Instant Pot Chicken Tikka Masala Food

INSTANT POT CHICKEN TIKKA MASALA

Instant Pot Chicken Tikka Masala image

Instant Pot Chicken Tikka Masala. A healthy, easy version of authentic Indian chicken tikka masala made quick in the pressure cooker. Not too spicy, ultra creamy, filled with flavor, and great leftover too!

Provided by Erin Clarke / Well Plated

Time 1h

Number Of Ingredients 17

Ingredients

2 pounds boneless skinless chicken breasts (cut into bite-size pieces)
1 1/2 teaspoons kosher salt (divided)
1 tablespoon unsalted butter (or coconut oil, ghee, or extra-virgin olive oil...I do think the butter is worth it here!)
1 small yellow onion (finely chopped)
3 large cloves garlic (minced (about 1 tablespoon))
1 tablespoon minced fresh ginger
1 tablespoon garam masala*
1 teaspoon ground chili powder
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/4 teaspoon ground cayenne (use more if you like the dish spicy)
1 can no salt added tomato sauce ((8 ounces))
1 can light coconut milk ((14 ounces))
3/4 cup frozen peas
1/2 cup plain nonfat Greek yogurt
Prepared brown rice (or naan, for serving)
Fresh cilantro (for serving)

Steps:

Season the chicken with 1 teaspoon kosher salt and set aside.
Add the butter to an Instant Pot and set to SAUTE. Once melted, add the onion, garlic, ginger, garam masala, chili powder, cumin, turmeric, and cayenne. Cook, stirring often, until the onion is soft and the spices are very fragrant, about 5 minutes.
Add the chicken pieces, stir to coat with the spices and onion, and cook, stirring often, just until the outsides start to brown, about 4 minutes. Add the tomato sauce and remaining 1/2 teaspoon salt. Stir to combine. Cover and cook on HIGH pressure for 8 minutes. Vent to immediately release the pressure.
Uncover and stir in the coconut milk. Turn the Instant Pot back to SAUTE. Bring the mixture to a simmer, stirring occasionally, and let it continue to simmer until the sauce thickens slightly, about 10 to 15 minutes. Turn the Instant Pot off, and then stir in the peas. Let cool for 3 to 4 minutes, and then stir in the Greek yogurt (do not stir in the Greek yogurt right away or it may curdle). Enjoy warm with rice or naan and a sprinkle of fresh cilantro.

Nutrition Facts : ServingSize 1 (of 6), about 5/6 cup with 1/2 prepared brown rice, Calories 355 kcal, Carbohydrate 32 g, Protein 36 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 79 mg, Fiber 4 g, Sugar 5 g

INSTANT POT WHOLE30 CHICKEN TIKKA MASALA

Instant Pot Whole30 Chicken Tikka Masala image

You can have a flavorful and tender Chicken Masala in 10 minutes in your Instant Pot® while sticking to your Whole30 diet plan.

Provided by Food Network Kitchen

Categories main-dish

Time 1h55m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 tablespoon lemon juice
1 tablespoon garam masala
1 teaspoon ground coriander
Kosher salt and freshly ground black pepper
2 pounds boneless, skinless chicken thighs, trimmed of any large areas of fat and cut into 1-inch pieces
2 teaspoons ground cumin
1/2 teaspoon hot smoked paprika
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1 1/2 tablespoons ghee or clarified butter
1 large onion, cut into a 3/4-inch dice
1 tablespoon grated ginger
3 cloves garlic, grated
2 tablespoons tomato paste
1 cup tomato puree
1/2 cup coconut cream (see Cook's Note)
Cauliflower rice, for serving, optional

Steps:

Combine the lemon juice, garam masala, coriander, 1 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. Use a fork or your hands to mix into a paste-like consistency. Add the diced chicken to the bowl and massage the spice mixture all over the chicken using your hands. Cover with plastic wrap and let marinate at room temperature for 1 hour.
Preheat a 6-quart Instant Pot® using the saute setting on high (see Cook's Note). Meanwhile, mix together the cumin, paprika, turmeric, cayenne and 1 teaspoon salt in a small bowl. Add the ghee to the pot, along with the onion and spice mixture. Saute until the onions have softened, about 5 minutes. Add the ginger and garlic and continue cooking, 1 minute, then add the tomato paste. Cook, stirring constantly with a wooden spoon, 1 minute. Pour in the tomato puree and scrape up any bits from the bottom of the pot. Turn off the pot. Add the marinated chicken to the sauce and gently stir to combine.
Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high 10 minutes. After the pressure cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Stir in the coconut cream, season to taste and serve over cauliflower rice if using.

INSTANT POT CHICKEN TIKKA MASALA RECIPE

Instant Pot Chicken Tikka Masala Recipe image

This easy Instant Pot Chicken Tikka Masala is bursting with flavor and so tasty.

Provided by Kristen Hills

Categories Main Course

Time 1h30m

Number Of Ingredients 17

Ingredients

7 ounces plain Greek Yogurt (fat free)
1 Tablespoon Garam Masala
1 Tablespoon Lemon Juice
1 teaspoon black pepper
¼ teaspoon ground ginger
1 pound boneless skinless chicken breasts (cut into bite sized pieces)
15 ounces tomato sauce (or puree)
5 cloves garlic (minced)
4 teaspoons garam masala
½ teaspoon paprika
½ teaspoon turmeric
½ teaspoon salt
¼ teaspoon cayenne
1 cup heavy whipping cream (add last)
2 cups white rice (cookied)
2 naan bread
2 Tablespoons fresh cilantro

Steps:

Marinate the chicken first by combining the yogurt, Garam Masala, lemon juice, pepper, and ginger in a Ziploc gallon size freezer bag. Add chicken chunks and coat with the marinade. Zip it up and let it sit in the refrigerator for at least 1 hour.
Select the SAUTE mode on the Instant Pot. When it is hot, add the marinaded chicken to the pot. Saute until the chicken is cooked on all sides, stirring occasionally. Turn off the SAUTE mode.
Add all of the sauce ingredients except the cream to the pressure cooker and stir. Secure and seal the lid. Select MANUAL or PRESSURE COOK and set the timer to cook for 10 minutes. Turn the knob to VENTING when done to release the pressure.
Push SAUTE on the Instant Pot. When it gets hot, add cream to the pot, stirring with the other ingredients. Simmer until the sauce is thickened to your liking, a few minutes.
Serve with white rice or naan. Garnish with cilantro.

Nutrition Facts : Calories 946 kcal, Carbohydrate 116 g, Protein 44 g, Fat 32 g, SaturatedFat 16 g, Cholesterol 162 mg, Sodium 1451 mg, Fiber 6 g, Sugar 9 g, ServingSize 1 serving

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