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Pressure-Cooker Chicken Tikka Masala

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

  1. 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.
  2. Lock lid; close pressure-release valve. Adjust to pressure-cook on high; cook for 10 minutes. Quick-release pressure. Discard jalapeno and 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.

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.