This Instant Pot Chicken Tikka Masala is a quick and easy Whole30 compliant version of the classic Indian dish which comes together in less than 30 minutes! I’ve included slow cooker directions for you, too!
Indian food is probably my most favorite of all time. My mom and I love going to the Royal Taj in Columbia, MD because 1) it’s delicious and 2) I know I can get a safe gluten free meal there! Last time we went, I brought my Nima Sensor and everything came back with a smiley face. The nice thing about Indian food is that a lot of it is naturally gluten free (minus the naan, of course)!
Chicken Tikka Masala is one of my go-to entrees to order, so I decided it deserved a spot on the blog. Not only does it deserve a spot, but a quick, easy, and Whole30 friendly spot 🙂
Traditional Tikka Masala includes heavy cream and/or yogurt and butter. I replaced these with coconut cream (just the hardened part at the top of a can of full fat coconut milk) and ghee, and the flavors are incredible. The best part about Indian Food is the spices that go into everything – usually a bit of spicy, some sweet and aromatic (cloves I’m looking at you), and lots of savory.
Do I need Garam Masala to make this?
Yes, you definitely need to have some Garam Masala to make this. It is a traditional Indian spice blend and it makes everything delicious. I got mine on Thrive Market because I love knowing Primal Palate spices are organic and gluten free, but you can find Garam Masala at most grocery stores!
Should I get an Instant Pot?
The answer to this question is, YES. This is the Instant Pot that I have and it was pretty much the best purchase I’ve ever made. Well, maybe not EVER, but pretty darn close. So many people tell me that they are intimidated/scared to use one. DON’T BE! Once you get through the first time using it, you will see how incredibly easy and life changing it is. Just in case you’re not ready to hop on the Instant Pot train, I have also included slow cooker directions for you below.
Looking for other easy Instant Pot recipes? Check out my Whole30 Instant Pot Hawaiian Chicken or Instant Pot Chicken Broccoli and “Rice” Casserole!
Ok, let’s get cookin’!
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Instant Pot Chicken Tikka Masala {Whole30}
Equipment
- Instant Pot
- Slow Cooker
Ingredients
- 1.5 lbs chicken breasts cut into 1-2 inch cubes
- 2 tbsp ghee
- 3 cloves minced garlic
- 1 large onion diced
- 1 15 oz can tomato sauce or tomato puree
- 1 13.5 oz can full fat coconut milk
- 1/4 cup chicken broth
- 1.5 tbsp garam masala
- 1 tsp ground coriander
- 1 tsp cumin
- 1/2 tsp paprika
- 1.5 tsp sea salt
- 1 tsp chili powder
- 1/4 tsp cayenne more if you like heat!
- 1 tsp turmeric
Slurry
- 1 tsp arrowroot powder
- 1 tbsp water
Instructions
- Hit the "saute" button and add ghee. Once hot, add in onion, garlic, and all of the spices. Stir 1-2 minutes until the onions begin to soften and the spices are very fragrant.
- Add in chicken pieces and continue to stir for 2-3 more minutes until slightly browned. Add in tomato sauce and chicken broth and stir to combine.
- Hit the "cancel/keep warm" button. Lock the lid and turn the vent to sealing. Cook on high pressure for 9 minutes, then manually release the pressure.
- Stir in coconut cream (the hardened white part at the top of your coconut milk can), leaving the clear liquid in the can. Hit the "saute" button again and bring to a boil while stirring.
- Mix the arrowroot powder and water together to create the slurry. Add it into the pot and stir. It will thicken quickly. Add more salt to taste. Hit "cancel/keep warm" and let it sit until ready to serve. Serve over cauliflower rice for Whole30, or regular basmati rice for just gluten free! Enjoy!
Originally tried this recipe while doing whole 30 and we ended up loving it so much it’s in our regular rotation. It is so easy and SO delicious.
I love that Mary uses basic ingredients and an easy process. I’m by no means a chef, but her recipes always make me feel like I am!
Thank you so much, Elaine! This made my day!
I cooked this tonight and it was so yummy!
Yay! Thank you Kate!
Found it on Pinterest. Delicious! Will make again.
Thank you Jackie!
When do you add and what amount of coconut milk is used if cooking in the crock pot? Also the arrowroot and milk is added at the end?
Hi Kerry, sorry for the delay in my response! You would add the same amount of coconut milk for the crock pot, at the end. For the arrowroot slurry, I would turn the crock pot on high for the last 20 minutes or so and add the slurry then while it is bubbling.
No problem! We made this recipe the other night and it was delicious : ) Such a nice treat during this time while most Indian restaurants are closed.
I made this last week and the flavors where absolutely dynamite. It will definitely become a staple in my house. The only issue I had was that the sauce was really thin and didn’t thicken up after an additional “dose” of the slurry. Disclaimer- I don’t have an instant pot and made this in a regular slow cooker. Do you think I should use less broth next time or do you have any other ideas of how to thicken the sauce?
Hi Genevieve! I’m glad you liked it! I would try to use more arrowroot slurry and turn the crock pot on high for the last 30 minutes and let it bubble after you add it! It should thicken up more.
I’ve made several versions of chicken tikka masala and none that satisfied the takeout craving like this. Full disclosure, I’m not on a whole30 and tolerate dairy so used 1/2 cup of heavy cream instead of the coconut milk 🙂
Hi Brandin! So glad to hear you enjoyed it! I bet it’s amazing with cream 🙂
It’s only me eating this would the recipe freeze ok?
Yes it freezes well!
My whole family loves this recipe! I would consider my kids “picky eaters” and they eat this chicken tikka masala recipe every time. It’s easy to make and it’s so delicious!
Thank you, Kate!!
My husband is usually so picky, but absolutely loved this dish! He may have had three helpings…that’s how much he loved it! Not to mention, he couldn’t stop commenting on how delicious it was. I made it with the coconut cilantro lime rice and it was the perfect compliment. This will definitely be in our regular meal rotation!
Awesome – so glad to hear it. Thanks Sara!
We made this tonight for dinner. It was a HIT!!!!! My kids loved it. Thanks for a great recipe.
I’m so glad to hear that! Thanks Shelly!
Do you only use the cream of the top of the coconut milk or is there a point you add the rest?
You only use the thick white part – you can save the watery part for smoothies!
You can buy coconut cream. Is it the same or not as thick?
This might be a silly question but do you think this recipe could be turned into a freezer meal? Is so, how would you suggest going about that?
You can freeze it the way it is and it will be fine 🙂
How would you suggest re-heating from frozen? 🙂
My daughter made this dish and we added fresh cauliflower and carrots and frozen peas towards the end for those of us who do not eat chicken. It was delicious. How would you increase proportions for 6 people? Thanks!
THIS WAS ABSOLUTELY INCREDIBLE. OMG. Was craving Indian food, but just started Whole30. The Google machine sent me here. You have a new fan!
Thank you Kit! So glad you enjoyed it!