Pressure Cooker One-Pot Chicken Tikka Masala with Basmati Rice
- ¼ cup plain Greek-style yogurt
- 2 cloves garlic, pressed
- 1 tablespoon olive oil
- 1 lime, juiced
- salt and ground black pepper to taste
- 1⅔ pounds boneless, skinless chicken breast, cut into bite-size pieces
- 1 tablespoon garam masala, or to taste
- 1 tablespoon freshly grated ginger, or to taste
- 1½ teaspoons smoked paprika, or to taste
- 1 teaspoon ground cumin, or to taste
- ¼ teaspoon cayenne pepper, or to taste
- 3 tablespoons ghee (clarified butter)
- 1 onion, minced
- 1 (14 ounce) can tomato puree
- ½ cup chicken broth
- 2 cups basmati rice, rinsed until water runs clear
- 2 cups water
- ½ cup heavy whipping cream
- ½ bunch fresh cilantro, chopped
- Mix yogurt, garlic, olive oil, and lime juice together in a bowl; season with salt and pepper. Add chicken and stir to coat.
- Mix garam masala, ginger, paprika, cumin, and cayenne pepper together in a small bowl until spice mixture is well mixed.
- Heat ghee in pressure cooker set to Sauté on Normal. Cook onion in hot ghee until lightly browned, 7 to 9 minutes. Sprinkle spice mixture over onion; cook until fragrant, about 30 seconds.
- Pour chicken-yogurt mixture over onion; sauté until chicken is slightly cooked, 3 to 4 minutes. Add puréed tomatoes and chicken broth.
- Place trivet over chicken in the inner pot of the pressure cooker.
- Combine rinsed rice and water in an oven-proof bowl that fits into the inner pot of the pressure cooker. Carefully place bowl onto the trivet.
- Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 10 minutes on High Pressure. Set steam vent handle to Venting to quick-release pressure.
- Carefully remove bowl with rice and trivet. Stir cream into chicken; season with salt and pepper.
- Fluff rice with a fork and spoon into serving bowls; top with chicken. Garnish with cilantro.
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.
What others are saying
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.
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!
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!
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.