Instant Pot Paleo Chicken Tikka Masala (Low Carb, Whole30)

I've got an Instant Pot paleo chicken tikka masala that is so full of flavor and gets whipped up very quickly. It is so flavorful and tastes wonderful over a bed of cauliflower rice. This dish is low carb, dairy free and Whole30 compliant, too!

Course Main Course

Cuisine Indian

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 522kcal

Author Monica Stevens Le

Ingredients

Ginger Garlic Paste

1/4 cup raw garlic cloves sliced
1/4 cup ginger peeled & sliced
1 teaspoon avocado oil
1/2 teaspoon turmeric

Chicken Marinade

2/3 cup coconut milk yogurt
2 teaspoons lemon juice
1 1/2 tablespoons ginger garlic paste
1 1/4 teaspoon cayenne pepper
2 teaspoons coriander powder
1 teaspoon garam masala
1 teaspoon kosher salt
1 1/2 pounds boneless skinless chicken thighs

Tikka Masala

2 tablespoons avocado oil
2 1/2 tablespoons ginger garlic paste
1 tablespoon onion powder
1 tablespoon coriander powder
1 1/2 teaspoons black pepper
1 teaspoon garam masala
1 teaspoon powdered fennel seeds
1 3/4 cups rustic tomato basil sauce SEE NOTES
2/3 cup coconut cream SEE NOTES
fresh cilantro for serving
cauliflower rice or white rice for serving

Instructions

In a spice grinder or with a pestle & mortar, mix together the ginger garlic paste ingredients. Set aside.
In a large bowl, mix together coconut yogurt and lemon juice. Add the rest of the marinade ingredients and stir until smooth throughout. Add chicken into the marinade and mix everything very well (I used my hands). Cover the bowl and let it sit in the refrigerator for at least an hour.
While the chicken is marinating, prepare the sauce in the Instant Pot. Turn the pot on and press the "SAUTE" function. Let it heat up for a few minutes and add oil. Once the oil has heated up, add ginger garlic paste and sauté (adjust to "less" setting) for about 1 minute until fragrant, stirring frequently so it does not burn. Add the rest of the spices and stir.
Pour in the tomato sauce and coconut cream and let it cook for 7-10 minutes, stirring frequently. It can splatter a bit so I like to take a lid or splatter guard and cover the pot between stirring. Turn off the Instant Pot.
Once the chicken has finished marinating, add it along with the marinade into the Instant Pot. Make sure the chicken is submerged in the liquid, put the lid on and set the pressure valve to "SEALING." Turn pot on and hit "MANUAL" + "HIGH PRESSURE" for 12 minutes.
Once the chicken has finished cooking, let the pressure release naturally for 10 minutes. Carefully turn the valve to "VENTING" using a kitchen towel or oven mit to release any excess pressure. When done, open the lid and shred the chicken with two forks or in a stand mixer with a paddle attachment. Serve over a bed of cauliflower rice with a dollop of extra coconut yogurt if you'd like and some fresh cilantro.

Notes

You can prep the ginger garlic paste and get the sauce going one day and let the chicken marinade overnight if you'd like!
If you cannot get your hands on the Rustic Tomato Basil Sauce, use (1) 15-ounce can of diced tomatoes instead.
Coconut cream is the cream that has risen to the top of a can of coconut milk that has been sitting in the refrigerator for at least 24 hours. You can alternatively buy cans of coconut cream like this!

Nutrition