Photo Credit: Evi Abeler

Not-Too-Spicy-Tikka-Masala

Chicken Tikka Masala is one of the most popular dishes in Indian restaurants, and for good reason: It’s delicious.

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not-too-spicy tikka masala

Not-Too-Spicy-Tikka-Masala

Chicken Tikka Masala is one of the most popular dishes in Indian restaurants, and for good reason: It’s delicious.
Course: Dinner
Keyword: pressure cooker, tikka masala
Servings: 4
Calories: 986kcal
Author: Steven R Gundry, M.D.

Equipment

  • Pressure Cooker

Ingredients

  • 1 pound boneless, skinless pastured chicken thighs or jackfruit
  • 1 1/2 teaspoon kosher salt, divided
  • 1 tablespoon grass-fed butter or olive oil
  • 1 small yellow onion, minced
  • 1 tablespoon fresh minced ginger
  • 4 cloves garlic, minced
  • 1 1/2 tablespoons garam masala
  • 1 teaspoon cayenne pepper (optional for heat)
  • 2 teaspoons cumin
  • 1 tablespoon turmeric
  • 1 tablespoon tomato paste
  • 1 cup plain tomato puree
  • 2 13.6 oz cans full-fat coconut milk
  • 1 cup cauliflower florets
  • 1 cup coconut or goat's milk yogurt
  • Cauliflower rice or cooked basmati rice, for serving

Instructions

  • Cut chicken into bite-sized chunks, and season with ½ tsp kosher salt. Set aside.
  • Add butter or oil to the Instant Pot, set to Sauté, and heat oil. Add onion, garlic, ginger, garam masala, cayenne, cumin and turmeric.
  • Cook, stirring frequently, until onion is soft and mixture is very fragrant.
  • Add tomato paste, and cook an additional minute, stirring until well-combined.
  • Add chicken, and sauté until just browned, about 4 to 5 minutes.
  • Add tomato puree, then open cans of coconut milk. Carefully spoon out the thick cream, and set it aside.
  • Add ¾ cup of the thinner, watery “milk” from the coconut milk to the Instant Pot, as well as the remaining salt.
  • Cover, and cook on High Pressure for 10 minutes, then release pressure with a quick release.
  • Uncover, and stir in the coconut cream set aside earlier, and cauliflower florets, then turn the Instant Pot to Sauté. Bring to a simmer, and cook until thickened, about 15 minutes.

Notes

plant paradox
Excerpted from The Plant Paradox Family Cookbook: 80 One-Pot Recipes to Nourish Your Family Using your Instant Pot, Slow Cooker or Sheet Pan © 2019 by Steven R. Gundry, M.D. © 2020 published by Harper Wave.

Nutrition

Calories: 986kcal | Carbohydrates: 80g | Protein: 30g | Fat: 63g | Sodium: 1021mg | Fiber: 7g | Sugar: 7g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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