I get Instant Paleo Potka Chicken Tikka Masala that is so full of flavor and will be shaken very quickly. It's delicious and tastes amazing on a stretch of cauliflower rice. This dish is low in carbohydrates, free of milk and also meets the Whole30!
Just want to let you know this beautiful chicken tikka masala recipe is sponsored by my friends at Lucini!
overhead shot chicken tikka masala in a bowl with a spoon
The super flavorful paleo chicken recipe is made quickly!
I have been eager to make Indian food again for quite a long time. Last year, I made a delicious Whole30 chicken korma recipe.
It really pleases many people, I know I must continue to make Indian-inspired dishes. I am sad because it took so long but I am excited to share.
INGREDIENTS
Ginger Garlic Paste
- 1/4 cup raw garlic cloves sliced
- 1/4 cup ginger peeled & sliced
- 1 teaspoon avocado oil
- 1/2 teaspoon turmeric
Chicken Marinade
- 2/3 cup coconut milk yogurt
- 2 lemon juice teaspoons
- 1 1/2 tablespoons ginger garlic paste
- 1 1/4 teaspoon of cayenne pepper
- 2 teaspoons coriander powder
- 1 teaspoon of salt masala
- 1 teaspoon kosher salt
- 1 1/2 pounds boneless skinless chicken thighs
Tikka Masala
- 2 tablespoons avocado oil
- 2 1/2 tablespoons ginger garlic paste
- 1 tablespoon onion powder
- 1 tablespoon coriander powder
- 1 1/2 black pepper teaspoons
- 1 teaspoon of salt masala
- 1 teaspoon powdered fennel seeds
- 1/4 cups rustic tomato basil sauce SEE NOTES
- 2/3 cup coconut cream SEE NOTES
- fresh cilantro for serving
- cauliflower rice or white rice for serving
RECIPE NOTES
You can prep the ginger garlic paste and go for the chicken marinade overnight if you'd like it!
If you cannot get your hands on the Rustic Tomato Basil Sauce, use (1) 15-ounce can of diced tomatoes instead.
The coconut cream is the cream that has risen to the top of the refrigerator for at least 24 hours. You can alternatively buy cans of coconut cream like this!
INSTRUCTIONS
In a spice grinder or with a pestle & mortar, mix together the ginger garlic paste ingredients. Set aside.
In a large bowl, mix together coconut yogurt and lemon juice. Add the rest of the marinade ingredients and stir until smooth throughout. Add chicken into the marinade and mix everything very well (I used my hands). The refrigerator and cover for at least an hour.
While the chicken is marinating, prepare the sauce in the Instant Pot. Turn the pot on and press the "SAUTE" function. Let it heat up for a few minutes and add oil. Once the oil has heated up, add ginger garlic paste and sauté (adjust to "less" setting) for about 1 minute until fragrant, stirring frequently so it doesn't burn. Add the rest of the spices and steering.
Pour in the tomato sauce and coconut cream and let it cook for 7-10 minutes, stirring frequently. Splatter a bit cans I like to take a lid or splatter guard and cover the pot between stirring. Turn off the Instant Pot.
Once the chicken has finished marinating, add it along with the marinade into the Instant Pot. Make sure the chicken is submerged in the liquid, put the lid on and set the pressure valve to "SEALING." Turn pot on and hit "MANUAL" + "HIGH PRESSURE" for 12 minutes.
Once the chicken is finished cooking, let the pressure release naturally for 10 minutes.
Carefully turn the valve to "VENTING" using a kitchen towel or oven to release any excess pressure. When done, open the lid and shredded chicken with two forks or a mixer stand with a paddle attachment. Serve over a bed of cauliflower rice and extra coconut yogurt if you like and some fresh cilantro.