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    Chicken Tikka Masala

    (Total Time: 15 MIN| Serves: 4)

    1 lbs. Chicken Breasts (cut into 1½ inch chunks)
    1 cup Greek Yogurt
    2 tbsp. Garam Masala
    1 tbsp. Lime Juice
    1 tsp Ground Black Pepper
    ¼ tsp Ground Ginger
    15 oz. Tomato Sauce
    5 cloves Garlic (minced)
    ½ tsp Paprika
    ½ tsp Turmeric
    ½ tsp Salt
    ¼ tsp Cayenne Pepper
    1 cup Whipping Cream


    1. Place in a bowl the chicken, yogurt, garam masala, lime juice, pepper and ginger. Mix well and refrigerate for an hour.
    2. Set the Instant Pot to “Sauté” and place in it marinated chicken and marinade, and cook for 5 minutes stirring occasionally.
    3. Add all other ingredients, except cream, and stir to combine.
    4. Place and lock the lid, and manually set cooking time to 10 minutes at high pressure.
    5. When done quick release the pressure and stir in the cream.
    6. If the thickness of the sauce needs to be adjusted set the Instant Pot to “Sauté” and cook until desired consistency.
    7. Serve with riced cauliflower.

    (Calories: 460 | Total Fats: 27g | Net Carbs: 12.5g | Proteins: 32g |Fibers: 6.5g)