Tikka Masala

Indulge in the aromatic flavors of homemade chicken tikka masala served over fragrant jasmine rice. Succulent chicken is marinated in a rich blend of Indian spices, simmered in a creamy tomato-based sauce until tender and flavorful. The dish is complete with fluffy jasmine rice, providing the perfect canvas for soaking up the delicious sauce. Prepare to be transported to the vibrant streets of India with this delightful tikka masala recipe.

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Ingredients

Ingredients

2 lbs boneless skinless chicken breasts

1 Tbsp olive oil

½ cup + ¼ cup fat free Greek yogurt

1 Tbsp butter

1 cup diced onion

2 Tbsp minced garlic

1 Tbsp ginger puree

1 tsp salt

1 Tbsp Garam Masala

1 tsp chili powder

1 tsp cumin

1 tsp turmeric

¼ tsp cayenne pepper (optional)

15 oz tomato sauce

1 cup light coconut milk

1 Tbsp corn starch

12 oz frozen peas

1 ½ cups rice

Nutrition facts

Protein:
45
Fat:
17
Carbs:
62
Servings:
6
Cook Time:
15
Prep-Time
10
Calories:
580

Cooking Instructions

Instructions

  1. Cook rice - see rice cooking guide for instructions. 
  2. Trim and dice chicken breast into 1 inch cubes. 
  3. Mix all spices together (salt, garam masala, chili powder, cumin, turmeric, and cayenne pepper- cayenne is optional). 
  4. In a small bowl, combine about half of the spice mix with greek yogurt, then add to the diced chicken and let marinade for 15 min. 
  5. Dice 1 cup of onions, 2 Tbsp of garlic, and 1 Tbsp of ginger. 
  6. Set the pot of your pressure cooker to saute on high heat, then add olive oil to the pot. 
  7. Add diced chicken to the pot and sear. Be sure not to crowd the bottom of the pot so it can sear correctly, work in batches if necessary. 
  8. Remove the chicken and set aside. It does not need to be fully cooked at this stage. 
  9. Add butter to the pot, then add in the diced onion and cook for 5 min. 
  10. Add garlic and ginger and saute for another 30 seconds. 
  11. Add tomato sauce to the pot, and scrape the bottom with a firm spatula to make sure nothing is stuck to the bottom. 
  12. Stir in coconut milk, the remainder of the spice mix, and add chicken back to the pot. 
  13. Cook on high pressure for 10 min.
  14. Cook peas in the microwave for 4 min or until they are heated through. 
  15.  When the pressure cooker is done, release pressure, add the peas and corn starch mixture, and stir together. 

For each serving: 

  • ½ cup rice
  • 110 g tikka masala