Instant Pot Paleo Chicken Tikka Masala

Name: Instant Pot Paleo Chicken Tikka Masala
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 to 8 people
Ingredients: 2 to 3 pounds boneless chicken breasts; 1 cup full-fat canned coconut milk; 1/2 tsp ground cinnamon; 1/2 tsp paprika; 1 tsp garam masala; 1/2 tsp sea salt; 3 Tbsp ghee; 1/2 yellow onion; 5 cloves garlic; 1 Tbsp fresh ginger; 2 tsp garam masala; 2 tsp ground cumin; 1/2 tsp ground cardamom; 1/4 tsp ground turmeric; 1 1/2 tsp sea salt; 1 1/2 cups full-fat canned coconut milk; 1 28-ounce can crushed tomatoes; 2 Tbsp tomato paste; 1 Tbsp pure maple syrup

User Reviews

4.8

18 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
6 to 8 people
Calories
367 kcal
Course
Main Course
Cuisine
Indian

Instant Pot Paleo Chicken Tikka Masala

Tyler Espinosa

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Chicken Tikka Masala made easy in the Instant Pot is now the easiest way of getting your tikka fix!

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Ingredients

Servings

Chicken Marinade:

2 to 3 pounds boneless chicken breasts chopped
1 cup full-fat canned coconut milk
1/2 tsp ground cinnamon
1/2 tsp paprika
1 tsp garam masala
1/2 tsp sea salt

For the Tikka Masala Sauce:

3 Tbsp ghee
1/2 yellow onion finely chopped
5 cloves garlic minced
1 Tbsp fresh ginger peeled and grated
2 tsp garam masala
2 tsp ground cumin
1/2 tsp ground cardamom
1/4 tsp ground turmeric
1 1/2 tsp sea salt
1 1/2 cups full-fat canned coconut milk
1 28-ounce can crushed tomatoes
2 Tbsp tomato paste
1 Tbsp pure maple syrup optional

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Instructions

Stir together the ingredients for the chicken marinade in a mixing bowl, then add in the chopped chicken. Stir until all of the chicken is saturated in the marinade. Cover with plastic wrap and refrigerate at least 15 minutes (ideally 1 to 8 hours).
While the chicken is marinating, prepare the tikka masala sauce. To do so, start by sautéing the onion in ghee. Saute 5 to 8 minutes, until onion is translucent.
Add the garlic, ginger, and spices and continue sautéing another couple of minutes to open up the flavor of the spices. Add the remaining ingredients for the sauce and bring to a gentle boil. Simmer the sauce for at least 15 minutes – you can absolutely simmer for longer to achieve deeper flavor if you have the time! Use an immersion blender (or transfer to a regular blender) to blend the sauce until creamy.
Turn on your Instant Pot (or pressure cooker) to the Sauté function and allow it to heat up for a couple of minutes. Add the chicken, including the marinade and brown it for 3 to 4 minutes.
Pour in the tikka masala sauce, secure the lid on the Instant Pot, and select the Pressure Cook function. Change the setting to Low, and keep the pressure release valve set to Sealing (not Venting). Cook for 35 minutes, then allow the Instant Pot to go into Keep Warm Mode for an additional 20 to 30 minutes. Release any remaining steam using the quick release valve.
Remove the lid on the Instant Pot and serve Chicken Tikka Masala with choice of rice or cauliflower rice.