Instant Pot Chicken Tikka Masala with Cauliflower and Peas

Name: Instant Pot Chicken Tikka Masala with Cauliflower and Peas
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6 servings
Ingredients: 1 1/2 pounds skinless; 1 1/2 teaspoon kosher salt; 1/2 tablespoon ghee; 1/2 chopped onion; 3 cloves garlic; 1 teaspoon grated ginger root; 1 teaspoon ground coriander; 1 teaspoon cumin; 1/2 teaspoon Turmeric; 1/2 teaspoon garam masala; 1/4 teaspoon cayenne pepper; 1/4 teaspoon ground cardamom; 14 ounce can diced tomatoes; 2 cups cauliflower florets; 1/2 cup frozen peas; 1/2 cup full fat canned coconut milk; 1/4 cup fresh cilantro leaves

User Reviews

4.7

390 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
6 servings
Calories
226 kcal
Course
Dinner
Cuisine
American

Instant Pot Chicken Tikka Masala with Cauliflower and Peas

Iris Warren

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This Instant Pot Chicken Tikka Masala with cauliflower and peas is a lightened up, dairy-free version of the classic Indian curry. Ready in just 30 minutes, this dish makes an easy weeknight dinner.

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Ingredients

Servings

1 1/2 pounds skinless (boneless chicken thighs, cubed)
1 1/2 teaspoon kosher salt
1/2 tablespoon ghee (butter or coconut oil for df)
1/2 chopped onion
3 cloves garlic (minced)
1 teaspoon grated ginger root
1 teaspoon ground coriander
1 teaspoon cumin
1/2 teaspoon Turmeric
1/2 teaspoon garam masala
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cardamom
14 ounce can diced tomatoes (drained)
2 cups cauliflower florets
1/2 cup frozen peas
1/2 cup full fat canned coconut milk
1/4 cup fresh cilantro leaves (for serving)

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Instructions

Season chicken with 1 teaspoon salt.
Press saute button and melt the butter, add onion, garlic, ginger and 6 spices (from coriander to cardamom) and saute until the vegetables are soft and the spices are fragrant, about 2 to 3 minutes.
Add the tomatoes and use an immersion to blend until smooth (or blend in the blender), add the chicken, remaining 1/2 teaspoon salt and stir, cook high pressure 15 minutes.
Quick release, add the cauliflower and peas and cook 2 minutes on high pressure.
Quick release, stir in coconut milk and serve garnished with cilantro.

Nutrition Information

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Serving 3/4 cup Calories 226kcal (11%) Carbohydrates 9g (3%) Protein 25g (50%) Fat 10g (15%) Cholesterol 3mg (1%) Sodium 405mg (17%) Fiber 2.5g (10%) Sugar 4g (8%)