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Pressure-Cooker Chicken Tikka Masala

Name: Pressure-Cooker Chicken Tikka Masala
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 servings.
Cuisine: Asia, Indian
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; 1/3 cup water; 1 jalapeno pepper, halved and seeded; 1 bay leaf; 1 tablespoon cornstarch; 1-1/2 cups plain yogurt; Hot cooked basmati rice; Chopped fresh cilantro, optional

3 reviews

Test Kitchen Approved

Total Time

Prep: 20 min. Cook: 20 min.

Makes

8 servings

Updated: Jan. 18, 2023

The flavors of this Indian-style entree keep me coming back for more. The dish isn’t fancy, and it’s simply spiced—but it’s simply amazing. —Jaclyn Bell, Logan, Utah

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

Next Recipe

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
1/3 cup water
1 jalapeno pepper, halved and seeded
1 bay leaf
1 tablespoon cornstarch
1-1/2 cups plain yogurt
Hot cooked basmati rice
Chopped fresh cilantro, optional

Directions

Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add oil. When oil is hot, cook onion until tender. Add ginger and garlic; cook 1 minute. Stir in seasonings and cook 30 seconds. Press cancel. Add chicken, tomato puree, water, jalapeno and bay leaf.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high; cook for 10 minutes. Quick-release pressure. Discard jalapeno and 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.

Test Kitchen tips

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Tikka masala has no standard recipe. It varies from family to family in Indian culture. Traditionally, chicken is marinated in the yogurt and spice mixture and cooked in a tandoori oven.

Nutrition Facts

1 cup chicken mixture: 279 calories, 8g fat (2g saturated fat), 84mg cholesterol, 856mg sodium, 13g carbohydrate (5g sugars, 2g fiber), 32g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1 fat.

Pressure-Cooker Chicken Tikka Masala

Ingredients

Directions

Nutrition Facts

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