Healthy Chicken Tikka Masala (Print-Friendly Format)
Tender chicken in creamy spiced curry sauce. Quick, flavorful, and ideal for an easy healthy dinner.
# Required Ingredients:
→ Spice mixture
01 -
1 tablespoon garam masala
02 -
2 teaspoons ground cumin
03 -
1 teaspoon turmeric powder
04 -
0.5 teaspoon ground coriander
05 -
0.5 teaspoon sea salt
06 -
0.5 teaspoon chili powder
07 -
0.5 teaspoon ground black pepper
08 -
0.25 teaspoon cayenne pepper (optional)
→ Chicken Tikka
09 -
900 grams boneless, skinless chicken thighs or breasts, cut into 2.5 cm pieces
10 -
1 teaspoon sea salt
11 -
2 tablespoons ghee or olive oil
12 -
1 medium yellow onion, diced
13 -
4 garlic cloves, minced
14 -
1.5 tablespoons grated ginger
15 -
80 millilitres water
16 -
425 grams tomato sauce
17 -
240 millilitres coconut milk
18 -
1 tablespoon arrowroot flour
19 -
120 grams plain yogurt (dairy-free or regular)
20 -
2 teaspoons lemon juice
21 -
3 tablespoons fresh cilantro, chopped (optional, for garnish)
# How to Make It:
01 -
Combine all spice mixture ingredients in a small bowl and set aside.
02 -
Add chicken pieces to a medium bowl and season evenly with 1 teaspoon sea salt.
03 -
Set the pressure cooker to sauté mode. Melt the ghee or heat olive oil, then add diced onion, minced garlic, and grated ginger. Sauté for 1–2 minutes until fragrant.
04 -
Add prepared spice mixture to the pot, stirring for 2–3 minutes until aromatic.
05 -
Pour in 80 millilitres water, stirring to deglaze and ensure no ingredients stick to the bottom. Add seasoned chicken and mix well to coat in spices and onions.
06 -
Pour in tomato sauce and stir thoroughly to combine all ingredients.
07 -
Secure the lid and cook on high pressure for 8 minutes. Manually release pressure after cooking is complete.
08 -
In a small bowl, whisk coconut milk with arrowroot flour until smooth. Remove the pressure cooker lid, set to sauté mode, and stir in the coconut milk mixture. Bring the sauce to a simmer, stirring occasionally, and cook 7–10 minutes until thickened.
09 -
Turn off the cooker and allow contents to cool for 5–10 minutes. Stir in yogurt and lemon juice until fully incorporated.
10 -
Serve over rice or cauliflower rice and garnish with fresh cilantro. Ideal alongside gluten-free naan.
# Additional Information:
01 -
For optimal tenderness and flavour, use chicken thighs and cut into even chunks.
02 -
Deglaze thoroughly after sautéing to prevent any burning during pressure cooking.
03 -
Prepare chicken and chopped onions up to 24 hours in advance and store airtight in the refrigerator to streamline preparation.
04 -
Shortcut: Substitute 0.25 teaspoon each garlic powder and ground ginger for fresh ingredients if necessary.