Instant Pot Chicken Tikka Masala
Instant Pot Chicken Tikka Masala is quick, easy, nourishing, and so tasty! With anti-inflammatory spices like turmeric, garlic, and ginger, this healthy Indian-inspired dish paleo, Whole30, THM, and keto-friendly comfort food! Serve over rice or cauli-rice!
Ingredients
- 1tablespoonbutterghee for dairy-free or Whole30
- 2tablespoonscoconut oil
- 1large oniondiced
- 1tablespoongaram masala
- 2teaspoonssaltmore to taste if needed
- 1teaspooncumin
- 1teaspoonturmeric
- 1teaspoonground coriander
- 1teaspoonchili powder
- 1/2teaspoonground pepper
- 6-7clovesgarlicdiced
- 2" knob of gingerpeeled and diced
- 124 oz can organic crushed tomatoes
- 2-1/2poundsboneless, skinless chicken breastscut into 2" cubes
- 3tablespoonsyogurtcoconut milk yogurt for dairy-free
- 2tablespoonsalmond or cashew butter
- 1/2cupbone broth or water
Instructions
- Press the Saute button on the Instant Pot and add the butter or ghee and coconut oil to melt.
- Add the diced onion and saute 3 to 5 minutes.
Add the spices and stir, cooking about 1 minute, until fragrant.
Then add garlic, ginger, crushed tomatoes, and 1/2 cup broth.
- Place the cubed chicken breast into the Instant Pot, submerging it under the tomato-spice mixture.
Lock the lid, make sure the vent is sealed, and press the Manual button. Adjust the time to 10 minutes.
- When the Instant Pot beeps, release the pressure immediately.
Using a slotted spoon, remove the chicken pieces from the sauce, place into a bowl, and set aside.
Stir in the almond or cashew butter and yogurt.
Using an immersion blender, blend the tomato sauce until smooth and thick.
Return the chicken to the blended sauce and serve!