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Chicken Tikka Masala in an Instant Pot
Chicken Tikka Masala style chicken thighs are super easy when made in an Instant Pot. The chicken is always tender and juicy with plenty of flavor and spice. Nothing boring here!
What You’ll Need for Chicken Tikka Masala – Instant Pot
- coconut milk, canned
- Greek yogurt, whole milk, plain
- garlic
- fresh ginger
- cumin
- smoked paprika
- turmeric
- kosher salt
- chicken thighs
How to Get the Best Flavor
Infusing the chicken thighs with flavor is one of the wonderful benefits of cooking in an Instant Pot. These chicken thighs will be pressure cooked with a variety of spices and the process of pressure cooking seals in the flavor as well as the moisture. Of course, quality ingredients also make a huge difference.
I like to grate both the garlic and ginger for maximum flavor. This is an easy task when you use a basic microplane (paid link) – one of my favorite kitchen tools! If you don’t have a microplane, try to mince the ginger and garlic as fine as possible.
If you prefer, you can purchase fresh turmeric in many supermarkets and use that in place of the ground turmeric for this Chicken Tikka Masala recipe. As a general rule, a 2-inch piece of fresh turmeric will yield about 2 tablespoons of grated turmeric, which is approximately equal to 2 teaspoons of ground turmeric.
I love using fresh turmeric roots and having some extra on hand can be wonderful for making a healthy turmeric tea or Golden Milk. I try to prepare Golden Milk at least a few times a week. It’s my favorite, relaxing, bedtime beverage. There’s actually a lot of evidence that turmeric can provide some excellent health benefits. Turmeric roots can also be frozen for up to 6 months.
A word of caution: turmeric stains! If you get turmeric on your dishes, counter, or prep tools, you’ll clearly notice everything is yellow/orange. Typically all you need to do is wash items quickly to prevent the stain from setting. If you still notice a tinge of color, soak in a solution of 2 parts hot water to 1 part white vinegar.
How to Serve Chicken Tikka Masala
The tender shreds of chicken are packed with flavor and need only a simple presentation for a delicious meal. My favorite way to enjoy this Instant Pot chicken is with a bed of rice and my favorite naan. Serve with a slice of lime and enjoy! Here are some great options to consider:
Rice: basmati, jasmine or other long grain white rice
Bread: roti, naan, chapati, or other flatbread
Equipment
- Instant Pot or other Multicooker
Ingredients
- 3/4 cup coconut milk, canned
- 1/2 cup Greek yogurt, whole milk, plain
- 1 Tbsp. grated garlic
- 1 Tbsp. grated fresh ginger
- 1 Tbsp. ground cumin
- 1 Tbsp. smoked paprika
- 2 tsp. ground turmeric
- 1 tsp. kosher salt
- 2 lbs. chicken thighs, boneless, skinless
- rice, optional
Directions
- In the pot of a multicooker, combine coconut milk, Greek yogurt, garlic, ginger, cumin, smoked paprika, turmeric, and salt; whisk to combine thoroughly. Place chicken thighs in the pot, dredging them in the coconut milk mixture.
- Close Instant Pot lid and seal according to the manufacturer's directions. Cook on HIGH pressure for 30 minutes (chicken should reach 165° F.) Allow pressure to release naturally for 5 minutes; then use quick release to completely release pressure still in the pot.
- Remove chicken thighs to a work surface and shred using 2 forks. Return shredded chicken to pot; stir to coat.
- Serve over rice, optional.
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