Chicken Tikka Masala is a classic Indian dish in which chicken is simmered with ghee, tomatoes and spices, then finished with heavy cream. I gave you the choice here to use heavy cream, or coconut milk- we like it both ways, but I like that the coconut milk contains healthy fat and adds something extra to the flavor. This pressure cooker version comes together in less than 30 minutes with prep time, yet tastes like the sauce simmered all day on the stove, meaning that you basically win dinner with this dish. Serve this over basmatti rice, or with naan for dipping.
To make this #dinnnerdoneby9am I fully prepare the dish in the morning, without adding the cilantro, refrigerate all day directly in my pressure cooker liner, then reheat in the cook just before serving.
-1 Tbsp olive, coconut or canola oil
-1 onion, diced
-1″ chunk ginger, peeled and minced
-3 cloves garlic, minced
-1 (29 oz) can crushed tomatoes
-1 1/2 tsp salt
-1 Tbsp sugar or honey
-1 tsp coriander
-1 tsp cumin
-1 tsp turmeric
-1 tsp garam masala
-1/4 tsp cardamom
-1/4 tsp cayenne
-2 lb chicken, cut into chunks
-(optional) 1 c frozen peas
-1/2 c coconut milk or heavy cream
-chopped cilantro
Place oil, onion and ginger in pressure cooker and turn to saute. Saute, stirring constantly, 3 minutes. Add garlic, saute 1 additional minute. Add crushed tomatoes through cayenne, stir well. Add chicken, stir. Cover, seal and cook on manual at high pressure for 15 minutes. Quick release steam, stir in peas (if using) and coconut milk or heavy cream. Top with cilantro, then serve.
