Instant Pot Chicken Tikka Masala Recipe
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Feasting at Home · by Sylvia Fountaine | Feasting at Home★ 4.8

Instant Pot Chicken Tikka Masala Recipe

NUTRITION · PER SERVING30M COOK
CAL 30%·PRO 100%
CARBS 12G8% OF CAL
4G FIBER1G OTHER7G TOTAL SUGAR
FAT 40G59% OF CAL
29G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender chicken in a fragrant coconut curry sauce with warm spices. A quick weeknight dinner made in the Instant Pot with aromatic garam masala and ginger.

mainindiancurrychickengluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 2 pounds chicken breast or thighs, cut into 1-2 inch cubes (sprinkle with 1 teaspoon salt and pepper) or see notes for vegan version.
  • 2 tablespoons ghee ( or olive oil, coconut oil)
  • 2 fat shallots, diced ( or sub 1 onion)
  • 2 medium tomatoes, diced
  • 4-6 garlic cloves, rough chopped
  • 1 tablespoon fresh ginger, finely minced ( or use paste)
  • 2 teaspoons whole cumin seeds
  • 1 teaspoon whole fennel seeds or use ½ teaspoon ground (optional)
  • 1 teaspoon black mustard seeds (optional, but good!)
  • 1 tsp paprika
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 2 teaspoons dried fenugreek leaves ( this really elevates the dish, but if you don’t have use 2 bay leaves)
  • 1/2 teaspoon turmeric
  • 1 teaspoon garam masala spice (or make your own)
  • ½-1 teaspoon cayenne ( more to taste)
  • 1 1/2 teaspoons kosher salt
  • 2 teaspoons sugar (or alternative sweetener like honey or agave)
  • 1/2 cup chicken broth
  • 14-ounce can of coconut milk, divided (do not use “lite” coconut milk -it will result in a very thin, soup-like consistency; the thicker the better).
PREP
10M
SODIUM
1486MG
ESTIMATE
COMPLETE

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