Instant Pot Chicken Tikka Masala

heavy cream

🥗Healthier: coconut milk

💰Cheaper: milk + cornstarch

Coconut milk reduces calories while adding creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu provides a plant-based alternative with lower cost.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt offers similar tang with more protein.

garam masala

🥗Healthier: curry powder

💰Cheaper: mixed spices

Curry powder is often more accessible and affordable.

Cut boneless skinless chicken breasts into about one inch size pieces.

Sprinkle 1 teaspoon of salt over the chicken and stir to coat.

Prepare the spice mixture: combine 1 tablespoon of garam masala, 1 teaspoon of cumin, 1 teaspoon of turmeric, 1/2 teaspoon of chili powder, 1/2 teaspoon of salt, and 1/2 teaspoon of dried ginger in a bowl and mix with a fork.

Turn the Instant Pot to the sauté setting and let it warm up for a minute.

Add 1 tablespoon of olive oil to the Instant Pot.

Add 1 cup of chopped onion and 4 teaspoons of minced garlic to the pot and stir.

Add the prepared spice mixture to the pot and cook for a few minutes until fragrant.

Add the chicken to the pot and lightly brown it for a few minutes, stirring to coat with the spices.

Add a 15 ounce can of petite diced tomatoes and an 8 ounce can of tomato sauce to the pot and stir to combine.

Seal the Instant Pot lid and set the valve to sealing.

Cook on manual high pressure for 5 minutes, then perform a quick release.

After the quick release, add 1 cup of coconut milk to the pot.

Turn the Instant Pot back to the sauté setting and let the mixture simmer for 4-5 minutes to thicken.

Ladle the chicken tikka masala into a bowl and serve over rice with naan bread on the side.

Garnish with chopped cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens