Whole30 Instant Pot Chicken Tikka Masala
Ingredients
The Chicken
-
3
large
boneless, skinless chicken breasts
-
1
cup
plain, non-dairy yogurt
-
1
teaspoon
turmeric
-
2
teaspoons
garam masala
-
1
tablespoon
lemon juice
-
2
teaspoons
black pepper
-
¼
teaspoon
dried ginger
The Sauce
-
¼
cup
ghee
-
1
medium
white onion
-
2
serrano chiles
minced
-
5
cloves
garlic
-
1 ½
tablespoons
grated fresh ginger
-
4 ½
teaspoons
garam masala
-
1
teaspoon
paprika
-
1
15-ounce can
tomato sauce
-
1
green bell pepper
deseeded and sliced
-
1
tablespoon
dried fenugreek leaves
-
to taste
salt
-
1-2
cups
coconut cream
To Serve
-
to taste
steamed cauliflower rice
-
to taste
fresh cilantro
Instructions
- Whisk together the marinade ingredients in a bowl, coat the chicken, cover, and refrigerate for at least 1 hour.
- In the Instant Pot, heat the ghee and cook the onion until softened.
- Reduce heat and add serrano chiles, garlic, and ginger, cooking until toffee brown.
- Stir in garam masala and paprika, cooking until fragrant.
- Add tomato sauce and blend until smooth, then return to the pot and simmer until thick.
- Add chicken, bell pepper, fenugreek leaves, and salt, then cook on high pressure for 6 minutes.
- Quick release the pressure, stir in coconut cream, and adjust seasonings as needed.
- Serve over steamed cauliflower rice and garnish with cilantro.
Nutrition Facts (estimated)
Servings
6
Calories
325
Total fat
26g
Total carbohydrates
10g
Total protein
16g
Sodium
73mg
Cholesterol
55mg
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