CHICKEN TIKKA MASALA

Makes 4 to 6 servings

What You Need

Ingredients

• 1 1/2 tablespoons olive oil
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1 (2-inch) piece fresh ginger, peeled and grated
• 1/2 cup chicken broth, divided
• 1 1/2 tablespoons garam masala
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper (optional)
• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
• 1 (14.5-ounce) can petite diced tomatoes, juices included
• 1/2 cup heavy cream, half-and-half, plain yogurt, or coconut milk
• Fresh cilantro, chopped
• 2 cups cooked rice, for serving

Instructions

1. Sauté the aromatics: Set an electric pressure cooker to the sauté feature. Add the oil and heat until shimmering but not smoking. Add the onion and sauté until softened, about 3 minutes. Add the garlic and ginger and cook until soft and fragrant. The mixture might stick a little to the bottom of the pot; this is normal.
2. Deglaze and add spices: Add 1/4 cup of the chicken broth. Cook, gently scraping the bottom of the pot with a wooden spoon to loosen any stuck-on bits, until the chicken broth reduces by half. Add the garam masala, paprika, turmeric, salt, and cayenne pepper, and stir to combine.
3. Add the chicken, broth, and tomatoes: Add the chicken and stir to combine. Add the remaining 1/4 cup of chicken broth and the tomatoes.
4. Pressure-cook: Close and lock lid. Pressure-cook for 10 minutes at HIGH pressure. When cooking time is complete, do a quick release of the pressure.
5. Add the creamy element: Stir the cream, half-and-half, yogurt, or coconut milk into the sauce. Top with chopped cilantro and serve over rice.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days