Pressure Cooker One-Pot Chicken Tikka Masala with Basmati Rice

Image of Team Mealthy
Rated 5.0 based on 6 customer reviews
Pressure Cooker One-Pot Chicken Tikka Masala with Basmati Rice
Pressure Cooker One-Pot Chicken Tikka Masala with Basmati Rice

Appliances

For best results, we recommend using:

Directions

Mealthy Tip

Substitute coconut milk for the heavy cream for a rich, coconut flavor.

If cilantro isn't your thing, use fresh parsley instead! Parsley still gives you the pop of color and a hint of herbal flavor, without the strong taste of cilantro.

Nutrition Facts

Per Serving: 656 calories; 29g fat; 42.8g carbohydrates; 56g protein; 186mg cholesterol; 476mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 4

Amount Per Serving
Calories 656 Calories from Fat 264
% Daily Value*
Total Fat 29g 45%
Saturated Fat 15g 73%
Trans Fat 0.4g
Polyunsaturated Fat 2.6g
Monounsaturated Fat 9.8g
Cholesterol 186mg 62%
Sodium 476mg 20%
Total Carbohydrate 42.8g 14%
Dietary Fiber 4g 17%
Sugars 13.9g
Protein 56g
Vitamin A 44% Vitamin C 37%
Calcium 16% Iron 34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Reviews

5.0out of 5 Stars

(6 Reviews)

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What others are saying

Image of Mikila Zaorski

Mikila Zaorski says:

This tasted great! It definitely took me longer than 15 minutes prep, but I'm probably slow. Had jasmine rice on hand and a smallish pyrex bowl, so did one cup rice/one cup water, and it cooked perfectly!

Image of Jamie Bell

Jamie Bell says:

I love chicken tikka masala and this recipe does an excellent job of capturing the dish's rich flavor. I've usually tried it with heavy cream but swapped in coconut milk this time and am super pleased with the results.

Image of Max Heron

Max Heron says:

I used chicken thighs instead of breasts to make this tikka masala in my pressure cooker and it was absolutely delicious. I had never used the trivet before, and now that I've discovered I can cook two things at one time I am obsessed. It's so easy, I don't have to multitask, and it's less pots and pans to scrub! Woohoo!

Image of H G

H G says:

We made this meal as our first instapot experience and wasn’t disappointed! It tasted as if we got it straight from an Indian restaurant!

Image of Audrey Rager

Audrey Rager says:

I’m still very new to the Mealthy pot. After making a few batches of steel cut oats, I decided to try this recipe next. Sooooo good. Instructions were straight forward and easy to understand. This recipe will become a staple in our house to replace Indian food take-out.

Image of Julia O'Mara

Julia O'Mara says:

Really tasty! Substituted plain sheeps milk yogurt for the greek yogurt and used coconut milk in place of heavy cream and it was great. Did find that the sauce was a bit too thin for my liking, so I thickened it with some corn starch. Will definitely make this again.