Description

This lighter Instant Pot Chicken Tikka Masala uses coconut milk instead of cream for a velvety, dairy-free curry. Ready in under 40 minutes, it delivers authentic spices and tender chicken in one pot.

Ingredients

Scale

1 1/2 lbs boneless skinless chicken thighs or breasts

1 cup plain yogurt

2 tsp lemon juice

2 tbsp neutral oil

1 large onion finely chopped

3 cloves garlic minced

1 inch ginger grated

2 tsp garam masala

1 tsp ground cumin

1 tsp paprika

1/2 tsp turmeric

1 can (14 oz) crushed tomatoes

1 tbsp tomato paste

1 cup light coconut milk

fresh cilantro for garnish

cooked basmati rice or naan for serving

Instructions

1. In a bowl combine yogurt lemon juice half the garlic half the ginger and 1 tsp garam masala then add chicken and marinate at least 30 minutes.

2. Set Instant Pot to Sauté and heat oil then brown chicken 2–3 minutes per side and remove.

3. Add onion to pot and sauté until golden then stir in remaining garlic and ginger for 1 minute.

4. Sprinkle in cumin paprika turmeric and remaining garam masala and cook 30 seconds to bloom spices.

5. Pour in crushed tomatoes and tomato paste and stir, scraping up browned bits.

6. Return chicken to pot, pour in coconut milk, secure lid, set to High Pressure for 8 minutes for breasts or 10 minutes for thighs.

7. Let pressure release naturally for 5 minutes then quick release remaining pressure.

8. Switch to Sauté, adjust seasoning, add a splash of water if needed, and simmer until sauce reaches desired consistency.

9. Serve over rice or with naan, garnish with cilantro.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: main course
Method: instant pot
Cuisine: indian

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 5
Sodium: 550
Fat: 18
Saturated Fat: 8
Unsaturated Fat: 8
Trans Fat: 0
Carbohydrates: 15
Fiber: 3
Protein: 28
Cholesterol: 75

Keywords: instant pot chicken tikka masala, light chicken tikka masala, coconut chicken tikka masala, healthy tikka masala, weeknight dinner