Pressure-Cooker Chicken Tikka Masala

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.

Prep Time:
35 mins
Additional Time:
15 mins
Total Time:
50 mins
4 servings


  • 1 ½ teaspoons garam masala

  • 1 teaspoon salt

  • 1 teaspoon paprika

  • 1 teaspoon cumin

  • ¼ teaspoon ground turmeric

  • ¼ teaspoon cayenne pepper

  • 2 (8 ounce) boneless, skinless chicken breasts, cut crosswise into thirds

  • 2 tablespoons avocado oil or ghee (see associated recipe), divided

  • 1 medium carrot, finely chopped

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1 tablespoon minced fresh ginger

  • 1 (15 ounce) can crushed tomatoes (2 cups)

  • ¼ cup heavy cream

  • ¼ cup chopped fresh cilantro

  • 2 cups hot cooked brown rice


  1. 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.

  2. 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.


Electric pressure cooker (multicooker)

Stove Modes

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.

Associated Recipe

Easy Ghee

Nutrition Facts (per serving)

415 Calories
16g Fat
36g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 415
% Daily Value *
Total Carbohydrate 36g 13%
Dietary Fiber 5g 16%
Total Sugars 6g
Protein 29g 57%
Total Fat 16g 21%
Saturated Fat 5g 27%
Cholesterol 80mg 27%
Vitamin A 4055IU 81%
Vitamin C 10mg 11%
Folate 20mcg 5%
Sodium 657mg 29%
Calcium 42mg 3%
Iron 4mg 21%
Magnesium 68mg 16%
Potassium 696mg 15%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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