Slow Cooker/Instant Pot Chicken Tikka Masala (Dairy-Free, Paleo, Whole30)
- Prep Time: 10 mins
- Cook Time: 4 hours
- Total Time: 4 hours 10 mins
- Yield: Serves 4
Ingredients
Units
Scale
- 3 lbs boneless, skinless chicken thighs
- 28 ounces diced tomatoes
- 15 ounces coconut cream or full-fat coconut milk
- 1 small onion, diced
- 4 garlic cloves, minced
- 3 tbsp tomato paste
- 2 tbsp garam marsala
- 1 1/2 tsp paprika
- 1 tsp salt
- 1/2 tsp ginger
- Dash of pepper
- Handful of fresh cilantro for garnish
Instructions
Slow Cooker
- Add all ingredients to the slow cooker. Stir to mix well.
- Cook HIGH 2-4 or LOW 4-6 hours.
Instant Pot
- Turn the Instant Pot to saute, LOW temperature. Once hot, add the oil, onion, and garlic. Cook a few minutes, stirring frequently. Stir in the garam masala, paprika, salt, ginger, and pepper. Saute 1 minutes.
- Stir in the diced tomatoes. Deglaze the bottom by of the pressure cooker by scraping and bits off with a wooden spoon. Stir in tomato paste and chicken.
- Close lid and seal valve. Set high pressure and cook 9 minutes. Quick release pressure.
- Stir in coconut milk & serve.
Nutrition
- Serving Size:
- Calories: 309
- Sugar: 2.8 g
- Fat: 9.7 g
- Saturated Fat: 5.3 g
- Carbohydrates: 19.4 g
- Fiber: 1.2 g
- Protein: 23.5 g
- Cholesterol: 105 mg