Chicken Tikka Masala

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Chicken Tikka Masala

Yield: 8 servings

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

This savory and spicy Indian dish contains so much flavor and comes together quickly in the instant pot. This recipe makes eight servings (one serving =

Ingredients

Spice Mixture

• 2 TB garam masala
• 2 tsp ground cumin
• 1 tsp turmeric powder
• 1/2 tsp sea salt
• 1/2 tsp chili powder
• 1/2 tsp black pepper
• 1/4 tsp cayenne (optional for extra heat)

Chicken Tikka

• 2 lbs chicken thighs (boneless and skinless, cut into 1 inch pieces)
• 1 cup cooked white rice
• 1 cup cauliflower rice
• 1 tsp sea salt
• 2 TB olive oil (or ghee)
• 1 yellow onion, diced
• 4 garlic cloves, minced
• 1 1/2 TB grated ginger
• 1/3 cup water
• 1 (15 oz) can tomato sauce
• 1 cup coconut milk
• 1 TB flour
• 1/2 cup plain yogurt
• 2 tsp lemon juice
• 3 TB fresh cilantro (optional)

Instructions

1. Cook rice according to package instructions.
2. Cook cauliflower rice according to package instructions.
3. Mix rice and cauliflower rice together.
4. Combine all of the ingredients for the spice mixture in a small bowl and set aside.
5. Add the chicken to a medium bowl and season with 1 teaspoon of salt.
6. Set the Instant Pot to SAUTE and add 2 tablespoons of olive oil to the pot.
7. Once melted, add the onions, ginger, and garlic, and sauté for 1-2 minutes.
8. Add the spice mixture and stir until fragrant, about 2-4 minutes.
9. Pour 1/3 cup water into the pot and stir to make sure nothing sticks to the bottom.
10. Add the chicken to the pot and stir well to coat with the spices and onion.
11. Add the tomato sauce and stir.
12. Secure the lid on the pot and cook on HIGH pressure for 8 minutes.
13. Release the pressure manually.
14. In a small bowl, combine the coconut milk and flour and whisk well.
15. Remove the lid and set the pressure cooker to SAUTE.
16. Add the coconut milk mixture to the pot and stir well.
17. Bring the mixture to a simmer and let it cook until the sauce thickens, stirring occasionally, about 7-10 minutes total.
18. Turn the pressure cooker off and let it cool for 5-10 minutes.
19. Stir in the yogurt and lemon juice.
20. Serve over rice mixture and garnish with freshly chopped cilantro.

Nutrition Facts

Calories

471

Fat

30 g

Sat. Fat

11 g

Carbs

29 g

Fiber

3 g

Net carbs

26 g

Sugar

5 g

Protein

23 g

Sodium

949 mg

Cholesterol

113 mg