Pressure Cooker Chicken Tikka Masala Recipe

Pressure Cooker Chicken Tikka Masala Recipe
Pressure Cooker Chicken Tikka Masala Recipe photo by Taste of Home
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Pressure Cooker Chicken Tikka Masala Recipe

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This Indian-style dish has flavors that keep me coming back for more – a simple dish spiced with garam masala, cumin and gingerroot that’s simply amazing.—Jaclyn Bell, Logan, Utah
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.

Ingredients

  • 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 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

Directions

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, 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.
Originally published as Pressure Cooker Chicken Tikka Masala in One Pot Instant Pot Winter 2017

  • 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 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
  1. 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, jalapeno and bay leaf.
  2. 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.
  3. 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.
Originally published as Pressure Cooker Chicken Tikka Masala in One Pot Instant Pot Winter 2017

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