Pressure Cooker Chicken Tikka Masala
This Pressure Cooker Chicken Tikka Masala is a quick, flavorful, and creamy Indian favorite, made tender and juicy in just about 30 minutes!
Servings: 4 servings
Ingredients
- 1.25 to 1.50 pounds boneless skinless chicken breast cut into bite-sized pieces
- 6 ounces plain Greek yogurt 0% fat recommended
- 2 to 3 cloves garlic minced or finely pressed
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 teaspoons garam masala
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika or regular paprika
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground ginger
- 2 tablespoons olive oil for sautéing
- 1 small sweet Vidalia onion diced small
- ½ cup unsalted butter
- 4 to 5 cloves garlic minced or finely pressed
- 1 can tomato sauce or tomato puree 15-ounce
- 2 teaspoons garam masala
- 2 teaspoons ground coriander
- 1 teaspoon cumin
- 1 teaspoon smoked paprika or regular paprika
- 1 teaspoon kosher salt or to taste
- ½ teaspoon ground ginger
- ½ teaspoon kosher salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- ¼ to ½ teaspoon cayenne pepper optional, to taste
- ½ cup cream or half-and-half substitute with dairy-free milk if desired
- ¼ cup fresh cilantro finely minced, divided for garnishing
- Naan, basmati rice, or other sides for serving
Instructions
- In a large bowl, combine the cut chicken pieces with Greek yogurt, minced garlic, olive oil, lemon juice, garam masala, ground cumin, smoked paprika, kosher salt, black pepper, and ground ginger. Mix well until the chicken is thoroughly coated. Cover and let marinate for at least 30 minutes, or up to 2 hours for deeper flavor.
- Turn your pressure cooker to the sauté setting and add 2 tablespoons of olive oil. Once hot, add the diced onion and cook until softened and translucent, about 5 minutes. Stir occasionally to prevent burning.
- Add the minced garlic and unsalted butter to the onions. Sauté for an additional 2 minutes until fragrant.
- Add the marinated chicken mixture to the pressure cooker and stir well to combine with the onion and garlic. Cook for about 5 minutes, allowing the chicken to brown slightly.
- Pour in the tomato sauce or puree, along with garam masala, ground coriander, cumin, smoked paprika, kosher salt, ground ginger, black pepper, and cayenne pepper (if using). Stir to combine all the ingredients.
- Seal the pressure cooker lid and set it to cook on high pressure for 8 minutes. After the cooking time is complete, allow for a natural release for 10 minutes before carefully releasing any remaining pressure.
- Once the pressure has been fully released, open the lid and stir in the cream or half-and-half. Taste and adjust seasoning as needed.
- Garnish with fresh cilantro and serve your Pressure Cooker Chicken Tikka Masala hot with naan, basmati rice, or your favorite side dishes. Enjoy the explosion of flavors!
Equipment
- Pressure Cooker
- Cutting Board
- Knife
- Measuring Cups and Spoons
- Wooden spoon or spatula
- Serving spoon
Notes
- Marinate the chicken for at least 30 minutes for best flavor; overnight marination enhances the taste even more.
- Adjust the cayenne pepper amount or omit it to control the spice level according to your preference.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.