Full of bold flavors, tender chicken, and cauliflower, this Tikka Masala is a great one pot meal that can rival take-out. The Instant Pot makes it super easy to have homemade Tikka Masala any day of the week.
Instant Pot meals are a must when my days are jam packed full, especially during the hot summer months when I don’t want to have the oven on. We have been having several heat waves this summer and they last for days and sometimes to a full week! I’m so tired of the heat. These hot summer days have me dreaming of cooler months and warming meals. Tikka Masala is one of those meals that really brings us that comfort feeling.
Full of bold spices, Tikka Masala is a dish that the whole family loves. It is easy to control the spice level when you make it at home and tailor it to your liking. You can also completely omit the cayenne pepper to have a more mild dish. Adding about 1/8 teaspoon of cayenne pepper adds a level of heat that the kiddos enjoy without it being overwhelmingly spicy. If you prefer a spicer dish, add 1/4 teaspoon of cayenne pepper.
I typically serve our Tikka Masala with some sort of roasted vegetable, but to make this dish a bit easier, I added cauliflower into the mix. This combo is delicious! Plus, less cleanup is required after the meal, which is always an added bonus! We enjoy ours with my Whole Wheat Garlic Naan.
Tidbits-
Arrowroot Slurry– Although it is not required, using an equal part of arrowroot powder and water makes a slurry to help thicken up the sauce a bit. Without it, the sauce is a bit watery or soupy. Cornstarch can be used in place of the arrowroot powder, if needed.
Milk– This is used to lend that creaminess we all love from tikka masala. To lighten up the dish a bit, I use fat free evaporated milk. If evaporated milk isn’t your thing you can use heavy cream or coconut milk in its place.
Instant Pot Chicken Tikka Masala with Cauliflower
Equipment
- pressure cooker
Ingredients
Chicken Marinade
- 1.5 lbs boneless, skinless chicken thighs cut into 1 inch pieces
- ½ cup plain Greek yogurt
- 3 garlic cloves minced
- 1 tablespoon ginger minced
- 1 teaspoon salt
- 1 ½ teaspoons cumin
- 2 teaspoons garam masala
Sauce
- 1 tablespoon avocado or olive oil, plus 1 teaspoon
- 1 small onion diced
- 3 garlic cloves minced
- 1 tablespoon ginger minced
- 2 teaspoons garam masala
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon coriander
- ½ teaspoon salt
- ½ teaspoon chili powder
- ⅛ - ¼ teaspoon ground cayenne pepper optional
- 8 oz tomato sauce
- ¼ cup chicken broth or water
- 2 cups cauliflower florets fresh or frozen
- 1 can evaporated milk (12oz)
- 2 teaspoons arrowroot powder plus 2 teaspoons water optional
- 2 tablespoons cilantro chopped
Instructions
Marinate the chicken (30 minutes-overnight)-
- In a medium bowl, combine chicken with all of the ingredients for the chicken marinate. Place covered bowl in the refrigerator and marinate for at least 30 minutes or as long as overnight, if time allows.
Cook-
- Set the Instant Pot to sauté and add 1 tablespoon of oil. Once the oil is heated, add the onions and cook for 3-5 minutes until the onions are translucent.
- Add the garlic and ginger cook for about 30 seconds.
- Add the spices (garam masala, cumin, turmeric, coriander, salt, chili powder, and cayenne pepper). Cook for 30 seconds until fragrant, stirring frequently.
- Add the tomato sauce and chicken broth/water, stirring until all the spices have been incorporated.
- Add the marinated chicken into the pot and stir. Cover and cook on high ‘manual’ heat for 15 minutes. Quick release and open once the pressure cooker has depressurized.
- Add cauliflower florets and give it a good stir. Seal and cook on high pressure (manual) for 2 minutes. Quick release and open once the pressure cooker has depressurized.
- Stir in evaporated milk and arrowroot slurry (if using). To make the arrowroot slurry, in small bowl, combined 2 teaspoons of arrowroot powder with 2 teaspoons of water.
- Top with fresh cilantro and serve on its own or with rice and/or naan.