Chicken Tikka Masala with Cauliflower and Peas

-1 1/2 pounds skinless, boneless chicken thighs, cubed
-1 1/2 teaspoon kosher salt
-1/2 tablespoon ghee, butter or coconut oil for dairy free
-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.

Recipe from–VeNBzDmdL65VH9J3vLsFU6xNTRoio#qkRo8i7JOzqg4oEj.99

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