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.
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
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
