Instant Pot Chicken Tikka Masala
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Well Plated · by Erin Clarke★ 4.9 (336)

Instant Pot Chicken Tikka Masala

NUTRITION · PER SERVING60M COOK
CAL 41%·PRO 100%
CARBS 128G62% OF CAL
9G FIBER4G SUGAR115G OTHER
FAT 9G10% OF CAL
5G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy, moderately spiced chicken tikka masala made quickly in a pressure cooker. Tender chicken in a tomato-coconut sauce, typically served with rice.

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Nutrition & ingredients

Ingredients

serves 6
  • 2 pounds boneless skinless chicken breasts (cut into bite-size pieces)
  • 1 1/2 teaspoons kosher salt (divided)
  • 1 tablespoon unsalted butter (or coconut oil, ghee, or extra-virgin olive oil...I do think the butter is worth it here!)
  • 1 small yellow onion (finely chopped)
  • 3 large cloves garlic (minced (about 1 tablespoon))
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon garam masala*
  • 1 teaspoon ground chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon ground cayenne (use more if you like the dish spicy)
  • 1 can no salt added tomato sauce ((8 ounces))
  • 1 can light coconut milk ((14 ounces))
  • 3/4 cup frozen peas
  • 1/2 cup plain nonfat Greek yogurt
  • Prepared brown rice (or naan, for serving)
  • Fresh cilantro (for serving)
PREP
10M
SODIUM
591MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.