Chicken Tikka Masala (Pressure Cooker) by
Klcallic
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
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
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
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 |