Pressure Cooker Chicken Tikka Masala Recipe

Name: Pressure Cooker Chicken Tikka Masala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup uncooked long-grain rice; 1 tablespoon olive oil; 1 cup finely chopped yellow onion (from 1 onion); 1 1/2 tablespoons minced garlic (about 4 garlic cloves); 1 teaspoon grated peeled fresh ginger; 1 tablespoon garam masala; 1 1/2 teaspoons kosher salt; 1/2 teaspoon ground coriander; 1/2 teaspoon ground turmeric; 1/2 teaspoon ground cumin; 1/4 teaspoon black pepper; 1/8 teaspoon cayenne pepper; 2 pounds boneless, skinless chicken breasts, cut into 1 1/2-in. pieces; 1 (15-oz.) can petite diced tomatoes, undrained; 1/2 cup chicken broth; 1/2 cup heavy cream; 1 tablespoon cornstarch; 1/2 cup chopped fresh cilantro

Servings: persons

1 cup uncooked long-grain rice
1 tablespoon olive oil
1 cup finely chopped yellow onion (from 1 onion)
1 1/2 tablespoons minced garlic (about 4 garlic cloves)
1 teaspoon grated peeled fresh ginger
1 tablespoon garam masala
1 1/2 teaspoons kosher salt
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
2 pounds boneless, skinless chicken breasts, cut into 1 1/2-in. pieces
1 (15-oz.) can petite diced tomatoes, undrained
1/2 cup chicken broth
1/2 cup heavy cream
1 tablespoon cornstarch
1/2 cup chopped fresh cilantro

1
Cook rice according to package directions.
2
Heat oil in a pressure cooker over medium-high; if using an electric cooker, add oil, and set to saute. Add onion, and cook, stirring occasionally, until tender and just starting to brown, 3 to 4 minutes. Add garlic and ginger; cook, stirring occasionally, until fragrant, about 1 minute. Stir in garam masala, salt, coriander, turmeric, cumin, black pepper, and cayenne pepper. Cook, stirring often, until fragrant, about 1 minute. Stir in chicken, tomatoes, and broth. Secure the pressure cooker lid, and cook until chicken is cooked through, about 8 minutes.
3
Release pressure valve of the pressure cooker, and remove lid. Whisk together cream and cornstarch; add to sauce, and stir to combine. Cook until slightly thickened, about 1 minute. Serve chicken tikka masala over rice; sprinkle evenly with cilantro.

790

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup uncooked long-grain rice, 1 tablespoon olive oil, 1 cup finely chopped yellow onion (from 1 onion), 1 1/2 tablespoons minced garlic (about 4 garlic cloves), and more.

Yes, Pressure Cooker Chicken Tikka Masala falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pressure Cooker Chicken Tikka Masala

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