Save A rich, flavorful chicken tikka masala made effortlessly in the Instant Pot, featuring a creamy coconut twist instead of heavy cream. Perfect for a lighter, dairy-free take on the classic Indian favorite.
I love how quick and easy this Instant Pot version makes chicken tikka masala, especially with the creamy coconut flavor replacing heavy cream.
Ingredients
- Chicken: 1 ½ lbs (700 g) boneless skinless chicken thighs cut into bite sized pieces, 1 tablespoon lemon juice, 1 teaspoon salt, ½ teaspoon ground black pepper
- Marinade & Sauce Base: ¾ cup (180 g) plain unsweetened coconut yogurt (or regular yogurt if not dairy free), 2 tablespoons garam masala, 1 tablespoon ground cumin, 2 teaspoons ground coriander, 1 teaspoon turmeric, 1 teaspoon smoked paprika, 1 teaspoon chili powder (adjust for heat preference), 2 tablespoons fresh ginger grated, 4 garlic cloves minced
- Aromatics & Sauce: 2 tablespoons coconut oil, 1 large onion finely chopped, 1 (14 oz / 400 g) can crushed tomatoes, 1 tablespoon tomato paste, 1 teaspoon salt (plus more to taste), 1 (14 oz / 400 ml) can full fat coconut milk
- Garnish: Fresh cilantro chopped, Lime wedges
Instructions
- Step 1:
- In a large bowl combine chicken, lemon juice, salt, black pepper, coconut yogurt, garam masala, cumin, coriander, turmeric, paprika, chili powder, ginger, and garlic. Mix well to coat. Marinate for at least 15 minutes (or up to 2 hours if time allows).
- Step 2:
- Set the Instant Pot to Saute mode. Add coconut oil and onions. Saute for 4 5 minutes until onions are soft and golden.
- Step 3:
- Stir in tomato paste and cook for 1 minute. Add marinated chicken (with all marinade) and saute for 2 minutes, just until chicken is lightly browned.
- Step 4:
- Pour in crushed tomatoes and salt. Scrape any browned bits from the bottom. Cancel Saute mode.
- Step 5:
- Secure the lid and set to Manual or Pressure Cook on high for 8 minutes. Allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
- Step 6:
- Carefully open the lid. Stir in coconut milk and switch to Saute mode. Simmer for 3 5 minutes until sauce thickens slightly. Taste and adjust salt or spices as needed.
- Step 7:
- Serve hot, garnished with chopped cilantro and lime wedges. Pair with steamed rice or naan.
Save My family absolutely adores this meal especially on busy weeknights when we want something flavorful but quick.
Notes
For extra flavor, broil or grill marinated chicken before adding to the sauce. Use chicken breast instead of thighs if preferred but adjust cook time slightly. For spicier curry, add more chili powder or fresh chopped chiles. Serve with basmati rice, cauliflower rice, or gluten free naan for a complete meal. Pairs well with a crisp Riesling or a malty lager.
Required Tools
Instant Pot (or other electric pressure cooker), Cutting board & knife, Mixing bowls, Wooden spoon or spatula, Measuring spoons & cups
Allergen Information
Contains coconut (tree nut allergy warning). Recipe is dairy free and gluten free. Always double-check yogurt and canned coconut milk labels for cross contamination if allergies are a concern.
Save This Instant Pot Chicken Tikka Masala is a wonderful weeknight meal ready in under an hour with minimal cleanup.
Recipe Q&A
- → Can I use chicken breast instead of thighs?
Yes, chicken breast can be used, but adjust cooking time slightly to ensure it remains tender and juicy.
- → How do I make the dish spicier?
Add more chili powder or fresh chopped chiles during marination to increase heat according to your preference.
- → What can I serve alongside this dish?
This pairs well with basmati rice, cauliflower rice, or gluten-free naan for a complete meal.
- → Is coconut milk necessary for the sauce?
Full-fat coconut milk creates a rich, creamy texture while keeping the dish dairy-free and flavorful.
- → Can the chicken be grilled before cooking?
Yes, broiling or grilling marinated chicken before adding it to the sauce enhances smoky flavor and texture.