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Pressure Cooker Chicken Tikka Masala with Cooling Raita

instant pot tikka masala in a bowl with toppings
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4 from 1 review

This is alive and strong with flavor with a perfect cooling Raita to balance it all out.  This is my favorite make -at- home Indian food recipe I have ever had!

Ingredients

Scale

For the Marinade

  • 1 cup plain yogurt (greek or regular)
  • zest and juice of 1 lemon
  • 2 teaspoons ground cumin
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 2 boneless skinless chicken breasts, cut into strips (could substitute with chicken tenders)

For the Sauce

  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 3 teaspoons ground cumin
  • 3 teaspoons paprika
  • 1 teaspoon salt
  • 15 ounce can tomato sauce
  • 15 ounce can lite coconut milk
  • Optional for serving: cilantro, cooked peas, chopped roasted peanuts or cashews, brown rice, whole grain naan

For the Roasted Curry Cauliflower (Optional)

  • 1 head of cauliflower cut into florets
  • 1–2 tablespoons of olive oil (enough to coat the cauliflower well)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon paprika

For the Raita – best if made a day or 2 in advance

  • 1 cup yogurt
  • 1/4 cup shredded carrots
  • 1/4 cup shredded cucumber, drained and excess liquid squeezed out
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cumin
  • 1/4 teaspoon garam masala
  • 1/8 teaspoon garlic powder
  • kosher salt and fresh ground black pepper to taste

Instructions

  1. In a medium size food storage container, add yogurt, zest and juice of 1 lemon, cumin, ginger, cinnamon, cayenne pepper, black pepper, and salt and whisk until smooth.  Add chicken and toss in the marinade until completely covered.  Seal the bowl with a lid and let chicken marinate over night (can marinate less time, but the flavor is better overnight).
  2. Prepare the Raita by combining all of the ingredients in a small bowl.  Season to taste and store in the refrigerator for up to 5 days.  Flavor gets even better over time so make it a day or 2 ahead of time if possible.
  3. After the chicken has marinated, select saute on the pressure cooker and add butter.  When melted, add garlic and stir for 1 minute.  Add cumin, paprika, and salt and stir until fragrant, about 30 seconds.  Hit cancel on the pressure cooker and add tomato sauce and coconut milk and whisk to combine.  Add yogurt coated chicken to the pot (you want to have lots of the yogurt marinade still on the chicken).  Be sure and scatter the chicken around the pot so they aren’t all stuck together in a clump.
  4. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 7 minutes.
  5. Optional: Prepare the Roasted Curry Cauliflower – Preheat oven to 450° F.  Toss cauliflower, oil, salt, curry powder, and paprika together on a baking sheet.  Roast in the oven until nicely browned, about 15 minutes.
  6. When pressure cooking is complete use a natural release.  If in a hurry, use a 10 minute natural release and then release any remaining pressure.
  7. Optional if you want a thicker sauce : Remove chicken to a plate and set aside.  Combine 1 tablespoon of cool water with 1 tablespoon cornstarch.  Select saute on the pressure cooker and when the sauce is bubbling, add the cornstarch slurry and whisk until it thickens, 1-2 minutes.  Unplug the pressure cooker and add chicken back to the pot.
  8. To serve, ladle the Chicken Tikka Masala into a bowl and add roasted cauliflower and other desired toppings such as peas, steamed broccoli or asparagus, brown rice,  roasted nuts, a sprinkle of cilantro, and/or toasted naan.  Top with a big dollop of Raita and enjoy!

Freezer Instructions:

  •  I haven’t tried it, but I wouldn’t suggest freezing this chicken in the marinade in advance.  Yogurt can become grainy and flaky after it’s frozen and I worry that it will ruin the smooth sauce.  However I do believe the finished product will freeze nicely, but we’ve never had leftovers for me to try this either!  I’ll update here when I try it.

Notes

  • Raita is a common Indian condiment somewhat similar to the Greek tzatziki sauce.  This Tikka Masala is amazing even without it, but it adds an amazing extra element of cooling flavor and texture.
  • Nutrition facts are only for the chicken, marinade, and sauce.  The rest of the facts will vary with toppings.

Find it online: https://instafreshmeals.com/pressure-cooker-chicken-tikka-masala/