This pressure cooker Chicken Tikka Masala is a super flavorful and aromatic Indian chicken curry made with marinated tender chicken cooked in a creamy sauce. This restaurant quality chicken tikka masala is so delicious, you will not consider take-out again. Serve with basmati rice for a complete meal.
Can Opener, Cutting board, Electric Pressure Cooker, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives
Ingredients
2poundboneless skinless chicken breast
For marinade:
1/2cupplain Greek yogurt
1 1/2tablespoonfresh gingergrated
3clovegarlicminced
1limejuiced
2teaspoonKashmiri red chili powder or cayennemore or less to taste
1teaspoonground turmericHaldi powder
2teaspoongaram masala
3/4teaspoonKosher saltmore or less to taste, or dietary preference
For the sauce:
1teaspoongaram masala
1teaspoonKashmiri red chili powder or cayennemore or less to taste
1teaspoonground turmeric
4tablespoonghee or butterdivided
2cuponionfinely diced
2teaspoonfresh gingergrated
3clovegarlicminced
15ouncecanned tomato pureeor canned tomato sauce (if using lessen water by 1/4 cup or so)
1cupwater
1cupheavy cream
2tablespoondried fenugreek
For garnish:
2tablspoonfresh cilantrochopped
Instructions
Combine all ingredients for the marinade (except chicken) in a bowl and mix well. Add chicken and coat on each side with the marinade. Allow to marinate 30 minutes.
Start the pressure cooker in Sauté mode and adjust to high setting. Add 1 tablespoon oil. Add the chicken pieces and lightly brown on each side for about 2 minutes. Take chicken out of the pot and cut into pieces about 2-3 inches in size. (Note: The chicken is not completely cooked yet)
Add the rest of the oil to the pot. Add the onions, ginger, garlic and sauté for about 3 minutes.
Add water and deglaze the pot making sure nothing is stuck to the bottom.
Add tomato puree, spices and mix well. Add any leftover marinade too. Add the chicken and stir it.
Press cancel and close the lid with vent in sealing position. Change the instant pot setting to high pressure for 4 minutes. When the instant pot beeps, let it rest for 5 minutes then manually release the pressure.
Add cream, fenugreek leaves and stir well. Garnish with cilantro.
Reheating Instructions
Heat in the microwave on medium power until heated through, or in a saucepan over medium heat.