I swear just about each week I talk to a friend who doesn’t know what to cook with their Instant Pot. Noooo! It’s seriously one of my favorite appliances, because it makes meals so quick and easy – just like today’s recipe. Instant Pot Chicken Tikka Masala has an authentic taste, just like the foods that I grew up eating. If you like quick and healthy dinners, this one’s for you!
I didn’t think I’d ever make homemade chicken tikka masala. You see, I grew up eating Indian food day in and day out. Finally, for about 15 years, I was burned out; just tired of it. But then one day I remembered what I was missing … and I haven’t looked back since. While there is a learning curve to cooking Indian food, I’m enjoying the challenge! This dairy-free Indian dish won’t disappoint. The flavors have tremendous depth, and the spices combined with the powerhouse combo of garlic and ginger (my fave) make it an easy dish I know you’ll enjoy.
Easy chicken tikka masala
Instant Pot Chicken Tikka Masala is a quick, easy and nourishing Indian dish that’s super tasty! Made with anti-inflammatory spices like turmeric, garlic, and ginger, this healthy Indian-inspired dish is paleo, Whole30, and therefore gluten- and dairy-free comfort food. Serve it over rice or cauli-rice. I like to make Oh She Glows Chana Masala to serve on the side. Yum!
This traditional dish is generally made with a yogurt-based marinade. But I wanted it to be dairy free, and I wanted to skip the extra time of marinading. Remember – I said quick meal:). And by dredging your chicken in the spices, you’ll get the full flavor profile without all of the wait.
REASONS WHY I LOVE MAKING INSTANT POT CHICKEN TIKKA MASALA:
- Super quick and easy – literally 10 minutes of prep and then do whatever else you need to while it cooks
- A tasty, flavorful and super aromatic meal
- Easy cleanup, thanks to the Instant Pot
- It’s gluten- and dairy-free, which various members of my family need
A few notes about the recipe before you get started:
- Don’t use light coconut milk; use the full fat version.
- Using ghee makes it dairy-free, but if it doesn’t matter to you, butter works well, too.
- Garam masala can vary greatly. Make sure to use an organic version.
Instant Pot Chicken Tikka Masala is a wonderfully aromatic dish that combines chicken, tomatoes, Indian spices and more for a delicious dairy-free dish.
- 2 tbsp ghee (can sub butter)
- 1/2 onion, diced
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 1 tbsp garam masala
- 1 tbso tumeric powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 - 1 tsp salt
- 2 lbs chicken breast
- 1 8oz can tomato paste
- 1 28 oz can diced tomatoes, undrained
- 1 can coconut milk, full fat
- optional toppings: cilantro, jalepenos, lime juice
Turn on a multi-functional pressure cooker (as in the Instant Pot) and press the Saute button. Add ghee (or butter). When hot, add onion and cook 1 minute. Add 1 1/2 TBSP of the spice blend (spices combined), garlic and ginger, mix and cook for 2 minutes; make sure to stir. Turn off Saute and stir in diced tomatoes, tomato paste.
Dredge chicken breasts in remaining spice blend. Place coated breasts into the mixture in the Instant Pot and push into tomato blend so that they are covered.
Seal lid and press Poultry button; set time for 15 minutes. After cooking time, let pressure naturally release for 10-15 minutes before opening the lid.
Shred chicken breasts, mix to combine, and add can of coconut milk.
Serve garnished with an optional splash of lime juice, cilantro, and/or jalepenos atop rice or cauliflower rice for a grain free meal.
Other Indian recipes that you might enjoy:
Are you a fan of Indian foods? 🙂
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