IP/Pressure Cooker Tikka Masala with Cauliflower Rice

Chicken Tikka Masala

I like to use a chopper and chop it up. It goes farther but you can leave them whole if you prefer.I use the pampered chef mix and chop and it breaks it up easily after cooking.

This is such an easy meal for days you don't want to cook. I keep the ingredients in my pantry and freezer and make it a few times a month. We love it.  We ordered Indian food at the Cardiology office and I loved this so much, I had to figure out how to make it.  Easily! 

Throw the following into the pressure cooker, instant pot, magic pot, or whatever you call it, its a pressure cooker: 

3 lbs boneless, skinless chicken thighs

1 medium diced white onion

1.5 C chicken broth

Juice of 1 orange lime or lemon

2 tbsp ghee

2 tbsp minced ginger or 2 tsp dried 

2 tbsp minced garlic ot 2 tsp dried 

3 tsp garam masala 

4 tsp turmeric

1.5 tsp salt

2 tbsp chili powder

2 tbsp paprika

1 tsp cinnamon

1 tsp black pepper

1 (6 oz can) tomato paste

Optional: chop up a long hot pepper and add it for more Zing. 

Cook on high pressure for 20 minutes. 

You can let the pressure come down on its own or release it fast depending how quickly you want it. This is something you can turn on and leave and come back to eat later. 

Using some type of spoon or food chopper, break up the chicken thighs. 

When it’s finished combined the following and stir in. 

Stir some of the coconut milk with the arrowroot powder to dissolve. 

        1 (14 oz can) unsweetened coconut milk, full-fat

3 tsp arrowroot powder, dissolved in some of the juices from the pressure cooker. 

Serve over basmati rice or riced cauliflower. I like to add turmeric to my rice when I make rice for this. 

I have made my own garam masala in a pinch because I didn’t have any but it’s easier to buy it already made. 

You can use rice or cauliflower rice for this  

If you’re vegetarian switch up the meat and broth for vegetable broth and chickpeas