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chicken tikka masala (pressure cooker)

LeeNST avatar
Recipe by
Lee Thayer
@LeeNST
Nakhon Si Thammarat

I made this to test out the recipe, could have easily doubled the chicken called for as there is plenty of sauce. When the pot was cooling to release pressure, the kitchen and house smelled great! I walked to the front of the house where my wife was and asked her if she could smell it, she said you could smell it out to the road another 60 feet away! My wife, a niece who is a cook, and mother in law tasted this, and said this, is good!!! I use an Asian (Japanese) stove top pressure cooker, it operates at 11-12 PSI (80 KPA), and that is the same pressure as an electric pressure cooker.

yield 3 -4 servings
prep time 2 Hr 10 Min
cook time 4 Min
method Pressure Cooker/Instant Pot

Ingredients For chicken tikka masala (pressure cooker)

  • FOR THE MARINADE
  • 1 kg
    chicken breasts, boneless and skinless, (2 lb)
  • 2 c
    yogurt, plain
  • 1 Tbsp
    garam masala
  • 1 Tbsp
    lemon or lime juice
  • 1/2 tsp
    cayenne pepper
  • 1/8 tsp
    ground ginger
  • FOR THE SAUCE
  • 2 c
    tomato sauce
  • 4 clove
    garlic, minced
  • 1 1/2 Tbsp
    garam masala
  • 1 tsp
    paprika
  • 1/2 tsp
    ground turmeric
  • 1/2 tsp
    salt
  • 1 c
    whipping cream

How To Make chicken tikka masala (pressure cooker)

  • 1
    Rinse the chicken and cut into 1½ to 2 inch pieces, place in a mixing bowl.
  • 2
    To the mixing bowl, add the remaining Marinade ingredients.
  • 3
    Mix into the chicken. Cover and place in the fridge to marinate for 2 hours.
  • 4
    In another mixing bowl, add all of the sauce ingredients, except the whipping cream, mix until well combined.
  • 5
    When you are ready to cook, add the chicken and marinade to your stove top pressure cooker, NO LID at this point. Turn on the heat to medium or medium low and for about 5 minutes, stirring often.
  • 6
    Add all the sauce mixture to the pressure cooker and stir to mix in. (And I missed taking this photo.)
  • 7
    Once all mixed, place the lid on the pressure cooker and lock, turn heat to high and place the weight (jiggler) on the lid.
  • 8
    When the jiggler starts to vent pressure, indicating full pressure, reduce heat to low or medium low in order to keep the jiggler just moving and venting pressure. Set your timer for 4 minutes.
  • 9
    When 4 minutes have passed, turn off the heat and move the cooker to an unused burner to release pressure naturally, meaning just let the cooker set with no interaction from you.
  • 10
    When the cooker indicates zero pressure inside, remove the lid, and place the cooker back on low heat. Stir in the cream and allow to simmer until sauce is thickened, about 5 minutes. (This photo is just showing the chicken right after I removed the lid, before stirring in the cream.)
  • Chicken Tikka Masala served with Coconut Rice.
    11
    Serve with rice, as there is plenty of sauce.
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