Instant Pot Chicken Tikka Masala

Chicken Tikki Masala
Courtesy Image

Why go out when you can make this healthy, rich and creamy dish at home? Each spicy and tender bite is smothered in a slew of spices, but this dish is suitable for even the most timid of palates. The Instant Pot makes this recipe quick and easy to prepare, and your kitchen will be filled with aromatic flavors as it cooks.

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Recipe and photo courtesy of Kathy Siegel, MS, RDN, CDN of Triad to Wellness.

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  • 540 calories
  • 38g protein
  • 30g fat
  • 5g carbs
  • 1g sugar

Prep time

10 min.

Cook time

35 min.

  • For the chicken marinade:
  • 2 tsp Garam Masala
  • 1 tsp ground ginger
  • 4 cloves garlic, minced
  • 1/4 tsp sea salt
  • 1 tbsp lemon juice
  • 2 (5.3 oz) containers dairy-free yogurt
  • 1 ½ lbs boneless, skinless chicken thighs
  • For the sauce:
  • 2 tbsp coconut oil
  • 1 cup yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1/4 tsp ground ginger
  • 2 tsp Garam Masala
  • 1/2 tsp paprika
  • 1 tsp ground turmeric
  • 1/4 tsp cayenne pepper
  • 1 (14.5 oz) can fire roasted crushed tomatoes
  • 1 (14 oz) can light coconut milk
  • 1 cup chopped carrots
  • 1 small head cauliflower, cut into florets
  • 1 tbsp fresh cilantro
In a large bowl add 2 tsp Garam Masala, 1 tsp ground ginger, 4 garlic cloves, sea salt, and lemon juice. Add the yogurt and mix together. Add the chicken thighs and coat well. Cover and refrigerate for 10 minutes or up to 24 hours.
Add 1 tsp of coconut oil to the Instant Pot and set to Sauté. Add the onion, garlic, and sauté for about 4 minutes. Add ginger, Garam Masala, paprika, turmeric, and cayenne. Stir for about 1 to 2 minutes, until the spices are fragrant.
Move the onions to the side and add 2 tsp of coconut oil to the Instant Pot. Add the chicken pieces and cook until the chicken starts to brown, about 2 minutes on each side. Then add the fire roasted tomatoes and stir to combine. Cover and cook on high pressure for 5 minutes using the Adjust button or use the +/- to set the Instant Pot to 5 minutes. After you hear the timer go off, switch valve to Venting position, then turn off the Instant Pot. Carefully engage the quick release and let the steam escape before opening the lid. When removing the lid, use it to shield the front of your face as the steam releases.
Add the cauliflower and carrots and cook for an additional 4 minutes on high pressure. After the timer goes off, switch valve to Venting position, let the steam escape, and carefully remove the lid.
Stir in the coconut milk. Set the Instant Pot to Sauté. Allow it to come to a simmer while stirring occasionally until the sauce thickens slightly, about 5 to 10 minutes.
Sprinkle with cilantro and serve with pearled sorghum, naan, or grain of choice.