Chicken Tikka Masala


Skinny Taste is my go-to blog for simple and light dinners. Their dairy-free version of Chicken Tikka is a low-cal delight.


  • 1 1/2 pounds skinless, boneless chicken thighs, cubed
  • 1 1/2 teaspoon kosher salt
  • 1/2 tablespoon ghee, butter or coconut oil for df
  • 1/2 chopped onion
  • 3 cloves garlic, minced
  • 1 teaspoon grated ginger root
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cardamom
  • 14 ounce can diced tomatoes, drained
  • 2 cups cauliflower florets
  • 1/2 cup frozen peas
  • 1/2 cup full-fat canned coconut milk
  • 1/4 cup fresh cilantro leaves, for serving


Season chicken with 1 teaspoon salt.

Press saute button and melt the butter, add onion, garlic, ginger and 6 spices (from coriander to cardamom) and saute until the vegetables are soft and the spices are fragrant about 2 to 3 minutes.

Add the tomatoes and use an immersion to blend until smooth (or blend in the blender), add the chicken, remaining 1/2 teaspoon salt and stir, cook high pressure 15 minutes.

Quick release, add the cauliflower and peas and cook 2 minutes on high pressure.

Quick release, stir in coconut milk and serve garnished with cilantro.


This recipe belongs to Skinnytaste.com