Pin Recipe 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 delivers restaurant-quality flavors with minimal effort and the creamy coconut adds a unique twist that my family adores
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
- Step 1:
- 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)
- Step 2:
- 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
- Step 3:
- Stir in tomato paste and cook for another minute Add crushed tomatoes smoked paprika cumin garam masala cayenne (if using) and salt
- Step 4:
- Add the marinated chicken (with all marinade) to the pot Stir to combine
- Step 5:
- Seal the Instant Pot lid and set to Manual or Pressure Cook on high for 8 minutes
- Step 6:
- Once cooking is complete allow a natural pressure release for 5 minutes then quick-release any remaining pressure
- Step 7:
- Open the lid and stir in the coconut milk Set to Sauté again and simmer for 3 5 minutes until the sauce thickens slightly
- Step 8:
- Garnish with fresh cilantro Serve hot with basmati rice or naan
Pin Recipe This dish has become a family favorite perfect for cozy dinners and special occasions alike
Notes
For extra char briefly broil marinated chicken pieces on a baking sheet before adding to the sauce Adjust cayenne for your preferred spice level 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
Pin Recipe This recipe combines convenience with authentic Indian flavors making it a true winner for any dinner table
Recipe FAQs
- → What cut of chicken works best for this dish?
Boneless, skinless chicken thighs are ideal as they remain juicy and tender during cooking.
- → Can I adjust the spice level?
Yes, cayenne pepper is optional and can be increased or omitted to suit your preferred heat.
- → Is there a dairy-free option for the marinade?
Plant-based yogurts like coconut or almond yogurt work well and maintain creaminess without dairy.
- → How do I achieve a thicker sauce consistency?
Simmer the sauce longer after adding coconut milk to reduce and thicken the texture.
- → Can this be made ahead of time?
Yes, marinating the chicken longer enhances flavor, and leftovers keep well refrigerated for a couple of days.
- → What are good accompaniments for this dish?
Basmati rice or naan bread complement the creamy, spiced chicken perfectly.