Gluten Free Instant Pot Chicken Tikka Masala

Total time1 hr 5 min

Prep time20 min

Cook time35 min

Gluten Free Instant Pot Chicken Tikka Masala

Tender chicken thighs marinate in a spiced yogurt blend before landing in the Instant Pot with a rich, aromatic tomato sauce built from garlic, ginger, and warming garam masala. The pressure cooker does the heavy lifting here, turning out fall-apart tender chicken in a fraction of the usual simmer time. A final swirl of heavy cream and butter rounds out the sauce into something silky and restaurant-worthy, with a fresh hit of garam masala right at the end to wake up all those spices. Ladle it over fluffy basmati rice and scatter on some fresh cilantro, and you've got a weeknight dinner that tastes like it took all day. This one's a genuinely solid pick for a gluten free kitchen, with big curry-house flavor and almost no cleanup. It's the kind of recipe you'll want on repeat all month long.

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Ingredients

4 servings

For the chicken marinade

1.5 lb boneless, skinless chicken thighs, cut into 1.5-inch pieces
½ cup plain whole-milk yogurt
Chobani Nonfat Plain Greek Yogurt, 32 oz Fage Total 0% Milkfat Plain Greek Yogurt Fage Total 0% Milkfat Nonfat Greek Strained Yogurt, 5.3 oz Stonyfield Organic Plain Whole Milk Probiotic Yogurt Greek Gods Yogurt Greek Style Traditional Plain - 24 Oz
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1 tbsp fresh lemon juice
1 tsp ground cumin
1 tsp garam masala
1 tsp ground coriander
1 tsp sweet paprika
½ tsp turmeric
½ tsp salt

For the sauce

2 tbsp neutral oil (such as avocado oil or canola oil)
1 medium yellow onion, finely diced
4 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp tomato paste
1 tsp garam masala
1 tsp ground cumin
1 tsp sweet paprika
¼ tsp cayenne pepper
1 can (14 oz) crushed tomatoes
½ cup low-sodium chicken broth
1 tsp salt

For finishing

½ cup heavy cream
1 tsp garam masala
1 tbsp unsalted butter

For serving

cooked basmati rice or naan, for serving
fresh cilantro, roughly chopped (optional)

Instructions

1
In a large mixing bowl, combine the yogurt, lemon juice, cumin, garam masala, coriander, paprika, turmeric, and salt. Add the chicken pieces and toss until evenly coated. Set aside while you prepare the sauce, or cover and refrigerate for up to 4 hours.
2
Set the Instant Pot to Sauté (Normal). Add the oil and heat until shimmering, about 1 minute. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

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