Chicken Tikka Masala

Tips & Tricks:

• 🔪 Skip steps with knife if you completed the prep ideas!
• 🧈 To make this recipe Keto friendly, serve on it’s own or over roasted vegetables.

Ingredients:

• 5 lbs skinless/boneless chicken breast
• 4 tbsp butter
• 3 tbsp ground cumin
• 3 tbsp paprika
• 2 tbsp ground coriander seed
• 2 tsp ground turmeric
• 1 tsp cayenne pepper
• 12 cloves garlic or 4 tsp of garlic powder, divided
• 3 tbsp fresh ginger or buy pre-grated frozen, divided
• 1 lemon
• salt
• 1 large onion
• 1 (28-ounce) can whole peeled tomatoes
• 1 cup chicken stock/broth
• 1/2 cup roughly chopped cilantro
• 2 cups plain or greek yogurt
• 1 cup heavy cream
• 3 cups of jasmine, basmati, or sushi rice

Directions:

1. 🔪 Veg and Chicken Prep (can be done up to 3 days ahead).
1. Cube chicken into bite size pieces.
2. Grate ginger if needed (or begin to thaw on the counter if frozen).
3. Grate garlic if needed.
4. Thinly slice onions into half moons.
5. Roughly chop cilantro.
2. Sauté Time
1. Heat butter in a pressure cooker over medium-high heat until foaming subsides.
2. Add onions and cook, stirring frequently, until pale brown, about 5 minutes.
3. Add garlic, ginger, cumin, paprika, coriander, turmeric, cayenne pepper and cook, stirring frequently, until aromatic, about 30 seconds.
4. Add tomatoes plus juices.
5. Cook, stirring occasionally, about 2 minutes.
6. Add half of the cilantro and all of the chicken stock/broth.
7. Turn off the heat and blend with immersion blender right in the pot.
1. Or strain large chunks to a blender and blend, adding a bit of liquid at a time to help with blending. You can add all of the liquid if it all fits in your blender. Then add the blender contents back to the pot and stir to combine.
8. Add chicken pieces and stir to combine.
3. Pressure Cook
1. Seal pressure cooker, close vent, and cook on high pressure for 10 minutes.
2. While the tikka masala is cooking, cook your rice according to the package instructions. Set aside, covered, until ready to serve.
3. Natural release pressure for 10 minutes.
4. Release remaining pressure.
5. Add yogurt, heavy cream, juice from half a lemon, and set pressure cooker to simmer, stirring frequently, until sauce is thickened.
6. Taste, and add more lemon juice to brighten and salt for flavor.
4. Serve
1. Serve over rice garnished with remaining cilantro.

Reheat Options

1. Reheat tikka masala in a medium pot over medium heat. Let it come to a simmer and cook for 5-7 minutes, stirring occasionally.
2. Or spoon the desired amount into a microwave safe bowl, cover with a damp paper towel (to avoid messes), and microwave for about 3 minutes, stirring half way through.
3. Microwave rice covered with a damp paper towel (to keep in moisture) for 1-2 minutes, stirring half way through.