Chicken Tikka Masala

Chicken Tikka Masala


Chicken Tikka Masala 

Cooker Device: 
Power Pressure Cooker XL


Prep time
Cooking time
Total time


1 1⁄2
Pounds boneless, skinless chicken thighs (For the chicken)
1⁄4 cup
Plain whole-milk Greek-style yogurt (For the chicken)
2 teaspoons
Lemon juice (For the chicken)
Large clove garlic, minced (For the chicken )
1 tablespoon
Ground coriander (The Sauce )
1⁄2 teaspoon
Ground cumin (The Sauce )
1⁄2 teaspoon
Ground cardamom (The Sauce )
1⁄2 teaspoon
Ground nutmeg (The Sauce)
1 1⁄2 clove
Paprika (The Sauce)
1⁄2 teaspoon
Cayenne (The Sauce)
1 tablespoon
Grated peeled fresh ginger (From 1-inch piece) (The Sauce)
4 tablespoons
Half stick of unsalted butter (The Sauce)
Large white onion, finely chopped (The Sauce)
20 ounces
Tomato purée (canned) (The Sauce)
1 1⁄4 teaspoon
Kosher Salt (The Sauce)
1⁄2 teaspoon
Freshly ground black pepper (The Sauce )
1⁄2 cup
Chopped fresh cilantro plus additional sprigs for garnish


Marinate the Chicken in the yogurt and garlic. Marinate for 1-2 hour overnight is better.

  1. In a small bowl, whisk together the coriander, cumin, cardamom, nutmeg, paprika, cayenne, and ginger.
  2. Place the inner pot into the Pressure Cooker. Press the Soup/Stew button. Set time to 15 min.
  3. Melt the butter. Add the onion, and sauté, stirring occasionally, until light brown and caramelized, about 5 minutes. stir in the spice and ginger mixture. Add the tomato purée, and salt, and bring the sauce to a boil. 
  4. Gently simmer the sauce, uncovered, until thickened slightly, about 5 minutes. 
  5. Add in the yogurt-marinated chicken.
  6. Place the lid on the Pressure Cooker, lock the lid and switch the pressure release valve to closed.
  7. Once the timer reaches 0, the cooker will automatically switch to KEEP WARM. Press the CANCEL Button. Switch the pressure release valve to open. When the steam is completely released, remove the lid.
  8. Serve.