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.
I first made this recipe when I wanted a comforting Indian meal without the dairy, and the creamy coconut flavor impressed my whole family.
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 it This recipe always brings my family together around the dinner table and sparks our favorite conversations.
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.
Tools Needed
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 it This Instant Pot chicken tikka masala is sure to become a staple for your family with its ease and bold flavors.
Frequently Asked Questions
- → What cut of chicken works best for this dish?
Boneless, skinless chicken thighs are preferred for juiciness and tenderness, though breasts can be used with slightly less moist results.
- → How does the coconut milk affect the sauce?
Full-fat coconut milk adds a creamy texture and subtle sweetness, balancing the spices without dairy.
- → Can the spice level be adjusted?
Yes, cayenne pepper can be omitted or increased to suit preferred heat levels.
- → Is marinating the chicken necessary?
Marinating for at least 15 minutes deepens flavor and tenderizes the chicken, but longer marination yields better results.
- → What are good serving options for this dish?
It pairs well with basmati rice or warm naan bread to complement the rich, spiced sauce.
- → Can I broil the chicken before cooking?
Yes, briefly broiling marinated chicken adds a charred depth to the flavor before simmering in the sauce.