Instant Pot Tikka Masala
Ingredients
The main ingredients
-
2
pounds
chicken breast or thighs, cut into 1-2 inch cubes
-
2
tablespoons
ghee or olive oil or coconut oil
-
2
fat
shallots, diced
-
2
medium
tomatoes, diced
-
4–6
cloves
garlic, rough chopped
-
1
tablespoon
fresh ginger, finely minced
-
2
teaspoons
whole cumin seeds
-
1
teaspoon
whole fennel seeds or ½ teaspoon ground (optional)
-
1
teaspoon
black mustard seeds (optional)
-
1
teaspoon
paprika
-
1
teaspoon
coriander
-
1
teaspoon
cumin
-
2
teaspoons
dried fenugreek leaves
-
½
teaspoon
turmeric
-
1
teaspoon
garam masala spice
-
½–1
teaspoon
cayenne
-
1 ½
teaspoons
kosher salt
-
2
teaspoons
sugar
-
½
cup
chicken broth
-
14
ounces
coconut milk, divided
Vegan version (optional)
-
1
can
chickpeas, drained
-
2–3
cups
potatoes, cut into larger 1 inch cubes
-
1
red bell pepper
cut into 1 inch squares
-
2
cups
peas (fresh or frozen)
Instructions
- Set the Instant Pot to the sauté function and heat oil.
- Sprinkle chicken with salt and pepper, then sauté shallots, garlic, and ginger until fragrant.
- Add whole spices and chicken, cooking until chicken is lightly browned.
- Stir in tomatoes, remaining spices, salt, and sugar, then add broth and half the coconut milk.
- Pressure cook on high for 7 minutes (9 for thighs), then manually release the pressure.
- Switch back to sauté mode to reduce the liquid by half, adding quick-cooking veggies if desired.
- Stir in the remaining coconut cream and adjust seasoning to taste.
- For the vegan version, sauté shallots, garlic, and ginger, then add spices and toast briefly.
- Add tomatoes, coconut milk, sugar, and salt, followed by chickpeas and potatoes, then pressure cook for 5 minutes.
- Release pressure and stir in peas, cooking briefly until heated.
Nutrition Facts (estimated)
Servings
4
Calories
310
Total fat
18.9g
Total carbohydrates
8.7g
Total protein
27.9g
Sodium
665mg
Cholesterol
82.7mg
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