A simple spin on the traditional Indian dish we all know and love!
SO GOOD, SO EASY!
Pulled chicken isn't necessarily associated with Indian flavors, but this pulled chicken drenched in creamy tikka sauce works, and works well!
I made this using my Instant Pot but this can be made stovetop just as easily, simply double the cook-time for the chicken and you are good to go!
How would I serve this up?
- Make a simple taco and dress it with my avocado chutney and some pickled onion
- Roll it up in a grain-free roti
- Serve it over a salad and drizzle with dairy-free raita
- With cauliflower rice and some Indian spiced roasted vegetables on the side
I hope you love this one as much as I do!
Yield/Servings: 4
Author: Riyana Rupani
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Shredded Chicken Tikka Masala
A quick and easy play on the classic Indian dish
PREPARATION TIME: 10 MIN COOKING TIME: 20 MIN TOTAL TIME: 30 MIN
INGREDIENTS
- 1 Tbsp Ghee
- 1 medium onion, roughly chopped
- 1-2 chilies (optional, and depending on heat preference)
- 4 garlic cloves, roughly chopped
- 1-inch piece of ginger, roughly chopped
- 2 tsp Kashmiri mirch or paprika
- 1 Tbsp garam masala
- salt to taste
- 225g / 8 oz. canned tomato sauce
- 1/4 cup water
- 2 chicken breast (approximately 250g / 9oz)
- 1 Tbsp kasoori methi (dried fenugreek)
- cashew cream (2 tbsp cashew butter combined with 2 tbsp water)
- 1 bell pepper, sliced into thin strips
- Fresh cilantro leaves, chopped, to garnish
- Lime wedges for serving
INSTRUCTIONS
Stovetop
- Make the Onion Mixture - In a small hand blender or food processor, blend together the onion, garlic, ginger, and chili until smooth.
- Sauté the Aromatics - Heat the ghee in a large pan over medium heat. Add the pureed onion mixture and cook for about 3 minutes, stirring frequently, until soft and fragrant. If the mixture starts to brown too quickly, reduce the heat.
- Add the Spices - Stir in the garam masala, paprika, and salt. Cook for another minute to toast the spices and enhance their flavors.
- Add Tomato Sauce & Simmer - Pour in the tomato sauce and ¼ cup of water. Stir well, then bring the mixture to a gentle simmer.
- Cook the Chicken - Add the chicken breasts to the pan, making sure they’re coated in the sauce. Cover with a lid and let it simmer over low heat for about 15-20 minutes, flipping the chicken halfway through.
- Make the Cashew Cream - While the chicken is cooking, prepare the cashew cream by blending 2 tbsp of cashew butter with 2 tbsp of water until smooth. You can use the same mini food processor from Step 1—no need to clean it!
- Slice the Bell Pepper - Thinly slice the bell pepper and set it aside.
- Shred the Chicken - Once the chicken is fully cooked and tender, remove it from the pan and shred it using two forks.
- Finish the Sauce - Return the pan to medium heat and stir in the fenugreek, cashew cream, and sliced bell pepper. Let everything simmer for another 3-5 minutes to meld the flavors.
- Combine & Serve - Add the shredded chicken back to the pan and mix well to coat in the sauce. Stir in freshly chopped cilantro.
- To Serve - Garnish with more fresh cilantro and and serve with lime wedges. Enjoy as tacos, rolls (using my grain-free roti), or alongside cauliflower rice. This dish pairs perfectly with kachumber salad or pickled onions, and raita.
Instant Pot
- Make the Onion Mixture - In a small hand blender or food processor, blend together the onion, garlic, ginger, and chili until smooth.
- Sauté the Aromatics - Turn on the Instant Pot and set it to Sauté mode. Heat the ghee, then add the pureed onion mixture. Cook for about 3 minutes, stirring frequently, until soft and fragrant. If the mixture starts to brown too quickly, turn off the Instant Pot for a moment to prevent burning.
- Add the Spices - Stir in the garam masala, paprika, and salt. Cook for another minute to toast the spices and enhance their flavors.
- Add Tomato Sauce & Water - Pour in the tomato sauce and ¼ cup of water. Stir well to combine.
- Pressure Cook the Chicken - Place the chicken breasts into the pot, ensuring they are coated with the sauce. Close the lid, set the valve to Sealing, and select the Poultry setting (or Manual mode) for 12 minutes.
- Make the Cashew Cream - While the chicken is cooking, prepare the cashew cream by blending 2 tbsp of cashew butter with 2 tbsp of water until smooth. You can use the same mini food processor from Step 1—no need to clean it!
- Slice the Bell Pepper - Thinly slice the bell pepper and set it aside.
- Release Pressure & Shred the Chicken - Once the cooking time is complete, let the pressure release naturally for at least 5 minutes before manually releasing any remaining pressure. Open the lid and remove the cooked chicken breasts. Shred them using two forks.
- Finish the Sauce - Turn the Instant Pot back to Sauté mode. Stir in the fenugreek, cashew cream, and sliced bell pepper. Let everything simmer for 3-5 minutes to meld the flavors.
- Combine & Serve - Return the shredded chicken to the pot and mix well to coat in the sauce. Stir in freshly chopped cilantro.
- To Serve - Garnish with more fresh cilantro and and serve with lime wedges. Enjoy as tacos, rolls (using my grain-free roti), or alongside cauliflower rice. This dish pairs perfectly with kachumber salad or pickled onions, and raita.
