Go Back
Chicken Tikka Masala

Not-Too-Spicy Tikka Masala

Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 1 pound boneless skinless pasture-raised chicken thighs or jackfruit
  • 1½ teaspoons kosher salt divided
  • 1 tablespoon olive oil or perilla oil
  • 1 small yellow onion minced
  • 4 cloves garlic minced
  • 1 tablespoon fresh minced ginger skip this if you’re sensitive to it, like many of my patients
  • 1½ tablespoons garam masala
  • 1 teaspoon cayenne pepper optional, for heat
  • 2 teaspoons cumin
  • 1 tablespoon turmeric
  • 1 teaspoon black pepper
  • 1 tablespoon tomato paste
  • 1 cup plain tomato puree
  • 2 13.6 oz cans full-fat coconut milk
  • 1 cup cauliflower florets
  • 1 cup plain coconut or goat's milk yogurt
  • Juice of 1 lemon
  • Cauliflower rice or pressure-cooked organic Basmati Rice from India for serving

Method
 

  1. Cut the chicken into bite-sized chunks and season with ½ teaspoon kosher salt. Set aside.
  2. Add butter or oil to the Instant Pot, set to sauté, and heat. Add onion, garlic, ginger, garam masala, cayenne, cumin, black pepper and turmeric.
  3. Cook, stirring frequently, until onion is soft and the mixture is very fragrant.
  4. Add tomato paste and cook 1 more minute, stirring until well combined.
  5. Add chicken and sauté until just browned, about 4 to 5 minutes.
  6. Add tomato puree. Open the cans of coconut milk, carefully spoon out the thick cream, and set it aside.
  7. Add ¾ cup of the thinner, watery "milk" from the coconut milk to the Instant Pot, along with the remaining salt.
  8. Cover and cook on high pressure for 10 minutes, then quick-release.
  9. Uncover and stir in the reserved coconut cream and cauliflower florets. Turn the Instant Pot to sauté and simmer until thickened, about 15 minutes.
  10. Stir in the yogurt and lemon juice just before serving. Serve over cauliflower rice or Perfect Basmati Rice.