Instant Pot Chicken Tikka Masala
Ingredients
The sauce
-
1
unit
yellow onion (chopped)
-
1
28-ounce can
diced tomatoes
-
1
teaspoon
garam masala
-
1
teaspoon
cumin
-
1
tablespoon
coriander
-
1
teaspoon
paprika
-
¼
teaspoon
cinnamon
-
¼
teaspoon
ginger (ground)
-
¼
teaspoon
cayenne pepper (optional)
-
1
tablespoon
pure maple syrup
The chicken and vegetables
-
1½
pounds
boneless & skinless chicken thighs
-
2
teaspoons
sea salt (fine)
-
½
head
cauliflower (chopped, about 1 pound)
-
1½
cups
carrots (peeled & chopped, about 3 carrots)
-
½
cup
coconut milk (full-fat, canned)
The rice
-
1
cup
long-grain white rice (like jasmine or basmati)
-
1¼
cups
water
Instructions
- Blend the onion, diced tomatoes, and spices in the Instant Pot until smooth.
- Place the chicken on top of the sauce and season with salt.
- Add a trivet and a bowl with rice and water on top of the chicken.
- Cook on high pressure for 12 minutes.
- Release the steam and remove the lid.
- Fluff the rice and set it aside.
- Add cauliflower and carrots to the sauce and cook on high pressure for 1 minute.
- Release the steam, cut the chicken into pieces, and stir into the sauce with coconut milk.
- Serve warm over the rice.
Nutrition Facts (estimated)
Servings
6
Calories
350
Total fat
15g
Total carbohydrates
40g
Total protein
30g
Sodium
800mg
Cholesterol
100mg
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