- 2 tablespoons olive oil
- 1/2 large onion, finely chopped
- 4-1/2 teaspoons minced fresh gingerroot
- 4 garlic cloves, minced
- 1 tablespoon garam masala
- 2-1/2 teaspoons salt
- 1-1/2 teaspoons ground cumin
- 1 teaspoon paprika
- 3/4 teaspoon pepper
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground cinnamon
- 2-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch cubes
- 1 can (29 ounces) tomato puree
- 1/3 cup water
- 1 jalapeno pepper, halved and seeded
- 1 bay leaf
- 1 tablespoon cornstarch
- 1-1/2 cups (12 ounces) plain yogurt
- Hot cooked basmati rice
- Chopped fresh cilantro, optional
- Select saute setting and adjust for medium heat in a 6-qt. electric pressure cooker; heat oil. Cook onion until tender. Add ginger and garlic; cook 1 minute. Stir in seasonings and cook 30 seconds. Add chicken, tomato puree, water, jalapeno and bay leaf.
- Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 10 minutes. When finished cooking, quick-release the pressure according to manufacturer's directions. Discard bay leaf.
- Select saute setting and adjust for medium heat; bring mixture to a boil. In a small bowl, mix cornstarch and yogurt until smooth; gradually stir into sauce. Cook and stir until sauce is thickened, about 3 minutes. Serve with rice. If desired, sprinkle with cilantro. Yield: 8 servings.
Reviews forPressure Cooker Chicken Tikka Masala
"Disappointing as there are good flavors in this recipe. As mentioned in the other comments, the sauce is too thick and burns before reaching pressure. I even added about a cup of stock before setting the pot and it still burned. Next time I will try pressure cooking the chicken with the spices in some stock first, then simmer in sauteed mode and add the tomato paste and other ingredients."
"Made this last night. Taste was amazing and the chicken was so tender. There is one problem with this recipe though, which I didn't really catch until I had started the cooking process - it does not call for any liquid in addition to the tomato puree. Pressure cookers need that liquid to come to pressure. Next time I make this I will add at least a half cup of broth with the spices. Hopefully that will allow the cooker to come to pressure in a more timely fashion. Last night I needed to stop the cooking process, open the pressure cooked, cancel, and then start the process over again. It worked the second time, probably because the chicken had released enough liquid in the first attempt."
"burn, baby, burn"