Meal Prep: Pressure Cooker Chicken Tikka Masala
- 2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
- 1 teaspoon salt, divided
- ¼ teaspoon freshly ground black pepper
- 1½ tablespoons neutral cooking oil
- ½ chopped yellow onion
- 2 garlic cloves, minced
- 3 tablespoons tomato paste
- 1 (1 inch) piece fresh ginger root, peeled and grated
- 1 tablespoon garam masala
- 2 teaspoons curry powder
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon ground turmeric
- ⅛ teaspoon ground cardamom
- ⅛ teaspoon cayenne pepper
- 1 (28 ounce) can diced tomatoes, drained with half the juiced reserved
- ½ cup plain yogurt
- 1 lemon, juiced
- 3 cups cooked brown rice
- ¼ cup fresh chopped cilantro leaves
- 4 lemon wedges
For best results, we recommend using:
- Season chicken with ½ teaspoon salt and black pepper.
- Heat oil in pressure cooker set to Sauté on Normal.
- Cook and stir onion and garlic in hot oil until onion is translucent, 3 to 4 minutes. Stir tomato paste, ginger, garam masala, curry powder, coriander, cumin, turmeric, cardamom, and cayenne with the onion mixture; cook until fragrant, about 30 seconds.
- Stir tomatoes, reserved tomato juice, and remaining ½ teaspoon salt into the onion mixture. Bring to a simmer while scraping any browned bits from the bottom of the pot; add chicken and stir to coat.
- Lock pressure cooker lid in place and set steam vent to Sealing.
- Select Pressure Cook (Manual) and cook for 10 minutes on High pressure.
- Once the cooking cycle has completed allow pressure to release naturally for 10 minutes, then set steam vent to Venting to quick-release remaining pressure.
- Press Sauté and bring the sauce in the pot to a simmer; cook until thickened, 3 to 5 minutes.
- Stir yogurt and lemon juice through the sauce.
- Remove pot from the pressure cooker and refrigerate to cool tikka masala completely.
- Divide rice and chicken tikka masala between 4 sealable meal containers; garnish with cilantro and lemon wedges.
- Seal containers and refrigerate for up to four days.
- Remove lemon to reheat in the microwave in 30-second increments. Squeeze lemon juice over the tikka masala to serve.
Chicken Tikka Masala is one of the United Kingdom's most popular dishes. In fact, there is much debate whether it was originally invented in the Punjab region of India or in Glasgow, Scotland. Nowadays, you can save time by buying pre-mixed tikka masala spice blends at specialty food stores.
What others are saying
Ankit Gupta says:
Till now I was eating this in restaurant today I am gonna try this. It’s easy and ingredients are always home.
Sam Dalton says:
Really love this tikka masala chicken meal prep recipe. I used to eat out all the time because I was too tired during the week to cook, but this recipe inspired me to meal prep weekly. The flavor is really good and the chicken and rice hold well during the week in air tight containers. Reminds me of my favorite Indian restaurant. This also goes great with a side of naan bread.
Greg Jones says:
Very good tikka masala meal prep. Perfect portions and great for lunch or dinner. I love to eat this after my workout, all I have to do heat it up and it's ready!
Katie Hason says:
One of my favorite meal prep recipes! I made this for my husband to take to lunch for the week. Such a delicious dish, very flavorful! I was surprised how authentic tasting the dish tastes, wonderful flavors with the cumin and coriander.
Aja A says:
Love this dish! Saved $$$ making this myself rather than going to restaurant and it was just as good. I split a few bowls with brown rice and spinach in the other for a salad option. Delicious flavor and pretty easy to make. I also buy paneer from time to time, so I will add this to the sauce for next round of meal prep.
Jen the Mighty says:
I love that I can make this in the pressure cooker, and it never occurred to me to use this as a meal prep dish until now. Revelation! Love the yogurt in the sauce. Delicious.
Tal Levitas says:
I really love it when I find a good version of a recipe that takes a third of the time. I've been making chicken tikka masala on the stove top for a while and this version turned out to be healthier (it uses yogurt instead of heavy cream) and also took me a third of the time. Making this in a pressure cooker is a GAME CHANGER!