This classic Indian-inspired dish typically takes several hours to make, but we simplified it by skipping the traditional yogurt marinade and letting the pressure cooker infuse the tikka masala flavor into lean chicken breasts. Cayenne adds heat, while a splash of cream keeps the spice in check (add less cayenne if you want it less spicy). Serve over rice and with a piece of naan to soak up the sauce.

Hilary Meyer
Source:, May 2018


Recipe Summary

35 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

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Nutrition Facts

415 calories; protein 28.5g 57% DV; carbohydrates 36g 12% DV; exchange other carbs 2.5; dietary fiber 4.6g 18% DV; sugars 5.7g; fat 16.3g 25% DV; saturated fat 5.3g 27% DV; cholesterol 79.6mg 27% DV; vitamin a iu 4054.8IU 81% DV; vitamin c 9.5mg 16% DV; folate 20.1mcg 5% DV; calcium 42.1mg 4% DV; iron 3.7mg 21% DV; magnesium 68.2mg 24% DV; potassium 696.2mg 20% DV; sodium 657.4mg 26% DV; thiamin 0.3mg 26% DV.