Pressure Cooker Chicken Tikka Masala
Total TimePrep: 20 min. Cook: 20 min.
- 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 on a 6-qt. electric pressure cooker and adjust for medium heat; add 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.
Test Kitchen tips
Nutrition Facts1 cup chicken mixture (calculated without rice): 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.
Follow along as we show you how to make these fantastic recipes from our archive.
Jul 16, 2018
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
Feb 28, 2018
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.