Pin 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 rich Indian flavors together without the fuss of traditional cooking methods. It has become a favorite family meal during busy weeknights.
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 Saté mode Add coconut oil then saté 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 Saté 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 Sharing this meal with my family always brings us closer—we enjoy the bold flavors and the warmth of home.
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
Pin This Instant Pot Chicken Tikka Masala comes together quickly but tastes like it simmered all day. Enjoy the creamy coconut twist that makes it truly special.
Recipe Q&A
- → Can I substitute chicken breasts for thighs?
Yes, chicken breasts can be used, but thighs stay juicier and tend to hold flavor better during pressure cooking.
- → How do I adjust the spice level?
Modify the cayenne pepper quantity or omit it entirely to suit your preferred heat level.
- → Can this dish be made gluten-free?
Absolutely. Using gluten-free sides like basmati rice ensures the dish remains gluten-free.
- → What can I use instead of dairy-free yogurt in the marinade?
Plant-based yogurts such as coconut or almond varieties work well to tenderize and add moisture.
- → Is it necessary to marinate the chicken?
Marinating enhances flavor and tenderness, but even a short 15-minute marinade will improve the dish.
- → How can I thicken the sauce further?
Simmer the sauce on sauté mode after adding coconut milk for a few extra minutes to reach desired thickness.
