Ingredients
Chicken and Seasoning
- 1 ½ pounds skinless, boneless chicken thighs, cubed
- 1 ½ teaspoons kosher salt (divided)
Spice and Aromatics
- ½ tablespoon ghee (or butter or coconut oil for dairy-free)
- ½ onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon grated ginger root
- 1 teaspoon ground coriander
- 1 teaspoon cumin
- ½ teaspoon turmeric
- ½ teaspoon garam masala
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground cardamom
Additional Ingredients
- 14 ounce can diced tomatoes, drained
- 2 cups cauliflower florets
- ½ cup frozen peas
- ½ cup full fat canned coconut milk
- ¼ cup fresh cilantro leaves, for serving
Instructions
- Season Chicken: Sprinkle 1 teaspoon of kosher salt evenly over the cubed chicken thighs to enhance flavor.
- Sauté Aromatics and Spices: Press the sauté button on the Instant Pot and melt the ghee. Add chopped onion, minced garlic, grated ginger, and the ground spices (coriander, cumin, turmeric, garam masala, cayenne pepper, and cardamom). Sauté for 2 to 3 minutes until the onions soften and the spices release their fragrant aromas.
- Prepare the Sauce and Add Chicken: Add the drained diced tomatoes to the pot. Use an immersion blender to blend the mixture until smooth, or transfer to a blender and blend, then return to the pot. Add the cubed chicken along with the remaining ½ teaspoon of salt and stir to combine.
- Pressure Cook Chicken: Seal the Instant Pot lid and set to cook on high pressure for 15 minutes to tenderize the chicken and allow flavors to meld.
- Add Vegetables: After quick releasing the pressure, open the lid and add the cauliflower florets and frozen peas. Seal the lid again and cook on high pressure for an additional 2 minutes to soften the vegetables while maintaining their texture.
- Finish and Serve: Perform a quick pressure release once more. Stir in the full fat coconut milk to add creaminess and richness to the sauce. Serve the Chicken Tikka Masala garnished with fresh cilantro leaves.
Notes
- You can substitute ghee with butter or coconut oil for a dairy-free version.
- If you prefer a less spicy dish, reduce or omit the cayenne pepper.
- Using chicken thighs rather than breasts helps keep the meat tender and juicy during pressure cooking.
- Frozen peas can be substituted with fresh peas if available.
- This recipe is easily doubled for meal prep or larger gatherings.
- For a thicker sauce, sauté the blended tomato mixture a bit longer before adding the chicken.
- Serve with basmati rice or naan bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Instant Pot
- Cuisine: Indian
