Whole30 Instant Pot Chicken Tikka Masala (Paleo, Low Carb)

Name: Whole30 Instant Pot Chicken Tikka Masala (Paleo, Low Carb)
Prep time: 10 min
Cook time: 65 min
Total time: 70 min
Yield: 6
Cuisine: Indian
Ingredients: 3 pieces Chicken Breast (3 large boneless, skinless chicken breasts (about 2 pounds, diced)); 1 cup Non-Dairy Yogurt (1 cup plain, non-dairy yogurt (optional)) — optional; 1 tsp Ground Turmeric (1 teaspoon turmeric); 6 ½ tsp Garam Masala (2 teaspoon garam masala + 4 ½ teaspoons garam masala); 1 tbsp Lemon Juice (1 tablespoon lemon juice (about half a lemon)); 2 tsp Black Pepper (2 teaspoons black pepper); ¼ tsp Ginger (¼ teaspoon dried ginger + 1 ½ tablespoon grated fresh ginger); ¼ cup Clarified Butter (¼ cup ghee (4 tablespoons)); 1 piece White Onion (1 medium white onion (diced)); 2 pieces Serrano Pepper (2 serrano chiles (minced (deseeded for mild, seeds left in for medium/hot))); 5 cloves Garlic (5 cloves garlic (minced)); 1 tsp Paprika (1 teaspoon paprika); 1 can Tomato Sauce (1 15-ounce can tomato sauce); 1 piece Green Bell Pepper (1 green bell pepper (deseeded, sliced into strips)); 1 tbsp Dried Fenugreek Leaves (1 tablespoon dried fenugreek leaves); 0 pieces Table Salt (salt (to taste)); 1 cup Coconut Cream (1-2 cups coconut cream (just the solid white part from a can of coconut milk) — up to 2); 0 pieces Cauliflower Rice (steamed cauliflower rice); 0 pieces Cilantro (fresh cilantro (chopped))

Whole30 Instant Pot Chicken Tikka Masala (Paleo, Low Carb) - Main Course (Indian)

70 minIndian

Servings6

Add to grocery list

Plan it in the app to put it on your week.

Egg Free

Ingredients

For 6 servings

Chicken Breast3 pieces · 3 large boneless, skinless chicken breasts (about 2 pounds, diced)
Non-Dairy Yogurt1 cup · 1 cup plain, non-dairy yogurt (optional) · optional
Ground Turmeric1 tsp · 1 teaspoon turmeric
Garam Masala6 ½ tsp · 2 teaspoon garam masala + 4 ½ teaspoons garam masala
Lemon Juice1 tbsp · 1 tablespoon lemon juice (about half a lemon)
Black Pepper2 tsp · 2 teaspoons black pepper
Ginger¼ tsp · ¼ teaspoon dried ginger + 1 ½ tablespoon grated fresh ginger
Clarified Butter¼ cup · ¼ cup ghee (4 tablespoons)
White Onion1 piece · 1 medium white onion (diced)
Serrano Pepper2 pieces · 2 serrano chiles (minced (deseeded for mild, seeds left in for medium/hot))
Garlic5 cloves · 5 cloves garlic (minced)
Paprika1 tsp · 1 teaspoon paprika
Tomato Sauce1 can · 1 15-ounce can tomato sauce
Green Bell Pepper1 piece · 1 green bell pepper (deseeded, sliced into strips)
Dried Fenugreek Leaves1 tbsp · 1 tablespoon dried fenugreek leaves
Table Salt0 pieces · salt (to taste)
Coconut Cream1 cup · 1-2 cups coconut cream (just the solid white part from a can of coconut milk) — up to 2
Cauliflower Rice0 pieces · steamed cauliflower rice
Cilantro0 pieces · fresh cilantro (chopped)

Make it mine in the app

Steps

1In a medium bowl, whisk together all marinade ingredients besides chicken. Toss chicken in marinade to coat well. Cover and refrigerate at least 1 hour, up to overnight.
2In the Instant Pot in Sauté Mode, Normal Heat, heat the ghee. Add onion and cook until softened, about 4-5 minutes.
3Reduce heat to Low Heat. Add serrano chiles, garlic, and ginger, and cook, stirring occasionally, until a nice, even toffee-brown color, about 10 minutes. Add 1-2 teaspoons water as needed if you notice the mixture sticking or drying out. If you cook this part over Normal Heat, monitor the mixture very closely. It will burn if you don't watch it well!
4When mixture is a toffee brown color, add garam masala and paprika; stir well. Cook a few minutes, or until fragrant, adding a couple tablespoons of water to reduce sticking, if necessary.
5Add the tomato sauce and stir well; transfer mixture to the blender and blend until smooth. Return sauce to pot and simmer for 15-25 minutes over Normal Heat or until thick like a paste, rather than like a sauce.
6Add chicken, sliced bell pepper, fenugreek leaves, and salt. Secure lid and cook on Manual High Pressure for 6 minutes. Carefully Quick Release.
7Add the coconut cream and stir until smooth. Taste and correct seasonings, adding more salt or fenugreek leaves as necessary. Serve over steamed cauliflower and top with plenty of chopped fresh cilantro.