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 quickly became a family favorite after the first try thanks to its rich flavors and easy cleanup
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
- Cook 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 35 minutes until the sauce thickens slightly
- Serve:
- Garnish with fresh cilantro Serve hot with basmati rice or naan
Save Sharing this dish at family dinners brings everyone together especially when served with warm naan and fluffy basmati rice
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
Nutritional Information
Calories 420 Total Fat 24 g Carbohydrates 15 g Protein 38 g per serving
Save Enjoy this flavorful dish that combines convenience with authentic taste perfect for weeknight dinners
Common Questions
- → Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used but may yield a drier texture. Thighs tend to stay juicier and more flavorful in this preparation.
- → How can I make the dish spicier?
Adjust the amount of cayenne pepper or chili powder in the marinade and sauce to increase the heat level according to your taste.
- → Is coconut milk essential for the sauce?
Coconut milk provides a creamy, dairy-free richness and balances spices. Using it is key to achieving the signature silky texture and flavor.
- → What sides pair well with this dish?
Steamed basmati rice or warm naan bread complements the rich, spiced chicken tikka, helping to soak up the flavorful sauce.
- → Can the marinade be prepared in advance?
Yes, marinating the chicken for 15 minutes up to 2 hours enhances the depth of flavor and tenderness before cooking.