Skinnytaste > Egg Free Recipes > Instant Pot Chicken Tikka Masala with Cauliflower and Peas

Instant Pot Chicken Tikka Masala with Cauliflower and Peas

This post may contain affiliate links. Read my disclosure policy.

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.

Instant Pot Chicken Tikka Masala with Cauliflower and Peas

4.64 from 122 votes
6
Cals:226
Protein:25
Carbs:9
Fat:10
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!
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! 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!)
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Yield: 6 servings
Serving Size: 3 /4 cup

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.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Nutrition

Serving: 3 /4 cup, Calories: 226 kcal, Carbohydrates: 9 g, Protein: 25 g, Fat: 10 g, Cholesterol: 3 mg, Sodium: 405 mg, Fiber: 2.5 g, Sugar: 4 g

Categories: