Easy Pressure Cooker Chicken Tikka Masala
Enjoy a restaurant-quality meal at home with this efficient pressure cooker Chicken Tikka Masala. Succulent chicken thighs are simmered in a rich, aromatic tomato-based sauce infused with warm spices like garam masala, cumin, and turmeric. Creamy coconut milk and tangy yogurt create a velvety finish that is perfect for weeknight dinners. This recipe is wholesome, comforting, and designed to deliver complex flavors in under 40 minutes.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 4 servings
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: Indian-inspired
- Diet: Halal
Ingredients
1 tbsp Garam Masala
2 tsp Ground Cumin
1 tsp Turmeric Powder
0.5 tsp Ground Coriander
0.5 tsp Sea Salt
0.5 tsp Chili Powder
2 lbs Chicken Thighs, cut into 1-inch pieces
2 tbsp Ghee
1 cup Coconut Milk
1 tbsp Arrowroot Flour
0.5 cup Plain Yogurt
1 Onion, diced
2 cloves Garlic, minced
1 tbsp Ginger, grated
1 can (15oz) Tomato Sauce
Instructions
In a small bowl, combine garam masala, cumin, turmeric, coriander, salt, chili powder, and black pepper.
Season the diced chicken pieces thoroughly with the spice blend.
Set the pressure cooker to sauté mode and add ghee.
Add onions, garlic, and ginger; sauté until fragrant and softened.
Add the chicken to the pot and brown lightly.
Pour in the tomato sauce and stir to combine all ingredients.
Seal the pressure cooker and cook on high pressure for 10 minutes.
Perform a quick release of the steam.
Whisk arrowroot flour into the coconut milk to prevent clumping and stir into the sauce.
Set to sauté mode briefly to thicken the sauce.
Turn off heat and stir in the plain yogurt just before serving.
Notes
Use full-fat canned coconut milk for the richest sauce texture. If you prefer a leaner dish, boneless skinless chicken breasts may be substituted, though they may be slightly less moist. You can substitute olive oil for ghee to make the dish dairy-free, provided you ensure the yogurt used is also dairy-free.