From: peggyunderpressure.com
So what we have here today is Indian Chicken Curry aka Tikka
Masala. It’s a pretty common Indian dish
that I think honestly isn’t even really Indian.
It first originated in London. It
must be one of those Eastern dishes that was Westernized in order to make it
palatable for Westerners. (Kind of like
Chop Suey for Chinese food. Chop Suey
does not exist in real Chinese cooking and culture.)
I’m going to sort of divide this recipe into three
parts. There is some cooking that
doesn’t involve the pressure cooker as well.
There is the 1) Marinating of the
Chicken; 2) Broiling the Chicken; 3)
Making the Sauce; and I guess there is a number 4) Finishing up
everything inside the pressure cooker.
MARINADE INGREDIENTS:
1 Cup Plain Yogurt
2 Tbsp. Fresh Lemon Juice
1 Tbsp. Minced Fresh Garlic (Oops, forgot to take a picture
of it.)
1 Tbsp. Minced Fresh Ginger
¼ Tsp. Cumin
¼ Tsp. Crushed Coriander
½ Tsp. Kosher Salt (I seem to never take pictures of salt
for some reason.)
¾ Tsp. Garam Masala
(This is the Indian spice that makes this dish what it is.)
¼ Tsp. Cayenne Pepper
6-8 Chicken Breasts or Boneless, Skinless Chicken Thighs
Combine all the ingredients except the chicken. Mix well.
Take a knife or a fork and poke the heck out of the chicken
pieces. I gave this job to my HB. Since he likes to…oh never mind.
Throw the chicken in with the yogurt mixture and coat each
piece well. Put everything into the
refrigerator and refrigerate for at least 1-hour or even overnight is fine.
Preheat oven broiler to 500-degrees and adjust rack in the
oven to about 4-6 inches away from the elements.
Remove the chicken from the marinade and transfer to a
broiler pan. Broil the chicken for 5-8
minutes. Then remove and set aside. Make sure the chicken is not completely
cooked through. You are only trying to
brown it.
Now let’s work on the sauce.
SAUCE INGREDIENTS:
1 Tbsp. Cooking Oil
1 Cup Onion; Chopped
2 ½ Tsp. Garam Masala
2 Tsp. Minced Fresh Garlic
2 Tsp. Minced Fresh Ginger
1 Tsp. Cayenne Pepper (This is an add-on ingredient that I
think will add to the original recipe I followed, hence no photo of it.)
1 Serrano Chile, seeded and minced. (Can add more if you
like it spicy.)
2 Tbsp. Tomato Paste (I forgot to buy tomato paste, so I
used canned tomatoes. Avoid this mistake
if possible.)
½ Cup Heavy Cream
Press START on the pressure cooker to start the Browning
cycle. Add the oil and onions to the
main cooking pot and cook until it begins to brown. Add the spices and the chile and stir to cook
until fragrant. Stir in the tomato
paste. Add half of the Heavy cream and
stir.
Add the chicken to the sauce and coat well. Now it’s time for the Pressure Cooker to do
its thing.
Shut the lid and turn it counter-clockwise to lock it. Set the Pressure Valve to “Airtight”. Program the cooker for 10-minutes. Press START.
You can take this time to prepare some rice or Indian Naan
to serve the chicken with. Or maybe you
can wash the dishes. Hmmmm, decisions,
decisions.
When the cooking cycle is done, the pressure cooker will
beep and go to Keep Warm. Release the
pressure by turning the Pressure Valve to “Exhaust”. Once all the pressure has released, the float
valve will drop and allow you to turn and unlock the lid to open. Stir the contents inside. You’ll probably notice the sauce is not as
thick.
Take out the chicken and set aside. Press START on the pressure cooker to heat up
the unit. We’re going to cook the sauce
some more now to thicken it by adding the rest of the Heavy Cream. Stir it occasionally and reduce the mixture.
(If you like, you can add flour or cornstarch as well.) Make sure to taste as you go by adding salt
or more cayenne pepper if you like it spicy.
Bring it to a boil. The sauce should thicken in less than
5-minutes. Transfer the chicken back in
with the mixture and coat thoroughly.
Press CANCEL to turn the pressure
cooker OFF.
Serve over rice with sour cream and chopped cilantro. Or serve with Indian Naan. Enjoy!
