Yield: 6 people
Instant Pot Chicken Tikka Masala
This dairy free chicken tikka masala is made with tender chicken, traditional spices, creamy coconut yogurt, and a rich tomato sauce.
Ingredients
- 1.5-2 lbs chicken breasts, cut into bite-size pieces
- 2 tbsp clarified ghee
- 1 yellow onion , small
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 tbsp garam masala
- 1 tsp ground chili powder
- 1 tsp cumin
- 1 tsp turmeric
- ⅓ tsp cayenne, use more if you like a spicier dish
- 1 tsp salt
- 1 (14 oz) can no salt added tomato sauce
- 1 (14 oz) can light coconut milk
- ¾ cup frozen peas
- 1 cup cauliflower, cut into florets
- 1 sweet potato, cubed
- ½ cup plain coconut yogurt
- basmati rice, for serving
- fresh cilantro, for serving
Equipment
- instant pot
Instructions
- Preheat oven to 400. Season cauliflower and sweet potatoes with olive oil, salt and pepper. Bake for about 15 to 20 minutes.
- Add the ghee to an Instant Pot and set to SAUTE. Once melted, add the onion, garlic, ginger, and seasonings. 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. 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 sweet potato and cauliflower.
- Once it has cooled, add in coconut yogurt. Stir until fully combined.
- Serve dairy free chicken tikka masala with basmati rice and garnish with fresh cilantro.
Notes
- Make sure to use full fat coconut milk, this plus the yogurt makes it creamy.
- Feel free to swap chicken breasts for thighs or leave out chicken to make vegan.
- Store in an airtight container in the fridge for up to 4 days.
- Slow cooker and stove top instructions in blog post.
Did you make this recipe?Tag @happy_balancedlife with hashtag #happybalancedlife on Instagram. We love to see what you make!