If you're craving a rich and flavorful Indian dish that can be whipped up in no time, look no further than this Easy Instant Pot Chicken Tikka Masala! This recipe takes the traditional, time-consuming preparation of tikka masala and transforms it into a quick and hassle-free meal without sacrificing any of the authentic flavors. In just 40 minutes, you can indulge in tender chicken simmered in a creamy coconut sauce, perfectly spiced with tikka masala. Whether you're a busy parent or a culinary novice, this dish is sure to impress your family and friends. Get ready to elevate your weeknight dinners with a taste of India that’s as easy as it is delicious!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 pound boneless chicken thighs, cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons tikka masala spice mix
- 1 can (14 oz) coconut milk
- 1 tablespoon olive oil
- Salt, to taste
Instructions
- Begin by gathering all your ingredients: 1 pound of boneless chicken thighs, 1 chopped onion, 2 minced garlic cloves, 1 tablespoon of minced ginger, 2 tablespoons of tikka masala spice mix, 1 can (14 oz) of coconut milk, 1 tablespoon of olive oil, and salt to taste.
- Set your Instant Pot to the 'Sauté' mode. Once it’s hot, add 1 tablespoon of olive oil and let it heat for a moment.
- Add the chopped onion to the pot and sauté for about 3-4 minutes, or until the onion becomes translucent.
- Stir in the minced garlic and ginger, and sauté for an additional 1-2 minutes, making sure not to let them burn.
- Add the cubed chicken thighs to the pot and sprinkle the tikka masala spice mix over the chicken. Stir well to coat the chicken evenly with the spices.
- Pour in the can of coconut milk and stir to combine all the ingredients. Make sure to scrape the bottom of the pot to avoid any burning during pressure cooking.
- Season with salt to taste. You can start with about 1 teaspoon and adjust later if needed.
- Close the lid of the Instant Pot and ensure the valve is set to the sealing position. Set the Instant Pot to 'Manual' or 'Pressure Cook' for 10 minutes.
- Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 10 minutes. After that, carefully switch the valve to the venting position to release any remaining pressure.
- Open the lid and stir the chicken tikka masala. Taste and adjust the seasoning with additional salt if necessary.
- Serve the chicken tikka masala hot over rice or with naan bread. Enjoy your delicious and easy Instant Pot meal!
Tips
- Prep Ahead: To save time, chop your onions, garlic, and ginger in advance. You can even marinate the chicken with the tikka masala spice mix a few hours before cooking for an extra flavor boost.
- Use Fresh Ingredients: Fresh garlic and ginger can significantly enhance the flavor of your dish, so opt for fresh over pre-minced versions when possible.
- Adjust the Spice: If you prefer a milder dish, start with less tikka masala spice mix and gradually add more to suit your taste.
- Natural Pressure Release: Allowing the Instant Pot to naturally release pressure for 10 minutes helps the chicken remain tender and juicy, so don’t skip this step!
- Garnish for Extra Flavor: Consider garnishing your Chicken Tikka Masala with fresh cilantro or a squeeze of lime before serving to brighten the flavors.
- Serve with Sides: Pair your tikka masala with fluffy basmati rice or warm naan bread to soak up the delicious sauce and complete your meal.
- Leftovers: This dish tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days, and simply reheat on the stove or in the microwave.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 8g
Protein: 25g
Fat: 24g
Saturated Fat: 15g
Cholesterol: 120mg
