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- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces - 1 large onion, finely chopped - 4 cloves garlic, minced - 1 inch ginger, grated - 1 tablespoon garam masala - 1 tablespoon ground cumin - 1 tablespoon ground coriander - 1 teaspoon turmeric powder - 1 teaspoon red chili powder (adjust to taste) - 1 (15 oz) can tomato sauce - 1 cup coconut milk (or heavy cream) - 2 tablespoons vegetable oil - Salt to taste - Fresh cilantro for garnish I love to finish my Chicken Tikka Masala with fresh cilantro. It adds a nice pop of color and flavor. You can also use a squeeze of lime for a zesty kick. If you like, add a dollop of yogurt on top. This cools the dish and gives it a creamy finish. If you don’t have coconut milk, don’t worry! You can use heavy cream instead. It gives the dish a rich taste. You can also try unsweetened almond milk for a lighter version. Just remember, it won’t be as creamy as coconut milk. Adjust your spices if you use a different base to keep the flavor strong. To make Chicken Tikka Masala, gather your ingredients first. You will need chicken thighs, onion, garlic, ginger, spices, and coconut milk. This recipe takes about 15 minutes to prep and 40 minutes to cook. 1. Sauté Aromatics: Start by turning your Instant Pot to Sauté mode. Heat the vegetable oil, then add the chopped onion. Cook for 3-4 minutes until the onion is clear. 2. Add Garlic and Ginger: Next, mix in the minced garlic and grated ginger. Cook for about a minute until you smell their lovely aroma. 3. Spice It Up: Now, add the garam masala, cumin, coriander, turmeric, and red chili powder. Stir for 1-2 minutes to let the spices shine. 4. Brown the Chicken: Toss in the chicken pieces and sprinkle with salt. Stir to coat the chicken in the spices. Cook for 5 minutes. 5. Tomato Sauce: Pour in the can of tomato sauce and mix it well with the chicken. 6. Pressure Cook: Close the lid of your Instant Pot and set it to Manual for 10 minutes on high pressure. Make sure the valve is on Sealing. 7. Release Pressure: After cooking, do a quick release by moving the valve to Venting. Be careful of the steam! 8. Finish with Cream: Open the lid and stir in the coconut milk or heavy cream. Let it simmer for 3-5 minutes on Sauté mode to thicken. 9. Serve: Taste your dish and add more salt if needed. Garnish with fresh cilantro and enjoy! Using the Instant Pot is simple if you follow a few rules. Always check that the lid is sealed before cooking. Use the right mode for your dish, like Sauté or Manual. Remember to release pressure safely to avoid burns. This will make your cooking fun and stress-free. When making Instant Pot Chicken Tikka Masala, avoid these mistakes: - Skipping the Sauté Step: Sautéing the onions, garlic, and spices builds flavor. - Not Browning the Chicken: Browning the chicken helps develop rich flavors. - Overcooking the Chicken: Cooking too long can make the chicken dry. Stick to the 10-minute cook time. - Skipping the Quick Release: Always release pressure quickly for the best texture. You may need to adjust cooking time based on your chicken's thickness. For thicker pieces, add 2-3 minutes. For smaller bites, reduce the time by 1-2 minutes. Always check the chicken's doneness and ensure it reaches 165°F. If you like a thicker sauce, let it simmer a bit longer after adding the coconut milk. To boost flavor, try these tips: - Add More Spices: Increase spices like garam masala or cumin for a bolder taste. - Use Fresh Herbs: Fresh cilantro adds brightness. Consider adding mint for a unique twist. - Experiment with Heat: Adjust red chili powder to your spice level. Add fresh green chilies for an extra kick. - Citrus Zest: A bit of lime or lemon zest can brighten the dish. Enjoying your Chicken Tikka Masala is all about finding your perfect flavor balance! {{image_2}} You can easily add vegetables to your chicken tikka masala. Start by including bell peppers, peas, or spinach. Simply chop them into bite-sized pieces. Add them to the pot after you brown the chicken. This step keeps the veggies tender yet firm. They add flavor and nutrition to your dish. Enjoy the colorful mix of chicken and vegetables on your plate. Chicken isn’t the only option for tikka masala. You can use shrimp, beef, or pork instead. For shrimp, cook for only a few minutes to avoid tough meat. If you choose beef, use tender cuts and cut them small. Pork works well too, but make sure it cooks through. Adjust the cooking times accordingly to keep your protein juicy and flavorful. For a vegan twist, swap the chicken for chickpeas or tofu. Use firm tofu for the best texture. Sauté it just like the chicken to absorb the spices. Replace coconut milk with a plant-based cream or almond milk. This will give you a creamy sauce without dairy. With these swaps, you still enjoy a tasty and rich dish. Store your Chicken Tikka Masala in an airtight container. Let it cool down first. Keep it in the fridge for up to four days. If you want to enjoy it later, store it in single servings. This makes reheating easy. To reheat, you can use the microwave or stovetop. If using the microwave, put it in a bowl. Heat it for one to two minutes, stirring halfway. For the stovetop, place it in a pot. Heat on medium until warm, stirring often. Add a splash of water or coconut milk if it looks dry. You can freeze Chicken Tikka Masala for up to three months. Use a freezer-safe container or bag. Make sure to remove as much air as possible. Label the container with the date. When you’re ready to eat, thaw it overnight in the fridge. Reheat it fully before serving. Chicken Tikka Masala has roots in Indian and Pakistani cuisine. It likely began in the Punjab region. The dish became popular in the UK during the 1960s. Many believe it was created by South Asian cooks in Britain. The dish combines marinated chicken with a rich tomato sauce. It showcases the fusion of flavors from both cultures. Yes, you can make Chicken Tikka Masala on the stove or in the oven. Start by sautéing the onions, garlic, and ginger in a large pot. Then, add the spices and chicken as you would in the Instant Pot. Pour in the tomato sauce and coconut milk. Simmer on low heat for about 30-40 minutes, stirring occasionally. The flavors will develop nicely, just like in the Instant Pot. Chicken Tikka Masala goes well with many sides. Here are a few great options: - Steamed basmati rice - Warm naan bread - Roti or chapati - Cucumber raita (a yogurt dip) - Simple green salad These sides help soak up the tasty sauce and balance the meal. This blog post covered everything you need for Chicken Tikka Masala. We looked at key ingredients, suggested garnishes, and great substitutes for coconut milk. You learned step-by-step cooking tips, including how to use the Instant Pot effectively. I shared common mistakes to avoid and how to enhance flavors. We explored tasty variations and proper storage techniques. Remember, this dish can adapt easily to your needs. Enjoy experimenting with it, and happy cooking!

Instant Pot Chicken Tikka Masala

Discover the ultimate Instant Pot Chicken Tikka Masala recipe that delivers rich flavors in just 40 minutes! With tender chicken, aromatic spices, and creamy sauce, this dish is perfect for a busy weeknight dinner. Follow our simple step-by-step guide to achieve restaurant-quality results at home. Ready to impress your family and friends? Click through to explore the recipe and enjoy a delicious meal tonight!
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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 ginger, grated

1 tablespoon garam masala

1 tablespoon ground cumin

1 tablespoon ground coriander

1 teaspoon turmeric powder

1 teaspoon red chili powder (adjust to taste)

1 (15 oz) can tomato sauce

1 cup coconut milk (or heavy cream)

2 tablespoons vegetable oil

Salt to taste

Fresh cilantro for garnish

Instructions
 

Sauté Aromatics: Turn your Instant Pot to the Sauté mode and heat the vegetable oil. Add the chopped onion and sauté for about 3-4 minutes until it’s translucent.

    Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

      Spice It Up: Add the garam masala, cumin, coriander, turmeric, and red chili powder to the pot. Stir well and cook for an additional 1-2 minutes to release the spices' flavors.

        Brown the Chicken: Add the chicken pieces to the pot and season with salt. Stir to coat the chicken in the spice mixture and sauté for 5 minutes.

          Tomato Sauce: Pour in the tomato sauce, mixing well to combine.

            Pressure Cook: Close the lid of the Instant Pot and set it to Manual for 10 minutes at high pressure. Make sure the valve is set to Sealing.

              Release Pressure: After the cooking time is complete, carefully do a quick release by moving the valve to Venting.

                Finish with Cream: 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 to thicken slightly.

                  Serve: Taste and adjust salt if needed. Garnish with fresh cilantro before serving.

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

                      - Serving Suggestions: Serve with steamed basmati rice or warm naan bread to soak up the delicious sauce.