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For this Chicken Tikka Masala, you will need: - 1.5 lbs boneless, skinless chicken thighs, cubed - 1 cup plain Greek yogurt - 3 tablespoons vegetable oil - 1 medium onion, finely chopped - 4 cloves garlic, minced - 1 tablespoon fresh ginger, minced - 1 can (14 oz) crushed tomatoes - 1 cup coconut milk These ingredients are key to a rich and creamy dish. The chicken thighs stay juicy and tender, while the Greek yogurt adds a nice tang. The spices bring life to the dish. You will need: - 2 tablespoons garam masala - 1 tablespoon ground cumin - 1 tablespoon ground coriander - 1 teaspoon turmeric - 1 teaspoon cayenne pepper - 1 teaspoon salt Each spice adds its own flavor. Garam masala is warm and fragrant. Cumin and coriander give a deep taste, while turmeric adds color. Cayenne pepper can spice things up, so adjust to your taste. Finishing touches make a meal special. You might want: - Fresh cilantro, chopped for garnish Cilantro adds a burst of color and freshness. It brightens the dish and enhances the flavors. Feel free to add a squeeze of lime for extra zest! {{ingredient_image_1}} First, take a large bowl. Add 1.5 pounds of cubed chicken thighs. Next, mix in 1 cup of plain Greek yogurt. Then, add 2 tablespoons of garam masala, 1 tablespoon of ground cumin, and 1 tablespoon of ground coriander. Sprinkle in 1 teaspoon of turmeric and 1 teaspoon of cayenne pepper. Finally, add 1 teaspoon of salt. Stir well to coat the chicken. Let it marinate for at least 30 minutes. If you have time, refrigerate it for 2 hours for more flavor. Now, turn on the Instant Pot. Select the sauté function and add 3 tablespoons of vegetable oil. Once the oil is hot, toss in 1 finely chopped medium onion. Sauté for 3-4 minutes until the onion is soft and clear. Next, add 4 minced cloves of garlic and 1 tablespoon of fresh minced ginger. Sauté for another 30 seconds. The smell should be amazing! After that, add the marinated chicken to the pot. Stir it for about 5 minutes until it starts to brown. Pour in 1 can of crushed tomatoes and mix everything together. Be sure to scrape the bottom of the pot to avoid burning. Now, close the lid and check that the vent is set to sealing. Select the Manual or Pressure Cook function and set the timer for 10 minutes. When the timer goes off, let it release pressure naturally for 10 minutes. After that, carefully switch to a quick release for any extra pressure. Open the lid and stir in 1 cup of coconut milk until the sauce is smooth. Turn the sauté function back on and let it simmer for 5-7 minutes. This will let the sauce thicken. Taste it and adjust the seasoning if needed. Finally, garnish with fresh chopped cilantro before serving. Enjoy your meal! To make the best Chicken Tikka Masala, start with the marinade. Use Greek yogurt as your base. It adds creaminess and helps tenderize the chicken. Mix the cubed chicken with yogurt and spices. The spices include garam masala, cumin, coriander, turmeric, cayenne pepper, and salt. Coat the chicken well and let it marinate for at least 30 minutes. For richer flavor, let it sit in the fridge for up to 2 hours. This step makes a big difference in taste. Spice levels can vary based on your taste. If you like it mild, cut down on cayenne pepper. You can also add more yogurt to balance the heat. For those who love spice, feel free to add more cayenne or even some chopped green chilies. Always taste as you go. Adjusting spice levels lets you create a dish that suits your palate perfectly. To get a rich, thick sauce, use coconut milk. Add it after cooking the chicken and tomatoes. This gives a nice creaminess to the dish. If you want it thicker, turn on the sauté function after adding the coconut milk. Let it simmer for 5 to 7 minutes. Stir occasionally to prevent sticking. This will help reduce the sauce and intensify the flavors. Pro Tips Marination Time: Allowing the chicken to marinate for at least 2 hours enhances the flavor, making the dish richer and more aromatic. Instant Pot Sauté: Ensure the pot is hot before adding the oil. This helps to sear the chicken and develop a more complex flavor profile. Coconut Milk Addition: Stir in the coconut milk after cooking to maintain its richness and prevent curdling during pressure cooking. Garnishing Tips: Fresh cilantro not only adds a pop of color but also enhances the overall flavor. Consider adding a squeeze of lime for extra zest. {{image_2}} You can easily make this dish vegetarian. Swap the chicken for 1.5 lbs of firm tofu or chickpeas. Tofu takes on flavors well. Cut it into cubes and marinate just like chicken. If using chickpeas, rinse and drain a can of them. Cook them with the sauce directly. Both options create a hearty meal. Feel free to switch proteins based on your taste. You can use shrimp or fish. For shrimp, use about 1 lb of large, peeled shrimp. Add them in the last few minutes of cooking to avoid overcooking. If you prefer fish, choose firm white fish like cod or halibut. Cut it into chunks and add it after the pressure cooking. If you want to change the sauce, try a coconut curry base or a tomato basil sauce. For a coconut curry, use coconut milk, curry paste, and veggies. For tomato basil, simply replace the crushed tomatoes with tomato sauce and add fresh basil. Both options create a new twist on the classic dish. To keep your Chicken Tikka Masala fresh, place it in an airtight container. Make sure to cool the dish to room temperature first. Store it in the fridge for up to four days. This dish tastes even better the next day as the flavors meld. When you’re ready to eat, you can easily reheat it. Use the microwave for quick warming. Place the dish in a microwave-safe bowl, cover it, and heat for 2-3 minutes. Stir halfway through to ensure even heating. For stovetop reheating, use a pan over low heat. Stir often to prevent sticking. If you want to save some for later, freezing works great. Let the Chicken Tikka Masala cool completely. Transfer it to a freezer-safe container or bag. It can last in the freezer for up to three months. When you're ready to enjoy it, thaw it overnight in the fridge before reheating. Yes, you can skip the yogurt. Use coconut milk instead. This will keep it creamy. However, the yogurt adds tang and richness. If you want an alternative, try sour cream. Just add it at the end, so it doesn’t curdle. To get the best taste, marinate the chicken well. Let it sit for at least 30 minutes. For deeper flavor, refrigerate it for up to 2 hours. Use fresh spices instead of old ones. Fresh spices have more aroma and taste. Sauté your aromatics like garlic and onion until soft. This builds a strong base. Yes, you can use frozen chicken. However, it will take longer to cook. Increase the pressure cooking time to about 15 minutes. Make sure to check the chicken's internal temperature after cooking. It should reach 165°F for safety. Always adjust your cooking time for frozen meat. This blog post explored Chicken Tikka Masala in depth. We covered key ingredients, spices, and garnishes. I shared step-by-step cooking instructions and helpful tips to enhance your dish. We also discussed tasty variations, including vegetarian options and sauces. Lastly, I provided storage tips for leftovers. Remember, with practice, you can make this classic dish your own. Enjoy cooking, and don't hesitate to experiment with flavors!

Instant Pot Chicken Tikka Masala

Discover the irresistible flavors of Instant Pot Chicken Tikka Masala with this easy chicken tikka masala recipe. Packed with spices and creamy coconut milk, this healthy tikka masala with yogurt is a must-try for anyone looking to explore Instant Pot Indian recipes. Perfect for busy weeknights, it serves 4-6 people in just one hour. Save this recipe for your next meal and enjoy a quick, delicious dinner! #InstantPotChickenTikkaMasala #ChickenTikkaMasala #HealthyRecipes #InstantPotRecipes
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Ingredients
  

1.5 lbs boneless, skinless chicken thighs, cubed

1 cup plain Greek yogurt

2 tablespoons garam masala

1 tablespoon ground cumin

1 tablespoon ground coriander

1 teaspoon turmeric

1 teaspoon cayenne pepper

1 teaspoon salt

3 tablespoons vegetable oil

1 medium onion, finely chopped

4 cloves garlic, minced

1 tablespoon fresh ginger, minced

1 can (14 oz) crushed tomatoes

1 cup coconut milk

Fresh cilantro, chopped for garnish

Instructions
 

In a large bowl, combine the cubed chicken thighs, Greek yogurt, garam masala, cumin, coriander, turmeric, cayenne pepper, and salt. Mix well to coat the chicken, then marinate for at least 30 minutes (or up to 2 hours in the refrigerator for deeper flavor).

    Turn on the Instant Pot and select the sauté function. Add vegetable oil to the pot. Once hot, add the chopped onion and sauté for 3-4 minutes until soft and translucent.

      Add minced garlic and ginger to the pot and sauté for another 30 seconds until fragrant.

        Add the marinated chicken (along with any marinade) to the pot and sauté for about 5 minutes, stirring occasionally, until the chicken starts to brown slightly.

          Pour in the crushed tomatoes and mix well to combine. Scrape the bottom of the pot to prevent burning.

            Close the Instant Pot lid and ensure the vent is set to sealing. Select the Manual/Pressure Cook function and set the timer for 10 minutes.

              Once the cooking time is complete, allow a natural pressure release for 10 minutes, then carefully switch to a quick release for any remaining pressure.

                Open the lid, add the coconut milk, and stir the mixture until smooth and creamy.

                  Turn on the sauté function again and let it simmer for 5-7 minutes to thicken slightly, stirring occasionally.

                    Taste and adjust seasoning if necessary. Garnish with fresh cilantro before serving.

                      Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4-6