Pressure-Cooker Chicken Tikka Masala
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
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
Reviews
This is very good! Taste just like the restaurant.
Regarding the previous Reviewer, the recipe calls for 1/3 cup of water but could add a touch more if needed and thanks for this recipe Linda uk
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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.
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