Indulge in restaurant-style chicken tikka masala with your pressure cooker

Indulge in the tantalizing flavors of India with our foolproof chicken tikka masala recipe pressure cooker. This classic dish marries tender, juicy chicken tikka with a creamy, aromatic tomato-based sauce, creating a culinary masterpiece that will leave you craving more. Using the convenience of a pressure cooker, you can effortlessly whip up this restaurant-quality dish in a fraction of the time.

Ingredients

For the Chicken Tikka:

• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 cup plain yogurt
• 1 tablespoon lemon juice
• 1 tablespoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon cayenne pepper (optional)
• Salt and black pepper to taste

For the Masala Sauce:

• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 can (14.5 ounces) diced tomatoes
• 1 can (13.5 ounces) coconut milk
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1/4 cup plain yogurt
• 1 tablespoon heavy cream (optional)
• Salt and black pepper to taste

For Serving:

• Basmati rice or naan bread
• Chopped cilantro
• Sliced onions

Instructions

Prepare the Chicken Tikka:

1. In a large bowl, combine the chicken, yogurt, lemon juice, garam masala, cumin, coriander, turmeric, cayenne pepper (if using), salt, and black pepper. Mix well to coat.
2. Cover and refrigerate for at least 30 minutes, or up to overnight.

Cook the Chicken Tikka in the Pressure Cooker:

1. Remove the chicken from the marinade and shake off excess liquid.
2. Heat 1 tablespoon of oil in the pressure cooker using the sauté function.
3. Add the chicken and cook for 3-4 minutes per side, or until browned.
4. Remove the chicken from the pressure cooker and set aside.

Prepare the Masala Sauce:

1. Add the remaining 1 tablespoon of oil to the pressure cooker.
2. Add the onion, garlic, and ginger and sauté for 2-3 minutes, or until softened.
3. Stir in the diced tomatoes, coconut milk, cumin, coriander, garam masala, turmeric, and salt.
4. Bring to a boil, then reduce heat and simmer for 10 minutes, or until the sauce has thickened.

Combine the Chicken and Sauce:

1. Add the browned chicken back to the pressure cooker.
2. Stir in the yogurt and heavy cream (if using).
3. Secure the lid on the pressure cooker and cook on high pressure for 10 minutes.
4. Once the cooking time is complete, let the pressure release naturally for 10 minutes, then quick-release the remaining pressure.

Season and Serve:

1. Open the pressure cooker and stir in the chopped cilantro.
2. Season with additional salt and black pepper to taste.
3. Serve the chicken tikka masala over basmati rice or naan bread, garnished with sliced onions.

Tips

• For a spicier dish, add more cayenne pepper to the chicken marinade or masala sauce.
• To make the sauce creamier, add more heavy cream or coconut milk.
• If you don’t have a pressure cooker, you can also cook the dish in a Dutch oven or slow cooker.
• For a vegetarian version, substitute tofu or paneer for the chicken.

Variations

• Butter Chicken: Add 1/4 cup of unsalted butter to the masala sauce for a richer flavor.
• Chicken Tikka Masala with Bell Peppers: Sauté sliced bell peppers along with the onion and garlic.
• Spinach Chicken Tikka Masala: Stir in a cup of chopped spinach to the masala sauce before cooking.

Health Benefits

• Chicken is a lean protein that is high in essential vitamins and minerals.
• Tomatoes are a good source of lycopene, an antioxidant that has been linked to reduced risk of cancer.
• Yogurt provides calcium and probiotics, which are beneficial for gut health.

Final Thoughts

Our chicken tikka masala recipe pressure cooker is a culinary delight that combines the convenience of modern appliances with the authentic flavors of Indian cuisine. Whether you’re a seasoned home cook or just starting out, this recipe will guide you effortlessly to a restaurant-quality dish that will impress your family and friends. So, gather your ingredients, fire up your pressure cooker, and embark on a culinary journey to the heart of India.

Frequently Asked Questions

Q: Can I use a different type of meat in this recipe?
A: Yes, you can use boneless, skinless thighs or lamb instead of chicken breasts.

Q: How do I store the leftovers?
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Q: Can I freeze the chicken tikka masala?
A: Yes, you can freeze the cooked chicken tikka masala for up to 3 months. Thaw it overnight in the refrigerator before reheating.

Q: What is the best way to reheat the chicken tikka masala?
A: You can reheat it in the microwave or over low heat on the stovetop.

Q: What are some other side dishes that go well with chicken tikka masala?
A: In addition to basmati rice and naan bread, you can also serve it with raita, papadum, or a side salad.