Pressure Cooker Chicken Tikka Masala Recipes
EASY SLOW COOKER CHICKEN TIKKA MASALA
This is a very quick, easy, and tasty version of the national dish of the UK! Try it once and you'll make it time and again. Serve over basmati rice.
Provided by MeanDean
Categories World Cuisine Recipes Asian Indian
Time 6h15m
Yield 4
Number Of Ingredients 16
Steps:
- Stir chicken, tomato sauce, yogurt, jalapeno pepper, ginger, cumin, garam masala, black pepper, paprika, garlic, cinnamon, coriander, and salt together in a slow cooker.
- Cook on Low for 6 to 8 hours. Stir cream, cilantro, and lemon juice into chicken mixture during the last 30 minutes of cooking.
Nutrition Facts : Calories 455.5 calories, Carbohydrate 10.4 g, Cholesterol 182.1 mg, Fat 27.9 g, Fiber 2.1 g, Protein 40.7 g, SaturatedFat 15.6 g, Sodium 760.5 mg, Sugar 4.9 g
PRESSURE-COOKER CHICKEN TIKKA MASALA
The flavors of this Indian-style entree keep me coming back for more. The dish isn't fancy, and it's simply spiced-but it's simply amazing. -Jaclyn Bell, Logan, Utah
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add oil. When oil is hot, cook onion until tender. Add ginger and garlic; cook 1 minute. Stir in seasonings and cook 30 seconds. Press cancel. Add chicken, tomato puree, water, jalapeno and bay leaf. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high; cook for 10 minutes. Quick-release pressure. Discard jalapeno and bay leaf., Select saute setting and adjust for medium heat; bring mixture to a boil. In a small bowl, mix cornstarch and yogurt until smooth; gradually stir into sauce. Cook and stir until sauce is thickened, about 3 minutes. Serve with rice. If desired, sprinkle with cilantro.
Nutrition Facts : Calories 279 calories, Fat 8g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 856mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges
INSTANT POT CHICKEN TIKKA MASALA
This chicken tikka masala recipe is restaurant quality, made from scratch, and easy to make in a pressure cooker. The chicken is tender and flavorful, simmered in a creamy tikka masala sauce with a hint of lemon.
Provided by Julia
Categories Main Course
Time 1h40m
Number Of Ingredients 14
Steps:
- Marinate Chicken: Stir together all marinade ingredients except chicken in large bowl until well-mixed; set aside. Pat chicken dry with paper towels, and cut into bite-sized chunks, 1/2 to 1 inch in size. Stir chicken chunks into marinade until well-coated. Cover and refrigerate for at least 1 hour.
- Sauté Chicken: Select sauté mode on pressure cooker for medium heat. Once heated, add chicken chunks (along with any marinade sticking to them) to pressure cooker. Sauté until chicken is cooked on all sides, about 5 minutes, stirring occasionally. Turn off sauté mode, and deglaze if needed (Note 6).
- Pressure Cook: Add all sauce ingredients except cream to pressure cooker, over chicken chunks, and stir. Secure and seal lid. Cook at high pressure for 10 minutes. Perform quick pressure release by turning pressure knob to venting position.
- Finish & Serve: Uncover, and select sauté mode on pressure cooker for low heat. Once heated, add cream to pot, stirring with other ingredients. Simmer until sauce is slightly thickened, a few minutes. Serve (Note 7).
Nutrition Facts : Calories 460 kcal, Carbohydrate 14.5 g, Fiber 4.5 g, ServingSize 1 serving
More about "pressure cooker chicken tikka masala recipes"
PRESSURE COOKER CHICKEN TIKKA MASALA RECIPE - MEALTHY.COM
From mealthy.com
4.5/5 Total Fat 33g 51%Saturated Fat14g 72%
- Mix yogurt, garlic, peanut oil, and lime juice together in a bowl; season with salt and pepper; add chicken and stir to coat.
PRESSURE COOKER CHICKEN TIKKA MASALA RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (2)Total Time 25 minsServings 6
- Heat oil in a pressure cooker over medium-high; if using an electric cooker, add oil, and set to sauté. Add onion, and cook, stirring occasionally, until tender and just starting to brown, 3 to 4 minutes. Add garlic and ginger; cook, stirring occasionally, until fragrant, about 1 minute. Stir in garam masala, salt, coriander, turmeric, cumin, black pepper, and cayenne pepper. Cook, stirring often, until fragrant, about 1 minute. Stir in chicken, tomatoes, and broth. Secure the pressure cooker lid, and cook until chicken is cooked through, about 8 minutes.
- Release pressure valve of the pressure cooker, and remove lid. Whisk together cream and cornstarch; add to sauce, and stir to combine. Cook until slightly thickened, about 1 minute. Serve chicken tikka masala over rice; sprinkle evenly with cilantro.
HOW TO MAKE CHICKEN TIKKA MASALA IN THE ELECTRIC PRESSURE ...
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Estimated Reading Time 5 mins
INSTANT POT CHICKEN TIKKA MASALA (PRESSURE COOKER ...
From pipingpotcurry.com
Estimated Reading Time 8 mins
- Combine all ingredients for the marinade (except chicken) in a bowl and mix well. Add chicken and coat on each side with the marinade. Let is rest for anywhere between 30 minutes to 8 hours in the refrigerator.
- Start the instant pot in Sauté mode and adjust to high setting. Add 1 tablespoon oil. Add the chicken pieces and lightly brown on each side for about 2 minutes. Take chicken out of the pot and cut into pieces about 2-3 inches in size. (Note: The chicken is not completely cooked yet)
- Add the rest of the oil to the instant. Add the onions, ginger, garlic and sauté for about 3 minutes.
- Press cancel and close the lid with vent in sealing position. Change the instant pot setting to high pressure for 4 minutes. When the instant pot beeps, let it rest for 5 minutes then manually release the pressure.
PRESSURE COOKER CHICKEN TIKKA MASALA - AVERIE COOKS
From averiecooks.com
4.4/5 (20)Category 30-minute MealsCuisine IndianTotal Time 10 mins
- Add all ingredients to a gallon-sized ziptop bag, seal, squish contents around to distribute evenly, and allow chicken to marinate in the fridge for at least 1 to 2 hours (overnight is ideal).
- Turn Crock-Pot® Express Crock Multi Cooker to brown and sauté mode, add the onion, and cook until soft and translucent, about 5 minutes; stir intermittently.
- Add the butter, garlic, and cook until butter has melted and garlic is fragrant, about 1 minute; stirring nearly constantly.
- Add the chicken (fish it out of the marinating bag, and discard the bag with the marinade and the marinating mixture), tomato sauce, garam masala, coriander, cumin, smoked paprika, ginger, salt, pepper, optional cayenne, cover, lock the lid, and set to pressure cook mode by touching the meat/poultry button on the top lefthand corner. Make sure the steam valve is set to lock on the top/backside of the machine. It will take about 10 minutes for it to 'preheat' into the pressure cooking mode and when it has preheated, '15 minutes' will appear on the screen. You don't need all 15 minutes of pressure cooking time. Stop cooking after 10 minutes has elapsed by pressing the stop button.
INSTANT POT CHICKEN TIKKA MASALA | EASY INSTANT RECIPES
From easyinstantrecipes.com
Estimated Reading Time 2 mins
- Turn pot to sauté mode. Place cumin and ginger in dry pot. Stir fry for about 1 minute. Do not let ingredients brown.
PRESSURE COOKER CHICKEN TIKKA MASALA WITH BASMATI RICE ...
From readyseteat.com
Cuisine IndianCategory Main DishServings 6Total Time 45 mins
- Stir together salt, garam masala, coriander, turmeric, cumin and chili powder in medium bowl. Add chicken to spice blend and stir until well coated.
- Spray inside of electric multicooker pot with cooking spray. Select sauté function and heat oil in pot until hot. Pour in chicken and cook undisturbed until deeply browned on the first side and spices are fragrant, 5 to 8 minutes.
- Stir in tomato paste and cook until starting to brown, 1 to 2 minutes. Turn multicooker off. Stir in onion, garlic, ginger, undrained tomatoes and chicken broth, scraping the bottom to pull up any browned bits.
- RICE: You will need a manufacturer approved 7-inch round pan that fits nicely inside your 6-quart electric multicooker. If you don’t have one, cook rice on the stovetop according to package directions. Pour rice and 2 cups water into pan and cover tightly with foil. Place on manufacturer approved sling for easy removal after cooking.
INSTANT POT TIKKA MASALA RECIPE - PRESSURE COOKER TIKKA MASALA
From eatingonadime.com
Estimated Reading Time 7 mins
- Season with the garam masala, cumin, turmeric, paprika, salt, and pepper. Sprinkle the spice mix over both sides of the chicken thighs, coating them liberally.
INSTANT POT CHICKEN TIKKA MASALA - HOME PRESSURE COOKING
From homepressurecooking.com
Estimated Reading Time 5 mins
- In a bowl, coat chicken with yogurt and spice mix (all of dry spices listed at top of recipe as marinade) let marinate for a minimum of 10 minutes to overnight.
- Heat oil in Instant Pot on Saute add chicken pieces in batches of two or three, making sure not to crowd the pan. Saute until browned for approximately 3 minutes on each side. Set aside and keep warm.
- Masala Sauce~ Melt the butter in the same pan. Saute the minced onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan. Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander.
- Saute for about 30 seconds until fragrant, while stirring occasionally. Pour in the tomato puree, chili powders and salt. Add back the chicken, and the peppers and onion chunks. Stir the coconut milk and sugar through the sauce. Pour in the water to thin out the sauce, if needed.
INSTANT POT CHICKEN TIKKA MASALA - EASY PEASY MEALS
From eazypeazymealz.com
4/5
- Mix together marinade ingredients (yogurt, salt, coriander, Garam Masala, lemon juice, and salt) in a large bowl, and add chicken to it, stirring it to coat completely. Put in fridge to let marinate for 20-30 minutes minimum, up to 24 hours.
INSTANT POT CHICKEN TIKKA MASALA - SLOW COOKER GOURMET
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INSTANT POT CHICKEN TIKKA MASALA RECIPE | TWOSLEEVERS
From twosleevers.com
Estimated Reading Time 6 mins
- Marinate the boneless, skinless chicken thighs with full-fat Greek Yogurt (or full-fat coconut milk if you are dairy-free), minced garlic, minced ginger, turmeric, cayenne pepper (Indian chili powder), smoked paprika, salt, garam masala, and liquid smoke if using. If you do not have yogurt, you can also use full-fat cream.Make sure to beat and blend the plain yogurt well so it doesn't separate later. This will create a thick paste to coat the chicken thighs in. Let it rest for 1-2 hours if possible.
- Place sauce ingredients into the Instant Pot. Place the chicken with the yogurt on top of the sauce ingredients.
PRESSURE COOKER CHICKEN MASALA | LEMON BLOSSOMS
From lemonblossoms.com
Estimated Reading Time 3 mins
- Press the saute button on the pressure cooker. Heat up the butter or oil and add the onions, garlic and ginger. Cook stirring frequently for about 4 - 5 minutes or until the onions are soft and translucent.
- Add the cumin, paprika, coriander, turmeric, cayenne and ground black pepper. Mix well to combine and cook for about a minute.
- Add the crushed tomatoes, half the cilantro, half of the lemon juice, broth and chicken pieces. Mix well to combine.
HEALTHY INSTANT POT CHICKEN TIKKA MASALA
From wellplated.com
- Add the butter to an Instant Pot and set to SAUTE. Once melted, add the onion, garlic, ginger, garam masala, chili powder, cumin, turmeric, and cayenne. Cook, stirring often, until the onion is soft and the spices are very fragrant, about 5 minutes.
- Add the chicken pieces, stir to coat with the spices and onion, and cook, stirring often, just until the outsides start to brown, about 4 minutes. Add the tomato sauce and remaining 1/2 teaspoon salt. Stir to combine. Cover and cook on HIGH pressure for 8 minutes. Vent to immediately release the pressure.
- Uncover and stir in the coconut milk. Turn the Instant Pot back to SAUTE. Bring the mixture to a simmer, stirring occasionally, and let it continue to simmer until the sauce thickens slightly, about 10 to 15 minutes. Turn the Instant Pot off, and then stir in the peas. Let cool for 3 to 4 minutes, and then stir in the Greek yogurt (do not stir in the Greek yogurt right away or it may curdle). Enjoy warm with rice or naan and a sprinkle of fresh cilantro.
PRESSURE-COOKER CHICKEN TIKKA MASALA RECIPE | EATINGWELL
From eatingwell.com
- Combine garam masala, salt, paprika, cumin, turmeric and cayenne in a small bowl. Rub chicken with half of the spice mixture. Heat 1 tablespoon oil (or ghee) on sauté mode in a multicooker. (No sauté mode? See Tip.) Add the chicken and cook, turning once, until beginning to brown on both sides, about 2 minutes per side. Remove the chicken to a plate. Add the remaining oil (or ghee), carrot, onion, garlic and ginger; cook, stirring, until fragrant and beginning to soften, 2 to 3 minutes. Stir in crushed tomatoes and the remaining spice mixture. Turn off the heat. Place the chicken on top of the tomato mixture. Close and lock the lid and cook at high pressure for 10 minutes.
- Release the pressure manually. Remove the chicken from the pot. Stir cream into the sauce. When cool enough handle, cut or tear the chicken into smaller pieces and return to the sauce. Sprinkle with cilantro and serve with brown rice.
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