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Chicken Tikka Masala (Pressure Cooker) by

Source: Savory Tooth

Ingredients

Marinade:
1 lb boneless skinless chicken breasts, chopped into bite-sized pieces
1 c plain 2% greek yogurt (7 oz)
1 tbs garam masala
1 tbs lemon juice
1 tsp black pepper
1/4 tsp ground ginger

Sauce:
15 oz canned tomato sauce/puree
5 cloves minced garlic
4 tsp garam masala
1/2 tsp paprika
1/2 tsp turmeric
1/2 tsp salt
1/4 tsp cayenne
1 c heavy cream, added last

Serve with:
Basmati rice
Naan
Freshly chopped cilantro

Instructions

Combine all marinade ingredients (minus the chicken) in a bowl and mix well. Add and coat chicken. Refrigerate for at least 1 hr.

Select saute mode on the pressure cooker for medium heat. Add chicken chunks and marinade. Saute until cooked on all sides (5 min). Turn off saute mode.

Add all of the sauce ingredients except the cream and stir. Seal. Cook on manual mode high pressure for 10 min. Use quick steam release when done.

Select saute mode on low heat. Once at temp, stir in cream. Simmer until thickened.

Servings: 4

Nutrition Information (per serving):
Calories 460
Fat 27 g
Saturated Fat 17 g
Cholesterol 171 mg
Sodium 970 mg
Carbohydrates 19
Fiber 6.5 g
Sugars 6 g
Protein 32 g

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