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.
This recipe has become a family favorite for its rich flavors and hands-off cooking method.
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 3 4 minutes until soft. Add garlic and ginger cook for 1 minute until fragrant.
- Build Sauce:
- Stir in tomato paste and cook for another minute. Add crushed tomatoes, smoked paprika, cumin, garam masala, cayenne (if using), and salt.
- Add Chicken:
- 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 3 5 minutes until the sauce thickens slightly.
- Garnish and Serve:
- Garnish with fresh cilantro. Serve hot with basmati rice or naan.
Save Cooking this dish often brings the family together around the dinner table to enjoy both the flavors and the time shared.
Notes
For extra char briefly broil marinated chicken pieces on a baking sheet before adding to the sauce. 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 This Instant Pot Chicken Tikka Masala is a perfect weeknight meal that balances convenience with amazing flavor.
Recipe Guide
- → What cut of chicken works best?
Boneless, skinless thighs provide juicier, more flavorful bites, but breasts can be used for a leaner texture.
- → Can I adjust the spice level?
Yes, reducing or omitting cayenne pepper controls the heat to suit your preference.
- → How is the coconut flavor incorporated?
Full-fat coconut milk adds creaminess and a subtle tropical note without overpowering the spices.
- → Is marinating necessary?
Marinating for at least 15 minutes enhances flavor and tenderness, though longer marination deepens taste.
- → Can this be made without an Instant Pot?
Yes, the dish can be cooked on a stovetop with adjusted timing for similar results.