This will be our third recipe for the International Pressure Cooking adventure. And when I say adventure, I really mean it! I am learning so much about what needs to be done to tweak or fix a recipe when it needs to be adapted to be cooked in a pressure cooker. So my imagination and my cooking skills have really been coming into play, especially here for this recipe.
Indian food and I have a love/hate relationship. I love the way it smells and taste. But I hate what it does to my stomach afterwards. I never did find out why it never settled well with my stomach, maybe it was back when I was lactose intolerant.
I’ve never made Indian food before either. But for some reason, I have a lot of Indian friends. And my first experience with Indian food was back when I was in Jr. High School. One of my friends and neighbor back in the day had family members that cooked day and night. The house always smelled of Indian spices. And one time, she had me sit down and eat with her. I can’t recall what I ate that time but it was spicy as frak!!! But I am a big wimp when it comes to spice. My eyes started watering and I started panting. I recall her telling me to add sour cream to the dish to dilute it a bit. What a loser I must’ve seemed.
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.) For more details and history on Tikka Masala, click here.
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.
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.
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!
Notes & Tips:
- The recipe I followed was originally a slow cooker recipe. I’m not sure if it was the recipe or what, but the chicken ended up pretty good, but the Indian flavors and spice was just a bit underwhelming. So I’ve tweaked the above ingredients just a tad to hopefully add more punch to the flavors.
- I had some pre-made frozen Naan that I totally forgot to even bring out and eat with the chicken. Bah hum bug!
– I need to seriously get some new serving platters. The one pictured above, I’ve dubbed the Tsunami Wave Plate, and I got two of them from TJ Maxx on sale and now I use them for E V E R Y T H I N G ! ! !