Instant Pot Paleo Chicken Tikka Masala (Low Carb, Whole30)



I've got an Instant Pot paleo chicken tikka masala that is so full of flavor and gets whipped up very quickly. It is so flavorful and tastes wonderful over a bed of cauliflower rice. This dish is low carb, dairy free and Whole30 compliant, too!

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 teaspoons lemon juice
1 1/2 tablespoons ginger garlic paste
1 1/4 teaspoon cayenne pepper
2 teaspoons coriander powder
1 teaspoon garam 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 teaspoons black pepper
1 teaspoon garam masala
1 teaspoon powdered fennel seeds
1 3/4 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 get the sauce going one day and let the chicken marinade overnight if you'd like!
If you cannot get your hands on the Rustic Tomato Basil Sauce, use (1) 15-ounce can of diced tomatoes instead.
Coconut cream is the cream that has risen to the top of a can of coconut milk that has been sitting in 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). Cover the bowl and let it sit in the refrigerator 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 does not burn. Add the rest of the spices and stir.

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