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.
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.
Serving Size: 1 cup tikka masala & 1/2 cup rice
415 calories; protein 28.5g; carbohydrates 36g; dietary fiber 4.6g; sugars 5.7g; fat 16.3g; saturated fat 5.3g; cholesterol 79.6mg; vitamin a iu 4054.8IU; vitamin c 9.5mg; folate 20.1mcg; calcium 42.1mg; iron 3.7mg; magnesium 68.2mg; potassium 696.2mg; sodium 657.4mg; thiamin 0.3mg.