Pressure Cooker Chicken Tikka Masala with Butter Rice & Peas or Turnips/Radish for Low Carbers, made with a rich and delicious creamy tomato sauce, is a British, Indian-ish recipe.
Pressure Cooker Chicken Tikka Masala with Butter Rice
Fragrant, spicy, creamy and delicious, is the only way to describe this Pressure Cooker Chicken Tikka Masala with Butter Rice & Peas.
It’s truly a “comfort” food. Years ago, my friend, Rebecca Cambreleng, gave me this delicious “Chicken Tikka Masala” recipe for the Slow Cooker (which I will also post). Fantastically delicious and so easy.
I’ve since converted it to my Pressure Cooker and in just under 30 minutes, you will have a meal with a simmer sauce that tastes like it was cooked all day.
Pressure Cooker Chicken Tikka Masala with Butter Rice & Peas is a British Second Cousin to Indian Butter Chicken Murgh Makhani, sorta kinda. It is less spicy than Butter Chicken with more of a Masala flavor.
Skip the rice and peas and use radish or turnips instead for a keto and low carb meal.
The list of ingredients is not too long and it is a recipe where you can use your own Homemade Instant Pot Greek Yogurt, so that is a huge plus, right?
In addition, this is one of those recipes where I do something delicious with the leftovers! I will put up that recipe in a few days.
Since this is a Pressure Cooker Recipe, we are not going to want skin or bones.
Remove the skin, bones and fat from the dark meat chicken thighs/legs, in order to make it boneless/skinless. Cut the Chicken into 1.5 inch pieces and place in a Medium Mixing Bowl.
Kosher Salt is much milder than Sea Salt, so if you use Sea Salt instead, use half the amount listed.
Mix in the Yogurt and make sure all pieces are lightly coated.
Allow to marinate in the refrigerator for approximately 30 minutes or overnight.
Allow Frozen Peas to thaw. Set all vegetables aside.
If you want to make this Pressure Cooker Chicken Tikka Masala with Butter Rice & Peas a Pot in Pot One Pot Meal with Rice, here is how. Rinse the Basmati Rice in a strainer basket, until the water runs clear.
Add the Rice, Fresh Water and Butter to the Rice Pan. Set aside.
If you want to use Ghee instead of Butter in the rice or in the overall recipe, that is totally fine.
For low carb and keto followers, dice up turnips and radishes to make a nice mash.
Select Sauté or Browning on your Pressure Cooker cooking pot and adjust to High.
If your Pressure Cooker does not have a Sauté or Browning button, choose any button or turn on using the dial.
Allow the cooking pot to fully heat. Heating a Stainless Steel pot completely, before adding the fat, will render the pot, non-stick.
Do this in batches and remove Chicken to a plate.
Sauté the onions until they start to soften, about 2 minutes.
Pour in the Crushed Tomatoes and mix to combine. This should smell really delicious now.
The food will look a bit soupy.
Carefully add in the Seared Chicken and whatever juices are on the plate.
Add the Cinnamon Stick and pierced Jalapeño Pepper to the cooking pot and push them down into the Sauce. If you like a spicier dish, add another Jalapeño Pepper.
Place a Long Legged Trivet into cooking pot.
Add the Rice, Fresh Water and Butter or, add diced turnips and radishes with butter.
ock on the lid and you are ready to cook.
Add the Defrosted Peas and Fluff with Rice. Cover Rice Pan to keep warm.
Simmer on low for about 10 minutes, or until sauce has reduced and no longer watery.
Pour in the Cream mix through. Continue simmering until the Sauce is the consistency desired. Taste and add more Salt or Cream.
Low carbers, ignore this section!
If you would like a larger portion of rice, check out my Pressure Cooker Ghee Rice, which cooks right in the Pressure Cooker. Too add some vegetables to your meal, try my Pressure Cooker Seasoned Vegetable Ghee Rice.
The Ghee Rice is not a proper Indian dish, but ooooooh, it is so good.
This Pressure Cooker Chicken Tikka Masala with Butter Rice & Peas is a very rich and delicious meal.
I hope you will enjoy the recipe. Don’t forget to serve with some hot Homemade Naan.
It’s actually quite easy to make. For a Northern Indian dish, try my Indian Butter Chicken Murgh Makhani.
Think about some Pressure Cooker Quinoa Kheer for dessert.
Kitchen Equipment and Essentials
- Instant Pot DUO 6 Quart
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk– a MUST have, probably my most used utensil
- di Oro Living Silicone Spatulas Set
- Alton Brown Salt Box
- Bellemain Porcelain Ramekins
- My FANTASTIC Teak Cutting & Charcuterie Board & Compartments
- Salbree Steamer Basket
- stainless steel flat bottomed insert pans or stainless steel flat bottomed insert pan for Pot in Pot Rice and Desserts
- Stainless Steel Tall Legged Trivet
- 3.5 Quart Stainless Steel Mixing Bowl
- Microplane Artisan Course Grater
- Basmati Rice
- Homemade Ghee recipe
Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!
Here is the handy printable recipe:
- 2.5 lbs Chicken Thighs boneless/skinless cut into 3 inch pieces
- 4 TBL Butter or Ghee
- 1 TBL Extra Virgin Olive Oil
- 1 large Yellow/Brown Onion diced
- 3/4 cup Fresh Water or chicken broth
- 2 TBL Ginger Garlic Paste (or fresh ginger/garlic)
- 6 cloves Fresh Garlic (or use the Paste)
- 3 inch piece Fresh Ginger Root (or use the Paste)
- 28 oz Crushed Tomatoes (San Marzano)
- 3 TBL Garam Masala
- 1 TBL Raw Sugar (or Pyure Sweetener)
- 1-2 whole Cinnamon Sticks
- 1-2 whole Jalapeño Pepper stem removed/pierced
- 3/4-1 cup Heavy Cream (or more)
- Mix together Marinade ingredients and add Chicken. Allow to marinate for 20-30 minutes. Chop the onions and mince the Fresh Garlic and Fresh Ginger. With a sharp knife, pierce the Jalapeños a few times. Set aside.
- Rinse Rice until water runs clear. Place Rice, Salt and Butter into Rice Pan and set aside.
- Press the Sauté/Browning button on your Pressure Cooker and adjust to "High." Allow Pot to fully heat. Add Olive Oil and Butter (or Ghee). Carefully add Chicken to the cooking pot and give it a good Sear on all sides, 2-3 minutes. Remove Chicken to a plate. Add the Onions and Sauté for 2-3 minutes.
- Add Garlic and Ginger and Sear/Sauté for 1 more minute. Add 1/2 cup of Water or Broth and deglaze pot. Make sure nothing is stuck to the bottom of the pot.
- Mix in 1/2 of the Garam Masala and Sugar. Pour in Crushed Tomatoes and mix through. Turn off Pressure Cooker. Add the Chicken, Cinnamon Stick and Jalapeño and push them into the Sauce.
- Place Long Legged Trivet into Pressure Cooker cooking pot and place Rice Pan on Top. Pour the Fresh Water into the Rice Pan. (It is easier to add the Water to the Pan after the Pan is sitting on the Trivet.)
- Lock on Lid and close Pressure Valve. Cook at High Pressure for 4 minutes. When Beep sounds, allow a 10 minute Natural Pressure Release and then turn off the Pressure Cooker.
- Remove Lid, Pan of Rice and Trivet. Add defrosted Peas to Rice Pan and Fluff with Rice. Cover Rice Pan to keep warm.
- Select Sauté/Browning on your Pressure Cooker and adjust to Low. Add the rest of the Garam Masala (1.5 TBL) and mix in. Simmer, uncovered, stirring often, for 10 minutes, or until Sauce has started to reduce and no longer watery. Taste and add more Salt, if desired.
- Add Cream and simmer until hot and bubbly.