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
- In a small hand blender/food processor blend together your onion, garlic, ginger, and chili
- Heat the ghee on the sauté function of your instant pot. Add the pureed onion mixture and cook until soft, about 3 minutes. (Turn off the instant pot for a little if the onions start to scald).
- Next add your spiced - garam masala, paprika, and salt. Stir well and cook for another 1 minute.
- Stir in the tomato sauce and 1/4 cup water.
- Add in your chicken breast, cover with a bit of the sauce and close your instant pot. Choose the poultry setting and set for 12 minutes.
- While your chicken is cooking, slice your bell pepper, and make your cashew cream
- For the cashew cream, mix 2 tbsp of cashew butter with 2 tbsp water. I did this in the same mini food processor I made the onion mx in (no need to clean out the access onion mixture as it will all get mixed together anyway). Blend till smooth.
- Once your chicken is done cooking, let the pressure release naturally from the Instant Pot. If pressed for time, you can manually release after 5 minutes.
- Remove the cooked breasts and shred with a fork.
- Turn your instant pot back onto sauté and add in your fenugreek, cashew cream, and bell pepper. Mix and let cook for 3 to 5 minutes while you are shredding your chicken.
- Turn the sauté function off, return the shredded chicken to the pot and give everything a good mix.
- Mix in some fresh chopped cilantro.
- To serve, garnish with lots of fresh chopped cilantro and some lime wedges on the side.
- I love this dish served up as tacos, rolls (using my grain-free roti), or alongside cauliflower rice. Goes wonderfully topped with kachumber salad or pickled onions, and dairy-free raita.
NOTES:
Make this stove top by simply doubling the cooking time for the chicken
