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Chicken Tikka Masala with white rice and lime and cilantro in a white bowl
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Healthy Chicken Tikka Masala

This healthy, Instant Pot chicken tikka masala is a quick and easy Whole30 compliant version of the classic Indian dish. Ready in just 30 minutes, this flavorful dish will be a family favorite in no time!
Course Dinner
Cuisine Indian
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings 4 people
Calories 486kcal
Author Mary Smith

Equipment

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
  • ¼ cup chicken broth
  • 1.5 tbsp garam masala
  • 1 tsp ground coriander
  • 1 tsp cumin
  • ½ tsp paprika
  • 1.5 tsp sea salt (to taste- start small, add more if needed after cooking!)
  • 1 tsp chili powder
  • ¼ tsp cayenne more if you like heat!
  • 1 tsp turmeric

Slurry

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!

Notes

Slow Cooker Chicken Tikka Masala: To make this in a slow cooker, complete the first step using a sauté pan on the stove. Then,
  1. Add the cooked onions/garlic/spices to the slow cooker along with the raw chicken pieces.
  2. Add in tomato sauce and chicken broth, and stir. Cook on high for 3-4 hours, or low for 7-8 hours.
  3. Stir in the coconut cream. If the sauce needs to be thickened, turn the slow cooker on high.
  4. Make the slurry and add it in and stir for a few minutes.
  5. Serve over cauliflower rice for Whole30, or regular basmati rice for gluten-free. Enjoy!
Stovetop Chicken Tikka: Use a large pot and follow the saute directions. Add in the ingredients (except for the coconut milk) and simmer for 30 minutes. Stir in the coconut milk at the end.
Serving: The best way to serve this is over my Instant Pot Coconut Rice or Cauliflower Rice!
Storage: Store leftover Instant Pot chicken tikka masala in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop and serve over leftover rice or fresh rice!
Freezing: If you'd like to freeze your Instant Pot chicken tikka masala, place the leftover sauce and chicken in a freezer-safe, airtight container for up to 3 months. Defrost overnight in the fridge and reheat. Make a fresh batch of rice to serve it over.

Nutrition

Calories: 486kcal | Carbohydrates: 10g | Protein: 39g | Fat: 33g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 1149mg | Potassium: 948mg | Fiber: 2g | Sugar: 2g | Vitamin A: 279IU | Vitamin C: 8mg | Calcium: 51mg | Iron: 5mg