Instant Pot Chicken Tikka Masala is a rich and creamy dish that brings the warm, fragrant spices of Indian cuisine right to your dinner table in a fraction of the time it would normally take. With tender chicken simmered in a luscious tomato sauce infused with spices like garam masala, cumin, and coriander, this dish is not only incredibly flavorful but also easy to prepare. The Instant Pot makes it even more convenient, transforming a traditionally lengthy cooking process into a quick and hassle-free meal that the whole family will love.
Why You Will Love This Recipe
This recipe stands out for its vibrant flavors and simplicity. The Instant Pot locks in moisture and taste, ensuring juicy chicken that absorbs the aromatic spices beautifully. You’ll appreciate how quickly you can whip up a restaurant-quality meal, making it perfect for weeknight dinners or cozy gatherings. It’s also a fantastic option for those following a balanced diet, as it can easily be paired with healthy sides like brown rice or steamed vegetables, allowing you to indulge without the guilt.
Tips and Tricks
To make your Instant Pot Chicken Tikka Masala a breeze, here are some handy tips:
- Marinate the Chicken: For maximum flavor, marinate the chicken in yogurt and spices for at least 30 minutes, or overnight if you have the time.
- Use Fresh Spices: Using freshly ground spices can enhance the flavor significantly; consider toasting whole spices before grinding them.
- Sauté First: Don’t skip the sauté step! Browning the chicken and onions first adds depth to the final dish.
- Adjust Consistency: If you prefer a thinner sauce, add a bit of chicken broth after cooking to achieve your desired consistency.
Make Ahead Tips
This dish is perfect for meal prep! You can marinate the chicken the night before and store it in the refrigerator. Additionally, the sauce can be made a day ahead and stored in an airtight container in the fridge for up to 3 days. For longer storage, consider freezing the cooked dish, which can last up to 3 months in the freezer. Just be sure to cool it completely before transferring it to a freezer-safe container.
Recipe Variations
Feel free to customize your Chicken Tikka Masala! Here are some variations to try:
- Vegetarian Option: Substitute chicken with tofu or chickpeas for a plant-based version.
- Spicy Twist: Add diced green chilies or a dash of cayenne pepper for extra heat.
- Coconut Milk: Swap out heavy cream for coconut milk for a dairy-free and tropical flavor twist.
How to Serve
For a beautiful presentation, serve your Chicken Tikka Masala over a bed of fluffy basmati rice or with warm naan bread. Garnish with fresh cilantro and a squeeze of lime for a pop of freshness. For an added touch, drizzle a little cream over the top for a stunning visual contrast.
Pairing Suggestions
Pair your Chicken Tikka Masala with a chilled glass of Riesling or a classic Indian beer like Kingfisher. For a non-alcoholic option, mango lassi or chai tea complements the spices beautifully. Serve with a side of cucumber raita or a simple green salad to balance the richness of the dish.
How to Store
To store leftovers, let the Chicken Tikka Masala cool to room temperature before transferring it to an airtight container. It can be refrigerated for up to 3 days or frozen for up to 3 months. For reheating, simply warm it in the microwave or on the stove over low heat, adding a splash of water or cream to loosen the sauce if necessary.
Equipment Needed
You will need an Instant Pot for this recipe. If you don’t have one, a traditional stovetop pressure cooker can be used, but be sure to adjust cooking times accordingly. A good cutting board, knife, and measuring cups will also come in handy.
Dietary Adaptations
To make this recipe vegan, substitute the chicken with chickpeas or your favorite vegetables and use coconut milk instead of cream. For a dairy-free version, ensure your yogurt is plant-based. Gluten-free eaters can enjoy this dish as it naturally contains no gluten, but ensure that any sides or accompaniments are also gluten-free.
Seasonal Adaptations
In the summer, consider using fresh tomatoes instead of canned for a brighter flavor. In the fall, add seasonal vegetables like butternut squash or sweet potatoes to the dish for added texture and nutrition.
Recipe FAQs
- Can I use frozen chicken? Yes, you can use frozen chicken, but increase the cooking time by a few minutes and ensure it’s in smaller pieces for even cooking.
- What if I don’t have garam masala? You can make a substitute by combining equal parts cumin, coriander, and cinnamon with a pinch of nutmeg.
- How long does it take to cook? The cooking time in the Instant Pot is about 10 minutes, but allow for additional time for the pot to come to pressure.
Instant Pot Chicken Tikka Masala
Instant Pot Chicken Tikka Masala is a rich and creamy dish that brings the warm, fragrant spices of Indian cuisine right to your dinner table in a fraction of the time it would normally take.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons garam masala
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper (optional)
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream (or coconut milk for a dairy-free option)
- 2 tablespoons vegetable oil
- Salt to taste
- Fresh cilantro for garnish
- Cooked basmati rice or naan for serving
Instructions
- Marinate the Chicken: In a large bowl, combine yogurt, garam masala, cumin, paprika, turmeric, cayenne, and salt. Add the chicken pieces and mix well to coat.
- Cover and marinate for at least 30 minutes, or overnight for best results.
- Sauté: Turn your Instant Pot to the sauté function and add vegetable oil. Once hot, add the chopped onion and sauté until golden, about 5 minutes. Add garlic and ginger, cooking for an additional minute until fragrant.
- Add Chicken: Add the marinated chicken to the pot and sauté for about 5 minutes, stirring occasionally until the chicken is browned.
- Add Tomatoes: Pour in the crushed tomatoes and stir to combine, scraping any browned bits from the bottom of the pot.
- Pressure Cook: Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes. Once done, allow for a natural pressure release for 10 minutes, then quick release any remaining pressure.
- Add Cream: Open the lid and stir in the heavy cream. Adjust seasoning with salt to taste.
- Serve: Serve hot over basmati rice or with naan, garnished with fresh cilantro.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 490Total Fat: 30gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 185mgSodium: 410mgCarbohydrates: 24gFiber: 2gSugar: 6gProtein: 34g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Instant Pot Chicken Tikka Masala is not just a meal; it’s an experience that transports you into the heart of Indian cuisine. With its rich flavors and comforting texture, this dish is sure to become a staple in your home. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is straightforward and rewarding. So roll up your sleeves, gather your ingredients, and enjoy making this delightful dish that will surely impress family and friends alike!
