This Instant Pot Tikka Masala Chicken couldn't be any easier and is healthy, Whole30 and Paleo friendly, and ready in under 30 minutes.
It's funny how much I love Indian food these days when it is something I had never even tried until about five years ago. Growing up in a tiny town in New England, we didn't have a ton of options when it came to food. There were a couple pizza places, one Chinese restaurant, and a couple doughnut shops. That was pretty much it. And even when we ventured to the bigger cities nearby, there still were a lot of diverse choices. So Indian food was something I just never had.
Then while visiting a friend in Chicago a few years back, we were having a lazy Sunday and she suggested we ordered Indian food. I have been hooked ever since. Between the slow cooked curries, heavily spiced grilled dishes, amazing vegetarian options, and all the Naan - its just so good.
Lately I have been experimenting with my new love, the Instant Pot. Its an electric pressure cooker that also doubles as a slow cooker, rice cooker, yogurt maker, and more. Its amazing and let's suffice to say I am hooked. Making dishes that normally hours in under 30 minutes. Sold.
That brings me to today's recipe - Instant Pot Chicken Tikka Masala. It's the perfect healthy Indian dish to make at home and comes out perfect in the Instant Pot. It starts with a mix of onion, garlic, and ginger sauteed in coconut oil with all kinds of spices. From there tomatoes and chicken are added to create a delicious, flavor packed chicken. Then everything is finished with creamy, rich coconut milk and cilantro. Delicious.
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- 2 lbs boneless skinless chicken breast
- 1 tsp. coconut oil
- 1 U large onion, diced
- 4 U cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp garam masala
- 2 tsp paprika
- 2 tsp kosher salt
- 28 oz canned fire roasted diced tomatoes
- 3/4 cup canned coconut milk (or light for 2 SP/60 calories less)
- 1/3 cup cilantro, chopped
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Turn the Instant Pot on Saute mode. Add the coconut oil and let melt. Once melted add the onion, garlic, ginger, garam masala, paprika, and salt. Cook for 4-5 minutes until onions have softened. Turn off the Saute mode. Add the tomatoes and scrape any browned bits off the bottom of the pot. Stir in the chicken.
Close the Instant Pot and choose "Poultry" or 15 minutes. Let cook and let the pressure naturally release.
Carefully open and stir in the coconut milk. Taste and adjust seasoning as needed, adding more curry powder, salt, etc. Stir in the cilantro or use it as a garnish.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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