Healthy Instant Pot Chicken Tikka Masala
Ingredients
The main ingredients
-
2
pounds
boneless skinless chicken breasts, cut into bite-size pieces
-
1 ½
teaspoons
kosher salt, divided
-
1
tablespoon
unsalted butter or coconut oil, ghee, or extra-virgin olive oil
-
1
small
yellow onion, finely chopped
-
3
cloves
garlic, minced
-
1
tablespoon
minced fresh ginger
-
1
tablespoon
garam masala
-
1
teaspoon
ground chili powder
-
1
teaspoon
ground cumin
-
1
teaspoon
ground turmeric
-
¼
teaspoon
ground cayenne
-
1
can
no salt added tomato sauce (8 ounces)
-
1
can
light coconut milk (14 ounces)
-
¾
cup
frozen peas
-
½
cup
plain nonfat Greek yogurt
For serving
-
as needed
prepared brown rice or naan
-
as needed
fresh cilantro
Instructions
- Season the chicken with 1 teaspoon of kosher salt and set aside.
- Melt the butter in the Instant Pot and set to SAUTE. Add onion, garlic, ginger, and spices; cook until fragrant.
- Add the chicken and cook until browned, then stir in the tomato sauce and remaining salt.
- Cover and cook on HIGH pressure for 8 minutes, then vent immediately.
- Uncover and stir in the coconut milk, then simmer until the sauce thickens.
- Turn off the Instant Pot and stir in the peas, then let cool for a few minutes before adding the Greek yogurt.
- Serve warm with rice or naan and garnish with cilantro.
Nutrition Facts (estimated)
Servings
6
Calories
355
Total fat
10g
Total carbohydrates
32g
Total protein
36g
Sodium
330mg
Cholesterol
79mg
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