Instant Pot Chicken Tikka Masala with Cauliflower and Peas
If you’re looking for a comforting, flavorful dish that’s quick to prepare, look no further than this Instant Pot Chicken Tikka Masala with Cauliflower and Peas. Imagine tender chicken thighs simmered in a rich, aromatic sauce, paired with the delightful crunch of cauliflower and the pop of sweet peas. Not only does this dish bring the heat, but it’s also packed with wholesome ingredients that make it a perfect weeknight dinner. Let’s dive into the details of why this recipe is a must-try!
Why This Instant Pot Chicken Tikka Masala with Cauliflower and Peas Stands Out
This Instant Pot Chicken Tikka Masala with Cauliflower and Peas stands out for several reasons. First, the Instant Pot allows for a depth of flavor that usually requires hours of slow cooking, all in a fraction of the time. Second, the combination of spices creates a warm, inviting aroma that fills your kitchen and makes your heart smile. Finally, the inclusion of cauliflower and peas not only adds nutrition but also a delightful texture that complements the creamy sauce perfectly.
What’s in the Bowl
To create this culinary masterpiece, gather the following ingredients:
- 1 1/2 pounds skinless, boneless chicken thighs, cubed
- 1 1/2 teaspoons kosher salt
- 1/2 tablespoon ghee (or butter/coconut oil for dairy-free)
- 1/2 chopped onion
- 3 cloves garlic, minced
- 1 teaspoon grated ginger root
- 1 teaspoon ground coriander
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon garam masala
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cardamom
- 1 (14-ounce) can diced tomatoes, drained
- 2 cups cauliflower florets
- 1/2 cup frozen peas
- 1/2 cup full-fat canned coconut milk
- 1/4 cup fresh cilantro leaves, for serving
Toolbox for This Recipe
Before you get started, make sure you have the following tools handy:
- Instant Pot – the star of the show!
- Cutting board and knife – for chopping your veggies and chicken.
- Measuring spoons – precision is key for spices.
- Wooden spoon – perfect for stirring ingredients.
- Serving spoon – for dishing out your delicious creation.
Instant Pot Chicken Tikka Masala with Cauliflower and Peas, Made Easy
Now, let’s walk through the steps to create this delightful dish:
Step 1: Sauté the Aromatics
Begin by turning your Instant Pot to the sauté mode. Add the ghee (or butter/coconut oil) and let it melt. Once melted, toss in the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
Step 2: Spice It Up
Add the ground coriander, cumin, turmeric, garam masala, cayenne pepper, and ground cardamom to the pot. Stir well to coat the onions, garlic, and ginger in the spices, allowing them to bloom in the heat for about 30 seconds.
Step 3: Chicken Time!
Add the cubed chicken thighs to the pot, along with the kosher salt. Stir everything together, ensuring the chicken is well coated with the spice mixture. This step is essential for infusing flavor into the chicken.
Step 4: Add the Tomatoes and Veggies
Now, add the drained diced tomatoes, cauliflower florets, and frozen peas to the pot. Gently stir to combine all the ingredients.
Step 5: Pressure Cook
Pour in the coconut milk and give everything one last stir. Close the lid of the Instant Pot, ensuring the valve is set to sealing. Select the pressure cook function and set the timer for 10 minutes.
Step 6: Release and Serve
Once the cooking time is complete, carefully perform a quick release by turning the valve to venting. Once all the steam has escaped, open the lid. Give the chicken tikka masala a good stir and taste for seasoning, adjusting if necessary. Serve hot, garnished with fresh cilantro leaves.
Make It Diet-Friendly
This recipe is versatile and can easily be adapted to suit various dietary preferences:
- Dairy-Free: Use coconut oil instead of ghee or butter, and the coconut milk is already dairy-free!
- Low-Carb: You can reduce the number of peas or replace cauliflower with another low-carb vegetable.
- Gluten-Free: The ingredients listed are naturally gluten-free, making this dish suitable for gluten-sensitive individuals.
- Vegetarian: Substitute chicken with chickpeas or paneer for a vegetarian take on this dish.
Behind-the-Scenes Notes
This Instant Pot Chicken Tikka Masala with Cauliflower and Peas is a fantastic dish to meal prep for the week. Store any leftovers in airtight containers in the fridge for up to 4 days. The flavors continue to develop, making it even more delicious on day two or three! If you prefer a thicker sauce, you can simmer it on the sauté setting for a few minutes after cooking to reduce it further.
Save It for Later
This recipe is not only quick to prepare, but it’s also freezer-friendly! Once cooled, portion out the tikka masala into freezer-safe containers. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, simply thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.
Reader Q&A
Can I use chicken breasts instead of thighs?
Yes, you can! However, chicken thighs are juicier and more flavorful, making them ideal for this recipe. If you choose to use breasts, be careful not to overcook them, as they can dry out more easily.
Is there a vegetarian option for this recipe?
Absolutely! You can replace the chicken with chickpeas or paneer. Both options will absorb the flavors of the spices beautifully and create a satisfying meal.
What can I serve with this Chicken Tikka Masala?
This dish pairs wonderfully with basmati rice, naan, or even a side of Cauliflower Gratin for a low-carb option. You can also serve it with a fresh salad to balance the richness of the sauce.
Can I make this dish without an Instant Pot?
Yes, you can! Simply use a large pot or dutch oven, following the same steps but allowing for a longer cooking time. You can simmer the dish on low heat for about 30-40 minutes until the chicken is tender.
More from the Kitchen
- Creamy Cajun Chicken Penne Skillet – A delightful pasta dish bursting with flavor.
- Juicy Whole Roast Chicken – Perfect for a family gathering or Sunday dinner.
- Cauliflower Gratin – A deliciously creamy side dish that complements any meal.
That’s a Wrap
This Instant Pot Chicken Tikka Masala with Cauliflower and Peas is a perfect example of how easy and enjoyable cooking can be. With its rich flavors and comforting ingredients, it’s sure to become a favorite in your household. Whip it up for a weeknight dinner, impress your friends at a gathering, or simply indulge in a bowl of warmth on a chilly evening. Enjoy every savory bite!
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Instant Pot Chicken Tikka Masala with Cauliflower and Peas
Ingredients
Equipment
Method
- Step 1: Sauté the Aromatics. Turn your Instant Pot to sauté mode, add the ghee (or butter/coconut oil) and let it melt. Toss in the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
- Step 2: Spice It Up. Add the ground coriander, cumin, turmeric, garam masala, cayenne pepper, and ground cardamom to the pot. Stir well to coat the onions, garlic, and ginger in the spices, allowing them to bloom in the heat for about 30 seconds.
- Step 3: Chicken Time! Add the cubed chicken thighs and kosher salt to the pot, stirring to coat the chicken with the spice mixture.
- Step 4: Add the Tomatoes and Veggies. Add the drained diced tomatoes, cauliflower florets, and frozen peas to the pot. Stir to combine all ingredients.
- Step 5: Pressure Cook. Pour in the coconut milk and stir. Close the lid, set the valve to sealing, and select pressure cook for 10 minutes.
- Step 6: Release and Serve. Perform a quick release, stir the dish, taste for seasoning, and serve hot garnished with fresh cilantro leaves.
Notes
- Store leftovers in airtight containers in the fridge for up to 4 days.
- For a thicker sauce, simmer on sauté after cooking.
- Freezer-friendly! Store in freezer-safe containers for up to 3 months.
