Quick Notes: This Instant Pot Chicken Tikka Masala recipe is adapted from one I originally found on Savorytooth.com (link here https://www.savorytooth.com/instant-pot-chicken-tikka-masala/). That is an absolutely phenomenal blog dedicated to keto and low carb. I’m not dedicated to that, so I’ve deviated from that some here. I’ve also made it a titch spicier as well. If you’re a total bitch, then feel free to trade the cayenne in the marinade with black pepper, and half or omit the cayenne in the sauce completely. I’ve obviously adjusted it over time, but I gotta give credit where it’s due.
Ingredients
- -Chicken Tikka Marinade
- 6-8 chicken tenderloins, cut into small chunks
- 1 cup plain greek yogurt
- 2 tablespoon garam masala
- 1 tablespoon lemon juice
- 1 teaspoon cayenne pepper
- 1/2 teaspoon ginger
- -Sauce
- 15 oz can tomato sauce
- 1 1/4 cup heavy whipping cream
- 2 tablespoons minced garlic
- 1 1/2 tablespoon garam masala
- 1/2 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon chili powder
Instructions
- Mix all items from the tikka marinade in a large bowl.
- Put the cut chicken into a large freezer bag, and cover in the sauce, moving the chicken around until all pieces are fully coated.
- Let sit in the refrigerator for at least two hours, but it can sit overnight.
- Once the chicken has had time to sit in the marinade, turn the instant pot to saute mode and add the chicken to the instant pot. Cook until chicken is cooked on each side. (to be honest, my lazy ass skips this step sometimes, but I'm leaving it in here because it really does make quite a difference.)
- Add all other sauce ingredients except the heavy cream to the pot. Seal, and set to manual cook for 8 minutes.
- Quick-release.
- Turn instant pot to saute mode, on medium and bring the sauce to a simmer.
- Slowly stir in the heavy cream and continue stirring until fully incorporated.
- Remove from heat and serve over rice. I prefer basmati, but really any ol' rice will do.
Break up some of this heat with some richness by serving this alongside our and pair it with some Italian Cheese Fondue and pair it with some Garlic Naan Bread.
