Little Sunny Kitchen · by Diana★ 5.0 (53)
Instant Pot Chicken Tikka Masala Recipe
NUTRITION · PER SERVING25M COOK
CAL 29%·PRO 69%
CARBS 33G23% OF CAL
4G FIBER6G SUGAR23G OTHER
FAT 36G55% OF CAL
13G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chicken tikka masala made easy in the Instant Pot: tender chicken thighs in a creamy tomato sauce infused with warm spices. Served with rice or bread.
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Nutrition & ingredients
Ingredients
serves 6- 2 pounds (900 grams) chicken thighs (skinless, boneless, diced into bite-size pieces)
- 3 tablespoons yogurt (plain natural or Greek)
- 4 tablespoons masala paste (divided)
- 2 tablespoons vegetable oil
- 17 oz (500 ml) tomato sauce (or passata)
- 1 teaspoon salt
- 1 cup (250 ml) heavy whipping cream
- 1 small onion
- 3 cloves garlic (about 1 tablespoon minced garlic)
- 1 tablespoon fresh ginger
- 1 tablespoon garam masala
- 1 teaspoon chili powder (optional)
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- Cooked rice
- Fresh cilantro leaves
- Naan bread
At a glance
PER SERVING · TIME 25M
CAL 29%·PRO 69%
CARBS 33G23% OF CAL
4G FIBER6G SUGAR23G OTHER
FAT 36G55% OF CAL
13G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 1193mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 794mg
- Calcium
- 88mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1193MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.