Quick Notes: This recipe is adapted from one I originally found on Savorytooth.com. That is an absolutely phenomenal blog dedicated to keto and low carb. I’m not dedicated to that, so I’ve deviated from that some here. I’ve also made it a titch spicier as well. If you’re a total bitch, then feel free to trade the cayenne in the marinade with black pepper, and half or omit the cayenne in the sauce completely. I’ve obviously adjusted it over time, but I gotta give credit where it’s due.

Ingredients

Chicken Tikka Marinade

• 6-8 chicken tenderloins, cut into small chunks
• 1 cup plain greek yogurt
• 1 tablespoon garam masala
• 1 tablespoon lemon juice
• 1 teaspoon cayenne pepper
• 1/2 teaspoon ginger

Sauce

• 15 oz can tomato sauce
• 1 1/4 cup heavy whipping cream
• 2 tablespoons minced garlic
• 1 1/2 tablespoon garam masala
• 1/2 teaspoon paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon chili powder

Directions

1. Mix all items from the tikka marinade in a large bowl.
2. Put the cut chicken into a large freezer bag, and cover in the sauce, moving the chicken around until all pieces are fully coated.
3. Let sit in refrigerator for at least two hours, but it can sit overnight.
4. Once chicken has had time to sit in marinade, turn instant pot to sauteed mode and add the chicken to the instant pot. Cook until chicken is cooked on each side.
5. Add all other sauce ingredients except the heavy cream to the pot. Seal, and set to manual cook for 8 minutes.
6. Quick release.
7. Turn instant pot to saute mode, on medium and bring the sauce to a simmer.
8. Slowly stir in the heavy cream and continue stirring until fully incorporated.
9. Remove from heat and serve over rice. I prefer basmati, but really any ol’ rice will do.