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 tried making chicken tikka masala with coconut milk when experimenting with dairy-free cooking for my family. The Instant Pot makes it easy to achieve bold flavors quickly, and the creamy sauce was an immediate hit!
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), 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
- Marinate Chicken:
- 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).
- Sauté Aromatics:
- Set the Instant Pot to Sauté mode. Add coconut oil, then sauté onions for 3 to 4 minutes until soft. Add garlic and ginger; cook for 1 minute until fragrant.
- Add Tomatoes & Spices:
- Stir in tomato paste and cook for another minute. Add crushed tomatoes, smoked paprika, cumin, garam masala, cayenne (if using), and salt.
- Add Chicken:
- Add the marinated chicken (with all marinade) to the pot. Stir to combine.
- Pressure Cook:
- Seal the Instant Pot lid and set to Manual or Pressure Cook on high for 8 minutes.
- Release Pressure:
- Once cooking is complete, allow a natural pressure release for 5 minutes, then quick-release any remaining pressure.
- Finish Sauce:
- Open the lid and stir in the coconut milk. Set to Sauté again and simmer for 3 to 5 minutes until the sauce thickens slightly.
- Garnish:
- Garnish with fresh cilantro. Serve hot with basmati rice or naan.
Save My family looks forward to this aromatic curry night, and the coconut twist makes everyone happy—especially those avoiding dairy!
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. Check labels of yogurt and coconut milk for potential cross-contamination.
Nutritional Information (per serving)
Calories: 420, Total Fat: 24 g, Carbohydrates: 15 g, Protein: 38 g
Save Serve your Instant Pot chicken tikka masala with fluffy rice or warm naan for a cozy, comforting dinner any time. Enjoy every creamy, fragrant bite!
Recipe FAQs
- → Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be substituted, but thighs tend to remain juicier and more flavorful in this preparation.
- → How do I adjust the spice level?
Modify the cayenne pepper amount or omit it altogether to control the heat according to your preference.
- → What is the role of coconut milk in this dish?
Coconut milk adds a creamy texture and subtle sweetness, balancing the spices and enhancing the sauce.
- → Can I prepare the marinade ahead of time?
Yes, marinating the chicken for up to 2 hours allows the flavors to deepen and infuse the meat.
- → What are good serving suggestions?
This dish pairs excellently with basmati rice or warm naan to soak up the flavorful sauce.
- → Is broiling the chicken before cooking necessary?
Broiling is optional but adds a nice char and depth to the chicken's flavor before simmering in the sauce.