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 first made this recipe on a busy weeknight and was amazed at how quickly it came together without losing any authentic flavor. It has since become a family favorite.
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 3 4 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 3 5 minutes until the sauce thickens slightly.
- Step 8:
- Garnish with fresh cilantro. Serve hot with basmati rice or naan.
Save Sharing this meal with my family always brings us closer as we enjoy the flavors and the warmth it brings to the table.
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
Nutritional Information
Calories 420 Total Fat 24 g Carbohydrates 15 g Protein 38 g per serving
Save This Instant Pot Chicken Tikka Masala is the perfect blend of speed and taste making weeknight dinners a delight.
Recipe FAQs
- → How do I marinate the chicken for best flavor?
Combine dairy-free yogurt, lemon juice, and spices like cumin, coriander, turmeric, chili powder, and garam masala. Coat chicken pieces evenly and marinate for at least 15 minutes, up to 2 hours for enhanced taste.
- → Can I use chicken breasts instead of thighs?
Yes, but thighs tend to stay juicier and more flavorful during cooking. If using breasts, monitor cooking time closely to avoid dryness.
- → What does the coconut milk add to the dish?
Coconut milk provides a creamy, rich texture and subtle sweetness, balancing the spices and creating a smooth, luscious sauce without dairy.
- → How can I add extra heat to the dish?
Include cayenne pepper in the sauce or increase chili powder to your preferred spice level. Adjust gradually to maintain balance.
- → Is broiling the chicken before cooking necessary?
Broiling is optional but recommended for a slight charred flavor that deepens the overall taste and adds texture before pressure cooking.