Say hello to your new favorite weeknight dinner! Chicken Tikka Masala in your Pressure Cooker. A fast and easy dinner that is bursting with flavor!
We used naan to soak up all these rich, bold flavors—or substitute the naan bread for some basmati rice or a bed of baby spinach for a low-carb option!
- 1.5 lbs. chicken, diced into 1″ pieces
- 1/2 cup plain Greek yogurt
- 1 Tablespoon lemon juice
- 1 teaspoon garam masala
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/4 teaspoon ground ginger
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 Tablespoons butter
- 1 yellow onion, chopped
- 5 cloves garlic, minced
- 1 teaspoon cumin
- 2 teaspoon garam masala
- 1 Tablespoon ground ginger
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon coriander
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cup tomato puree
- 1/2 cup coconut cream, unsweetened
- Combine all the marinade ingredients together in a large bowl and mix thoroughly so that each piece of chicken is fully coated in the mixture. Cover with plastic wrap and refrigerate for at least 30 minutes, up to 48 hours.
- Turn on your pressure cooker by pressing the ‘Saute’ button. Add the butter, chopped onion, minced garlic, and all spices (cumin, garam masala, paprika, turmeric, coriander, cayenne pepper, salt, and black pepper). Stir and cook for a couple of minutes until the onion softens.
- Add the tomato puree and the marinated chicken to the pot. Stir everything. Cancel the ‘Saute’ setting, close the lid, and select the ‘Manual’ setting, and adjust to 6 minutes on high pressure.
- Once the cook cycle is complete, carefully switch the Pressure Release Switch to quickly release pressure.
- Add the heavy whipping cream, and season with more salt and black pepper, if necessary.
- Serve warm over rice or in some naan! Garnish with cilantro.
Watch the full recipe video here
Product Recommendation
Copper 12-in-1 Pressure Cooker
Looking for more pressure cooker recipes? Check out this White Chicken Chili Recipe.
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