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Ingredients
- 2 pounds boneless, skinless chicken breasts cut into bite-size pieces
- 1 ½ teaspoons kosher salt divided
- 1 tablespoon unsalted butter or coconut oil, ghee, or extra-virgin olive oil
- 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
- ¼ 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)
- ¾ cup frozen peas
- ½ cup plain non-fat Greek yogurt
- Prepared brown rice or naan for serving
- Fresh cilantro for serving
Instructions
- Season the chicken with 1 teaspoon kosher salt and set aside.
- Add the butter to an instant pot and set to sauté. 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 the 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.
Tips and Variations
- Overnight Marinade: If you can, let the chicken sit in the fridge for a few hours or overnight.
- Vegetables: bell peppers or peas for more flavour and nutrition.
- Veganize It: To make this dish vegan, simply swap out the chicken for tofu or chickpeas and use coconut milk instead of heavy cream.
- Adjust spices: Increase Chilli Powder or fresh chillies for more heat and decrease for a milder taste.
- Serve: Serve this flavorful dish with rice, Garlic Bread or a side of Roasted Vegetables for a wholesome meal
- Storage: You can store it for 3 to 4 days for further use.
Nutrition Information:
- Calories: You will get 32k calories with this meal.
- Carbohydrates: Carbohydrates are the fuel source of the brain; here, 31 g of carbohydrates is obtained.
- Protein: An amount of 36 g of protein is obtained with this meal, in which protein is very important for muscle repair and growth.
- Fat: An amount of 15 g is served, which helps you to keep on the diet.
- Cholesterol: 79 mg of cholesterol is obtained here.
- Sodium: 560 mg of sodium is used.
- Fiber: 4 g of fiber is obtained here.
- Sugars: 5 g of sugar is contained here depending on the fruits and honey used.
Easy Instant Pot Chicken Tikka Masala: juicy chunks of boneless chicken cooked in an aromatic spice-filled tomato-based sauce served on top of rice that has been infused with herbs and spices. This is an easy, quick, and delicious recipe that is perfect for a weeknight dinner or to impress some guests. This recipe makes cooking Indian easy without losing the flavors of proper authentic Indian food. Today we are talking about one of the yummiest recipes that is sure to be a favourite in your home. Let us begin with this amazing dish.
