Whole30 Instant Pot Chicken Tikka Masala

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Indian cuisine is famous for its rich and complex flavors, and chicken tikka masala is one of the most popular dishes. The creamy tomato-based sauce, perfectly marinated chicken, and fragrant spices make it a delicious and comforting meal. However, traditional recipes often include ingredients that are not Whole30 compliant, such as cream and sugar.

Fortunately, this Instant Pot Whole30 Chicken Tikka Masala recipe offers a healthy twist to the classic dish, making it suitable for those following a Whole30 diet. The recipe replaces the cream with coconut milk and uses dates to sweeten the sauce, avoiding the use of refined sugars. Additionally, this recipe offers a time-saving twist by using an Instant Pot, allowing the chicken to cook quickly while retaining its tenderness and juicy texture.

The use of an Instant Pot also means that this recipe requires fewer dishes to clean up, making it perfect for busy weeknights. By following the recipe, you can prepare a restaurant-quality meal in the comfort of your own home, in under an hour. With its vibrant and aromatic flavors, this Whole30 Chicken Tikka Masala recipe is sure to impress your taste buds, while keeping you on track with your healthy eating goals.

Whole30-Chicken-Tikka Masala-Instant-Pot-Recipe

Whole30 Instant Pot Chicken Tikka Masala

This Whole30 Chicken Tikka Masala recipe is perfect for those who love Indian cuisine but want to avoid the unhealthy ingredients commonly found in traditional recipes. The dish is not only flavorful but also easy to prepare, making it an ideal choice for weeknight dinners or entertaining guests. Whether you follow a Whole30 diet or not, this recipe is sure to become a new favorite in your meal rotation!
Total Time 2 hours
Course Main Course
Cuisine Indian
Servings 4

Ingredients
  

  • 1 lb boneless, skinless chicken breasts cut into 1-inch piece
  • 1 tbsp ghee or coconut oil
  • 1 medium onion chopped
  • 1 tbsp grated fresh ginger
  • 4 cloves minced garlic
  • 1 tbsp garam masala
  • 1 tbsp ground turmeric
  • 1 tbsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 14.5 oz can diced tomatoes, undrained
  • 3/4 cup canned coconut milk
  • 4 pitted and chopped Medjool dates
  • 1 tbsp tomato paste
  • Fresh cilantro leaves, for garnish
  • Cauliflower rice, for serving optional

Instructions
 

  • Set the Instant Pot to sauté mode and heat the ghee or coconut oil. Add the onion and cook until softened, about 5 minutes.
  • Add the ginger and garlic and cook for another 1-2 minutes, stirring occasionally.
  • Add the garam masala, turmeric, cumin, cayenne pepper, salt, and black pepper, and cook for 1 minute, stirring constantly.
  • Add the chicken and stir until it is coated with the spices.
  • Add the diced tomatoes, coconut milk, dates, and tomato paste. Stir everything together.
  • Close the Instant Pot lid and set to pressure cook on high for 8 minutes.
  • Once the cooking time is complete, let the pressure release naturally for 10 minutes before quick releasing any remaining pressure.
  • Open the lid and stir the chicken and sauce.
  • Serve hot over cauliflower rice, if desired, and garnish with fresh cilantro leaves.
Keyword Instant Pot, Whole30

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