Pressure Cooker Chicken Tikka Masala
Pressure Cooker Chicken Tikka Masala. The nations favourite Indian curry made into a delicious healthy instant pot freezer meal. Fill the freezer with pressure cooker chicken tikka masala and have your own homemade Indian takeaway freezer meals.
Servings: 8
Calories: 358kcal
Ingredients
Kitchen Gadgets:
Recipe Ingredients:
- 5 Large Chicken Breasts
- 20 Medium Carrots
- 10 Large Tomatoes
- 2.5 Tbsp Garam Masala
- 5 Tbsp Cumin
Chicken Tikka Masala Marinade:
- 2.5 Tsp Grated Ginger
- 5 Tsp Garlic Puree
- 1.25 Small Diced Onion
- ¼ Tsp Chilli
- 5 Tsp Garam Masala
- 5 Tsp Paprika
- 5 Tsp Turmeric
- 5 Tsp Cumin
- Juice & Rind Of 2.5 Lemons
- 750 ml Greek Yogurt
Instructions
- Place your marinade ingredients into a large bowl and submerge your chicken breasts. Place them into the fridge for a couple of hours to marinate properly.
- Place into the Instant Pot 20 medium carrots, 10 large tomatoes and your marinated chicken breasts from earlier.
- Cook on high pressure for 7 minutes and use quick pressure release.
- Remove the chicken and using a hand blender, blend the vegetables to make a masala sauce.
- Shred the chicken and add it back into the Instant Pot.
- Add in 2.5tbsp of garam masala and 5tbsp of cumin and stir.
Notes
You can swap Greek yoghurt for coconut milk, quark or fromage frais. All of these work well in our pressure cooker chicken tikka masala. To reheat from frozen, place the freezer container on top of the steamer shelf in your Instant Pot. Add a cup of water to the bottom. Cook for 15 minutes on manual and serve while piping hot.
Nutrition
Calories: 358kcal | Carbohydrates: 31g | Protein: 44g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 95mg | Sodium: 321mg | Potassium: 1701mg | Fiber: 9g | Sugar: 15g | Vitamin A: 27570IU | Vitamin C: 34.9mg | Calcium: 238mg | Iron: 5.7mg