Instant Pot Chicken Tikka Masala
A healthy, easy version of authentic Indian chicken tikka masala made quick in the pressure cooker. Not too spicy, ultra creamy, filled with flavor, and great leftover too!
For a less veggie-based recipe, see Healthy Chicken Tikka Masala
It’s not really as buttery as authentic tikka masala and it also has lots of veggies and paneer instead of meat. But, it’s quite a bit healthier and really, really good.
Info
Prep: 10 mins Cook: 50 mins Total: 1hour Serves: 6
Ingredients
- 1 pound paneer cut into chunks
- 1 1/2 teaspoons kosher salt
- 1 tablespoon unsalted butter or coconut oil, ghee, or extra-virgin olive oil…I do think the butter is worth it here!_
- 1 small yellow onion finely chopped
- 3 large cloves garlic minced (about 1 tablespoon)
- 1 tablespoon minced fresh ginger
- 1 tablespoon garam masala
- 1 teaspoon ground chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/4 teaspoon ground cayenne (use more if you like the dish spicy)
- 1 can no salt added tomato sauce (8 ounces)
- 1 can light coconut milk (14 ounces)
- 3 cups frozen veggies
- 1/2 cup plain nonfat Greek yogurt
- Brown Rice or Naan for Serving
- Fresh cilantro for serving
Notes
- Imersion blend diced tomatoes - surprise! Spaghetti sauce.
- Paneer will survive the pressure cooking. I was surprised.
- This recipe has just enough liquid to set everything - I recommend heating everything is “saute” mode before sealing it and pressure cooking. This sould prevent the burn warning.
- If burn warning occurs: Vent pressure, open lid and scrape burnt stuff off bottom. Reseal and try again.
Instructions
- Add the butter to an Instant Pot set to SAUTE. Once melted, add the onion, garlic, ginger, garam masala, chili powder, cumin, turmeric, and cayenne.
- Cook, stirring often, until the onion is soft and the spices are very fragrant, about 5 minutes.
- Add the panner, stir to coat with the spices and onion, and cook, stirring often, about 4 minutes.
- Add the tomato sauce and remaining 1/2 teaspoon salt. Stir to combine and allow to heat while stirring often.
- Cover and cook on HIGH pressure for 8 minutes. Vent to immediately release the pressure.
- Uncover and stir in the coconut milk. Transfer to stove top, add frozen veggies and bring mixture back up to simmer.
- Simmer mixture for 5-10 minutes to thicken.
- Let cool for a few minutes, and then stir in the Greek yogurt (do not stir in the Greek yogurt right away or it may curdle). Enjoy warm with rice or naan and a sprinkle of fresh cilantro.