Pressure Cooker Chicken Tikka Masala with Butter Rice

Name: Pressure Cooker Chicken Tikka Masala with Butter Rice & Peas
Prep time: 35 min
Cook time: 4 min
Total time: 39 min
Yield: 6 servings
Ingredients: 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 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; 3 TBL Garam Masala; 1 TBL Raw Sugar; 1-2 whole Cinnamon Sticks; 1-2 whole Jalapeño Pepper (stem removed/pierced); 3/4-1 cup Heavy Cream ((or more)); 1/4-1/2 cup Homemade Greek Yogurt ((thick)); 1 TBL Kosher Salt ((or 2 tsp Sea Salt)); 1 TBL Ground Coriander; 1 TBL Ground Cumin; 16 oz Basmati Rice ((or Jasimine)); 2 cups Fresh Water; 4 TBL Butter; 1 cup Frozen Sweet Peas; 1 tsp Sea Salt

{Complete Recipe follows Photos/Narrative}
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March 22, 2017 By Jill 36 Comments

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Pressure Cooker Chicken Tikka Masala with Butter Rice & Peas, made with a rich and delicious creamy tomato sauce, is a British, Indian-ish recipe.

Pressure Cooker Chicken Tikka Masala with Butter Rice & Peas

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.

Pressure Cooker Chicken Tikka Masala with Butter Rice & Peas

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.

Sprinkle on Cumin, Salt and Coriander

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.

If you buy chicken already boneless and skinless, you’ll just have to cut off the extra fat. Add the Cumin, Salt and Ground Coriander and mix through. Kosher Salt is much milder than Sea Salt, so if you use Sea Salt instead, use half the amount listed.

Coat the Chicken with Greek Yogurt

Mix in the Yogurt and make sure all pieces are lightly coated. Allow to marinate in the refrigerator for approximately 30 minutes or overnight.

Prepare the Onions, Garlic, Ginger and Jalapeño

Dice the Onions. Peel and mince the Fresh Garlic and Ginger. Remove the Stem from Jalapeño and pierce it several times with a knife. Allow Frozen Peas to thaw. Set all vegetables aside.

Homemade Ginger Garlic Paste Ready to Use

Alternatively, you can just use a scoop of my Homemade Ginger Garlic Paste instead of worrying about peeling and mincing Fresh Garlic and Ginger.

Rinse the Basmati/Jasmine Rice

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.

Homemade Ghee in the Instant Pot Multi-Cooker

Making Ghee from scratch is super easy and much cheaper than buying it in the store. You can make it on your Stove Top pretty quickly, but then you have to watch over it. Or, you can use your Pressure/Slow Multi-Cooker and let it do all the work, while you go about your day.

If you want to use Ghee instead of Butter in the rice or in the overall recipe, that is totally fine.

Heat Cooking Pot and Add Oil/Butter

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.

After your pot is hot, add in the Oil and Butter or just Ghee. When using Butter at a higher heat, a little bit of Olive Oil, will prevent the Butter from burning.

Sear Chicken in Hot Pressure Cooker

Carefully, add the Yogurt Marinated Chicken, a little at a time. Using your Spatula, turn the chicken pieces to sear all sides of the chicken, until nicely browned. Do this in batches and remove Chicken to a plate.

Add the Chopped Onions

Sauté the onions until they start to soften, about 2 minutes. I use the di Oro Living Spatulas, as they will hold up forever. Add in some of my Homemade Ginger Garlic Paste, if using. Otherwise, add in the Fresh Garlic and Ginger to the Pressure Cooker cooking pot and continue and Sauté the Garlic and Ginger.

Pour in 1/2 cup of Fresh Water (or Low Sodium Chicken Broth) and deglaze the Cooking Pot. Make sure nothing is stuck on the bottom.

Mix in the Crushed Tomatoes

Add in half of the Garam Masala and Raw Sugar and mix through. We will add in the rest of the Garam Masala after the pressure has been released. In order to get the wonderful flavor from the Garam Masala, it needs to be added in towards the end of cooking.

Pour in the Crushed Tomatoes and mix to combine. This should smell really delicious now. The food will look a bit soupy. Because of the thick Crushed Tomatoes, water is needed to help the Pressure Cooker come up to pressure, without scorching. The sauce will thicken, during the simmer stage.

Add the Jalapeño and Trivet

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.

Place the Pan of Rice on the Trivet

Carefully place the Rice Pan on top of the Trivet. Add the Rice, Fresh Water and Butter. Lock on the lid and you are ready to cook.

Remove Pan of Rice and Cover

Turn off Pressure Cooker cooking pot and remove Rice Pan and Trivet. Add the Defrosted Peas and Fluff with Rice. Cover Rice Pan to keep warm.

Stir in the Garam Masala and the Cream

Remove the Jalapeños, if desired. Select Sauté or Browning on the Pressure Cooker and quickly adjust to “Low.” Stir in the rest of the Garam Masala. 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.

Indian Butter Rice and Peas

Basmati and Jasmine Rice, both work well for this dish. Taste and adjust with more Butter or Ghee and add Sea Salt, if desired. 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.

Pressure Cooker Chicken Tikka Masala with Butter Rice & Peas and Naan

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

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5 from 16 votes

Pressure Cooker Indian Butter Chicken Murgh Makhani

Pressure Cooker Chicken Tikka Masala with Butter Rice & Peas

Prep Time

35 mins

Cook Time

4 mins

Total Time

39 mins

Pressure Cooker Chicken Tikka Masala with Butter Rice & Peas, made with a rich and delicious creamy tomato sauce, is a British, Indian-ish recipe.

Course: Dinner, Lunch, Main Course

Cuisine: Indian

Servings: 6 servings

Author: This Old Gal

Ingredients

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 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
3 TBL Garam Masala
1 TBL Raw Sugar
1-2 whole Cinnamon Sticks
1-2 whole Jalapeño Pepper stem removed/pierced
3/4-1 cup Heavy Cream (or more)

Marinade

1/4-1/2 cup Homemade Greek Yogurt (thick)
1 TBL Kosher Salt (or 2 tsp Sea Salt)
1 TBL Ground Coriander
1 TBL Ground Cumin

Butter Rice and Peas

16 oz Basmati Rice (or Jasimine)
2 cups Fresh Water
4 TBL Butter
1 cup Frozen Sweet Peas
1 tsp Sea Salt

Instructions

Pressure Cooker

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.