Serves 4
115 min
Instant Pot Whole30 Chicken Tikka Masala
Recipe GLPR0be5b7fc18854f
Tender chicken thighs infused with warm Indian spices and marinated in a fragrant paste, then pressure-cooked in a creamy tomato sauce enriched with coconut cream. This Whole30-compliant dish is aromatic, satisfying, and can be served over cauliflower rice for a complete meal.
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Ingredients
1 tablespoon lemon juice
1 tablespoon garam masala
1 teaspoon ground coriander
Kosher salt and freshly ground black pepper to taste
2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
2 teaspoons ground cumin
1/2 teaspoon hot smoked paprika
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1 1/2 tablespoons ghee or clarified butter
1 large onion, diced into 3/4-inch pieces
1 tablespoon grated fresh ginger
3 cloves garlic, grated
2 tablespoons tomato paste
1 cup tomato puree
1/2 cup coconut cream
Cauliflower rice for serving, optional
Directions
In a large bowl, whisk together the lemon juice, garam masala, ground coriander, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper until a paste forms. Add the chicken thigh pieces to the bowl and use your hands to massage the spice paste thoroughly over each piece, ensuring all surfaces are coated. Cover the bowl with plastic wrap and let the chicken marinate at room temperature for 1 hour.
Set your 6-quart Instant Pot to the sauté setting on high. In a small bowl, combine the ground cumin, smoked paprika, ground turmeric, cayenne pepper, and 1 teaspoon kosher salt. Once the pot is hot, add the ghee, diced onion, and the cumin spice mixture. Sauté for about 5 minutes, stirring occasionally, until the onions become soft and translucent. Add the grated ginger and grated garlic, stirring constantly, and cook for 1 minute until fragrant. Stir in the tomato paste and cook for another minute while stirring continuously with a wooden spoon.
Pour the tomato puree into the pot and use a wooden spoon to scrape up any browned bits stuck to the bottom. Turn off the sauté function. Gently add the marinated chicken and all its accumulated juices to the pot, stirring carefully to combine with the sauce.
Secure the Instant Pot lid according to the manufacturer's instructions and ensure the pressure release valve is in the sealed position. Set the pot to high pressure for 10 minutes. Once the cooking cycle completes, perform a quick release by carefully moving the pressure release valve to the venting position. Wait until the quick release cycle is complete, then cautiously unlock and remove the lid, being mindful of any residual steam.
Stir the coconut cream into the cooked chicken and sauce. Taste and adjust the seasoning with additional salt and pepper as needed. Serve the tikka masala over cauliflower rice if desired.
