Instant Pot Chicken Tikka Masala with Cauliflower and Peas

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I’ve created a lightened up, dairy-free Chicken Tikka Masala with Cauliflower and Peas in the Instant Pot to satisfy my craving for Indian food!

I've created a lightened up, dairy-free Chicken Tikka Masala with Cauliflower and Peas in the Instant Pot to satisfy my craving for Indian food! This mild curry is made with boneless chicken thighs cooked in a tomato base, with lots of spices and coconut milk. You can serve this with garlic naan or basmati rice on the side (cauliflower rice would work too to keep it low carb!)Instant Pot Chicken Tikka Masala with Cauliflower and Peas

This mild curry is made with boneless chicken thighs cooked in a tomato base, with lots of spices and coconut milk. You can serve this with garlic naan or basmati rice on the side. Cauliflower rice would work too to keep it low carb!

I've created a lightened up, dairy-free Chicken Tikka Masala with Cauliflower and Peas in the Instant Pot to satisfy my craving for Indian food! This mild curry is made with boneless chicken thighs cooked in a tomato base, with lots of spices and coconut milk. You can serve this with garlic naan or basmati rice on the side (cauliflower rice would work too to keep it low carb!)

This is a great beginner dish if you’re new to Indian food. It’s said to originate in the UK, very similar to butter chicken. Vegetables are not typically added but I love the addition of cauliflower and peas. My husband and oldest daughter Karina love it with both rice and garlic naan which I buy frozen at Trader Joe’s.

I've created a lightened up, dairy-free Chicken Tikka Masala with Cauliflower and Peas in the Instant Pot to satisfy my craving for Indian food! This mild curry is made with boneless chicken thighs cooked in a tomato base, with lots of spices and coconut milk. You can serve this with garlic naan or basmati rice on the side (cauliflower rice would work too to keep it low carb!)

How To Make Instant Pot Chicken Tikka Masala

Helpful Tips

If you don’t have a pressure cooker, you can simply make this on the stove and double the cook time. You could easily make this whole30 or paleo by eliminating the peas and serving this with cauliflower rice.

I've created a lightened up, dairy-free Chicken Tikka Masala with Cauliflower and Peas in the Instant Pot to satisfy my craving for Indian food! This mild curry is made with boneless chicken thighs cooked in a tomato base, with lots of spices and coconut milk. You can serve this with garlic naan or basmati rice on the side (cauliflower rice would work too to keep it low carb!)

I have tons of Instant Pot recipes, click here to see them all! To see more chicken recipes, click here.

I've created a lightened up, dairy-free Chicken Tikka Masala with Cauliflower and Peas in the Instant Pot to satisfy my craving for Indian food! This mild curry is made with boneless chicken thighs cooked in a tomato base, with lots of spices and coconut milk. You can serve this with garlic naan or basmati rice on the side (cauliflower rice would work too to keep it low carb!)
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4.63 from 113 votes
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Instant Pot Chicken Tikka Masala with Cauliflower and Peas

5
6
5
SP
226 Cals 25 Protein 9 Carbs 10 Fats
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Yield: 6 servings
COURSE: Dinner
CUISINE: American
I've created a lightened up, dairy-free Chicken Tikka Masala with Cauliflower and Peas in the Instant Pot to satisfy my craving for Indian food!

Ingredients

  • 1 1/2 pounds skinless, boneless chicken thighs, cubed
  • 1 1/2 teaspoon kosher salt
  • 1/2 tablespoon ghee, butter or coconut oil for df
  • 1/2 chopped onion
  • 3 cloves garlic, minced
  • 1 teaspoon grated ginger root
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cardamom
  • 14 ounce can diced tomatoes, drained
  • 2 cups cauliflower florets
  • 1/2 cup frozen peas
  • 1/2 cup full fat canned coconut milk
  • 1/4 cup fresh cilantro leaves, for serving

Instructions

  • 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 1/2 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.

Nutrition

Serving: 3/4 cup, Calories: 226kcal, Carbohydrates: 9g, Protein: 25g, Fat: 10g, Cholesterol: 3mg, Sodium: 405mg, Fiber: 2.5g, Sugar: 4g
Blue Smart Points: 5
Green Smart Points: 6
Purple Smart Points: 5
Points +: 6
Keywords: indian chicken tikka masala, instant pot chicken tikka masala, pressure cooker chicken tikka masala, skinny chicken tikka masala, weight watchers chicken tikka masala

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464 comments

  1. Love the spice blend in this recipe although I will increase the amount of each the next time I make it. I prefer a bolder Indian flavor and found this version a bit too bland for my taste. For those who haven’t eaten much Indian food, this may be a good starting point.

  2. I have everything on hand except for full fat coconut milk ( I have lite) and chicken breast instead of thighs. Would this be ok ya’ think?

  3. One of the best recipes I’ve found in a long time! The heat level for us was perfect, just warm, not searing. I wasn’t sure about the cauliflower because I used frozen, but it was just fine. The peas provide a sweet pop. I made the recipe as directed and added my own garnishes of sour cream, green onion slices and a bit of crumbled queso fresco along with the cilantro called for. This is great. Thank you!

  4. I’ve been trying to reconcile the divergent review on this recipe. I made it tonight. I didn’t have peas or cauliflower on hand, so instead I subbed in a can of mixed vegetables after the pressure cooking was done. It made a rich, comforting chicken and vegetable stew. It had a mild curry flavor, but (I’m Indian-American) didn’t taste much like an Indian curry. That said, it did have flavor and was delicious, so in my book this is another winner from Gina. I also love that the recipe is forgiving – you can basically any vegetable you have on hand in addition to the chicken.

  5. If I’m using a 3 Qt IP, do I need to half this recipe?

  6. The recipe directions were perfect for someone like me who just learned how to use an Instant Pot.  The chicken was tender and the sauce was so flavor filled. I subbed in fresh peas from Trader Joe’s. My family wanted seconds!   I love your recipes.

  7. Could I make this in the slow cooker instead?!

  8. Can you add potatoes and how to do so?

  9. Could this be made in a crock pot?

  10. I’m so sorry. I’ve been making your recipes for years and this is the most flavorless recipe I’ve tried. I keep trying to add more spices but have had no luck this into anything but slightly curry flavored coconut milk chicken. I tried one of your other tikka masala recipes and it was much better!

  11. I made this according to the recipe but it was bland and watery.

  12. I’d love to try this and double the recipe! Does it need to be cooked for longer if I do?

  13. DELICIOUS! I have been trying forever to find a good Tikka masala recipe, and I found it! 
    I did cheat and add a small jar of the already made butter masala because I needed to use it, but I ate some before that and it was still delicious. This will be my new go to Tikka recipe.

  14. Doubled the recipe, followed it to the T…. OMG beyond yummy! I’ve made a few different versions of Tika Masala and this is hands down the best. Family went back for seconds AND thirds! LOL will make this many more times. Thank you!

  15. Excellent, exciting weeknight meal. I just needed to add some spice and salt to give it a bit more zing. 

  16. It’s a great recipe but in all honesty with a portion size of 3/4 cup = 226 calories it’s actually very high. 
    Who really eats 180grams as a main meal. 
    It’s tasty but I feel
    A bit mislead that this is skinny/ weigh watcher food 

  17. This is probably my favorite Skinnytaste recipe EVER!!!! It’s SO delicious. Make it!!! You won’t be sorry.

    I added a lot more of everything than the recipe called for and probably used 10x as much spice as it suggests. However, the ingredients themselves are on point and are just delicious together. Don’t be afraid to use more veggies and add spices to taste if you like a bit more flavor.

    Also, the fresh cilantro on top is REALLY good – don’t leave that out! 👍👍

  18. I am making this tonight, but making it vegetarian by using chickpeas instead of chicken and adding mixed veggies instead of just peas. Wish me luck! 😉

  19. First bite was like “Wow!” Doubled everything but chicken (x 1.5) to have more sauce.. I avoid grains, so next time will possibly do the cauliflower as cauliflower rice. Anyhoo, this will be a REGULAR around here. 🙂

  20. Made this last night and it was amazing! I had a problem when my instant pot took too long to come to pressure for the last step and when I checked it all the liquid was gone. A long drink of chicken broth along with the coconut milk totally saved it! I’ll just cook it a few minutes without worrying about it coming to pressure next time. And there will be a next time!

  21. Absolutely delicious and easy to make! I make it just as above, and I serve it with naan and rice. It is definitely a crowd pleaser! The flavor is rich—especially great on a chilly night!

  22. Delicious! I made just a few changes. I doubled all of the spices except the cayenne. I used a full can of light coconut milk and turned the pot on sauté for a few minutes after everything was cooked to allow the flavors to all come together with the milk. I served it over brown rice and it was so tasty! 

  23. Made this tonight for my large family. It was a lot of food and it was completely delicious! I have a strict daily caloric intake everyday and every time I make one of the skinnytaste recipes it is phenomenal. Loved how quick, easy, and flavorful this recipe was. Even included the cayenne pepper and it wasn’t too spicy at all.

  24. So easy and delicious. Even doubled it in a 6 qt IP and it turned out great. Thank you!

    • Do you have to adjust the cook time at all if you double the recipe? Or is everything the same except double the quantities? Thanks so much!

  25. Made this tonight—SO good! And easy!! The flavor is great. 

  26. Hello, how would I make this delicious recipe in a crock pot? Thanks so much?

  27. Hello, how would I make this in a crockpot?  Thank you, it looks delicious!!

  28. This was AMAZING!! We all loved it! I made it in an instapot. I’m new to IP. Can this recipe be doubled? I want to make it for our Sunday dinner with more family. 🙂

  29. Excellent recipe.  Hubby and I loved it.  Did it on the stove top.  Browned chicken cubes before hand (I’d added curry powder to the chicken before as well) put them aside and followed the rest of the recipe.  I did add a tbsp of tomato paste, curry powder and a little garam masala but that’s just for my own personal taste.  This will be going in the rotation for sure! 

  30. This was fabulous! All 3 kids including the 1-year old loved it. (I did leave out the cayenne just in case.) Will definitely be making this again. Thanks for another great recipe! 

  31. What is the saturated fat? When I add the ingredients to WW recipe builder, it comes up as 7 points. 

  32. Are you able to make this with chicken breast instead?

  33. This recipe is a family favorite. I follow the recipe as written, but I double the spices. This is an easy, weeknight dinner.

  34. This recipe is AMAZING.

    The End

  35. Absolutely delicious! No need to go out for Indian food!

  36. I mostly followed this recipe and used some of Chef John’s recipe both were very similar except this one includes cauliflower. I did add a teaspoon of curry powder and paprika. My dad was Hungarian they love paprika.
    Some slight changes for better or worse:
    3 small tomatoes out of our garden and 1 8 oz can of tomato sauce. I had 4 tomatoes but our kitten got one off the kitchen counter.
    1 – 13.5 oz can of Hokan “coconut milk, it was 3/4 juice, making the masala too juicy. I had to cook it down and had thickener.
    After sauteing put it in the fridge to marinate for over an hour.
    Final Results:
    Still very tasty.

  37. Delicious! I mean it, this was really, really good (aka GREAT). I will be making this again and again and again!

    I should probably mention that I don’t have an Instant Pot, or any pressure cooker at all for that matter, so I adjusted the cooking method for the stovetop. I also used chicken breasts instead of thighs and light coconut milk+2T heavy cream cuz that’s what I had. I am sure this recipe is divine as written though.

    For the stovetop, I recommend browning the chicken on all sides in the ghee (or butter or coconut oil) over medium-high without cutting it up. You’re just trying to get the outer edge of the chicken cooked a bit so all the chicken flavor isn’t steeped out as the meat simmers – 1-2 minutes on each side (don’t get it too well done or the outside will be tough). Remove the chicken from the pan and reserve on a plate and then start to saute the onions, stirring up the fond (brown bits) from the bottom of the pan into the onions, Once the onions are translucent, add the garlic and ginger and stir for about a minute or until fragrant, then add the spices and stir for another minute or two until a nice fond has formed. Deglaze with the diced tomatoes* and simmer on low, covered, for 10 minutes. Now add the chicken and any accumulated juices to the pan as well as the coconut milk. Cover and bring back up to a simmer; continue to cook on low until the chicken is cooked through (about 20 minutes), then remove the chicken to a plate. Add the cauliflower to the pot and simmer covered while you shred/cut the chicken into bite size pieces. Add the chicken back to the pot. Continue to simmer for another 5-10 minutes, or until the cauliflower is al dente tender (depends on how big your florets are). Then add the peas and simmer for another 5 minutes.

    *Cut up a can of whole tomatoes into a dice instead of buying them diced – the best tomatoes are are used for the canned whole tomatoes; the rejects are used for the diced tomatoes and are always lower quality.

    • Whole canned tomatoes have more flavor, that makes sense. Seems like I read that before. I’ll have to keep that in mind.
      I used a can of Hokan “coconut milk” that made this recipe way to juicy. It was 3/4 coconut juice. I am now trying to cook some of the juice off. If that doesn’t work I’ll have to put in a thickener.

    • thank you so much for the information Lana P – I do not have an IP either and was wondering how to make this dish in a regular pot. Very detailed info – especially the tip about the canned tomatoes – thanks

  38. How do we make this in the CrockPot instead?  Just add all ingredients and cook on high 4-6 hours?

  39. Which Instant Pot does everybody have? I would like to buy one but don’t know which one to buy.

    • I just bought an Instant Pot duo plus series, 6 quart size. Still learning the tricks but so far no complaints.

  40. Love this recipe. I made it with shrimp, and just threw them in at the same time as the veggies. Cooked perfectly!

  41. So delicious!

    I don’t think you need to pressure the peas though. We just threw them in at the end!

    Will definitely make again!

  42. Made this tonight and was pleasantly surprised at how easy and delicious it was. It reminded my husband and I of aloo go I or another Indian dish more so than tikka masala. But all in all it was very tasty and we’ll make it again!  

  43. This was fabulous!!!  The flavor was incredible and it was very easy to make.  Served it w garlic naan…husband loved it too.  Everything I’ve made with my skinnytaste cookbooks taste delicious and my husband loves the meals too.  Thanks Gina! 

  44. An essential, first step that would improve this recipe enormously is to brown the chicken before adding it back to the pot. Before cooking the onion, garlic and spices, first add a tbsp of oil to the pan or instapot and on high heat, brown the cubed chicken on one side, removing before its begun to cook through. Then add the butter, onions, etc. and carry on as you normally would, scraping up any browned bits 🙂 The curry itself is very mild and could use some extra tang, so next time I would also add concentrated tomato paste to the onions and garlic while it’s sautéing in with the spices.

  45. Absolutely delicious! I don’t make curries usually – this is the first recipe I’ve ever made in an electric pressure cooker. Turned out perfectly. Great recipe. Will definitely be making many more times. Thanks heaps!

  46. I’ve made and liked many Skinny taste recipes. This was a disappointment! I should have checked the comments. Needed more spices to be a serviceable tikka masala — and cut down on the cooking time to avoid mushy veg. I’ve made cauliflower in the IP at zero min of pressure. Would try that here. 

  47. Super easy! I’d never eaten it before, although I love Indian food. As soon as I tasted it, it was familiar. I loved it, and it is going into my rotation of meals. I used pre-cut cauliflower and fresh peas. I actually forgot to put in the coconut milk, so just put a spoonful on my bowl, and then in each container for freezing.

  48. This is one of my favorite Skinnytaste recipes! I make it all the time and freeze it for lunch meal prep. It has the best and most authentic flavor of any tika masala I have made at home. I have doubled the cauliflower with success, and have adjusted the cayenne pepper (just a little less than called for). I LOVE the spice combination, esp. the cardamom!

  49. Hi,
    Can you please post how to make this recipe in crock pot using chicken breasts?

    Recipe sounds yummy, but I don’t have an instant pot.

    Thank you in advance!

  50. This was very good but the sauce turned out more watery/thin than I was hoping. Any suggestions to thicken it up?

  51. Made this last night and was blown away with how easy it was to make and how delicious it was. Even my “hates anything that resembles Indian food or curry” husband loved it.

    This will be in my regular rotation, so I think I will up the spices (personal preference) and serve it over steamed cauliflower instead of rice (for me, the rest of the fan can have rice).

  52. My family loved it!! I added extra peas and cauliflower and 1 can garbanzo beans.   We will definitely enjoy this recipe again.

  53. As usual Gina, everything came out amazing! This was my *first* time using the instant pot and my *first* time making any kind of Indian dish. It was perfect! Thank you 🙂

  54. Absolutely one of my favorite recipes!  I make it stove top, and it is always a hit.

  55. Made this for dinner tonight.  Followed instructions to double cook time for stove top version and it was just perfect!  Added some extra time for the cauliflower to cook until soft but otherwise amazing recipe!  Will be staying in rotation 

  56. Can I make using frozen chicken thighs? What should I change?

  57. I can’t say enough wonderful things about this recipe. It’s amazing. I spiced it up just a bit more but I’m sure it would be great just the way it’s listed …

  58. Made this for dinner tonight and it was delicious.  I wasn’t sure about th cauliflower but it totally worked.  Very happy with how this dish came out

  59. Can I make it in the slow cooker? I don’t have an instant pot. 
    Thank you! 

  60. Could this recipe be converted to regular stovetop? I don’t have an instant pot. \

  61. This was good and definitely satisfied my craving for something spicy and rich. However, the chicken ended up completely shredded and I didn’t end up with a ton of sauce. Also, since I served with cauliflower rice, it ended up being dominated by the cauliflower. I also doubled the cayenne and still found it too mild. I’m going to try making this again, but cook the cauliflower/peas separately and either up the cayenne more or add a serrano chili.

  62. I just received an Instant Pot for my birthday, so I was able to make this recipe exactly as written. It was DELICIOUS. No tweaking necessary. The chicken was perfectly cooked and the dish had excellent flavors, absolutely lovely. This is making it into my regular rotation of recipes.

    Thank you for the great recipe! This is why I always check your site first when looking for meal inspiration.

  63. This was so good! I could drink the sauce! My only problem was sticking to one serving!!!

    Question: Do you think this would freeze well?

    THANKS!

  64. This was seriously the most delicious meal I’ve ever made!!! So much flavor, I did not need to modify at all 🙂 This will definitely be a regular meal from now on!!

  65. I made this recipe and used chicken breast and a fresh broccoli/cauliflower mix. It tasted and smelled wonderful! My only issue was that it was a bit watery even after the coconut milk, other than that, it was great. I will make it again.

  66. What size instant pot do you recommend?

  67. This recipe is fabulous.  My entire family (including a 10 year old, 8 year old and 5 year old) devours it.  We do scale back on the cayenne a bit for the benefit of the 5 year old who thinks minttoothpaste is “spicy.”  We double the recipe in a 6 quart instant pot and always add extra cauliflower and peas (if my kids are going to devour something, I am going to make the most of it and hide as many veggies as possible!). We serve over basmati rice with some naan and always have plenty of leftovers for lunches.  This is one of my favorite Skinnytaste recipes.  Thank you, Gina!!

  68. Absolutely delicious and easy to make! I am wondering why its 5 points in WW though as chicken thighs, coconut milk and the butter seem to be the only ingredients with points values….Still, its AWESOME!

  69. I am not usually organized enough to defrost the chicken, can this recipe be made using frozen chicken thighs? 
    If yes, what should I do different ? 

    I just bought the instapot 3 days ago 

  70. As usual, another hit!! I will never order Indian out again. This is phenomenal. Thank you for sharing this amazing recipe. 

  71. Do I increase the cooking time if I double the recipe?

  72. Can I use curry powder instead of the individual spices listed (coriander, cumin, turmeric, etc.)?

  73. I really dislike all things coconut. I have always wanted to try this (and other dishes like it) but am scared of the coconut milk. Can you actually taste coconut or does it just help with the flavors of the dish?
    Anyone please advise.

    Thanks in advance.

    • Yes, you can taste it a bit. I don’t love coconut in anything except baked goods (go figure), so when I make it next time I’m going to use regular milk and see how it goes!

    • Coconut milk is thicker than regular milk so I use evaporated nonfat milk like carnation brand instead and it’s fantastic as a substitute if you don’t like coconut. It will bring the points down also but not sure what new points would be. 

  74. Could this be made in a slow cooker?

  75. Excellent dish and will be making again. Agree that for those of us who like more spice, add a bit more garam masala, garlic, and cayenne pepper for an extra “pop”!

    Notes:
    – I don’t have an immersion blender, so I used a standard one (this adds a little more time)
    – I typically use all fresh veggies, but the frozen peas turn out perfectly in this recipe (i did use fresh Cauliflower)
    – I used a sweet onion

  76. I loved this recipe! I just bought a pressure cooker and this was the first dish I made with it. I don’t think I blended my tomatoes very well but the flavor was there. Super delicious, will definitely make again! 

  77.  Could this ne doubled for the instapot?

  78. Absolutely delicious and easy version of Chicken Tikka Masala. Probably one of the best quick versions I’ve made PLUS the calories are low.  We love Indian food but we’re also obviously trying to keep the calories and cook time low.  This recipes hits all marks.  Thanks again Gina for yet another fabulous recipe.

  79. Made this with breast meat and butternut squash that I roasted w garam masala and it was so delicious. Brought points down to 3 too!

  80. I finally tried this on stovetop. I used the dark meat only. Added more cumin, garam masala & cayenne pepper. I cooked it with potatoes that I parboiled. Delicious! Thank you for the recipe
    I have your book. And will be buying the latest one too.

  81. Could this be made in a slow cooker? Thanks!

  82. Would this still taste as good without the cardamom?
    Don’t feel like buy a spice I don’t use that often.

  83. Yummy!  Could you make with chicken breast meat?

    • Am new to pressure cooking. Have been advised on other sites to always have a minimum 375mis of water in the cooking container but your recipe appears not to mention?

      • I was worried about that because I hate when my instant pot burns, but it wasn’t a problem. Tomatoes and chicken have a ton of moisture that comes out when they steam.

  84. What do I do if I accidentally bought refrigerated carton coconut milk instead of the can?? Help please! Currently making it and just realized!

  85. Made this, so good! Worth to try 🙂

  86. We enjoyed this, though I added more veggies (extra peas and cauliflower, as well as some carrots) and would probably increase the amount of spices next time. I would also caution people about using an immersion blender with such a small amount of food — it splashes everywhere.

  87. Hi – I make this all the time but do not add the cauliflower (we roast it and have the Tikka on top of it). Delicious!  Do you think it would freeze and reheat well?

    Thanks

  88. Any thoughts on adapting this to include rice in the instant pot (vs making separately on the stove)? Thank you!

  89. This is excellent and has turned into one of my favorites.  It meets my three goals; healthy, tasty, and easy!

  90. This is an awesome recipe. Made exactly to spec, wonderful combination of spices, chicken perfectly tender and not over cooked, and vegetables moist and crunchy. My family loved our meal tonight. Thanks, Gina!  Not sure why other reviewers described it as too little spices (Tikka Masala is meant to be fragrant and buttery, not spicy-hot), and nothing was over cooked, not too thin. Very happy with my first SkinnyTaste recipe.

  91. Would this be able to be made with tofu in place of chicken and how would you adjust?

  92. This recipe is super easy to make and it turned out absolutely delicious!

  93. I did the exact steps. I would change increase  the spices. Coconut has a very strong flavor. I may also reduce the cooking time. Chicken came out a little mushier than I wanted 

  94. While this made for a pretty tasty dinner, I wouldn’t say it tasted much like the Chicken Tikka Masala I’m used to from Indian restaurants. I wish I would have read the comments and increased the spices, and maybe used tomato paste/juice instead of diced. I followed the recipe to a T, but the end result was thinner than expected and fairly bland. Adding some salt helped the flavor, so it ended up tasting good just not what I hoped for. 🙂 I’m a huge fan of skinnytaste, 90% of what I eat comes from here, so this was a rare miss.

  95. I had high hopes for this one after not loving results from my IP (I feel like everything is mushy). Flavor is great but I followed the exact cooking times and my cauliflower is mushy and chicken fell apart. Has anyone tried reducing the pressure times? I think I’ll try this again on the stove top so I can better control the process.

  96. Flavors are delicious but it’s much thinner than I thought it would be. Left my IP on sautee for a bit with the lid off to try to cook it down a little but I’m worried about over cooking the veggies

  97. I just received a 3 quart instant pot. Is it big enough for this recipe?

  98. Hi made this last night is was SOOOO good… my kids loved it too!

  99. Can I double this recipe in my Breville pressure cooker? How would that change the cook time? Thx

  100. What can I use instead of coconut milk

  101. Oh dear, all I have is coconut cream. Should I delute it? Plz don’t tell me I have to go to the store to get some coconut milk!

  102. I am eating it right now! Amazing.

  103. Can I make this recipe in a normal pot on the stove? How long should i cook it that way/.

  104. This was excellent. My entire family enjoyed, even my 3 year old.

  105. Can I double the meat? Same cook time,?

  106. This is soooo good! I made a few changes: I didn’t have peas, so I omitted them, I also omitted garam masala. I used 12oz tomato sauce instead of the 14 oz of diced. Makes a smoother sauce I think. I also made the sauce on the stove top, it’s a pain to immersion blend very little liquid it the Instant pot. I’ve made it with thighs and with breasts. Def use thighs, breasts get a little dry regardless of the liquid. Delicious and really quick.

  107. This was delicious! I made it with chicken breasts to lower the FS points.  I served it over polenta and with a side salad. My husband loved it. This will definitely be a go to recipe. Thanks for sharing!

  108. Because of the lack of liquid (I later discovered) the One Pot took forever to come to pressure and worse the contents burned. You sure you didn’t leave out some liquid in the recipe?

    • This has 1 1/2 cups of tomatoes, this comes out very liquidy. Not sure why yours didn’t come to pressure, perhaps your seal was not on correct.

  109. I don’t have an Instant Pot & no plans to purchase one. Is there any chance you could amend the Instant Pot recipes with directions for either stove top &/or slow cooker? That would be so helpful. TKS.

  110. This doesn’t have as strong of a tomato taste as most restaurant chicken tikka masala, but I almost prefer this dish instead. It was so fresh tasting and had a great flavor! Made almost exactly according to recipe (just halved the cayenne pepper since I don’t handle spice well), but I think the amount listed would be fine–wasn’t spicy to me at all. We will DEFINITELY be saving this recipe to make again!

  111. I have made this twice now. I thought it was a little bland the first time so I ended up doubling the spices the second time, and I liked it much better. I also used tomato sauce instead of diced tomatoes.

  112. What adjustment would I need to make to the cooking time if I wanted to double this recipe?

  113. Is there enough liquid? I was hoping to use passata…but wondering if that will be too thick?

  114. I made this last night and it turned out great. I made it on the stove top and just doubled the cook time per Gina’s direction. I added a jalapeno for extra spice, sauteed that with the onion. I added a spoonful of non fat plain greek yogurt instead of the cocunut milk at end, I felt like the dish didn’t need more liquid. Served with garlic Naan. Only had 1/2 a piece, the Naan has more calories than the dish, ouch! But so delicious. My fiance requested more chicken next time, although I think 1.5 lbs was plenty!

  115. I made this last night with my new Instant Pot.  It turned out so very well.  My husband loved it!!  Thank You so much Gina for your recipes.  I look forward to getting your 3rd book! 

  116. I made this for lunches this week, and it was delicious! I subbed out the chicken and peas for chickpeas (which I laughed at while I was telling my husband), and just used 3 heaping tsp of garam masala instead of the seperate spices, as per another comment. As someone who doesn’t generally partake in chickpeas, the taste and texture were perfect in this dish! Thanks so much!

    • Samz, how did you add
      Just the recipe for the chickpeas? This is my husband’s favorite recipe (well, his favorite to eat. I make it) and I’ve really wanted to try it with chickpeas. I was thinking I would need to cook the spices and tomatoes for a bit and then add the cauliflower and chickpeas for 2 minutes?

  117. I made this yesterday for lunch for today. I was very good! I added a little more cayenne than listed cause we like things spicy. Served it over brown rice. I will certainly be making this again!

  118. Can I use almond milk instead of the coconut milk? Or is that important to the taste? Thanks Gina. Love all your recipes!!

  119. Ghee is made from butter. This is not dairy free. People with dairy allergies can not eat this. What would you recommend as a good replacement for the ghee or will any oil do?

  120. I’m allergic to coconut milk, what would you recommend as an alternative?

  121. Hi Gina, big fan here 🙂 
    I don’t have an install – saw your suggestions above for adapting for the stovetop or crockpot and I have a couple of follow up Qs:
    If I go the stovetop route, what temp for the 30 min of cook time?
    If I go the crockpot route, do you recommend sautéing and pureeing the onions, spices and tomatoes before adding to the crockpot? Also, I saw in one spot above that you suggested waiting to add the broccoli till the 4th hour but in your other responses you didn’t specify – did you find it was better one way or the other? And finally, would you change the cook time if you used breasts instead of thighs?
    Thanks!

  122. Delicious! My first try with Indian flavors and it was goof proof. Gina, your instant pot recipes are wonderful. 

  123. Has anyone done this in the slow cooker?? What are the cook times and when did the add the veggies and coconut milk? 

  124. Made this tonight in the IP, so good! Definitely a keeper:)

  125. What would the time change to if I double the recipe?

  126. Mine turned out very watery. Not sure why…  how would I change that next time? Good taste otherwise. 

  127. Holy delicious. Like a couple other reviewers, I lightened it up a bit more by using chicken breast and light coconut milk (reduced initial cooking time to 9 minutes instead of 15 for the diff chicken). Just perfection, Gina!!

  128. For stovetop, what directions do you recommend?

  129. Delicious! Made it in the instant pot and the house smelled so good. I made it as written.  Served it with a bit of yogurt and some pita wedges. 

  130. Looking to make this recipe using chicken breasts but before I begin to calculate that, I need to get the points calculated by the tool to jive with your numbers. When entering the info into the WW points calculator it insists on a saturated fat measurement which you don’t identify. If I use the fat amount it says the points are 8. Since chicken breast is 0 trying to figure out total points. Can you please verify your points amount for using thighs is correct.

    Thank you in advance, our entire family loves your recipes and I’d like to continue using them with WW app. Soooo tasty!

  131. This recipe was absolutely fantastic. I have not been too exposed to Indian food previously. However, it looked so good I wanted to try it. I used light cream in lieu of coconut milk because I don’t like coconut. But I think i’ll try the coconut milk someday. I followed the recipe exactly except I forget to buy turmeric so I subbed in curry powder. I’d highly recommend it! So filling and satisfying.

    • Tracy, you should try adding the coconut milk. When added into recipes, you can’t taste a coconut flavor (especially for this one since it’s only 1/2 cup). 🙂

  132. One of my favorite recipes – this time I made it with chicken breast and reduced-fat coconut milk (that’s all I had) – it was delicious, and only 1 point / serving! I was worried that the red-fat coconut milk wouldn’t work as well but it was great. I also used ground ginger instead of fresh because again that’s what I had, and I couldn’t tell the difference. Such an amazing recipe!!

  133. Fantastic! I have been on weight watchers 28 days and decided to google some instant pot WW friendly recipes. I used chicken breasts instead of thighs because that’s what I had on hand and it would lower points to 1. The whole family loved it. It will be in our regular rotation for meals. It has the perfect amount of spice and no issues with coming to pressure. Thanks !

  134. This recipe is absolutely AMAZING! I’ve been trying to make a good chicken tikka masala for years and it never turned out right. This one tastes just as good as going out to my favorite Indian restaurant. I made mine in a slow cooker and used tomato sauce and chicken breast. I also added a serrano pepper and did a little more spice as other suggested if you like it a little spicier. Add some basmati rice and you have the best homemade tikka masala! Thanks a million for this recipe.

  135. I made this for dinner tonight and it is now my new favorite Skinnytaste recipe!  Everyone loved it.  The spices were just right.  Yummmmmm!

  136. My family and I LOVE this recipe! And also your slow-cooker version from Skinnytaste Fast + Slow cookbook. Since the sauce ingredients get cooked and blended separately, do you think it would work to make a big batch of sauce ahead and freeze? It would make for such a quick and easy weeknight meal. Thank you for consistently sharing such an amazing variety of recipes! We love your cookbooks and blog!

  137. Hi Gina! I love ALL of your recipes! I want to make this tonight! Do you think I can use frozen chicken to start? I forgot to let it thaw 🙁

  138. Hi Gina – Would I need to change anything on this recipe to make it in a crockpot?  Thanks!

    • Hi Michelle, I made mine in a crock pot and just cooked it on high and doubled the time for each step. Turned our amazing.

  139. How do you make this without burning/scorching the bottom? Every recipe I’ve tried that has no stock or water (just sauce or salsa or whatever) burns and doesn’t pressurize. I feel like I’m doing something wrong. I posted on an IP forum and they all tell me it’s the recipes but I find that hard to believe because there are tons of recipes out there without stock or water. Just hoping to get some advice here.

    • You always have to have at least 1/2 cup of liquid for it to pressurize.  If I’m cooking with salsa or something not very liquid, I add a bit of water.  It should pressurize then.

  140. Made this last night on stove (no IP). It was very good, but needed more seasoning although I followed the recipe exactly. next time I would leave out the peas. I might consider making this dish with vegetables only, eggplant would be delicious. Rated 4 stars because the flavors were too muted.

  141. Looks amazing. You mentioned you have the 6 qt instant pot how many people are you cooking and are there left overs? Debating on the 6qt or 8qt cooking for 4 to 6 people every night and like leftovers for lunch also

  142. I have tried several tikka masala recipes at home and this one is a runaway winner!! Personally I love spice and ginger, so I double the ginger and quadruple the cayenne. Thank you yet again Gina, and please keep more Instant Pot recipes coming! 🙂

  143. This looks great! Do you know about how long would this have to cook in the slow cooker? Or, alternatively, how long did anyone that’s made it on the stovetop cook it for? Thanks!

  144. This was absolutely delicious! Thank you! I didn’t have any coriander on hand, so increased the cumin, and by doing that, it also increased the heat. to a perfect level. I love this recipe, the chicken was done perfectly, and so tender.. Seasoning perfect.

  145. I added 1/2 can of tomato paste…gives it more twang…

  146. I love this recipe! I have made it several times, it is so flavorful. We are going to try it with chicken breast tonight to see how that turns out.

  147. We’re trying this tonight- We left the little liquid that was in the diced tomatoes into the recipe and I’m glad I did.  Our Instant Pot has a 2 cup minimum liquid for attaining pressure cooking.  I’m surprised that this has worked for everyone without problems- I suspect more liquid is necessary to avoid pressure cooking issues.  Any advice?

  148. This recipe looks delicious. How would i use a crockpot instead? I don’t have an instapot.

    Thanks!

    Jen

  149. Excellent!

  150. I dislike coconut- what’s a good substitute for the coconut milk?

  151. What would the directions/modifications be to cook this in a slow cooker? Thanks!

  152. Could I sub coconut milk for something else? I’m out at home. I have regular milk (nonfat and 2%), cottage cheese, and sour cream all the in the fridge, and a can of evaporated milk too in the pantry.

  153. I’m trying to figure out what the points would be if I used chicken breasts instead of thighs. Anyone know?

  154. Making this right now….the fragrance is just wonderful. Will post a picture when done.

  155. Could I use non-fat greek plain yogurt instead of coconut milk to bring the points down to almost zero? Or would that really change the taste? Any one tried this yet?

  156. 2nd time using the instant pot….Love this recipe, easy and delicious. Served with brown rice.

  157. Will this freeze well? I have made it before, and it was awesome. Even picky husband loved it. 

  158. I made this recipe exactly as described and I can’t wait to make it again. It was fantastic!!

  159. I’d like to try this with my sloiw cooker as I don’t have an instantpot. What do I need to do differently, if anything?

  160. We loved this recipe! I used broccoli instead of cauliflower since that’s what I had on hand. Then I served it over Trader Joe’s cauliflower rice with naan bread. So yummy! Will be making again and again!

  161. Wondering how this would work with chicken breasts (for lower point value)?  Thanks!

    • If you use breasts instead of thighs it really should decrease this to only 1 point. Then you can use up some points with tasty jasmine rice! That’s what I’m going to do :).

    • I made it with chicken breasts and it was fabulous!

    • I made this once with chicken thighs and once with chicken breast. When I made it with breasts vice thighs, the sauce was much more watery. I am not sure if the breasts are juicier and as a result had a negative impact on the sauce? When I made it with the thighs, the dinner was absolutely delicious.  It was ok with the breast, but not nearly as good.  

  162. This was really good! Can you please start making freezer meals that I could buy at the grocery store?! 😀

  163. Hi Gina! I am new to cooking and want to try this tonight. If I make his on the stovetop….what kind of pot do I use? Stock pot?

  164. I made this tonight and it was amazing!  I don’t usually post reviews but this was so delicious that I had to. The only things I did differently were to use crushed tomatoes and skip the blender and add a whole chopped jalepeno for more spice when sautéing the onions and garlic. I also added more coconut milk since I had some left over and it made it creamier. My 17 year old son ate a huge bowl of it. 

  165. Just tried this recipe. Absolutely fantastic 

  166. I made this tonight (4th meal in my Instant pot) and it was delicious! I did sub a 14 oz can of tomato sauce because I didnt have the diced tomatoes I thought I did therefore I skipped the immersion blender step. Sauce was a bit thinner than I would have expected but it was still wonderful and we loved all the vegetables.

  167. The 25 minutes cook time is misleading unless I messed something up as it doesn’t account for the time to release pressure twice or getting back up to pressure twice.

    • I had the same thoughts. It took me almost 45 minutes to make in my IP when you include the pressure/release.

    • I agree. This took way longer than 25 minutes

    • Unfortunately, that is the reality of the Instant Pot (or so I am finding). It seems people base timing only off of active “cooking” time. Coming to pressure takes 10-15 mins almost every time. Thankfully, this recipe is quick release and not natural..hoping to try it and it won’t take too long.

  168. We found this to be very bland – which was diasappointing given the time it takes to make it.  It’s like the high pressure zapped the flavours of the spices, or something.

  169. Going to try this one with tofu in my slow cooker.

  170. What should i use instead of garam Masala? Can’t find it anywhere…

  171. I made this last night– YUM!!! I had it over cauliflower rice, my husband had brown rice. We both said “This one is a keeper”!

  172. This was fantastic. I was really impressed with the flavor. I don’t have an instant pot so simply used the stove top and it worked beautifully.  

  173. I don’t see any liquids in the ingredient list or in the directions – besides the coconut milk, Do I need to add some sort of liquid to the instant pot ? I’m new to the IP. Thanks! 

  174. I just made this. It was so delicious. I love your books and site, so I knew when I got my instant pot I could trust you to help me make something wonderful! Thank you Gina!

  175. If I wanted to use a slow Cooker how would u recommend doing so? Also if I have a jar of tiki masala (to make this even quicker) what ingredients would I leave out? 

  176. Gina ~ wow! I made this dish exactly as prescribed, and my family was blown away! Your recipes never disappoint. Thank you!

  177. Are your recipes now converted over to the Weight Watchers Freestyle Smart Points yet?

  178. I was very surprised that my family loved this recipe. There were a few items I substituted such as using tomato sauce instead of crushed can tomatoes, and I also added chicken stock to make it more watery since the sauce was a bit thick. I made this using chicken breast and paired with white steam rice which was perfect. TY

  179. I make this recipe at least twice a month. If I am in a hurry I use tomato juice instead of canned tomatoes and let it cook down a little. It saves the step of using the blender, as we don’t mind the chunks of onion. Also I use 3 t. of garam masala and a pinch of cayenne pepper instead of measuring out all the different spices, since garam masala is already a spice blend. We also like naan with this dish. Outstanding!!

  180. I found this recipe to be a bit bland.

    • I added Serrano pepper for extra spice 🙂 

    • I was worried about that after reading this ad another comment, so I doubled the spices, added 1/4 tsp of chili powder (I love spicy food), and used tomato sauce instead of diced tomatoes and it came out absolutely amazing! Not too spicy either. Probably one of the best dishes I’ve made from this website and I’m definitely going to make this again and again.

  181. I just made this for dinner and what a HIT! Thanks so much for this recipe. And, it was so easy in the Instant Pot. We had it with Naan on the side and it was perfect!

  182. F you don’t have an instant pot (I know I know I know).. how could I make this.. via stove top or slow cooker? Or something?

  183. Any suggestions for veggies other than cauliflower? My son won’t it. I was thinking about carrots and potatoes. 

    • Hello! I just made it and added potatoes and it was amazing. I just added them with the chicken. Yummy!! 

  184. Big follower of your post. But because we are a little older, OK, a lot, And now the heat from some spices is a little much. Yet the taste is great. Example might be Chinese food. I can cut the peppers down and still get the fabulous taste. Maybe you could asterisk the ingredients that cause the heat and we could make adjustments. Thanks so much for your passion.

  185. Hi, 
    What insta pot do you have? Any recommendations?

    Thank you! 

  186. Also, can we use frozen cauliflower??

    • Did you try it with frozen cauliflower? I would also like to know!

      • It turns out mushy. Im making this for the second time and using fresh. Do yourself the favour of using fresh.

      • I know this is months later, but for others who happen upon this recipe, I used frozen cauliflower and it was fine. Yes, the cauliflower softens, but that’ show I usually eat it anyway.

  187. When using a crock pot, do we out everything in there except coconut milk and cook for the 6-8 hours??

  188. I️I made this on the stovetop and it was delicious. It’s a definite repeat. 

  189. I made this last week, and it was absolutely, mouth-wateringly delicious! I used chicken breast because that’s all that I had, and I made my own garam masala blend because I didn’t have any garam masala at home. I toasted the blend in the pan to wake the spices up, and rubbed half into the chicken. I added the other half of the blend later on. It was absolutely delicious and tasted like something out of a restaurant!! I paired it with some brown rice and a half of a piece of Trader Joe’s garlic naan. SPECTACULAR!

  190. Just made this in my instant pot tonight! It turned out really good. I do not have an immersion blender and didn’t feel like getting out the blender so I just left the sauce as is with the chunky tomato. Maybe next time I’ll use crushed tomato. Served over frozen jasmine rice from Whole Foods and it was great. 

  191. I just made this in the crockpot and set on low for 6 hours. It turned out so great! I’m lactose intolerant and it’s been hard to find a masala recipe without dairy. This is just as good if not better than what I get at restaurants. Thanks!

  192. I’m wondering if I could throw in a cup of brown rice to cook with everything else from the start – would that be enough cooking time for it? Would I need to add extra liquid? Unfortunately cauliflower isn’t always an option for us – and I can certainly cook the rice separately but I like one pot meals! 😉 Thoughts on whether that would work?

  193. This was a hit at our house. My Picky eater son loved it. He had to be talked into trying it
    I made a separate pan with Chickpeas for my vegetarian daughters. I don’t have an instant pot, I just made it on the stove. The smell while it was cooking was amazing!!!

  194. This is SO yummy! The flavours were great and it paired well with naan. It was pretty liquidity but the sauce was so good I didn’t mind. Looking forward to trying more pressure cooker recipes!

  195. How does this recipe compare to your other one? I’ve always made this one of yours: https://www.skinnytaste.com/skinny-chicken-tikka-masala/ and always loved it! But it’s very different as the other one has milk and yogurt and this one has coconut milk…

  196. I’m so excited to make this. Just prepped everything and with the instant pot I have time for homework help, house cleaning and a cocktail. I love all of your recipes. Your books will be going on my Xmas list this year.

  197. If you double this recipe do you need to change the instant pot cook time? I made it and it was so delicious but I think next time I’d like a double batch. It heats up well for leftovers. 

  198. Made this tonight, it was perfectly delicious!!!! My husband and I loved it!

  199. Wow. For YEARS I have been trying to make Tikka Masala from home using different recipes with minimal luck… it never even comes close to when I order it. This is the absolute closest I have ever gotten, and it was fabulous. I followed the recipe exactly except for adding extra peas because I love them. Definitely up there with my top favorites from you, along with Stuffed Buffalo Chicken Breasts, Picadillo, Pollo Guisado Con Maiz, and Beef, Tomato and Acini di Pepe Soup. Thank you as always for the thoughtful, delicious, and healthy recipes. 🙂 

  200. This was so good. I’ve made it twice on the stove. I doubled the cayenne and garam masala because we like things a little spicier and it was perfect. When the tomatoes, onion, garlic, ginger and spices were in the blender I cooked the chicken for a few minutes in the same pot, then added the cauliflower and pureed sauce and cooked for 30 minutes covered. Add the peas and coconut milk at the very end and serve!

  201. This tastes just as good as authentic!! The whole family loves it!

  202. LOVED THIS SO MUCH. I made it exactly as written on the stovetop – I only left out the cardamom because I forgot to put it on my grocery list. Two of my friends came over who are self-proclaimed meat-and-potatoes guys, and they BOTH loved it and helped themselves to seconds. We’ll expand their horizons some day 🙂 Can’t wait to have these leftovers for lunch!

  203. From your photo it looks as if there is quite a bit of sauce. I just made it on the stove top…so t own a crock pot or instant pot, and it’s quite dry. I added some water. Do you have other suggestions? It smells awesome…

    • I cooked mine on the stove as well and found doubling the recipe and not draining the tomatoes created more sauce. I also doubled the cayenne and garam masala because we like things a little spicier and it was perfect. When the tomatoes, onion, garlic, ginger and spices were in the blender I cooked the chicken for a few minutes in the same pot, then added the cauliflower and pureed sauce and cooked for 30 minutes covered. Add the peas and coconut milk at the very end and serve!

  204. Made this today exactly as written in my new Instant Pot- it was was delicious!! I even had the first serving without any rice or naan (which generally is a big part of the enjoyment factor with chicken tikka masala for me, but hadn’t made it to Trader Joe’s yet) and it was amazing. Thank you Gina for all the great recipes!!

  205. Thank you for this recipe! It was amazing!! And pretty easy too. Can’t wait to make it again. 

  206. Is it ok to leave out he coriander and cardamom or are they necessary for the flavor?

  207. This one is a real winner – both the husband and I LOVED it. Thanks for sharing!

  208. Made this on the stove top last night, and it was awesome! Missed the part about only using 2 cups of cauliflower.. so I had the whole head in there which was fine by me (I love cauliflower!). I was worried there wouldn’t be enough liquid- but it was perfect!

  209. Made this last week and LOVED it!
    Planning to make it again this week and want to double the recipe so that we have more – do I need to adjust the cooking times for the Instant Pot?

  210. I’ve made this recipe a couple times now and love it! I love Indian food and my kids are starting enjoy it also.

  211. My 5yr. old daughter created this masterpiece together and it smelled and tasted delicious!

  212. On batch number two of this delicious meal! We subbed chickpeas for the chicken and used coconut oil to make this a great vegan meal (we’re not vegan, but several of our friends are). We made a double batch this time around, and froze half – I will try to remember to post back the results (I see now that Gina mentioned freezing prior to adding the coconut milk… whoops). I also used some of the tomato juice in the recipe this time, because my end result the first time was much thicker than pictured, perhaps due to not including chicken.

  213. This is delicious! I make a lot of your recipes and this is one of my favorites.

  214. This looks delish!  Do you think I could use frozen chicken thighs and cut it up when done?  Add a a little more time?  I’m a bit of a newbie.

    • I’ve made it twice now with frozen chicken thighs, and it’s worked perfectly! I didn’t add any extra time – I just took the chicken out and shredded it before adding in the cauliflower and it worked perfectly. I do think it makes the sauce a little runnier, but I just switch it over to saute for a bit to boil off some of the extra water and it’s perfect.

  215. I can’t wait to make this tomorrow night. There is only two of us eating it. Will it freeze well after cooking? 

  216. I made this tonight and it is fabulous !! Thank you for another wonderful lightened healthy recipe!

  217. Hi Gina, Thank you so much for this fabulous recipe! I made it tonight and it was delicious. Your recipes make me feel like I can actually cook!!

  218. Do you think it would it be okay to substitute 14 oz. tomato puree for the diced tomatoes?

  219. Absolutely delicious! My picky husband loved it!!!

  220. Can I make this in a crock pot ??? If so how ?

  221. I’ve eaten lots of Tikka Masala, both in restaurants and made at home with the bottled simmer sauce.  This is hands down the best I’ve ever eaten.  Lightened up?  What…?  I’m not missing anything in this fab dish.  Winner Winner Chicken dinner as my girls said!  Thanks, Gina!

  222. Just made this for dinner and omg it’s so good! Between this and the Chana masala recipe, there’s no need to get Indian delivery anymore! 

  223. OMG! I made this yesterday and it is incredible! So much amazing flavor! Thanks for a home run recioe!!!

  224. I made this and it was delicious! I used a big pot on the stovetop (since I don’t have an instant pot or slow cooker) and doubling the cook times from 15 min to 30 min worked perfectly. I pre-roasted my cauliflower in the oven for about 30 min to cook out some water and develop a different flavor, and used garlic powder and ground ginger since I had them in the spice cabinet and the flavors of the sauce were really great! You could pump up the spice level if you like spicy, but all in all really successful and easy recipe!

  225. I made this and It was SO delicious. The only thing is there was very little sauce. Did I do something wrong you think? Is there a way to increase the amount of sauce without losing flavor?

  226. 15 minutes seems very long to cook chicken thighs in the instant pot. You can easily cut that time in half. 

  227. Can this be made on High in the slow cooker to reduce the cook time? 

  228. Made this in my instant pot yesterday.  It was so good!  Probably one of my top 10 skinny taste recipes!

  229. Made this tonight in the slow cooker, it turned out AMAZING!! The whole family loved it!

  230. I just got an Instant Pot so I could start making your meals using them and I went to make this last night and I could not for the life of me figure out how to cook it using the pressure feature. I would love a post with more detailed steps for using it!

  231. We made this the other night, it was a WIN! I love indian flavors and this tastes like something you order at an indian restaurant! 

  232. Cooking on the stove would be just 30 minutes vs 15? Stove instructions?

  233. Excellent recipe as per usual! So easy to make and full of flavour. Will definitely be making this again!

  234. Outstanding!!!!!!!

  235. We made this tonight in the Instant Pot. I did everything as stated and made no subs. It turned out amazing. My family has never had Indian food before and they loved it- even the kids! We paired it with some garlic naan from Aldi, but next time I would like to make my own. It was a great meal for a soccer night. I pre-cut the chicken and cauliflower and had it ready in the fridge in two different containers. I also made a garam masala from a recipe ahead of time since I couldn’t find this in the store. Super easy and very little prep to make a quick meal for a busy night.

  236. I made this last night, in my Instant Pot. It was delicious! Thank you, for the great recipe!

  237. Hi Gina!! 
    I never really leave comments on here but I am a long time follower of your blog & have both your books. I just had to tell you that I made this the other night for dinner & I think my husband wanted to marry me all over again!! This was so so delicious!! I added a bit more cauliflower & left the peas out as neither of us care for them & just served with some toasty garlic naan. Will be making this A LOT!! Thank you so much!

  238. Made this yesterday and it is delicious!! I was wondering what other vegetables you would consider using if you wanted to make this a vegetarian dish. Thank you!

  239. Gina, this was AWESOME in spite of being stuck on “warm” in the post-chicken, pre-peas stage for two hours while I was at a Band Booster meeting. 😀 I was planning to serve mine over riced cauliflower, so instead of putting cauliflower in the pot, I put cubed, raw potatoes in with the raw chicken. Since I used chicken breasts, I cooked that stage on high for 8 minutes, which was perfect for both chicken and potatoes (with the caveat that it sat on warm for two hours after that…so who knows?). The flavors were AWESOME and very satisfying for someone like me who misses dropping in for Indian take-out uh…often enough to land me in WW. 😀

  240. This came out perfect! I’ve been looking for a lighter version of this!

  241. This was amazing!  Can’t wait to make it again and would also like to try it vegetarian with chick peas as you’ve suggested above. Thanks for another fabulous recipe!

  242. This was amazing! Made it last night and used a little more chicken than recipe called for (and could have used even more). I made the mistake of walking away after adding the cauliflower and peas and not doing the quick release. The cauliflower a bit mushier than I would have liked but delicious nonetheless. I did try using my immersion blender but the veggie/tomato combo was too shallow to get blended well. The remaining chunkiness was just fine. Will make again and again! Served with TJ jasmine rice and garlic naan.

  243. This was really amazing! I’m sure we oohhhed and ahhhhed at least 10 times during our meal (and talked about how good dinner was for hours afterwards)! The flavor is out of this world. I doubled the recipe, and am sure glad I did! Next time, however, I will make it with chicken breast and double the cauliflower (not a fan of peas, so left them out too) . I found chicken thighs to be time-consuming to prepare (removing fat and other “bad” parts was quite lengthy). My mother made it using chicken breasts and loved the result, so definitely going to give that a try next time. And the bonus is that it will lower the points too (4 SP for the same amount if you use light margarine in the place of the oil/butter). Yay!

  244. I just cooked this tonight in my new Instant Pot. I’m really not a fan of Indian food but decided to try it. It was so good! The flavor was delicious! It was not overwhelming! My husband liked it too! I will definitely make this again. I made this with 4 chicken skinless/boneless thighs. Total weight was 1.73 lbs. Enough for 4 to 5 people. I made some brown rice to go with the meal. Yummy! I’m liking my Instant Pot and I’m going to continue to try more recipes of yours. Thank you 🙂

  245. The recipe does not say how much chicken broth to add

  246. I made this last night. Soooo delicious and my goodness my place smelled incredible!

  247. I made this exactly as directed and it was delicious! Even my picky children ate it. Thanks for such a great Indian recipe – keep ’em coming!

  248. I made this a few night ago, stove top, excellent! My wife also loved it, great leftover the next day.

  249. This was really good. I cooked it on the stove top for about 30 minutes, then added cauliflower for about 10-15 and peas right before serving. Had it over brown basmati rice. I did add more like 1 cup of coconut milk instead of 1/2 cup also.  

  250. O my goodness this is incredible!!!! The flavor is outstanding and it’s just the right amount of thickness. This will definitely go in our regular rotation. Thank you, Gina, you rock!!! 

  251. Update: I just made this and I LOVED IT! I can cook Indian food now and save me some money while making it healthier! Thank you for bringing us this recipe Gina!!❤ (now to learn how to make saffron rice;)

  252. Made this on the stove top with chicken breast (doubled the cooking time like Gina said). The flavour is really, really good and the chicken was incredibly tender. I followed the recipe but thought it needed a bit more liquid, so added the other half of the can of tomatoes (without blending). Seemed to do the trick. Thanks for another great recipe Gina!

  253. Wondering if I could use paneer instead of chicken to make it vegetarian. Do you know if paneer holds up in a pressure cooker or if i should add it in at the end?

  254. Thank you for an Instant Pot recipe~!!~!!! I can hardly wait to try this. We love chicken tikka masala. This is perfect~!!

  255. Would something like sweet potato in place of the cauliflower make this taste “off” or do you think it would go ok? I’m thinking of putting the sweet potato in at the same time as the chicken, to cut down on time getting the pressure to build up twice for cooking in the instant pot (plus, no matter how I try to camoflauge the cauli, my husband hates it). Would sweet potatoes work in your experience??  

  256. Did snot see answer to question of if you can use chicken breasts instead of thighs

  257. Fantastic! If you don’t have an Instant Pot yet in your kitchen — get one!! There are soooo many uses for it. It sautes, slow cooks, pressure cooks and it is a rice cooker — no brainer, go get one!

    Thanks for the recipe, Gina. Only change I made — I seared the chicken in the pot on saute for 1 minute per side to improve depth of flavor. Then removed the chicken and proceeded with with onion saute as you instructed. Thank you, again!

  258. Made this tonight and it was so, so good!  My new go to.  The family liked it too.

  259. Made this curry tonight and it was really outstanding! I love that you added full-fat coconut milk, because it really makes the whole dish. I think this is the closest to a restaurant curry I’ve ever made.

    I substituted two medium frozen breasts cooked on high pressure for 20 minutes. I don’t have an immersion blender, but I don’t mind a chunky sauce, so I didn’t bother blending. When I added the cauliflower, I cut my chicken (still a little raw) into chunks and re-added to the InstantPot for 5 minutes on high pressure. Right after I added the coconut milk, I re-upped some of the spices to taste.

    I don’t usually like to add frozen chicken to the InstantPot because the texture doesn’t come out perfectly, but I was in a pinch for dinner and it still tasted incredible! I’m sending my boyfriend to Trader Joe’s for some naan!

  260. Made this tonight! Delicious and fast! I will be making this again! Thanks Gina!

  261. My old pressure cooker kicked the bucket, so it’s time to get an Instant Pot. Should I go with the 6 or 8 quart model?

  262. If I don’t have cardemom, can I leave it out?

  263. I cannot find cardemon, ,can I leave it out?

  264. Can this be doubled in the Instant Pot?

  265. Thank you! I love indian food but my daughter will not eat it. I’m glad to see the instructions above for freezing!

    This looks AMAZING!!

  266. Hi Gina, do you think this recipe would work with chicken breasts instead of thighs? Thank you. 

  267. If I may, my husband won’t eat peas. Can you recommend a good substitution for this recipe? I was thinking mushrooms or zucchini? What do you think? Thank you!

  268. Thank you SO MUCH for this Instant Pot recipe.  I just bought one and hoping to gather lots of good recipes like this one.

  269. Hey there! Any ideas to sub for cauliflower? Potatoes maybe?

  270. Any thoughts on how this would freeze? We are having our kitchen remodel in a couple of weeks, and this seems like something tasty to balance all the eating out we’re gonna have to do.

  271. Where do you find things like garam masala? Can I get it at a traditional supermarket or do I need a specialty store?

  272. Do you need to sauce the vegetables if you’re using a crock pot? 

  273. I love this recipe.And i want to try this but I don’t have instant pot so is there any alternate way to cook?Please suggest.What can be done if anyone has cardamom allergy?This recipe look amazing and i want this recipe.Thank you!

    • If you don’t have a pressure cooker, you can simply make this on the stove and double the cook time. You can try subbing equal parts cinnamon and nutmeg.

    • Cook low 6 hours in the slow cooker or 30 min on the stove. Stir in coconut milk and serve garnished with cilantro.

  274. Can you use light coconut milk?

  275. So looking forward to trying this tomorrow night!

  276. I love this! One of my favorite Indian foods. Do you have any recommendations on where to look for other healthy Indian recipes? For instance I love yellow daal but I can’t find a good recipe to make it myself so it’s healthier.

  277. I’m going to try it in the crock pot! So add all ingredients, when done add coconut milk and stir then garnish with cilantro? Or cilantro in crock pot also?

  278. To cook this in a slow cooker would you dump everything except the coconut milk into the pot, cook 6-8 hours on low, and then add the coconut milk before serving?

  279. Do you need to adjust cooking times if cooking in a regular pressure cooker instead of the instant pot?

  280. Could you make this without coconut oil or coconut milk?  Allergic to coconut and all types of nuts.

  281. Is coconut milk required? Allergic to coconut…

  282. Chicken thighs kind of gross me out, could I use chicken breast?

  283. I don’t have an Instant Pot. Do you have directions to make this in a dutch oven or in a pot on the stove? Thanks

  284. Could you use all cauliflower if you don’t eat meat? How would that affect the time? 

    • Sure, but the cauliflower doesn’t take long. I might swap the chicken for a can of chickpeas, then proceed as the recipe says.

    • If you swap the chicken for chickpeas AND are using a slow cooker, would you still cook for 6-8 hours on low?

  285. This looks amazing! Is there any way to make this in a slow cooker instead of an instant pot? Thank you!

  286. I am SO STOKED to try this recipe! Is there a way to make it in something other than an instant pot? I don’t have one but I do have a slow cooker.