Minutes Prep time: 25
Minutes Total time: 45
Servings: 6
Difficulty: Intermediate
SPICE BLEND:
1 tablespoon garam masala
1 teaspoon salt
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon chili powder
1-1/2 pounds boneless skinless chicken thighs, cut in large pieces
SAUCE:
PAM® Original No-Stick Cooking Spray
1 tablespoon vegetable oil
1/4 cup Hunt's® Tomato Paste
1 medium yellow onion, thinly sliced
2 cloves garlic, finely chopped
1 tablespoon grated fresh ginger
1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic, undrained
3/4 cup reduced-sodium chicken broth
1/2 cup heavy (whipping) cream
RICE:
1-1/2 cups basmati rice
2 cups water
2 plain naan flatbread (10 inch oval)
1/4 cup fresh cilantro, chopped
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 98 mg | 10% |
| Carbohydrate | 69 g | 23% |
| Cholesterol | 139 mg | 46% |
| Total Fat | 21 g | 32% |
| Iron | 6 mg | 31% |
| Calories | 589 kcal | 28% |
| Sodium | 880 mg | 37% |
| Protein | 30 g | 60% |
| Saturated Fat | 8 g | 40% |
| Sugars | 5 g | 1% |
| Vitamin C | 4 mg | 7% |
Stir together salt, garam masala, coriander, turmeric, cumin and chili powder in medium bowl. Add chicken to spice blend and stir until well coated.
Spray inside of electric multicooker pot with cooking spray. Select sauté function and heat oil in pot until hot. Pour in chicken and cook undisturbed until deeply browned on the first side and spices are fragrant, 5 to 8 minutes.
Stir in tomato paste and cook until starting to brown, 1 to 2 minutes. Turn multicooker off. Stir in onion, garlic, ginger, undrained tomatoes and chicken broth, scraping the bottom to pull up any browned bits.
RICE: You will need a manufacturer approved 7-inch round pan that fits nicely inside your 6-quart electric multicooker. If you don’t have one, cook rice on the stovetop according to package directions. Pour rice and 2 cups water into pan and cover tightly with foil. Place on manufacturer approved sling for easy removal after cooking.
Use sling to lower pan of rice into pot. Lock lid in place and close pressure release valve. Select high pressure cook function and set the timer for 10 minutes.
When time is up, open valve to quick release steam. Carefully lift pan of rice out of pot onto a baking sheet or other clean pan. Select sauté function and bring sauce to a boil. Boil 3 minutes, until sauce starts to thicken. Stir in cream and continue boiling until chicken is well coated in sauce, 2 to 3 minutes.
Heat naan according to package directions and cut into 6 wedges. Fluff rice with a fork. Serve chicken tikka masala over rice with warm naan bread and garnish with cilantro.
Want to add more veggies? Stir in one bag (10 oz) cooked Birds Eye® Steamfresh Cauliflower Florets just before serving.
Pressure Cooker Chicken Tikka Masala with Basmati Rice
