Save A rich aromatic chicken tikka masala made effortlessly in the Instant Pot featuring a creamy coconut twist for a dairy-free finish Perfectly spiced and deeply flavorful this dish pairs beautifully with rice or naan
I love making this recipe because it combines deep Indian flavors with the convenience of the Instant Pot making weeknight dinners both easy and impressive
Ingredients
- Chicken: 1.5 lbs (680 g) boneless skinless chicken thighs cut into bite-sized pieces
- Marinade: 1/2 cup (120 g) plain dairy-free yogurt (coconut or almond-based) 2 tablespoons lemon juice 2 teaspoons ground cumin 2 teaspoons ground coriander 1 teaspoon ground turmeric 1 teaspoon chili powder 1 teaspoon garam masala 1 teaspoon salt
- Sauce: 2 tablespoons coconut oil 1 large onion finely chopped 4 cloves garlic minced 1 tablespoon fresh ginger grated 1 tablespoon tomato paste 1 (14 oz / 400 g) can crushed tomatoes 1 teaspoon smoked paprika 1 teaspoon ground cumin 1 teaspoon garam masala 1/2 teaspoon cayenne pepper (optional for heat) 1 teaspoon salt 1 (14 oz / 400 ml) can full-fat coconut milk
- To Finish: 2 tablespoons fresh cilantro chopped Cooked basmati rice or naan to serve
Instructions
- Step 1:
- In a large bowl combine yogurt lemon juice cumin coriander turmeric chili powder garam masala and salt Add chicken pieces and toss to coat Marinate for at least 15 minutes (up to 2 hours for deeper flavor)
- Step 2:
- Set the Instant Pot to Sauté mode Add coconut oil then sauté onions for 34 minutes until soft Add garlic and ginger cook for 1 minute until fragrant
- Step 3:
- Stir in tomato paste and cook for another minute Add crushed tomatoes smoked paprika cumin garam masala cayenne (if using) and salt
- Step 4:
- Add the marinated chicken (with all marinade) to the pot Stir to combine
- Step 5:
- Seal the Instant Pot lid and set to Manual or Pressure Cook on high for 8 minutes
- Step 6:
- Once cooking is complete allow a natural pressure release for 5 minutes then quick-release any remaining pressure
- Step 7:
- Open the lid and stir in the coconut milk Set to Sauté again and simmer for 35 minutes until the sauce thickens slightly
- Step 8:
- Garnish with fresh cilantro Serve hot with basmati rice or naan
Save This dish brings my family together especially on busy weeknights when everyone craves something hearty but simple to prepare
Notes
For extra char briefly broil marinated chicken pieces on a baking sheet before adding to the sauce Adjust cayenne for your preferred spice level Substitute chicken breasts if preferred but thighs yield juicier results For a thicker sauce simmer longer after adding coconut milk
Required Tools
Instant Pot or electric pressure cooker Large mixing bowl Knife and cutting board Wooden spoon or spatula Measuring cups and spoons
Allergen Information
Contains coconut (tree nut) Dairy-free when using plant-based yogurt Gluten-free if served with rice Always check labels of yogurt and coconut milk for potential cross-contamination
Save This Instant Pot Chicken Tikka Masala is an easy flavorful weeknight dinner that everyone will love
Recipe Help & Answers
- → What cut of chicken works best?
Boneless, skinless chicken thighs are preferred for their juiciness and tenderness, but breasts can be used for a leaner option.
- → Can I adjust the spice level?
Yes, the cayenne pepper is optional and can be increased or decreased to suit your heat preference.
- → How can I make the sauce thicker?
After adding the coconut milk, simmer the sauce longer on sauté mode until it reaches the desired consistency.
- → Is it necessary to marinate the chicken?
Marinating for at least 15 minutes enhances the flavor and tenderness, but longer marination up to 2 hours intensifies the aromatic profile.
- → What are good serving options?
Serve with steamed basmati rice or warm naan bread to complement the rich, creamy sauce and spices.