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Chicken Tikka Masala

This Instant Pot take on classic chicken tikka masala is a cinch to make and completely scrumptious!
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Course: dinner, Lunch, Main Course
Cuisine: Indian
Keyword: Chicken, dinner, gluten free, instant pot, lunch, Meal Prep
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4 meals
Calories: 591kcal

Equipment

  • Instant Pot

Ingredients

  • 1 lb. Boneless Skinless Chicken Breasts cut into bite-sized pieces
  • 30 oz. Canned Tomato Sauce
  • 7 oz. Canned Full Fat Coconut Milk
  • 1 Lime juiced
  • 1 Serrano Pepper finely diced
  • ½ large Onion diced
  • 4 Cups Cooked White Basmati Rice
  • ½ Cups Plain Greek Yogurt
  • 3 Tbsp. Fresh Cilantro chopped
  • 2 Tbsp. Grated Ginger reserve 1 tsp.
  • 2 Tbsp. Minced Garlic reserve 1 tsp.
  • 1 Tbsp. Avocado Oil
  • 4 tsp. Garam Masala reserve 1 tsp.
  • 2 tsp. Fenugreek
  • 1.5 tsp. Paprika
  • 1.5 tsp. Turmeric
  • ½ tsp. Ground Coriander
  • ¼ tsp. Pink Himalayan Salt
  • ¼ tsp. Ground Black Pepper
  • ¼ tsp. Cayenne Pepper

Instructions

  • In a medium bowl, combine yogurt, lime juice, reserved 1 teaspoon each of garam masala, grated ginger, minced garlic. Then add cut chicken, toss until coated — cover and set in the fridge for a minimum of 20 minutes (or even overnight).
  • Next, heat instant pot on sauté mode then add the oil, and marinaded chicken (including any extra marinade), stir and let cook ~5 minutes.
  • Add remaining ingredients (except for coconut milk and cilantro), stir until combined. Cover with lid and set to pressure cook mode for 10 minutes, then manually release pressure.
  • Once cooked, stir in coconut milk, serve over rice, and garnish with cilantro.
  • Store and enjoy!

Nutrition

Calories: 591kcal | Carbohydrates: 67.2g | Protein: 40.3g | Fat: 19.9g | Fiber: 6.6g