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Chicken Tikka Masala Pressure Cooker Stew



I love our pressure cooker. It’s not even nights when I am in hurry and want to make a stew, soup, or roast. It is any time I am making these dishes because instead of having the slow cooker on all day, I can take the total time down to under an hour. Talk about more time for the family and less time in the kitchen! In this classic Indian dish, we enrich a ton of spiced flavor into a tender chicken, placed over some Saffron cauliflower rice and served in under an hour. Enjoy!

From our kitchen to yours, Bennett


For the chicken
1 whole chicken, quartered
1 yellow onion, chopped
1 carrot, chopped
2 tablespoons coconut oil (or cooking fat of choice)
2 garlic cloves, minced
1 tablespoon freshly grated ginger
1 tablespoon ground coriander
2 teaspoon turmeric
1½ teaspoon cumin
1 teaspoon ground cardamom
1 teaspoon paprika
½ teaspoon ground nutmeg
6 teaspoon cashew cream
1½ cups crushed tomatoes
1½ cups water
salt and pepper to taste
chopped parsley for topping

For the cashew cream
2 cups cashews, soaked for up to 4 hours in warm water
1 cup hot water


Make the cashew cream by blending soaked cashews and water in a high speed blender or food processor
Heat a pan to medium high heat and melt the cooking oil into the pan
Sear the chicken for about 3 minutes on each side
Remove chicken and place in the pressure cooker
Add onions, garlic and carrots to the pan and another tablespoon of oil
Sauté the onions for about 3-4 minutes and add the spices for about 30 seconds
Place tomatoes and water into the pan
Add cashew cream and bring to a simmer for about 10 minutes
Place the mixture into the pressure cooker over the chicken
Set the pressure cooker to high for 24-28 minutes depending on your settings
Serve over cauliflower rice garnished by parsley or cilantro

Serves 4



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