Instant Pot Chicken Tikka Masala with Cauliflower and Peas
User Reviews
4.7
Instant Pot Chicken Tikka Masala with Cauliflower and Peas
Description
Instant Pot Chicken Tikka Masala with Cauliflower and Peas begins with cubed boneless chicken thighs seasoned with kosher salt. The dish features a sautéed spice base of onions, garlic, ginger, coriander, cumin, turmeric, garam masala, cayenne, and cardamom, cooked until fragrant. Diced tomatoes are blended smooth to create a thick nod to the classic tomato cream sauce.
Pressure cooking intensifies the flavors and tenderizes the chicken within 15 minutes, after which cauliflower and peas are added for a brief second pressure cook to keep their texture. Coconut milk stirred in at the end lends a creamy, slightly sweet finish to balance the spices. The curry melds savory, aromatic, and mild heat elements harmoniously.
This tikka masala serves well with basmati rice or flatbreads and makes a satisfying meal with protein and vegetables combined. Garnishing with fresh cilantro enhances the aroma and visual appeal.
Ingredients
- 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 onion chopped
- 3 cloves garlic (minced)
- 1 teaspoon ginger root grated
- 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 diced tomatoes drained, canned
- 2 cups cauliflower florets
- 1/2 cup peas frozen
- 1/2 cup coconut milk full fat; canned
- 1/4 cup cilantro for serving, fresh leaves
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
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 226 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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