• On Oct, 09, 2024
•  ladyrecipes
•  Recipes

226 Cals 25 Protein 9 Carbs 10 Fats
PREP TIME:
5 mins
COOK TIME:
25 mins
TOTAL TIME:
30 mins
YIELD:6 SERVINGS
COURSE:Dinner
CUISINE:American
I”ve created a lightened up, dairy-free Chicken Tikka Masala with Cauliflower and Peas in the Instant Pot to satisfy my craving for Indian food!
INGREDIENTS
1 1/2 pounds skinless, boneless chicken thighs, cubed
1 1/2 teaspoon kosher salt
1/2 tablespoon ghee, butter or coconut oil for df
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
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
INSTRUCTIONS
Season chicken with 1 teaspoon salt.
Press saute button and melt the butter, add onion, garlic, ginger and 6 spices (from coriander to cardamom) and saute until the vegetables are soft and the spices are fragrant, about 2 to 3 minutes.
Add the tomatoes and use an immersion to blend until smooth (or blend in the blender), add the chicken, remaining 1/2 teaspoon salt and stir, cook high pressure 15 minutes.
Quick release, add the cauliflower and peas and cook 2 minutes on high pressure.
Quick release, stir in coconut milk and serve garnished with cilantro.
Serving: 3/4 cup, Calories: 226kcal, Carbohydrates: 9g, Protein: 25g, Fat: 10g, Cholesterol: 3mg, Sodium: 405mg, Fiber: 2.5g, Sugar: 4gBlue Smart Points:5Green Smart Points:6Purple Smart Points:5Points +:6