Instant Pot Chicken Tikka Masala (Paleo, Whole30, Low Carb)

Instant Pot Chicken Tikka Masala (Paleo, Whole30, Low Carb)

Instant Pot Chicken Tikka Masala (Paleo, Whole30, Low Carb) Recipes

This is the best Instant Pot chicken tikka masala recipe! It uses a restaurant-style technique paired with the Instant Pot for an easier, insanely delicious Indian dinner recipe. The sauce is creamy, super rich, perfectly spiced but not too spicy, and the chicken is so tender. Low carb, too!

Cuisine : Indian,
Recipe Yields : 6 servings
Prep time : 10 minutes
Cook time : 65 minutes
Keywords : indian restaurant, instant pot, low carb, whole30 indian,

Ingredients

  • 3 large boneless skinless chicken breasts (about 2 pounds, diced)
  • 1 cup plain yogurt (non-dairy if paleo, on Whole30, or need dairy-free. Can omit entirely)
  • 1 tsp. turmeric
  • 2 tsp. garam masala
  • 1 Tbsp. lemon juice (about half a lemon)
  • 2 tsp. black pepper
  • 1/4 tsp. dried ginger
  • 1/4 cup ghee or butter (4 Tbsp., use ghee if paleo or on Whole30)
  • 1 medium white onion (diced)
  • 2 serrano chiles (minced (deseeded for mild, seeds left in for medium/hot))
  • 5 garlic cloves (minced)
  • 1 1/2 Tbsp. fresh ginger (grated)
  • 4 1/2 tsp. garam masala
  • 1 tsp. paprika
  • 1 15- ounce can tomato sauce
  • 1 green bell pepper (deseeded and sliced into strips)
  • 1 Tbsp. dried fenugreek leaves
  • salt (to taste)
  • 1-2 cups coconut cream (just the solid white part from a can of coconut milk or cream)
  • Instant Pot
  • steamed cauliflower rice or basmati rice (use cauliflower rice for paleo or Whole30)
  • fresh cilantro (chopped)

Instructions

  1. In a medium bowl, whisk together all marinade ingredients besides chicken. Toss chicken in marinade to coat well. Cover and refrigerate at least 1 hour, up to overnight.
  2. In the Instant Pot in Sauté Mode, Normal Heat, heat the ghee or butter. Add onion and cook until softened, about 4-5 minutes. Reduce heat to Low Heat. Add serrano chiles, garlic, and ginger, and cook, stirring occasionally, until a nice, even toffee-brown color, about 10 minutes. Add 1-2 teaspoons water as needed if you notice the mixture sticking or drying out. If you cook this part over Normal Heat, monitor the mixture very closely. It will burn if you don’t watch it well!
  3. When mixture is a toffee brown color, add garam masala and paprika; stir well. Cook a few minutes, or until fragrant, adding a couple tablespoons of water to reduce sticking, if necessary.
  4. Add the tomato sauce and stir well; transfer mixture to the blender and blend until smooth. Return sauce to pot and simmer for 15-25 minutes over Normal Heat or until thick like a paste, rather than like a sauce.
  5. Add chicken, sliced bell pepper, fenugreek leaves, and salt. Secure lid and cook on Manual High Pressure for 6 minutes. Carefully Quick Release.
  6. Add the coconut cream and stir until smooth. Taste and correct seasonings, adding more salt or fenugreek leaves as necessary. Serve over steamed cauliflower or basmati rice and top with plenty of chopped fresh cilantro.

Rated : 5 from 6 votes
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