Name: Instant Pot Chicken Tikka Masala with Cauliflower and Peas Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6
Cuisine: Indian
Ingredients: 1½ lbs chicken thighs; 1½ tsp kosher salt; ½ tbsp coconut oil; ½ onion; 3 cloves garlic; 1 tsp ginger root; 1 tsp ground coriander; 1 tsp cumin; ½ tsp turmeric; ½ tsp garam masala; ¼ tsp Cayenne pepper; ¼ tsp ground cardamom; 14 oz diced tomatoes; 2 cups cauliflower florets; ½ cup frozen peas; ½ cup full fat canned coconut milk; ¼ cup fresh cilantro leaves

Dive into a deliciously comforting Instant Pot Chicken Tikka Masala with cauliflower and peas. This flavorful dish combines tender chicken thighs with a blend of aromatic spices, creating a meal that's both hearty and healthy.

Photos of Instant Pot Chicken Tikka Masala with Cauliflower and Peas Recipe

When preparing this recipe, you may need to pick up some less common ingredients. Garam masala and cardamom might not be in your spice cabinet, but they are essential for authentic flavor. Coconut milk is another ingredient that adds creaminess and richness to the dish, so make sure to grab a can.

Ingredients for Instant Pot Chicken Tikka Masala With Cauliflower and Peas

Chicken thighs: Provides tender and flavorful meat.

Kosher salt: Enhances the overall flavor.

Coconut oil: Used for sautéing, adds a slight coconut flavor.

Onion: Adds depth and sweetness to the dish.

Garlic: Provides a robust and aromatic flavor.

Ginger root: Adds a warm, spicy note.

Ground coriander: Contributes a citrusy, floral flavor.

Cumin: Adds a nutty, earthy taste.

Turmeric: Gives a warm, bitter flavor and a beautiful color.

Garam masala: A blend of spices that adds depth and complexity.

Cayenne pepper: Brings heat to the dish.

Ground cardamom: Adds a sweet, floral note.

Diced tomatoes: Forms the base of the sauce.

Cauliflower florets: Adds a nutritious and hearty element.

Frozen peas: Brings sweetness and color to the dish.

Canned coconut milk: Adds creaminess and a slight coconut flavor.

Fresh cilantro leaves: Used for garnish, adds a fresh, herby note.

One reader, Joella Mccabe says:

This Instant Pot chicken tikka masala with cauliflower and peas is a game-changer! The flavors are rich and authentic, and the dish is incredibly easy to make. The cauliflower and peas add a perfect touch of veggies. A must-try for any weeknight dinner!

Joella Mccabe

Techniques Required for Instant Pot Chicken Tikka Masala

Yes.

How to use an Instant Pot: Explanation on how to operate the Instant Pot, including how to use the sauté function, set it to high pressure, and perform a quick release. How to sauté: Explanation on how to sauté ingredients in the Instant Pot using the sauté function. How to blend: Explanation on how to use an immersion blender or a regular blender to blend the tomatoes until smooth. How to quick release: Explanation on how to safely perform a quick release on the Instant Pot to release the pressure quickly.

How To Make Instant Pot Chicken Tikka Masala with Cauliflower and Peas

Ready in 30 minutes, this instant pot chicken tikka masala is a lightened up version without any dairy. Cauliflower and peas make the dish healthier too.

Preparation: 5 minutes

Cooking: 25 minutes

Total: 30 minutes

Serves:

Ingredients

1½lbschicken thighs,skinless, boneless, cubed
1½tspkosher salt
½tbspcoconut oil,or ghee
½onion,chopped
3clovesgarlic,minced
1tspginger root,grated
1tspground coriander
1tspcumin
½tspturmeric
½tspgaram masala
¼tspcayenne pepper
¼tspground cardamom
14ozdiced tomatoes,(1 can), drained
2cupscauliflower florets
½cupfrozen peas
½cupfull fat canned coconut milk
¼cupfresh 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 for about 2 to 3 minutes until the vegetables are soft and the spices are fragrant.
Add the tomatoes and use an immersion blender to blend until smooth (or blend in the blender). Add the chicken, remaining salt and stir. Cook on high pressure for 15 minutes.
Quick release, add the cauliflower and peas and cook for 2 minutes on high pressure.
Quick release, stir in coconut milk and serve garnished with cilantro.

Nutrition

Calories: 336.30kcal
Fat: 24.49g
Saturated Fat: 9.78g
Trans Fat: 0.10g
Monounsaturated Fat: 8.25g
Polyunsaturated Fat: 4.13g
Carbohydrates: 8.66g
Fiber: 3.00g
Sugar: 3.42g
Protein: 21.29g
Cholesterol: 111.13mg
Sodium: 605.74mg
Calcium: 56.61mg
Potassium: 568.36mg
Iron: 2.60mg
Vitamin A: 54.89µg
Vitamin C: 29.39mg

Crucial Technique Tip for Perfect Instant Pot Chicken Tikka Masala

When using an immersion blender to blend the tomatoes and spices, make sure to tilt the pot slightly and blend in a circular motion to ensure a smooth and even consistency. This will help incorporate the flavors more thoroughly and create a rich, velvety sauce for your chicken tikka masala.

Time-Saving Tips for Making Instant Pot Chicken Tikka Masala

Prep ingredients ahead: Chop the onion, mince the garlic, and grate the ginger root in advance to streamline the cooking process.

Use pre-cut vegetables: Buy pre-cut cauliflower florets and frozen peas to save chopping time.

Blend efficiently: Use an immersion blender directly in the Instant Pot to blend the tomatoes smoothly, avoiding extra dishes.

Measure spices beforehand: Pre-measure all the spices and keep them in a small bowl, ready to add when needed.

Quick release method: Utilize the quick release method to speed up the pressure release process, saving valuable minutes.

Substitute Ingredients For Instant Pot Chicken Tikka Masala with Cauliflower and Peas Recipe

chicken thighs - Substitute with chicken breast: Chicken breast is leaner and will still absorb the flavors well, though it may be slightly less tender.
kosher salt - Substitute with sea salt: Sea salt has a similar texture and salinity, making it a good alternative.
coconut oil - Substitute with olive oil: Olive oil has a high smoke point and a neutral flavor that works well in cooking.
onion - Substitute with shallots: Shallots have a milder flavor and can be used in the same quantity as onions.
garlic - Substitute with garlic powder: Use 1/8 teaspoon of garlic powder for each clove of garlic to maintain the flavor.
ginger root - Substitute with ground ginger: Use 1/4 teaspoon of ground ginger for each teaspoon of fresh ginger.
ground coriander - Substitute with cumin: Cumin has a warm, earthy flavor that complements the other spices in the dish.
cumin - Substitute with caraway seeds: Caraway seeds have a similar earthy flavor and can be used in the same quantity.
turmeric - Substitute with saffron: Saffron provides a similar color and a slightly different but complementary flavor.
garam masala - Substitute with curry powder: Curry powder has a similar blend of spices and can be used in the same quantity.
cayenne pepper - Substitute with paprika: Paprika provides a milder heat and a similar color to the dish.
ground cardamom - Substitute with ground allspice: Allspice has a similar warm, spicy flavor and can be used in the same quantity.
diced tomatoes - Substitute with tomato puree: Tomato puree provides a similar consistency and flavor, though it may be slightly thicker.
cauliflower florets - Substitute with broccoli florets: Broccoli has a similar texture and can be used in the same quantity.
frozen peas - Substitute with fresh peas: Fresh peas can be used in the same quantity and will provide a similar flavor and texture.
full fat canned coconut milk - Substitute with heavy cream: Heavy cream provides a similar richness and creaminess to the dish.
fresh cilantro leaves - Substitute with fresh parsley: Fresh parsley has a similar bright, fresh flavor and can be used in the same quantity.

Presenting Instant Pot Chicken Tikka Masala with Cauliflower and Peas

Serve smaller portion sizes: Plate a modest portion of chicken tikka masala in the center of a pristine white plate to highlight the vibrant colors and textures.
Use decoration: Garnish with a delicate sprinkle of finely chopped fresh cilantro leaves around the edge of the plate to add a touch of elegance and freshness.
Add texture contrast: Place a few lightly steamed cauliflower florets and frozen peas artistically around the chicken to provide a visual and textural contrast.
Drizzle with sauce: Use a small spoon to drizzle a thin line of the coconut milk sauce around the dish, creating a beautiful pattern that enhances the presentation.
Highlight spices: Lightly dust the plate with a pinch of ground cardamom and cayenne pepper to hint at the complex flavors within the dish.
Add a side: Serve with a small portion of basmati rice or naan bread on a separate, smaller plate to complement the main dish without overcrowding the presentation.
Use height: Stack the chicken thighs slightly to give the dish height and dimension, making it more visually appealing.
Finish with a touch of luxury: Add a small dollop of full fat canned coconut milk on top of the chicken for a rich, creamy finish that adds a touch of indulgence.

Essential Tools for Making Chicken Tikka Masala in an Instant Pot

Instant Pot: This is the primary cooking device used to prepare the chicken tikka masala. It allows for sautéing, pressure cooking, and quick releasing pressure.
Saute function: This function on the Instant Pot is used to melt the coconut oil and sauté the onion, garlic, ginger, and spices.
Immersion blender: This tool is used to blend the tomatoes until smooth directly in the Instant Pot. Alternatively, a regular blender can be used.
Measuring spoons: These are used to measure out the spices and salt accurately.
Measuring cups: These are used to measure the diced tomatoes, cauliflower florets, frozen peas, and coconut milk.
Knife: This is used to chop the onion, garlic, and ginger.
Cutting board: This provides a safe surface for chopping the onion, garlic, and ginger.
Spatula: This is used to stir the ingredients while sautéing and mixing everything together.
Serving spoon: This is used to serve the finished chicken tikka masala.
Bowl: This can be used to hold the chopped vegetables before adding them to the Instant Pot.
Tongs: These can be used to handle the chicken thighs when adding them to the Instant Pot.

Storing and Freezing Instant Pot Chicken Tikka Masala

To store leftover chicken tikka masala, allow it to cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 4 days.
When reheating, add a splash of water or coconut milk to help restore the sauce's consistency and prevent it from drying out.
For longer storage, you can freeze the tikka masala for up to 3 months:
- Divide the cooled tikka masala into portion-sized freezer-safe containers or resealable bags.
- Squeeze out any excess air from the bags before sealing to prevent freezer burn.
- Label the containers or bags with the date and contents for easy identification.
To thaw frozen tikka masala, transfer it to the refrigerator overnight or place the sealed container in a bowl of cold water for faster thawing.
Reheat the thawed tikka masala in a saucepan over medium heat, stirring occasionally, until it reaches the desired temperature. You may need to add a little water or coconut milk to adjust the consistency.
For best results, consume the frozen and reheated tikka masala within 2 months of freezing, as the texture of the chicken and vegetables may change slightly over time.

How To Reheat Leftover Instant Pot Chicken Tikka Masala

Reheat the leftover chicken tikka masala in a saucepan over medium-low heat, stirring occasionally, until it reaches the desired temperature. This method ensures that the flavors meld together and the sauce thickens slightly, creating a more intense and delicious taste.
For a quicker reheating option, transfer the leftover tikka masala to a microwave-safe dish and cover it with a damp paper towel. Microwave on high for 1-2 minutes, stirring halfway through, until the dish is heated through. The damp paper towel helps prevent the sauce from splattering and keeps the chicken moist.
If you have stored the cauliflower and peas separately from the sauce, reheat them in a steamer basket over boiling water for 2-3 minutes, or until they are tender and heated through. This method helps maintain their texture and color, ensuring that they don't become mushy or discolored.
For a crispy twist, preheat your oven to 400°F (200°C) and spread the leftover tikka masala on a baking sheet lined with parchment paper. Bake for 10-15 minutes, or until the dish is heated through and the edges start to caramelize. This method creates a slightly different texture and adds a hint of smokiness to the dish.
If you have a sous vide machine, you can reheat the chicken tikka masala by placing it in a sealed bag and submerging it in a water bath set to 150°F (65°C) for 30-45 minutes, depending on the quantity. This method ensures that the dish is heated evenly and retains its moisture, resulting in a restaurant-quality experience.

Interesting Fact About Chicken Tikka Masala

A random fact about this recipe is that chicken tikka masala is often considered a British national dish, despite its Indian origins. The creamy, spiced sauce was adapted to suit British tastes and has become a popular dish in Indian restaurants across the UK.

Is Making Instant Pot Chicken Tikka Masala Cost-Effective?

Analyzing the cost-effectiveness of this instant pot chicken tikka masala with cauliflower and peas, we find it quite budget-friendly. The primary protein, chicken thighs, is generally affordable. Spices like coriander, cumin, and turmeric are pantry staples, reducing additional costs. Coconut milk and diced tomatoes are inexpensive, and the vegetables used are cost-effective. Overall Verdict: 8/10. Approximate cost for a household of 4 people: $15-$20.

Is Instant Pot Chicken Tikka Masala Healthy?

This chicken tikka masala recipe has some healthy elements, but there's room for improvement. Let's break it down:

Positives:

Chicken thighs are a good source of protein
Cauliflower and peas provide fiber and nutrients
Spices like turmeric, ginger, and cardamom offer anti-inflammatory benefits
Coconut milk is a healthier alternative to heavy cream

Negatives:

The recipe uses coconut oil, which is high in saturated fat
Full-fat coconut milk, while better than cream, is still high in calories and fat
The dish may be high in sodium due to the added salt and canned tomatoes

To make this recipe even healthier, I suggest the following tweaks:

Swap the coconut oil for a healthier cooking oil like avocado or olive oil
Use light coconut milk instead of full-fat to reduce calories and fat content
Reduce the amount of added salt, and opt for low-sodium diced tomatoes
Increase the amount of cauliflower and peas to boost the vegetable content
Serve the tikka masala over a bed of quinoa or brown rice for added fiber and nutrients
Garnish with fresh herbs like cilantro or mint for extra flavor and antioxidants

Editor's Opinion on This Delicious Instant Pot Recipe

This Instant Pot chicken tikka masala with cauliflower and peas is a delightful fusion of flavors and textures. The use of coconut oil and coconut milk adds a rich, creamy depth, while the blend of spices provides an authentic Indian taste. The quick cooking time in the Instant Pot makes it convenient without compromising on flavor. Adding cauliflower and peas not only boosts the nutritional value but also adds a pleasant crunch. Garnishing with fresh cilantro leaves enhances the dish with a burst of freshness. Overall, it's a well-balanced, flavorful, and easy-to-make recipe.

Enhance Your Instant Pot Chicken Tikka Masala with Cauliflower and Peas Recipe with These Unique Side Dishes:

Garlic Naan: Imagine tearing into a warm, fluffy naan that’s been brushed with melted butter and sprinkled with minced garlic. The subtle crunch and aromatic burst of garlic perfectly complement the rich and creamy chicken tikka masala.

Cucumber Raita: A cool and refreshing raita made with creamy yogurt, finely chopped cucumbers, and a hint of mint. This side dish provides a delightful contrast to the spicy and robust flavors of the main course.

Mango Chutney: A sweet and tangy chutney made from ripe mangoes, simmered with spices and a touch of sugar. This vibrant condiment adds a burst of fruity flavor that pairs beautifully with the savory chicken tikka masala.

Basmati Rice: Fluffy, fragrant basmati rice cooked to perfection, with each grain separate and infused with a hint of cardamom. This classic side dish serves as the perfect canvas to soak up the rich sauce of the chicken tikka masala.

Roasted Eggplant: Slices of eggplant roasted until tender and caramelized, with a drizzle of olive oil and a sprinkle of sea salt. The smoky and slightly sweet flavor of the eggplant adds a delightful depth to your meal.

Similar Recipes to Instant Pot Chicken Tikka Masala

Instant Pot Butter Chicken: Dive into the creamy and rich flavors of butter chicken. This dish features tender chicken cooked in a luscious tomato and cream sauce, spiced with a blend of Indian spices. Perfect for a cozy dinner night.

Instant Pot Chicken Curry: Experience the aromatic and spicy delight of chicken curry. This recipe combines succulent chicken pieces with a medley of spices, coconut milk, and vegetables. Serve it over a bed of rice for a complete meal.

Instant Pot Aloo Gobi: Savor the classic Indian vegetarian dish of aloo gobi. This recipe brings together tender potatoes and cauliflower florets, cooked in a fragrant blend of spices. It's a perfect side dish or main course for a vegetable lover.

Instant Pot Lamb Rogan Josh: Indulge in the rich and flavorful lamb rogan josh. This dish features tender lamb pieces simmered in a spiced yogurt and tomato sauce. It's a hearty and satisfying meal that pairs well with naan or rice.

Instant Pot Chana Masala: Enjoy the hearty and nutritious chana masala. This vegetarian dish features chickpeas cooked in a spiced tomato and onion sauce. It's a protein-packed meal that's perfect for a quick and easy dinner.

Appetizer and Dessert Pairings for Instant Pot Chicken Tikka Masala

Appetizers:

Stuffed Mushrooms: Stuffed Mushrooms are a delightful start to any meal. Imagine tender mushroom caps filled with a savory mixture of cream cheese, garlic, and herbs. The breadcrumbs on top add a satisfying crunch, while a sprinkle of Parmesan cheese brings a rich, nutty flavor. These bite-sized treats are perfect for whetting the appetite and setting the stage for the main course.

Bruschetta: Bruschetta is a classic appetizer that never fails to impress. Picture crispy toasted baguette slices topped with a vibrant mix of diced tomatoes, fresh basil, and garlic. A drizzle of extra virgin olive oil and a splash of balsamic vinegar elevate the flavors, making each bite a burst of freshness. This simple yet elegant dish is a perfect prelude to a hearty meal.

Desserts:

Chocolate Lava Cake: Indulge in the decadence of a Chocolate Lava Cake. Imagine a rich, molten center that oozes out as you cut into the cake, creating a delightful contrast with the slightly crisp exterior. This dessert pairs beautifully with a scoop of vanilla ice cream, which melts slowly over the warm cake, adding a creamy texture to each bite. Garnish with fresh berries and a sprig of mint for a touch of freshness and color. The combination of warm chocolate, cold ice cream, and fresh fruit makes this an unforgettable treat.

Lemon Meringue Pie: Delight your taste buds with a Lemon Meringue Pie. This classic dessert features a buttery, flaky crust filled with a tangy lemon curd that strikes the perfect balance between sweet and tart. Topped with a cloud of fluffy meringue, toasted to golden perfection, each slice offers a symphony of textures and flavors. Serve chilled for a refreshing end to your meal, and add a few lemon zest curls on top for an extra burst of citrus aroma. The contrast between the zesty filling and the sweet, airy meringue makes this pie a perennial favorite.

Why trust this Instant Pot Chicken Tikka Masala with Cauliflower and Peas Recipe:

This Instant Pot Chicken Tikka Masala recipe is a must-try for its rich, authentic flavors and ease of preparation. The combination of chicken thighs, aromatic spices, and creamy coconut milk creates a deliciously comforting dish. The addition of cauliflower and peas not only boosts the nutritional value but also adds delightful texture. Perfect for busy weeknights, this recipe ensures a satisfying meal with minimal effort.

Want to share your experience making this Instant Pot Chicken Tikka Masala with Cauliflower and Peas Recipe? Join the discussion in the Recipe Sharing forum and let us know how it turned out!

FAQ:

How do I ensure the chicken is fully cooked in the Instant Pot?

The Instant Pot does a great job of cooking chicken thoroughly. By setting it to high pressure for 15 minutes, the chicken thighs will be cooked through. If you're ever in doubt, you can always use a meat thermometer to check that the internal temperature has reached 165°F.

Can I use chicken breasts instead of thighs?

Absolutely! You can substitute chicken breasts for thighs if you prefer. Just keep in mind that chicken breasts might cook a bit faster, so you might want to reduce the cooking time by a couple of minutes to avoid overcooking.

What if I don't have an immersion blender?

No worries! If you don't have an immersion blender, you can transfer the tomato mixture to a regular blender and blend until smooth. Just be careful with the hot liquid and blend in batches if necessary.

Can I make this recipe dairy-free?

Yes, this recipe is already dairy-free since it uses coconut milk instead of cream. Just make sure to use full-fat canned coconut milk for the best texture and flavor.

How can I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze the chicken tikka masala for up to 3 months. Just reheat it gently on the stove or in the microwave, adding a splash of water or coconut milk if needed to loosen the sauce.