Instant Pot Chicken Tikka Masala with Cauliflower and Peas
This Instant Pot Chicken Tikka Masala with cauliflower and peas is a lightened up, dairy-free version of the classic Indian curry. Ready in just 30 minutes, this dish makes an easy weeknight dinner.
Foto: SkinnytasteBahan-bahan
- 1 ½ pounds skinless (boneless chicken thighs, cubed)
- 1 ½ teaspoon kosher salt
- ½ tablespoon ghee (butter or coconut oil for df)
- ½ onion (chopped)
- 3 cloves garlic (minced)
- 1 teaspoon grated ginger root
- 1 teaspoon ground coriander
- 1 teaspoon cumin
- ½ teaspoon turmeric
- ½ teaspoon garam masala
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground cardamom
- 14 ounce can diced tomatoes (drained)
- 2 cups cauliflower florets
- ½ cup frozen peas
- ½ cup full fat canned coconut milk
- ¼ cup fresh cilantro leaves (for serving)
Langkah-langkah
Season chicken with 1 teaspoon salt.
Press saute button and melt the butter, add onion, garlic, ginger and 6 spices (from coriander to cardamom) and saute until the vegetables are soft and the spices are fragrant, about 2 to 3 minutes.
Add the tomatoes and use an immersion to blend until smooth (or blend in the blender), add the chicken, remaining ½ teaspoon salt and stir, cook high pressure 15 minutes.
Quick release, add the cauliflower and peas and cook 2 minutes on high pressure.
Quick release, stir in coconut milk and serve garnished with cilantro.
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