INGREDIENTS: -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
DIRECTIONS: -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 https://www.skinnytaste.com/instant-pot-chicken-tikka-masala-with-cauliflower-and-peas/?fbclid=IwAR0TYSRvFheWnMyzCEfXZ0ialQjF–VeNBzDmdL65VH9J3vLsFU6xNTRoio#qkRo8i7JOzqg4oEj.99