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!
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.