This recipe is brought to you by my hubby and daughter! It never even occurred to me to make this meal. In all honesty, I didn’t even know if I liked Tikka Masala. SO! Hubby and daughter were going on and on about how much they loved it (and missed it) so I had to get my buns in the kitchen! Now, here I am, presenting you with an Instant Pot Tikka Masala. And they LOVED it, btw!
I’ll admit – it’s a little hard creating a recipe from scratch when you don’t know what it tastes like. I had to go off of what my hubby and daughter described. And of course, I kept tweaking things as needed. It took a few tries to get a “Yes, this is it!” and thankfully, the creations before this one, were still edible so all was well!
For some reason, I went with the Instant Pot to make this Tikka Masala. I don’t use my Instant Pot as much as I should. Every single time I use it, I ask myself why I don’t bring it out more. It’s so easy to use for quick meals and clean up is easy too! By the way, it’s InstaNT Pot. Not InstA Pot. (I see that mistake – all. the. time.)
With that said, I do have a couple of Instant Pot recipes that would actually be good this time of year. Cool weather calls for soups and stuff, right?? This Chicken Pot Pie Soup is reminiscent of a pot pie but in soup form – and made in the Instant Pot. I’ve also got this Sweet Potato Purée that you’ll love. You can get more Instant Pot recipes HERE if you wish. I hope to add a lot more in 2020!
On Another Note
It’s the beginning of the year – 2020 is here …..a new year and new decade! There are so many things I want to share with you this year. I feel like I’ve had one foot in and one foot out when it comes to blogging. I don’t even necessarily “blog” ….just post recipes each week. But here’s the thing – – every time I think I should just bow out of this ever growing industry of blogging, YouTubing and/or just sharing tips via IG, someone comes out of the woodwork and tells me how I’ve helped them or how they’ve shared recipes with an unhealthy family member and now they are on the road to good health. I kid you not ….it happens every single time!
So, with that – I realize that even if I only touch or help out one person, it’s worth it. Because I am creating food for myself and family, no matter what. I might as well share it with you all. I do ask that you please send me a message or comment on a recipe from time to time. It’s just nice to know that I’ve reached someone, ya know? Or by all means, if it’s a “constructive” criticism, please …feel free to comment or message me.
I definitely want to be a resource or if nothing else, inspire you all to live a healthy life by way of real food, movement, safer products and a peaceful mind. Simple as that.
Back to FOOD!
Ok. I will get back to this Instant Pot Tikka Masala. It didn’t take long to throw this all together but I will admit, you’ve got to get some dicing and chopping going, before you can dive into the heart of the recipe. Once that is done, it’s about 20 minutes and you’ve got food ready to eat!
It freezes well too! I had leftovers and didn’t want it to go bad so froze some in a container and crossed my fingers. I was pleasantly surprised at how good it was when it defrosted and was reheated. This Instant Pot Tikka Masala, definitely can be a perfect prep ahead meal you can count on!
Have at it my friends! And here’s to a healthy and well intentioned, 2020!
Instant Pot Tikka Masala
Ingredients
- 5 chicken thighs | boneless, skinless
- and cut into chunks
- 1 cup chicken broth
- 1 can coconut cream | just top part of
- solidified *see notes
- 1 15oz can tomato sauce
- 1/8 cup tomato paste
- 1/2 cup diced onions
- 4 garlic cloves, minced
- 1 tbsp +1 tsp minced ginger
- 2 tsp garam masala
- 1 tsp turmeric
- 1 1/2 tsp chili powder
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 1/2 tsp pepper
- optional: 1 tbsp tapioca flour – to thicken sauce – preference only
Instructions
- Dice and mince ingredients listed.
- Turn instant pot on to Sauté setting.
- Add oil, then onions and toss about til nearly translucent. Add in garlic and ginger. Stir.
- Add tomato sauce, tomato paste, chicken broth and coconut cream. Stir to incorporate. It will start splattering a bit so keep a lid handy to cover while it simmers for 5 minutes. Turn off.
- Dice chicken into chunks and add to instant pot. Turn instant pot back on to Manual Setting and let it come to temperature (usually takes about 10-12 min). Then put ‘Timer’ on for 10 minutes.
- Let it slow release.
- Carefully take lid off – stir in tapioca flour if using ….and voila!
- Serve over cauliflower rice, topped with cilantro!
- *If it’s not solid when you open the can, place the can of coconut milk in the fridge for at least 1 hour. Use only the solidified top part of can.
