This Instant Pot chicken tikka masala freezer meal can be served over rice or with Naan bread. This recipe also includes slow cooker instructions.
3bonelessskinless chicken breasts, coarsely cubed
1x 15 oz. can pumpkin puree
1cupfull fat coconut milkdivided (*see note)
1/2cup plain yogurt
optional: fresh cilantro for garnish
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.
Instant Pot Cooking Instructions:
Remove from the freezer and 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.
Crock Pot Cooking Instructions:
Put contents of both bags in the slow cooker
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.
If you cannot stand coconut milk (because it's come to my attention that there are some people such as a close friend of mine who hate the taste), you can substitute whipping cream for the coconut milk.