Description
This healthy chicken tikka masala recipe features tender boneless chicken simmered in a light and creamy spiced curry sauce. Made with a blend of warming spices, coconut milk, and yogurt, it’s an easy and flavorful dish perfect for a healthy weeknight dinner. Serve it with gluten free naan or rice for a satisfying and wholesome meal.
Ingredients
Spice Mixture
- 1 tablespoon garam masala
- 2 teaspoons ground cumin
- 1 teaspoon turmeric powder
- ½ teaspoon ground coriander
- ½ teaspoon sea salt
- ½ teaspoon chili powder
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper (optional for kick)
Chicken Tikka
- 2 lbs boneless skinless chicken thighs or breasts, cut into 1 inch pieces
- 1 teaspoon sea salt
- 2 tablespoons ghee or olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 ½ tablespoons grated ginger
- ⅓ cup water
- 1 (15 oz) can tomato sauce
- 1 cup coconut milk
- 1 tablespoon arrowroot flour
- ½ cup dairy free or regular plain yogurt
- 2 teaspoons lemon juice
- 3 tablespoons fresh cilantro, optional for serving
Instructions
- Prep: Combine all the spice mixture ingredients in a small bowl and set aside. Season the chicken pieces with 1 teaspoon of sea salt in a medium bowl.
- Saute: Set the Instant Pot to SAUTE mode and add 2 tablespoons of ghee. Once melted, add the diced onions, minced garlic, and grated ginger. Saute for 1-2 minutes until fragrant and softened. Stir in the prepared spice mixture and cook for another 2-3 minutes to release the spices’ aroma. Pour in ⅓ cup of water to deglaze the pot, scraping any browned bits from the bottom.
- Add Chicken and Sauce: Add the seasoned chicken pieces to the pot and stir well to coat them with the spices and sautéed onions. Then add the tomato sauce and stir to combine all ingredients.
- Pressure Cook: Secure the Instant Pot lid and set to cook on HIGH pressure for 8 minutes. Once the cooking cycle completes, manually release the pressure carefully before opening the lid.
- Simmer the Sauce: In a small bowl, whisk together the coconut milk and arrowroot flour until well combined. Turn on the Instant Pot’s SAUTE mode again and add this coconut milk mixture to the pot. Stir thoroughly and let the curry simmer, stirring occasionally, until the sauce thickens, about 7-10 minutes.
- Finish: Turn off the Instant Pot and allow the curry to cool slightly for 5-10 minutes. Stir in the plain yogurt and lemon juice until fully incorporated, adding creaminess and a touch of tang.
- Serve: Serve the healthy chicken tikka masala over steamed rice or cauliflower rice. Garnish with freshly chopped cilantro. For an extra special meal, enjoy with gluten free naan on the side.
Notes
- Use boneless chicken thighs for more tender and flavorful meat, or chicken breasts if you prefer leaner protein.
- The cayenne pepper is optional and can be adjusted to your preferred heat level.
- Arrowroot flour helps thicken the sauce without adding gluten; cornstarch can be used as a substitute if necessary.
- Dairy-free yogurt works well to keep this recipe lactose-free.
- Be sure to manually release pressure carefully after Instant Pot cooking to avoid any accidents.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Instant Pot
- Cuisine: Indian
