That first hiss from the cooker tells you something good is happening. You catch that little steam whistle and suddenly your kitchen fills with a promise. It sorta feels like the easiest part's already done even though you just got started.
You sense the warm pressure building inside the pot, that steam cues you in that the flavors are melding real good. The sealing ring does its job quietly, holding it all tight so the spices get to know each other better.
It's comforting to watch the timer start counting down cause you know juicy chicken's gonna be waiting on the other side. You remember that no stirring needed feeling while the pressure cooker does it all faster. By the time the quick release happens, the smell's downright dang tempting.
The Real Reasons You Will Love This Method
- Speedy cooking means dinner’s ready before you lose your patience.
- The pressure build locks in juicy flavors that slow cooking can only dream of.
- You make a super creamy sauce with coconut milk that doesn’t separate or curdle.
- No babysitting the pot while it cooks; just seal and forget for a while.
- The sealing ring keeps all those bold spices working together without escaping.
- Minimal pots to wash — it’s all in one cooker, simple and quick cleanup.
Learn more about pressure cooking techniques and other easy one-pot meals in our Classic Crockpot Pierogi Casserole with Kielbasa and Cheesy Hamburger Rice Casserole Recipe.
All the Pieces for This Meal
- 1 medium yellow onion, quartered
- 1 shallot, halved
- 6 cloves garlic
- 2 (1-inch) pieces fresh ginger, peeled
- 3 tablespoons garam masala
- 2 teaspoons ground turmeric
- 2 teaspoons kosher salt
- 1 teaspoon crushed red pepper flakes
- Zest of 1 lemon
- 2 pounds boneless skinless chicken breast, cubed
- ½ cup full-fat plain Greek yogurt
- 1 can (14 ounce) full-fat unsweetened coconut milk
- 1 can (6 ounce) tomato paste
- ¼ cup cilantro, chopped
- 3 cups cooked rice (for serving)
Each ingredient plays a role in creating this lovely tikka masala you gonna savor. The onion and shallot blend up smooth with fresh garlic and ginger for that perfect flavor base. Garam masala and turmeric bring those classic warm Indian spices to the party, while the kosher salt and red pepper flakes add balance and a little kick.
Lemon zest nudges the flavors bright, keepin it fresh. Chicken breast chunks soak up all this goodness, and Greek yogurt adds some tang and creaminess to the mix. Coconut milk rounds out the sauce super silky, while tomato paste brings just enough body to thicken things up.
Don’t forget the chopped cilantro for that fresh finish at the end and the cooked rice to serve it all over. It’s a good squad, y’all.
Remember, you can try pre-made garam masala or pre-minced garlic and ginger to save on prep time, especially on busy days. For fluffy rice ideas, see our Cheesy Kielbasa Hashbrown Casserole.
Walking Through Every Single Move
First, toss the onion, shallot, garlic, and fresh ginger into a blender or food processor. Add your garam masala, turmeric, salt, red pepper flakes, and lemon zest next. Blend it all up until you get a smooth, thick paste that smells amazing.
Next, put your cubed chicken in the pressure cooker pot. Pour that spicy paste right over the chicken and stir or toss to coat every piece real good. You’ll feel how the chicken starts soaking in those spices even now.
Lock the lid in place and make sure your sealing ring is on right. Set the cooker to cook under high pressure for about 10 minutes. You’ll notice the pressure build start up and steam begin to hiss out slightly – that’s your cue it’s working. Once done, let it do a slow release for 10 minutes. If you’re short on time, you can do a quick release instead but slow release helps keep the chicken tender.
After releasing the pressure, open the lid carefully. Pour in the coconut milk and add the can of tomato paste too. Stir everything well so the sauce blends smooth and creamy. Close the lid again, seal, and set to cook on low pressure for another 5 minutes just to heat it through.
Once the cooking's complete, you do a quick release to let the steam out fast. Remove the lid slowly and you’ll see the sauce thickened and the chicken perfectly tender.
Give everything a good stir and sprinkle chopped cilantro on top for that fresh touch. Serve it hot over your prepared rice or with naan bread if you got some handy. You’re set for a dinner full of flavor and cozy vibes.
Smart Shortcuts for Busy Days
- Swap fresh ginger and garlic with pre-minced or frozen versions straight from the grocery freezer aisle.
- Use a pre-made garam masala spice blend instead of measuring from scratch to save time.
- Grab cubed chicken from the store rather than cutting your own, if you trust your supplier.
- Cook rice ahead in a big batch and keep it refrigerated or frozen to serve quickly.
- Set your pressure cooker while prepping other things so steam cues happen just in time for dinner.
These tricks help you pull off this recipe even on days you feel rushed. The pressure cooker does a lot of the heavy lifting, so any shortcut toward prepping gets you that much closer to eating sooner.
What It Tastes Like Fresh From the Pot
When you first scoop out this tikka masala, the sauce hits you with creamy coconut that’s smooth and comforting. The warmth of garam masala and turmeric floats right alongside without overpowering, giving it a nice kind of spice you can savor slowly.
The chicken is juicy and soft, soaked full of that spicy, lemony paste you blended earlier. It’s tender enough to just pull apart with a fork, making every bite melt in your mouth.
There’s a little heat from the crushed red pepper flakes that sneak up on you and make the flavors pop just right. The hint of tomato paste makes the whole sauce rich but not too thick or heavy, perfect for spooning over rice.
Finishing it off with fresh chopped cilantro adds a bright herbal note that wakes up the whole dish. It’s a cozy, well-rounded meal that feels like a hug when you eat it.
Keeping Leftovers Fresh and Ready
Once you got leftovers, the best way to keep em fresh is in an airtight container in the fridge. It’ll last about 3 to 4 days but try to eat it soon for best taste.
If you want to store longer, freezing works real good. Portion into freezer-safe containers and it’ll keep up to 3 months. When you’re ready, thaw overnight in the fridge and reheat gently on the stove or in the microwave.
For quick reheats, the pressure cooker also has a slow cook function or you can use the sauté setting at low heat. Just stir often so it heats evenly without drying out. Add a splash of water or coconut milk if the sauce got too thick after chilling.
Your Most Asked Questions Answered
- Can I use chicken thighs instead of breasts? Yeah, thighs work great and stay even juicier. Just adjust cooking time by a couple minutes if using bone-in.
- What if I don’t have a sealing ring? The cooker won’t pressure build properly without it, so best to find a replacement before trying this recipe.
- How spicy is this recipe? It’s got a mild to medium heat because of crushed red pepper flakes. Adjust those to your taste or leave out for less heat.
- Can I make this dairy-free without the Greek yogurt? Sure thing, you can swap yogurt for a little coconut cream to keep it creamy and skip dairy altogether.
- What’s the best way to do a quick release safely? Use a long spoon or tongs to turn the valve away from you so steam doesn’t burn your hand or face.
- Can I prep the spice paste ahead of time? You sure can! Store it in the fridge up to 2 days or freeze it in portions for faster cooking later.
Also check out our related recipes like the Classic Crockpot Pierogi Casserole with Kielbasa and our delicious Easy Marinated Cheese Appetizer with Salami & Green Olives for tasty sides and appetizers that complement this meal.
Super Simple Coconut Chicken Tikka Masala Pressure Cooker Recipe
Equipment
- 1 Pressure Cooker with sealing ring
Ingredients
Main ingredients
- 1 medium yellow onion quartered
- 1 shallot halved
- 6 cloves garlic
- 2 pieces fresh ginger 1-inch pieces, peeled
- 3 tablespoons garam masala
- 2 teaspoons ground turmeric
- 2 teaspoons kosher salt
- 1 teaspoon crushed red pepper flakes
- 1 lemon zest of
- 2 pounds boneless skinless chicken breast cubed
- ½ cup full-fat plain Greek yogurt
- 1 can full-fat unsweetened coconut milk 14 ounces
- 1 can tomato paste 6 ounces
- ¼ cup cilantro chopped
- 3 cups cooked rice for serving
Instructions
Instructions
- Add onion, shallot, garlic, ginger, garam masala, turmeric, salt, red pepper flakes, and lemon zest to a blender; blend until smooth to create a fragrant curry paste.
- Place cubed chicken and yogurt in the pressure cooker pot. Add curry paste and mix well to coat all pieces evenly.
- Secure the lid and sealing ring. Set cooker to high pressure for 10 minutes. Let pressure release naturally for 10 minutes, then quick release.
- Open lid and stir in coconut milk and tomato paste until smooth. Seal again and cook on low pressure for 5 more minutes.
- Quick release, open lid, stir, and top with chopped cilantro. Serve hot over prepared rice or with naan.
