Active Time
15 Mins
Total Time
25 Mins
Yield
Serves 6 (serving size: 1 cup)

How to Make It

Step 1

Cook rice according to package directions.

Step 2

Heat oil in a pressure cooker over medium-high; if using an electric cooker, add oil, and set to sauté. Add onion, and cook, stirring occasionally, until tender and just starting to brown, 3 to 4 minutes. Add garlic and ginger; cook, stirring occasionally, until fragrant, about 1 minute. Stir in garam masala, salt, coriander, turmeric, cumin, black pepper, and cayenne pepper. Cook, stirring often, until fragrant, about 1 minute. Stir in chicken, tomatoes, and broth. Secure the pressure cooker lid, and cook until chicken is cooked through, about 8 minutes.

Step 3

Release pressure valve of the pressure cooker, and remove lid. Whisk together cream and cornstarch; add to sauce, and stir to combine. Cook until slightly thickened, about 1 minute. Serve chicken tikka masala over rice; sprinkle evenly with cilantro.

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