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 love how this recipe brings bold Indian flavors in a convenient pressure cooker method, making weeknight dinners both exciting and simple.
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
- Marinate Chicken:
- 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)
- Sauté Aromatics:
- 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
- Add Sauce Ingredients:
- Stir in tomato paste and cook for another minute Add crushed tomatoes smoked paprika cumin garam masala cayenne (if using) and salt
- Combine Chicken and Sauce:
- Add the marinated chicken (with all marinade) to the pot Stir to combine
- Pressure Cook:
- Seal the Instant Pot lid and set to Manual or Pressure Cook on high for 8 minutes
- Release Pressure:
- Once cooking is complete allow a natural pressure release for 5 minutes then quick-release any remaining pressure
- Finish Sauce:
- Open the lid and stir in the coconut milk Set to Sauté again and simmer for 35 minutes until the sauce thickens slightly
- Garnish and Serve:
- Garnish with fresh cilantro Serve hot with basmati rice or naan
Save Cooking this meal always brings the family together around the table to enjoy the rich flavors and warm atmosphere.
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)
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 This Instant Pot Chicken Tikka Masala is a flavorful and convenient dish perfect for weeknight dinners and special occasions alike.
Recipe FAQ
- → How do I ensure the chicken stays tender?
Marinating the chicken with dairy-free yogurt and spices softens the meat. Cooking under pressure in the Instant Pot also helps retain moisture and tenderness.
- → Can I adjust the heat level in the dish?
Yes, control the spice by varying the cayenne pepper amount or omitting chili powder for a milder flavor.
- → What alternatives exist for coconut milk?
Full-fat coconut milk is key for creaminess, but for variations, try cashew cream or almond milk with added thickener.
- → Is it possible to prepare the sauce without an Instant Pot?
Absolutely. Sauté ingredients in a pan and simmer the chicken in the sauce on the stove until cooked through and tender.
- → What side dishes best complement this dish?
Serve with basmati rice or warm naan bread to soak up the rich, spiced sauce.
- → Can different cuts of chicken be used?
Yes, chicken breasts work as a leaner option, though thighs provide juicier results and richer flavor.