Instant Pot Paleo Chicken Tikka Masala

There’s something incredibly comforting about a warm, hearty meal, and for me, that meal is Instant Pot Paleo Chicken Tikka Masala. I remember the first time I made it; the kitchen was filled with the tantalizing aromas of spices mingling, and I could hardly contain my excitement. This dish has a way of transporting you to a cozy Indian restaurant, where the flavors dance on your palate and each bite is a celebration. I often find myself making it for family gatherings, where it never fails to impress. The best part? It’s all made effortlessly in the Instant Pot, which means less time in the kitchen and more time enjoying the company of loved ones.

What to Buy for Instant Pot Paleo Chicken Tikka Masala

Gathering the right ingredients for Instant Pot Paleo Chicken Tikka Masala is essential for achieving that authentic flavor and texture. Each ingredient plays a crucial role in creating the dish’s richness and depth. From the aromatic spices to the creamy coconut milk, these key players work in harmony to transform simple chicken into a mouthwatering meal.

• 2 to 3 pounds of boneless chicken breasts, chopped – The star of the dish, chicken provides protein and absorbs all those lovely spices.
• 1 cup full-fat canned coconut milk – Adds creaminess and a subtle sweetness, balancing the spices.
• 1/2 tsp ground cinnamon – Introduces warm notes that enhance the overall flavor profile.
• 1/2 tsp paprika – Contributes color and a mild flavor that complements the spices.
• 1 tsp garam masala – A quintessential blend that gives the dish its authentic taste.
• 1/2 tsp sea salt – Essential for bringing out the flavors of the other ingredients.
• 3 Tbsp ghee – Provides a rich, buttery flavor that is a staple in Indian cooking.
• 1/2 yellow onion, finely chopped – Adds depth and sweetness to the sauce.
• 5 cloves garlic, minced – A flavor powerhouse that enhances the dish’s aroma.
• 1 Tbsp fresh ginger, peeled and grated – Provides a fresh, zesty kick.
• 2 tsp garam masala – Using this twice boosts the flavor in both the marinade and sauce.
• 2 tsp ground cumin – Adds an earthy richness that rounds out the spice blend.
• 1/2 tsp ground cardamom – Introduces a fragrant, floral note that elevates the dish.
• 1/4 tsp ground turmeric – This gives both color and health benefits to the dish.
• 1 1/2 tsp sea salt – Used to season the dish perfectly.
• 1 1/2 cups full-fat canned coconut milk – This additional quantity enhances the creaminess of the sauce.
• 1 28-ounce can crushed tomatoes – Forms the base of the sauce, adding acidity and depth.
• 2 Tbsp tomato paste – Deepens the tomato flavor.
• 1 Tbsp pure maple syrup (optional) – A hint of sweetness to balance the spices.

Instructions for Instant Pot Paleo Chicken Tikka Masala

Cooking Instant Pot Paleo Chicken Tikka Masala is as thrilling as it is simple! You’ll love how the flavors meld together seamlessly. Just follow these steps and watch as the magic happens.

1. Start by preparing the marinade for the chicken. In a mixing bowl, stir together the spices: cinnamon, garam masala, and sea salt. Add the chopped chicken breasts and mix until they are well coated. Cover the bowl with plastic wrap and let it refrigerate for at least 15 minutes, or even longer if you have the time. This allows the flavors to penetrate the chicken more thoroughly.
2. While the chicken is marinating, you can prepare the tikka masala sauce. Heat the ghee in your Instant Pot on the Sauté function. Add the finely chopped onion and sauté for about 5 to 8 minutes until it becomes translucent. This step is crucial for building a flavorful base.
3. Next, add the minced garlic and grated ginger to the pot. Sauté for another couple of minutes, being careful not to burn them. The aroma will be incredible at this point!
4. Incorporate the remaining spices: garam masala, cumin, cardamom, turmeric, and additional sea salt. Continue sautéing for a couple more minutes, allowing the spices to bloom and release their essential oils.
5. Now, pour in the crushed tomatoes and the first cup of coconut milk. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for at least 15 minutes. If you have extra time, simmer it longer for a deeper flavor.
6. Once the sauce has thickened, use an immersion blender to blend the sauce until it’s creamy. If you don’t have an immersion blender, carefully transfer it to a regular blender, blend, and return it to the pot.
7. Next, switch your Instant Pot back to the Sauté function and add the marinated chicken, including all the marinade. Sear the chicken for 3 to 4 minutes until it begins to brown.
8. Pour in the rest of the coconut milk and stir everything together. Secure the lid on your Instant Pot, ensuring the pressure release valve is set to Sealing. Select the Pressure Cook function and change the setting to Low. Set the timer for 35 minutes.
9. After cooking, let the Instant Pot go into Keep Warm Mode for an additional 20 to 30 minutes. This helps the chicken become even more tender. When ready, carefully use the quick release valve to release any remaining steam.
10. Finally, remove the lid and serve your Instant Pot Paleo Chicken Tikka Masala hot with your choice of rice or cauliflower rice. Enjoy this rich and flavorful dish!

Ways to Adapt This Recipe

If you’re looking to mix things up with your Instant Pot Paleo Chicken Tikka Masala, there are plenty of ways to adapt this recipe to your taste or dietary needs.

• Storage: Store leftovers in an airtight container in the fridge for up to 4 days, and reheat in the microwave or on the stovetop.
• Freezing: You can freeze the cooked chicken tikka masala for up to 3 months. Simply thaw in the fridge overnight before reheating.
• Pairing: Serve with naan bread for a delicious twist, or enjoy it with a side of roasted vegetables for a nutritious meal.
• Vegetarian Option: Substitute the chicken with chickpeas or paneer to make a vegetarian version.
• Spice Level: Adjust the heat by adding more cayenne pepper or less garam masala based on your preference.
• Herbs: Add fresh cilantro or parsley before serving for a pop of freshness.

Serving This Instant Pot Paleo Chicken Tikka Masala

When it comes to serving Instant Pot Paleo Chicken Tikka Masala, the possibilities are endless! Here are some ideas to enhance your dining experience:

• Rice: Serve over fluffy basmati rice or low-carb cauliflower rice for a satisfying meal.
• Salads: Pair it with a fresh cucumber salad dressed in yogurt for a refreshing contrast.
• Wraps: Make flavorful wraps with chicken and your favorite vegetables for a delectable lunch option.
• Occasions: This dish is perfect for family gatherings, dinner parties, or even a cozy night in.
• Storage Tips: If you have leftovers, store them properly in an airtight container for later enjoyment.
• Seasonal Pairings: Enjoy with seasonal vegetables like zucchini or bell peppers, which complement the dish beautifully.

FAQ

Conclusion

Instant Pot Paleo Chicken Tikka Masala is a delicious and satisfying dish that brings the flavors of India right to your kitchen. This recipe is easy to follow and perfect for a weeknight meal or special occasion. I encourage you to try it out and enjoy the rich, creamy flavors that will surely impress your family and friends!

Instant Pot Paleo Chicken Tikka Masala

The ultimate comfort food, Instant Pot Paleo Chicken Tikka Masala is creamy, flavorful, and easy to make. Packed with aromatic spices and tender chicken, this dish is perfect for a cozy dinner at home. Try it tonight for a meal that will leave everyone craving more!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Dinner

Cuisine Indian

Servings 6 servings

Calories 400 kcal

Equipment

• Blender
• Peeler
• Instant Pot
• Grater
• Skillet
• Mixing Bowl
• Large Pot
• Wooden Spoon
• Saucepan
• Chef's Knife

Ingredients

  

• 2 to 3 pounds Chicken breasts boneless, chopped
• 1 cup Coconut milk full-fat, canned
• 1/2 tsp Cinnamon ground
• 1/2 tsp Paprika ground
• 1 tsp Garam masala
• 1/2 tsp Sea salt
• 3 Tbsp Ghee
• 1/2 Onion yellow, finely chopped
• 5 cloves Garlic minced
• 1 Tbsp Ginger fresh, peeled and grated
• 2 tsp Garam masala
• 2 tsp Cumin ground
• 1/2 tsp Cardamom ground
• 1/4 tsp Turmeric ground
• 1 1/2 tsp Sea salt
• 1 1/2 cups Coconut milk full-fat, canned
• 1 28-ounce can Crushed tomatoes
• 2 Tbsp Tomato paste
• 1 Tbsp Maple syrup pure, optional

Instructions

 

• Start by preparing the marinade for the chicken. In a mixing bowl, stir together the spices: cinnamon, garam masala, and sea salt. Add the chopped chicken breasts and mix until they are well coated. Cover the bowl with plastic wrap and let it refrigerate for at least 15 minutes, or even longer if you have the time. This allows the flavors to penetrate the chicken more thoroughly.
• While the chicken is marinating, you can prepare the tikka masala sauce. Heat the ghee in your Instant Pot on the Sauté function. Add the finely chopped onion and sauté for about 5 to 8 minutes until it becomes translucent. This step is crucial for building a flavorful base.
• Next, add the minced garlic and grated ginger to the pot. Sauté for another couple of minutes, being careful not to burn them. The aroma will be incredible at this point!
• Incorporate the remaining spices: garam masala, cumin, cardamom, turmeric, and additional sea salt. Continue sautéing for a couple more minutes, allowing the spices to bloom and release their essential oils.
• Now, pour in the crushed tomatoes and the first cup of coconut milk. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for at least 15 minutes. If you have extra time, simmer it longer for a deeper flavor.
• Once the sauce has thickened, use an immersion blender to blend the sauce until it's creamy. If you don’t have an immersion blender, carefully transfer it to a regular blender, blend, and return it to the pot.
• Next, switch your Instant Pot back to the Sauté function and add the marinated chicken, including all the marinade. Sear the chicken for 3 to 4 minutes until it begins to brown.
• Pour in the rest of the coconut milk and stir everything together. Secure the lid on your Instant Pot, ensuring the pressure release valve is set to Sealing. Select the Pressure Cook function and change the setting to Low. Set the timer for 35 minutes.
• After cooking, let the Instant Pot go into Keep Warm Mode for an additional 20 to 30 minutes. This helps the chicken become even more tender. When ready, carefully use the quick release valve to release any remaining steam.
• Finally, remove the lid and serve your Instant Pot Paleo Chicken Tikka Masala hot with your choice of rice or cauliflower rice. Enjoy this rich and flavorful dish!

Notes

• Storage: Store leftovers in an airtight container in the fridge for up to 4 days, and reheat in the microwave or on the stovetop.
• Freezing: You can freeze the cooked chicken tikka masala for up to 3 months. Simply thaw in the fridge overnight before reheating.
• Pairing: Serve with naan bread for a delicious twist, or enjoy it with a side of roasted vegetables for a nutritious meal.
• Vegetarian Option: Substitute the chicken with chickpeas or paneer to make a vegetarian version.
• Spice Level: Adjust the heat by adding more cayenne pepper or less garam masala based on your preference.
• Herbs: Add fresh cilantro or parsley before serving for a pop of freshness.

Keyword easy chicken dinner, Instant Pot Chicken Tikka Masala, Paleo Chicken Recipe, Spicy Indian Chicken

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Meet Eva Sterling

I have a restless palate and I love that our blog covers such a wide range of food. I am always excited to cook something we haven’t tried before. I jump into every cooking session with enthusiasm, ready to chop, sauté, bake, or grill. I love the collaborative energy of our kitchen we all learn from each other, and that makes every dish we publish better.