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Crockpot Creamy Coconut Chicken Tikka Masala taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Super Simple Coconut Chicken Tikka Masala Pressure Cooker Recipe

This pressure cooker coconut chicken tikka masala is rich, creamy, and infused with traditional Indian spices, all made quickly and easily in one pot.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine Mexican
Servings 6 people
Calories 993 kcal

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.

Notes

You can double the curry paste and store for later. Freeze for up to 4 months or refrigerate for a week. Substitute Greek yogurt with coconut cream for dairy-free version.