4.8 from 18 votes
Instant Pot Paleo Chicken Tikka Masala
Chicken Tikka Masala made easy in the Instant Pot is now the easiest way of getting your tikka fix!
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings:
6
to 8 people
Calories:
367 kcal
Course:
Main Course
Cuisine:
Indian
Ingredients
Chicken Marinade:
- 2 to 3 pounds chicken breast chopped, boneless
- 1 cup coconut milk full-fat, canned
- 1/2 tsp ground cinnamon
- 1/2 tsp paprika
- 1 tsp garam masala
- 1/2 tsp salt sea salt
For the Tikka Masala Sauce:
- 3 Tbsp ghee
- 1/2 yellow onion finely chopped
- 5 cloves garlic minced
- 1 Tbsp ginger peeled and grated, fresh
- 2 tsp garam masala
- 2 tsp cumin ground
- 1/2 tsp ground cardamom
- 1/4 tsp Turmeric ground
- 1 1/2 tsp salt sea salt
- 1 1/2 cups coconut milk full-fat, canned
- 1 crushed tomatoes 28-ounce can
- 2 Tbsp tomato paste
- 1 Tbsp pure maple syrup optional
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.
Cup of Yum
Nutrition Information
Serving
1Serving (of 8)
Calories
367kcal
(18%)
Carbohydrates
9g
(3%)
Protein
38g
(76%)
Fat
21g
(32%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 6 to 8 people
Amount Per Serving
Calories 367
% Daily Value*
| Serving | 1Serving (of 8) | |
| Calories | 367kcal | 18% |
| Carbohydrates | 9g | 3% |
| Protein | 38g | 76% |
| Fat | 21g | 32% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.