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There is something special about the way chicken tikka masala brings everyone to the table The creamy sauce deeply spiced but light enough for a weeknight feels like true comfort food yet is bright and lively This version skips the heavy cream and uses coconut milk plus yogurt so it is a dish I feel good about serving often especially when craving takeout flavors at home
My family asks for this nearly every Thursday I first tried making it on a whim after a long day and was shocked by how much everyone loved it even my picky eater who now looks forward to tikka night
Ingredients
- Garam masala: This spice blend gives the dish its classic aroma Look for versions with fresh robust scent
- Ground cumin: Adds warmth and earthy flavor Choose a vibrant powder for best results
- Turmeric powder: Supplies beautiful color and subtle flavor Opt for organic if possible
- Ground coriander: Enhances the citrusy notes Freshness matters so check your spice date
- Sea salt: Balances flavors and lets other spices shine
- Chili powder: Offers mild heat Use your favorite blend
- Ground black pepper: Rounds out and deepens the flavor
- Cayenne: Optional for extra kick Use as much or little as you like
- Chicken thighs or breasts: Thighs are juicier but both work well Go for organic or free range for best taste
- Ghee or olive oil: Ghee gives richness Olive oil is a lighter option
- Yellow onion, diced: Sweetens the base Look for firm onions with pale yellow skin
- Garlic cloves minced: Brings punchy aroma Use fresh for best results
- Fresh ginger grated: Lively and bright Choose plump juicy roots
- Water: Needed to loosen fond in the pot Filtered is best
- Tomato sauce: Provides the classic curry base Use no sugar added sauce
- Coconut milk: Makes the sauce rich yet light Shake well before opening
- Arrowroot flour: Thickens the sauce without gluten Look for a fine powder
- Plain yogurt: Either dairy free or regular Balances the sauce I like whole milk or coconut yogurt
- Lemon juice: Brightens everything Use fresh squeezed
- Fresh cilantro: For garnish if you love the flavor Look for bunches that are vibrant and leafy
Step-by-Step Instructions
- Prep spices and chicken:
- Combine all spice mix ingredients in a small bowl Set aside Season chicken pieces with salt in a medium bowl
- Saute aromatics and bloom spices:
- Set Instant Pot to saute Add ghee to melt then onions ginger and garlic Cook for one to two minutes stirring often so nothing burns Add the prepared spice mix Stir constantly for two to three minutes until the kitchen smells fragrant Pour in water and scrape any brown bits from the pot
- Cook chicken and sauce:
- Add chicken to the pot Stir well to coat each piece in spices and onions Then pour in tomato sauce and mix again
- Pressure cook:
- Secure the Instant Pot lid Cook on high pressure for eight minutes Use a quick manual release so the chicken stays juicy
- Thicken sauce:
- In a separate small bowl whisk coconut milk and arrowroot flour very well Remove pot lid Set to saute again Pour in coconut milk mixture Stir often and bring to a simmer Let the mixture bubble seven to ten minutes so the sauce thickens
- Finish and stir:
- Turn off the pot Let cool five to ten minutes Slowly stir in yogurt and lemon juice to avoid curdling Mix gently
- Serve and garnish:
- Spoon the chicken tikka masala over rice or cauliflower rice Top with chopped fresh cilantro if desired Serve with warm gluten free naan for a treat
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I always look forward to adding plenty of fresh cilantro at the end The burst of green and flavor reminds me of making this with my daughter who enjoys sprinkling the leaves while giggling in the kitchen The coconut milk is my favorite twist for a creamy texture and lighter feel
Storage Tips
Store chicken tikka masala in airtight containers in the refrigerator for up to four days The flavors get even richer as it sits It also freezes beautifully for two months Thaw overnight in the refrigerator and reheat gently on the stove or microwave adding a splash of water if it seems thick
Ingredient Substitutions
You can swap coconut milk for light cream or half and half if dairy is not an issue Arrowroot flour can be subbed with cornstarch as a thickener If you do not have garam masala try blending equal parts ground cumin coriander cardamom and cinnamon
Serving Suggestions
Serve over steamed basmati or jasmine rice For a lower carb plate opt for cauliflower rice It is also wonderful with gluten free naan or flatbread Add a side of simply dressed cucumber salad or a dollop of extra yogurt to balance the meal
Cultural Context
Chicken tikka masala is beloved in many countries with roots in both Indian and British cooking Its balance of spicy tangy and creamy notes makes it a popular comfort food around the globe Every home cook adds their own twist and I love that this version fits our family’s tastes and weekday schedules
Frequently Asked Questions About Recipes
- → Can I use chicken breasts instead of thighs?
Yes, both boneless chicken thighs and breasts work well. Thighs offer a juicier texture, while breasts are leaner and cook quickly. Be sure not to overcook chicken breasts for best results.
- → Is there a substitute for coconut milk?
If you prefer, substitute coconut milk with heavy cream or plain dairy milk for a different texture and taste. For a nut-free option, oat or soy milk can be used but may alter the creaminess.
- → How do I make this dish spicier?
Increase the amount of cayenne or chili powder to add more heat. You can adjust the spices according to your personal preference for a milder or bolder flavor profile.
- → Are there recommended sides to serve?
Fluffy basmati rice, cauliflower rice, or warm gluten free naan are classic choices for soaking up the flavorful sauce. Fresh cilantro adds brightness as a garnish.
- → How long can leftovers be stored?
Store leftovers in an airtight container in the refrigerator for up to 3 days. The dish reheats beautifully, making it great for meal prep. Reheat gently to keep the chicken moist.