Description

This lighter, dairy-free version of Chicken Tikka Masala uses an Instant Pot and creamy coconut milk to create a flavorful, weeknight-friendly curry in under an hour. It retains all the classic spices and richness while cutting heaviness for a fast, satisfying meal.

Ingredients

Scale

1 1/2 pounds boneless chicken thighs, cut into pieces

2 tablespoons coconut oil

1 medium yellow onion, finely chopped

4 garlic cloves, minced

1 tablespoon grated fresh ginger

1 cup tomato sauce

1 cup full-fat coconut milk

2 teaspoons garam masala

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon paprika

1/2 teaspoon turmeric

1/2 teaspoon chili powder

Salt to taste

1 tablespoon lemon juice

Fresh cilantro for garnish

Instructions

1. Set Instant Pot to Sauté mode and heat coconut oil

2. Add onion and cook until translucent, about 3 minutes

3. Stir in garlic and ginger and cook for 1 minute

4. Add spices and stir for 30 seconds to bloom

5. Add chicken and tomato sauce, stir to combine

6. Secure lid and pressure cook on high for 8 minutes

7. Allow natural pressure release for 10 minutes, then quick release remaining pressure

8. Switch to Sauté mode, stir in coconut milk and simmer for 3 minutes

9. Stir in lemon juice and adjust salt

10. Garnish with cilantro and serve

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: main course
Method: instant pot
Cuisine: indian

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5
Sodium: 400
Fat: 20
Saturated Fat: 12
Unsaturated Fat: 8
Trans Fat: 0
Carbohydrates: 15
Fiber: 3
Protein: 25
Cholesterol: 75

Keywords: instant pot chicken tikka masala, chicken tikka masala, creamy coconut twist, dairy-free chicken curry, weeknight dinner, masala sauce, coconut milk curry, light chicken tikka