Pressure-Cooker Chicken Tikka Masala
The flavors of this Indian-style entree keep me coming back for more. The dish isn’t fancy, and it’s simply spiced—but it’s simply amazing. —Jaclyn Bell, Logan, Utah
Test Kitchen tips
Ingredients
- 2 tablespoons olive oil
- 1/2 large onion, finely chopped
- 4-1/2 teaspoons minced fresh gingerroot
- 4 garlic cloves, minced
- 1 tablespoon garam masala
- 2-1/2 teaspoons salt
- 1-1/2 teaspoons ground cumin
- 1 teaspoon paprika
- 3/4 teaspoon pepper
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground cinnamon
- 2-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch cubes
- 1 can (29 ounces) tomato puree
- 1/3 cup water
- 1 jalapeno pepper, halved and seeded
- 1 bay leaf
- 1 tablespoon cornstarch
- 1-1/2 cups plain yogurt
- Hot cooked basmati rice
- Chopped fresh cilantro, optional
Directions
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1Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add oil. When oil is hot, cook onion until tender. Add ginger and garlic; cook 1 minute. Stir in seasonings and cook 30 seconds. Press cancel. Add chicken, tomato puree, water, jalapeno and bay leaf.
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2Lock lid; close pressure-release valve. Adjust to pressure-cook on high; cook for 10 minutes. Quick-release pressure. Discard jalapeno and bay leaf.
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3Select saute setting and adjust for medium heat; bring mixture to a boil. In a small bowl, mix cornstarch and yogurt until smooth; gradually stir into sauce. Cook and stir until sauce is thickened, about 3 minutes. Serve with rice. If desired, sprinkle with cilantro.
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