Not-Too-Spicy-Tikka-Masala

Name: Not-Too-Spicy-Tikka-Masala
Cuisine: Indian
Ingredients: 1 pound boneless, skinless pastured chicken thighs or jackfruit; 1 1/2 teaspoon kosher salt, divided; 1 tablespoon grass-fed butter or olive oil; 1 small yellow onion, minced; 1 tablespoon fresh minced ginger; 4 cloves garlic, minced; 1 1/2 tablespoons garam masala; 1 teaspoon cayenne pepper (optional for heat); 2 teaspoons cumin; 1 tablespoon turmeric; 1 tablespoon tomato paste; 1 cup plain tomato puree; 2 13.6 oz cans full-fat coconut milk; 1 cup cauliflower florets; 1 cup coconut or goat's milk yogurt; Cauliflower rice or cooked basmati rice, for serving

9 steps

Chicken Tikka Masala is one of the most popular dishes in Indian restaurants, and for good reason: It’s delicious.

Updated at: Thu, 17 Aug 2023 13:35:56 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories659.8 kcal (33%)

Total Fat51 g (73%)

Carbs29.3 g (11%)

Sugars11.8 g (13%)

Protein29.6 g (59%)

Sodium884.6 mg (44%)

Fiber5.4 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 poundboneless skinless chicken thighs

pastured, or jackfruit

1 ½ teaspoonkosher salt

divided

1 tablespoonbutter

grass-fed, or olive oil

1yellow onion

small, minced

1 tablespoonginger

fresh minced

4cloves garlic

minced

1 ½ tablespoonsgaram masala

1 teaspooncayenne pepper

optional, for heat

2 teaspoonscumin

1 tablespoonturmeric

1 tablespoontomato paste

1 cupplain tomato puree

2 x 13.6 ozcans full-fat coconut milk

1 cupcauliflower florets

1 cupcoconut milk yogurt

or goat's

cauliflower rice

or cooked basmati rice, for serving

Instructions

Step 1

Cut chicken into bite-sized chunks, and season with ½ tsp kosher salt. Set aside.

Step 2

Add butter or oil to the Instant Pot, set to Sauté, and heat oil. Add onion, garlic, ginger, garam masala, cayenne, cumin and turmeric.

Step 3

Cook, stirring frequently, until onion is soft and mixture is very fragrant.

Step 4

Add tomato paste, and cook an additional minute, stirring until well-combined.

Step 5

Add chicken, and sauté until just browned, about 4 to 5 minutes.

Step 6

Add tomato puree, then open cans of coconut milk. Carefully spoon out the thick cream, and set it aside.

Step 7

Add ¾ cup of the thinner, watery “milk” from the coconut milk to the Instant Pot, as well as the remaining salt.

Step 8

Cover, and cook on High Pressure for 10 minutes, then release pressure with a quick release.

Step 9

Uncover, and stir in the coconut cream set aside earlier, and cauliflower florets, then turn the Instant Pot to Sauté. Bring to a simmer, and cook until thickened, about 15 minutes.

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