Bring the taste of India to your home with this Chicken Tiki Masala made in a pressure cooker.
There are some dishes I've opted to just purchase from experienced vendors.
Most Indian food has been that way for me.
However, the need to ensure I won't accidentally get “glutened” means I am starting to make more things from scratch at home.
Chicken Tiki Masala is one of those dishes that I hesitated to try making.
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Now, the way I usually purchase it prepackaged there is no meat included. So, a vegetarian version. Which is a favorite for during Lent in our house.
However, the rest of the year I like to add lean protein to it. So, chicken is a great fit.
Aside from fear of having something sub par in taste, there is also the concern about how long it takes to make a dish.
That's the beauty of pressure cooking…it shortens the time needed.
And if you have an electric pressure cooker, it is SO easy to do!
At our home in Mississippi, I have a Mealthy Electric Pressure Cooker. (Read more about this particular brand in my past review on Day by Day in Our World.)
Any electric pressure cooker will work for this dish.
Chicken Tiki Masala
Make a delicious Chicken Tiki Masala using an electric pressure cooker at home.
Ingredients
- 1 c. Greek yogurt
- 1 T. fresh ginger, grated
- 1 t. garlic powder
- ½ t. ground cumin
- ½ t. ground coriander
- ¼ t. cayenne pepper
- Sea salt and black pepper, to taste
- 2 lbs. boneless, skinless chicken breast, cut into bite-sized pieces
- 2 T. extra virgin olive oil
- 1 medium yellow onion, diced
- 3-4 cloves garlic, minced
- 1 T. fresh ginger, grated
- 1 medium jalapeño, finely diced
- 1 T. tomato paste
- 1 28-oz container crushed tomatoes
- 1 T. garam masala
- 2 t. honey, preferably local
- ½ c. heavy cream, room temperature
- 3 T. fresh cilantro leaves, chopped
- 3 c. cooked basmati rice, to serve
Instructions
1. In a medium bowl, combine the Greek yogurt, ginger, garlic powder, cumin, coriander, and cayenne pepper. Season with salt and black pepper, to taste, and stir to combine.
2. Add chicken to yogurt mixture, stirring until coated. Marinate at room temperature for up to one hour or cover and refrigerate overnight. (If refrigerating, set on counter for 30 minutes to one hour before adding to the Instant Pot®).
3. Add the olive oil to the Instant Pot® inner cooking pot and select the “Sauté’ function. Use the “Adjust” button to select the “Normal” (medium) setting.
4. Once hot, add onion, garlic, ginger, and jalapeño. Season with salt and black pepper, to taste, and stir to combine. Cook for 2-3 minutes, or until fragrant and the onions are soft.
5. Add the tomato paste, crushed tomatoes, garam masala, and honey. Stir to combine and cook for 1-2 minutes, or until heated through. Push the “Keep Warm/Cancel” button to turn off the Sauté function.
6. Add the marinated chicken to the Instant Pot® and add the lid. Lock the lid into place and set the vent to “Sealing.” Select the “Manual” button and adjust to the “High” setting, if necessary. Set cook time to 10 minutes.
7. When cook time is complete, allow the pressure to release naturally for 10 minutes before doing a quick release on any remaining pressure.
8. To prevent curdling, temper the heavy cream by add 2-3 tablespoons of the hot liquid from the Instant Pot® to warm it up a bit before adding it to the soup. Stir to combine.
9. Before serving, taste and adjust seasonings as needed. Serve immediately topped with chopped cilantro and with some basmati rice on the side. Enjoy!
Notes
These instructions are for the Instant Pot® and can be done in similar electronic pressure cookers or in a stove top one. If cooking on the stove top, you'll need to set timers for cooking.
Are there dishes you normally purchase ready to eat that you haven't tried making at home?
What types of things do you make in a pressure cooker, if any?
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