Gordon Ramsay Chicken Tikka Masala in Your Pressure Cooker
A quick and flavorful take on Gordon Ramsay's chicken tikka masala made fast in your pressure cooker—loaded with tender chicken, aromatic spices, and a creamy rich sauce perfect for weeknight dinners.
Equipment
- 1 Mixing bowl for marinating chicken
- 1 Pressure cooker for final cooking
- 1 Pan for searing and sauce preparation
Ingredients
Main Ingredients
- 500 g boneless chicken thighs cut into bite-sized pieces
- 150 g plain yogurt for marinating
- 1 tablespoon lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon chili powder
- 2 tablespoons vegetable oil divided
- 1 large onion finely chopped
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 400 g canned chopped tomatoes
- 150 ml double cream
- Salt to taste
- fresh coriander leaves for garnish
Instructions
Instructions
- Mix yogurt, lemon juice, cumin, coriander, turmeric, garam masala, and chili powder in a bowl. Add chicken and marinate for at least 30 minutes.
- Heat 1 tablespoon of oil in a pan over medium-high. Sear chicken in batches until lightly charred. Remove and set aside.
- In the same pan, add remaining oil and sauté onions until golden. Add garlic and ginger, cook another 1–2 minutes.
- Add canned chopped tomatoes, reduce heat and simmer 10 minutes to thicken the sauce.
- Return chicken to the pan and simmer another 10 minutes to combine flavors.
- Stir in double cream. Taste and add salt as needed. Simmer gently.
- Sprinkle with fresh coriander leaves just before serving.
- Transfer everything to a pressure cooker. Seal and cook under pressure for 8 minutes. Let release naturally for 10 minutes before opening.
Notes
Serve with rice or naan and enjoy the perfect balance of cream, spice, and tenderness in every bite.