Instant Pot Chicken Tikka Masala with Cauliflower and Peas
This Chicken Tikka Masala made in the Instant Pot features tender pieces of chicken, cauliflower, and peas, creating a healthier, dairy-free twist on the traditional Indian dish. In only 30 minutes, you can whip up this delightful meal, making it a perfect choice for a quick and satisfying weeknight dinner.
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Ingredients
- 1 1/2 pounds skinless
- 1 1/2 teaspoon kosher salt
- 1 teaspoon grated ginger root
- 1 teaspoon ground coriander
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon garam masala
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cardamom
- 14 ounce can diced tomatoes
- 2 cups cauliflower florets
- 1/2 cup frozen peas
- 1/2 cup full fat canned coconut milk
- 1/4 cup fresh cilantro leaves
- 1/2 tablespoon ghee
- 1/2 chopped onion
- 3 cloves garlic
Instructions
- 1
Sprinkle 1 teaspoon of salt over the chicken pieces to season them well.
- 2
Activate the sauté function on the Instant Pot and melt the butter. Then, incorporate the onion, garlic, ginger, and the six spices (ranging from coriander to cardamom) and sauté for approximately 2 to 3 minutes, until the vegetables become tender and the spices release their aroma.
- 3
Pour in the tomatoes and blend using an immersion blender until the mixture is smooth (alternatively, you can blend it in a regular blender). Next, add the seasoned chicken along with the remaining 1/2 teaspoon of salt, mixing everything together. Seal the lid and cook on high pressure for 15 minutes.
- 4
Perform a quick release of the pressure, then add the cauliflower and peas. Cook for an additional 2 minutes on high pressure.
- 5
Once the pressure is quickly released again, stir in the coconut milk and serve the dish, garnished with fresh cilantro.