Ninja Foodi Chicken Tikka Masala
Tip: When adding the chicken in step 4, make sure you have wiped off most of the marinade and do not overcrowd the pot, or chicken will steam and not brown.
- 8 garlic cloves
- 6 tsp fresh ginger, peeled, finely grated
- 4 tsp ground turmeric
- 4 tsp garam masala
- 4 tsp ground coriander
- 4 tsp ground cumin
- 450g sour cream
- 1 1/2 tbsp fine sea salt
- 1.4kg boneless, skinless chicken breasts, cut into quarters
- 400g jasmine rice
- 7.5l water, divided, save 250ml for the sauce
- 4 tbsp vegetable oil, divided, plus more as needed
- 2 small onions, peeled, thinly sliced
- 1 tsp crushed red pepper
- 140g tomato puree, double concentrated
- 3 cans (400g each) whole peeled tomatoes, crushed
- 200ml heavy cream
- 28g fresh coriander
In a small bowl, stir together the garlic, ginger, turmeric, garam masala, coriander, and cumin.
In a separate bowl, stir together the sour cream, salt, and half of spice mixture. Add chicken to the bowl and toss until coated. Cover and refrigerate overnight.
Place the rice and 1 cup water in the pot. Assemble the pressure cooker lid, making sure the Pressure Release valve is in the seal position.
Select PRESSURE and set to HIGH. Set time to 4 minutes. Select START/PAUSE to begin.
When the pressure cooking is complete, natural release for 5 minutes then quick release the pressure by moving the Pressure Release valve to the vent position. Carefully remove the lid when the unit has finished releasing pressure. Remove the rice and set aside; keep warm.
Select SEAR/SAUTÉ and set to HIGH (display will read Hi). Allow to preheat for 3 minutes.
After 3 minutes, add 1 tablespoon of vegetable oil. Using tongs, carefully place chicken in the pot, about 8 pieces at a time. Cook 1 minute per side, then remove to a bowl and keep warm. Repeat with the remaining oil and chicken. You may need to wipe clean the bowl if it gets too baked on. 8 minutes total cooking time for 4 batches. Press START/STOP and place all chicken to one side.
Select SEAR/SAUTE to MED/HIGH. Add 1 tablespoon of vegetable oil, the onion, and crushed red pepper to the pot. Cook for about 5 minutes, or until the onions are translucent. Add the remaining spice mixture and paste and cook for 3 minutes, then add 250ml of water, tomatoes and juices; simmer for 4 minutes or until thickened. Add cream. Press CANCEL to turn off SEAR/SAUTÉ.
Place the reversible rack into pot, making sure the rack is in the lower orientation. Using tongs, place cooked chicken onto the rack. Assemble pressure cooker lid, making sure the Pressure Release valve is in the seal position.
Select PRESSURE and set to HIGH. Press TIME, then set to 7 minutes. Select START/PAUSE to begin.
When pressure cooking is complete, quick release the pressure by moving the Pressure Release valve to the vent position. Carefully remove the lid when the unit has finished releasing pressure.
Using mitts, lift the sides of the rack and place the cooked chicken into the sauce. Use a spoon to submerge the chicken in sauce. Adjust seasoning if needed.
To serve, place chicken and sauce over rice. Garnish with cilantro. Serve with warmed naan bread.