Pressure-Cooker Chicken Tikka Masala
Combine garam masala, salt, paprika, cumin, turmeric and cayenne in a small bowl. Rub chicken with half of the spice mixture. Heat 1 tablespoon oil (or ghee) on sauté mode in a multicooker. (No sauté mode? See Tip.) Add the chicken and cook, turning once, until beginning to brown on both sides, about 2 minutes per side. Remove the chicken to a plate. Add the remaining oil (or ghee), carrot, onion, garlic and ginger; cook, stirring, until fragrant and beginning to soften, 2 to 3 minutes. Stir in crushed tomatoes and the remaining spice mixture. Turn off the heat. Place the chicken on top of the tomato mixture. Close and lock the lid and cook at high pressure for 10 minutes.Advertisement
Release the pressure manually. Remove the chicken from the pot. Stir cream into the sauce. When cool enough handle, cut or tear the chicken into smaller pieces and return to the sauce. Sprinkle with cilantro and serve with brown rice.
Equipment: Electric pressure cooker (multicooker)
Tip: No sauté mode? Heat 1 tablespoon oil (or ghee) in a large skillet over medium-high heat. Add chicken. Cook until the chicken is beginning to brown on both sides, about 2 minutes per side. Add the remaining oil (or ghee) to the pan. Add carrot, onion, ginger and garlic. Cook, stirring until fragrant and beginning to soften, about 2 minutes. Stir in tomatoes and the remaining spice mixture. Transfer to your pressure cooker and proceed with the recipe.
3 lean protein, 2 1/2 fat, 2 vegetable, 1 1/2 starch