Chicken Tikka Masala tastes amazing when made in a multi-pressure cooker because it's low-effort and has tons of flavor. Enjoy with a side of basmati rice that you can make in the same appliance in advance.
Level: 2
Prep time: 30min
Cook time: 1hr
Ingredients
- 2" cubed raw chicken thigh: 1 ½ lbs
- butter: 2T
- ground coriander: 1T
- ground cumin: 1T
- paprika: 1T
- garam masala: 1T
- salt: 2tsp
- chopped cilantro: 1/4c
- can tomato crushed: 2c
- heavy cream: 1 1/2c
- white sugar: 2T
- chopped onion: 1/4c
- chopped garlic: 2T
- cooked long grain rice: 2c
Directions
- Set cooker on [BROWNING FRY level.#6] and brown chicken with butter. [approx..8min]
- Once brown add onion, garlic, and tomato and continue to brown.
- Once cooked add coriander, cumin, salt, paprika, masala, sugar, and mix until well incorporated. Set cooker to [MULTI COOK] for 40min.
- Once finished, pour cream into the pot and stir till you have a nice light pink color. To finish place rice on a plate and pour chicken mixture over and garnish with chopped cilantro.
Notes
We recommend a multi-pressure cooker with a browning and multi-cook mode like CUCKOO's 5-Quart/6-Quart Premium Multi-Pressure Cooker (CMC-ASB501F/CMC-ASB601F) that ensures even heat and concentrated flavors.
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