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 enjoy making this dish because it combines aromatic spices with an easy Instant Pot method making dinner both delicious and convenient
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 recipe has become a family favorite especially on busy weeknights when we want something hearty and quick
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 Try serving this flavorful chicken tikka masala with warm naan or fragrant basmati rice for a comforting meal
Recipe FAQ
- → Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be substituted but thighs tend to remain juicier and more flavorful when cooked in this style.
- → How can I make the sauce thicker?
Simmer the sauce longer after adding coconut milk to reduce and thicken it to your preferred consistency.
- → Is the marinade necessary for flavor?
Marinating the chicken helps tenderize it and infuses the spices deeply, enhancing the overall flavor of the dish.
- → Can I adjust the spiciness level?
Absolutely, reducing or omitting cayenne pepper will lower the spice, while adding more chili powder can increase heat.
- → What can I serve this dish with?
This dish pairs perfectly with fluffy basmati rice or warm naan bread to soak up the creamy sauce.
- → Can I prepare this without an Instant Pot?
Yes, although the Instant Pot speeds cooking, this preparation can be done on the stovetop using a heavy pan with appropriate adjustments to cooking time.