PRESSURE-COOKER CHICKEN TIKKA MASALA

Pressure-Cooker Chicken Tikka Masala image

The flavors of this Indian-style entree keep me coming back for more. The dish isn't fancy, and it's simply spiced-but it's simply amazing. -Jaclyn Bell, Logan, Utah

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 20

Ingredients

2 tablespoons olive oil
1/2 large onion, finely chopped
4-1/2 teaspoons minced fresh gingerroot
4 garlic cloves, minced
1 tablespoon garam masala
2-1/2 teaspoons salt
1-1/2 teaspoons ground cumin
1 teaspoon paprika
3/4 teaspoon pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
2-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch cubes
1 can (29 ounces) tomato puree
1/3 cup water
1 jalapeno pepper, halved and seeded
1 bay leaf
1 tablespoon cornstarch
1-1/2 cups plain yogurt
Hot cooked basmati rice
Chopped fresh cilantro, optional

Steps:

Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add oil. When oil is hot, cook onion until tender. Add ginger and garlic; cook 1 minute. Stir in seasonings and cook 30 seconds. Press cancel. Add chicken, tomato puree, water, jalapeno and bay leaf. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high; cook for 10 minutes. Quick-release pressure. Discard jalapeno and bay leaf., Select saute setting and adjust for medium heat; bring mixture to a boil. In a small bowl, mix cornstarch and yogurt until smooth; gradually stir into sauce. Cook and stir until sauce is thickened, about 3 minutes. Serve with rice. If desired, sprinkle with cilantro.

Nutrition Facts : Calories 279 calories, Fat 8g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 856mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges