One-Pot Chicken Tikka Masala with Basmati Rice
Yogurt-marinated chicken in a spiced tomato-cream sauce, pressure-cooked together with a bowl of basmati rice on the trivet for a complete one-pot Indian meal.
⏱️ Prep: 15 min🍳 Cook: 21 min
Ingredients
| 1/2 cup | 120 ml | plain Greek-style yogurt |
| 4 | cloves garlic, pressed | |
| 2 tablespoons | 30 ml | olive oil |
| 2 | limes, juiced | |
| to taste | salt and ground black pepper | |
| 2 2/3 pounds | 1.2 kg | boneless, skinless chicken breasts, cut into bite-size pieces |
| 4 teaspoons | 20 ml | garam masala |
| 4 teaspoons | 20 ml | grated fresh ginger |
| 2 1/2 teaspoons | 13 ml | smoked paprika |
| 1 1/2 teaspoons | 7.5 ml | ground cumin |
| 1/4 teaspoon | 1.3 ml | cayenne pepper |
| 5 tablespoons | 75 ml | ghee (clarified butter) |
| 2 | onions, minced | |
| 1 1/2 | tomato puree (14 ounce cans) | |
| 1 cup | 240 ml | chicken broth |
| 3 1/3 cups | 800 ml | basmati rice, rinsed |
| 3 1/3 cups | 800 ml | water |
| 1 cup | 240 ml | heavy whipping cream |
| 1 bunch | fresh cilantro, chopped |
Instructions
- Mix yogurt, garlic, olive oil, and lime juice together in a bowl; season with salt and black pepper. Add chicken and stir to coat.
- Mix garam masala, ginger, paprika, cumin, and cayenne pepper together in a small bowl until spice mixture is well mixed.
- Heat ghee in pressure cooker set to Sauté on Normal. Cook onion in hot ghee until lightly browned, 7 to 9 minutes. Sprinkle spice mixture over onion; cook until fragrant, about 30 seconds.
- Pour chicken-yogurt mixture over onion; sauté until chicken is slightly cooked, 3 to 4 minutes. Add puréed tomatoes and chicken broth.
- Place trivet over chicken in the inner pot of the pressure cooker.
- Combine rinsed rice and water in an oven-proof bowl that fits into the inner pot of the pressure cooker. Carefully place bowl onto the trivet.
- Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 10 minutes on High Pressure. Set steam vent handle to Venting to quick-release pressure.
- Carefully remove bowl with rice and trivet. Stir cream into chicken; season with salt and black pepper.
- Fluff rice with a fork and spoon into serving bowls; top with chicken. Garnish with cilantro.
Mealthy Tip: Substitute coconut milk for the heavy cream for a rich, coconut flavor. If cilantro isn't your thing, use fresh parsley instead! Parsley still gives you the pop of color and a hint of herbal flavor, without the strong taste of cilantro.