Chicken Tikka Masala
What is not to like about Britain’s favourite curry. This is our own “fakeaway” take on the nation’s most popular dish.
Pro Tip: For better flavour (and a cheaper dish) use tins of whole tomatoes and mash up once they go into the inner pot.
- 2 tbsp olive oil
- 1 onion, finely chopped
- 4 garlic cloves, crushed and chopped
- 1 tbsp fresh ginger, peeled and grated
- 1 tbsp cumin
- 1 tsp coriander seeds
- 1½ tsp chilli powder (more or less to taste)
- 1 tsp turmeric
- 2 x 400g cans of chopped tomatoes
- 300g fresh spinach (optional)
- 4 tbsp lemon juice
- 4 chicken breasts, diced
- 125ml chicken stock
- 1 x 400g can chickpeas, drained
- 200ml double cream
- 4 tbsp fresh coriander (to serve)
Select the SAUTE function, scroll down to CHICKEN BREAST, press START, add the oil and allow 2 mins for this to heat up. Add the onions, garlic and ginger, and cook for ~3 minutes until the onion begins to soften.
Add the cumin, paprika, half the coriander, turmeric, cayenne pepper and stir to combine. You want a nice paste to form.
Add the chopped tomatoes, spinach (if using), chicken, chickpeas and stock, stirring regularly for ~2 minutes until the spinach begins to wilt, then press BACK.
Put the lid on and close the pressure valve then select PRESSURE COOK, scroll down to CURRY CHICKEN and press START.
When the program has finished, we recommend the SLOW RELEASE method before opening the pressure valve and removing the lid.
Before serving stir in the cream and lemon juice until the sauce has thickened.
Serve with rice, topped with chopped fresh coriander.