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30-Minute Pressure Cooker Chicken Tikka Masala Recipe

30-Minute Pressure Cooker Chicken Tikka Masala

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients
  

  • 1.5 lbs Chicken breast or thighs, boneless, skinless, cubed
  • 1/2 cup Plain yogurt, full fat
  • 1 tbsp Garam masala, divided
  • 1 tsp Turmeric
  • 1 tsp Cumin
  • 1 tbsp Olive oil
  • 1 cup Onion, diced
  • 1 tbsp Garlic, minced
  • 1 tbsp Ginger, grated
  • 14 oz Crushed tomatoes 1 can
  • 1/2 cup Heavy cream
  • 2 tbsp Fresh cilantro, chopped
  • 1 batch Cooked white rice for serving
  • 4 pieces Naan bread for serving

Instructions
 

  • In a medium bowl, coat the cubed chicken with yogurt, half of the garam masala, turmeric, and cumin. Let marinate for 10 minutes.
  • Set the pressure cooker to 'Sauté' mode and heat the olive oil. Add the diced onion, cooking until softened (about 3 minutes).
  • Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
  • Add the marinated chicken to the pot, browning slightly for 2 to 3 minutes.
  • Pour in the crushed tomatoes and the remaining garam masala. Stir well, scraping the bottom of the pot to prevent a burn warning.
  • Secure the lid, close the valve, and set to 'Manual' or 'Pressure Cook' on High for 5 minutes.
  • Once the cooking time completes, allow a natural pressure release for 10 minutes, then quickly release any remaining pressure.
  • Stir in the heavy cream and garnish with chopped fresh cilantro. Serve hot over cooked white rice with warm naan bread on the side.