Chicken Tikka Masala (Pressure Cooker)

Adapted from an internet recipe.

This is an excellent pressure cooker chicken recipe! Very tasty! I made this on 22 Jan 2022 and the family loved this, this will be a regular now. I used my 9 liter (9½ quart) stove top pressure cooker with a pressure of 12 psi (80 kPa), so this will work as written with a electric pressure cooker. Links to the Shortcuts are listed in the Notes section.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 4

Passive Time 2

Total Time 2 19

Course Main Dish

Cuisine Indian

Servings servings

Equipment

Pressure Cooker

Ingredients

For the Marinade

1 kilo chicken breasts, boneless, skinless, (2 lb)
2 cups plain yogurt
1 tablespoon garam masala, Shortcut
1 tablespoon lemon or lime juice
½ teaspoon cayenne pepper
⅛ teaspoon ground ginger

For the Sauce

2 cups tomato sauce, Shortcut
4 cloves garlic, minced
1½ tablespoons garam masala, Shortcut
1 teaspoon paprika
½ teaspoon ground turmeric
½ teaspoon salt
1 cup whipping cream

Instructions

Rinse the chicken and cut into 1½ to 2 inch pieces, place in a mixing bowl.
To the mixing bowl, add the remaining Marinade ingredients.
Mix into the chicken. Cover and place in the fridge to marinate for 2 hours.
In another mixing bowl, add all of the sauce ingredients, except the whipping cream, mix until well combined.
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.
Add all the sauce mixture to the pressure cooker and stir to mix in. (And I missed taking this photo.)
Once all mixed, place the lid on the pressure cooker and lock, turn heat to high and place the weight (jiggler) on the lid.
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.
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.
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.)
Serve with rice, as there is plenty of sauce.