How To Make Chicken Tikka Masala Easy | Indian Chicken Curry | EASY PRESSURE COOKER RECIPES

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This easy one pot Chicken Tikka Masala requires no marinading or sauteing. Just throw everything into your pot and let it cook. That's my kind of cooking! My pressure cooker is electric but you can do this with stove top pressure cooker, instant pot or regular pot over stove top as well. Skinless and boneless DARK MEAT works better with this recipe. White meat is fine too but will have a different texture.

How To Make Chicken Tikka Masala Easy | Indian Chicken Curry | EASY PRESSURE COOKER RECIPES

INGREDIENTS:
• 3 tbsp (50g) LIGHT OLIVE OIL (or vege oil)
• 3 lbs. (1360g) BONELESS SKINLESS CHICKEN TIGHS (cut into 1 in or 3 cm pieces)
• 4 tbsp (40g) MINCED/CHOPPED FRESH GARLIC (more/less to taste)
• 3 tbsp (30g) MINCED/GRATED FRESH GINGER (more/less to taste)
• 3 tbsp (15g) GARAM MASALA
• 1 tbsp (5g) GROUND TUMERIC
• 2 tbsp (15g) GROUND CUMIN
• 1 tbsp (10g) GROUND CORIANDER
• 2 tbsp (10g) RED CHILI POWDER (more/less to taste)
• 1 tbsp (5g) CAYENNE CHILI POWDER (more/less to taste)
• 1 tbsp (15g) SALT (more/less to taste)
• 1/2 cup (120g) PLAIN YOGURT (curd/greek yogurt)
• 2 cups (300g) CHOPPED RED ONION (2 med)
• 2 cups (454g) TOMATO SAUCE (two 8oz cans)
• 2 tbsp (30g) UNSALTED BUTTER
• 2 tbsp (30g) SOUR CREAM (curd)
• 3 tbsp (50g) HEAVY CREAM (half & half/coconut milk/evaporated milk)

GARNISH/TOPPING:
• FRESH CILANTRO LEAVES (optional)

HOW TO:
1. Add oil to the bottom of the pot
2. Add all ingredients up to tomato sauce into pot. Mix to combined
3. Cook for 30-45 minutes, depending on your method. Mine pressure cooker takes about 15 minutes to come to pressure so mine is actually cooking for about 30 minutes
4. Manual pressure release and stir. Cover lid loosely or put splatter guard on top and cook for 5-15 minutes to reduce the sauce to your liking. I like my sauce very thick
5. Add butter, sour and heavy cream then stir to mix
6. Taste and add adjust as needed. Let it sit for 5 minutes before serving
7. Top with fresh chopped cilantro leaves and serve with rice, rotis, parathas or naans

STOVE-TOP PRESSURE COOKER:
1. Cover and start with High heat until pressure locks lid (or until boiling)
2. Then low heat for 20-30 minutes and check for tenderness level
3. High heat with lid off to reduce sauce, stiring regularly. Stir in butter, sour cream and heavy cream

*NOTE: If using regular pot over stove top (not pressure cooker), you may need to stir every 5-10 minutes to prevent burning on the bottom

INSTANT POT:
1. Pressure Cook or Manual Pressure button with High Pressure for 7-10 minutes
2. Quick release and stir. Then Saute to reduce sauce to your liking, stiring regularly. Stir in butter, sour cream and heavy cream

*NOTE: Do not half the recipe or you may experience the "BURN" error. If you still get it, just add 1/2 cup of water then reduce it in the saute step

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