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Chicken Tikka Masala

Chicken Tikka Masala 

Recipe Type:  Chicken
Servings  4
1.5    Pounds boneless, skinless chicken thighs   
0.25  cup  Plain whole-milk Greek-style yogurt  
2  teaspoon  Lemon juice   
1    Large clove garlic, minced   
1  tablespoon  Ground coriander   
0.5  teaspoon  Ground cumin  
0.5  teaspoon  Ground cardamom  
0.5  teaspoon  Ground nutmeg  
1.5  clove  Paprika  
0.5  teaspoon  Cayenne  
1  tablespoon  Grated peeled fresh ginger (From 1-inch piece)  
4  tablespoon  Half stick of unsalted butter  
1    Large white onion, finely chopped  
20  ounce  Tomato purée (canned)  
1.25  teaspoon  Kosher Salt  
0.5  teaspoon  Freshly ground black pepper  
0.5  cup  Chopped fresh cilantro plus additional sprigs for garnish  


Marinate the Chicken in the yogurt and garlic. Marinate for 1-2 hour overnight is better.

  1. In a small bowl, whisk together the coriander, cumin, cardamom, nutmeg, paprika, cayenne, and ginger.
  2. Place the inner pot into the Pressure Cooker. Press the Soup/Stew button. Set time to 15 min.
  3. Melt the butter. Add the onion, and sauté, stirring occasionally, until light brown and caramelized, about 5 minutes. stir in the spice and ginger mixture. Add the tomato purée, and salt, and bring the sauce to a boil. 
  4. Gently simmer the sauce, uncovered, until thickened slightly, about 5 minutes. 
  5. Add in the yogurt-marinated chicken.
  6. Place the lid on the Pressure Cooker, lock the lid and switch the pressure release valve to closed.
  7. Once the timer reaches 0, the cooker will automatically switch to KEEP WARM. Press the CANCEL Button. Switch the pressure release valve to open. When the steam is completely released, remove the lid.
  8. Serve.