Description
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.
Yield: 6servings | Serving Size: 3/4 cup
Ingredients
1 1/2poundsskinless, boneless chicken thighs, cubed
1 1/2teaspoonkosher salt
1/2tablespoonghee, butter or coconut oil for df
1/2chopped onion
3clovesgarlic, minced
1teaspoongrated ginger root
1teaspoonground coriander
1teaspooncumin
1/2teaspoonturmeric
1/2teaspoongaram masala
1/4teaspooncayenne pepper
1/4teaspoonground cardamom
14ouncecan diced tomatoes, drained
2cupscauliflower florets
1/2cupfrozen peas
1/2cupfull fat canned coconut milk
1/4cupfresh cilantro leaves, for serving
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.
Last Step:
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Nutrition
Serving: 3/4 cup, Calories: 226kcal, Carbohydrates: 9g, Protein: 25g, Fat: 10g, Cholesterol: 3mg, Sodium: 405mg, Fiber: 2.5g, Sugar: 4g
