutes to bring out their rich flavors. Now, add 1.5 pounds of boneless, skinless chicken thighs cut into bite-sized pieces. Stir the chicken until it is well coated with the spice mix. Season with salt to your taste. Sauté the chicken for 5 minutes, stirring occasionally. You want it to get a nice, light brown color. After that, pour in a 15 oz can of tomato sauce. Make sure to stir well so it blends with the chicken and spices. Secure the Instant Pot lid. Turn the valve to the Sealing position. Set it to Manual mode and set the timer for 10 minutes at high pressure. Once the timer goes off, perform a quick release. Carefully move the valve to Venting to let the steam out. After the pressure is gone, open the lid. Stir in 1 cup of coconut milk or heavy cream. Let it simmer on Sauté mode for 3-5 minutes. Stir occasionally to help the sauce thicken. Before serving, taste the dish. Adjust the salt if needed. Garnish with fresh cilantro leaves for a pop of color and flavor. Enjoy your meal! To get the best flavor in your Chicken Tikka Masala, follow these tips: - Sauté the aromatics well: Cook the onion until it is soft. This builds a nice base. - Bloom the spices: Let the spices cook for a minute or two. This wakes up their flavors. - Use fresh ingredients: Fresh garlic and ginger pack a punch. Always choose these over dried. Watch out for these common mistakes: - Not browning the chicken: Browning adds depth. Don’t skip this step. - Skipping the spices: Each spice matters. Missing one can change the taste. - Rushing the release: Quick release is great, but wait for the steam to stop. This keeps the sauce smooth. You can swap some ingredients if needed: - Chicken thighs for chicken breast: Thighs are juicier, but breasts work too. - Coconut milk for heavy cream: Coconut milk makes it lighter. Use cream for richness. - Tomato sauce for diced tomatoes: Diced tomatoes make a chunkier sauce. These tips will help you make a flavorful and tasty Instant Pot Chicken Tikka Masala. Enjoy cooking! {{image_4}} You can easily adapt this dish for vegetarians or vegans. Replace the chicken with chickpeas or cauliflower. Use coconut milk for creaminess. This keeps the dish rich and tasty. You can sauté extra veggies like bell peppers or spinach for more color and flavor. With these changes, you'll still enjoy a hearty meal. If you want to switch proteins, try shrimp or tofu. Shrimp cooks fast, so add it later in the process. Tofu should be firm and cut into cubes. Sauté it like chicken to get a nice texture. Each protein gives the dish a unique taste and feel. To change the spice level, adjust the red chili powder. For a milder dish, reduce it or skip it. You can also add yogurt or cream to cool it down. For more heat, add fresh chilies or extra chili powder. Taste as you go, and find your perfect balance. To store leftovers, first let the dish cool down. Place the chicken tikka masala in an airtight container. Keep it in the fridge for up to three days. Make sure to label the container with the date. This way, you’ll know how fresh it is. To reheat, you can use the microwave or the stovetop. If using the microwave, heat it in short bursts. Stir every minute to heat evenly. For the stovetop, warm it in a pot over low heat. Stir often until it’s hot. Adding a splash of coconut milk can help keep it creamy. You can freeze chicken tikka masala for up to three months. Use a freezer-safe container or a heavy-duty bag. Make sure to remove as much air as possible. When you’re ready to eat, thaw it in the fridge overnight. Reheat it gently before serving. This keeps the flavor fresh and tasty. Yes, you can use chicken breast. It will cook faster than thighs. Chicken breast is leaner, which means it can dry out. To prevent this, reduce the cooking time to about 8 minutes. Keep an eye on the chicken to ensure it remains juicy. I love serving this dish with fluffy basmati rice or warm naan bread. The rice soaks up the rich sauce perfectly. Naan is great for scooping up the chicken and sauce. You can also add a side of raita, a cool yogurt sauce. It balances the spices well and adds freshness. To amp up the heat, add more red chili powder. You can also include fresh green chilies during cooking. Another option is to serve with spicy pickles or hot sauce on the side. Adjust according to your taste to find that perfect spice level you enjoy! In this post, I covered how to make Instant Pot Chicken Tikka Masala. We explored key ingredients, step-by-step cooking, and essential tips. I shared ways to customize your dish, including vegetarian options and spice adjustments. Keep leftovers fresh by using proper storage techniques. Remember, experimenting can lead to new flavors. Don’t be afraid to try different proteins or spices. Enjoy your cooking journey!

Instant Pot Chicken Tikka Masala

Dive into the world of flavor with this easy Instant Pot Chicken Tikka Masala recipe! Perfectly tender chicken is coated in a rich blend of spices, creamy coconut milk, and simmered to perfection in no time. Whether you're a cooking novice or a pro, this dish will impress your taste buds. Click through to explore this delicious recipe and discover how to serve it with rice or naan for a complete meal experience!
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Ingredients
  

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

1 large onion, finely chopped

4 cloves garlic, minced

1 inch fresh ginger, grated

1 tablespoon garam masala

1 tablespoon ground cumin

1 tablespoon ground coriander

1 teaspoon turmeric powder

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

1 (15 oz) can tomato sauce

1 cup coconut milk (or substitute with heavy cream)

2 tablespoons vegetable oil

Salt, to taste

Fresh cilantro leaves, for garnish

Instructions
 

Sauté Aromatics: Begin by setting your Instant Pot to the Sauté mode and adding the vegetable oil. Once the oil is hot, incorporate the finely chopped onion and sauté for approximately 3-4 minutes, or until the onion becomes translucent and tender.

    Add Garlic and Ginger: Next, stir in the minced garlic and grated ginger. Continue cooking for about 1 minute, or until the mixture becomes aromatic and the garlic is lightly sautéed without burning.

      Spice It Up: Introduce the garam masala, ground cumin, ground coriander, turmeric powder, and red chili powder into the pot. Mix thoroughly and allow the spices to bloom by cooking for an additional 1-2 minutes. This step enhances their flavors significantly.

        Brown the Chicken: Add the chicken pieces to the pot, ensuring they are evenly coated with the spice mixture. Season with salt and sauté for 5 minutes, stirring occasionally until the chicken is lightly browned.

          Tomato Sauce: Pour in the tomato sauce and stir to ensure it integrates well with the chicken and spices.

            Pressure Cook: Secure the lid on the Instant Pot, turning the valve to the Sealing position. Set the pot to Manual mode and select a cooking time of 10 minutes at high pressure.

              Release Pressure: Once the cooking cycle completes, perform a quick release by carefully moving the valve to Venting to allow the steam to escape.

                Finish with Cream: After all the pressure has been released, open the lid and stir in the coconut milk (or heavy cream). Let the mixture simmer on Sauté mode for an additional 3-5 minutes, stirring occasionally to allow the sauce to thicken slightly.

                  Serve: Before serving, taste the dish and adjust the salt as necessary. Garnish with fresh cilantro leaves for a burst of color and fresh flavor.

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4-6

                      - Serving Suggestions: Serve this vibrant dish alongside fluffy steamed basmati rice or warm naan bread for the perfect pairing to soak up the luscious sauce. Consider adding a side of raita (yogurt sauce) for additional cooling contrast!