Chicken Tikka Masala

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Chicken Tikka Masala

Prep Time15 mins
Cook Time17 mins
Course: Main Course
Diet: Gluten Free, Low Calorie, Low Carb
Main Protein: Chicken
Cooking Method: Instant Pot, Slow Cooker
Servings: 6
Calories: 248kcal


  • 3 chicken breasts boneless, skinless, coarsely cubed
  • 4 clove garlic minced
  • 15 oz. pumpkin puree
  • 1/2 cup coconut milk* full fat
  • 2 tsp. fresh ginger
  • 1 1/2 tsp. cinnamon
  • 1/4 tsp. cloves
  • 1 bay leaf
  • 1 tsp. salt
  • 1 large (gallon) freezer bag or reusable silicone bag
  • 1 medium (quart) freezer bag

For day of serving:

  • 1/2 cup plain yogurt
  • 1/2 cup coconut milk
  • optional: fresh cilantro for garnish

If using Instant Pot for cooking:

  • 2 Tbsp. olive oil
  • 2 Tbsp. butter


  • Place chicken cubes in large resealable bag. Mix together the minced garlic, pumpkin puree, 1/2 of the coconut milk, ginger, cinnamon, cloves, bay leaf, and salt. Pour 1/3 of the mixture in the bag with the chicken. Squish to coat the chicken and seal the bag, removing the air as you do.
  • Put the rest of the sauce mixture in a medium resealable bag. Close and staple that bag to the large bag above the seal. Freeze flat.

Instant Pot Cooking Instructions:

  • Thaw. Set your Instant Pot to sauté. Add in 2 Tbsp. olive oil and 2 Tbsp. butter. Add the chicken in batches, setting on a plate once browned. Add 1/2 cup water to pot, scrape the sides and bottom and turn off. Pour sauce from medium bag and add back the chicken. Lock the cover and seal the steam nozzle. Set to high pressure and cook for 7 minutes with a 10-minute natural release.
  • Stir in 1/2 cup of plain yogurt and 1/2 cup of coconut milk (or whipping cream). If you want, you can top it with cilantro.
  • Serve over jasmine or basmati rice or with Naan bread.

Crock Pot Cooking Instructions:

  • Thaw. Put contents of both bags in the slow cooker and cook on low for 4-5 hours. Stir in 1/2 cup yogurt and 1/2 cup additional full fat coconut milk. Cook an additional 30 minutes. Top with fresh cilantro.
  • Serve over jasmine or basmati rice or with Naan bread.


*Optionally you can substitute whipping cream for the coconut milk.


Calories: 248kcal | Carbohydrates: 10g | Protein: 26g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 469mg | Potassium: 701mg | Fiber: 3g | Sugar: 3g | Vitamin A: 11089IU | Vitamin C: 6mg | Calcium: 73mg | Iron: 3mg