Chicken tikka masala, a creamy spiced tomato chicken curry, is said to be a British invention. I decided to invent a new dish by adding rice to the curry, making it a one-pot meal.
- 1 ½ cups basmati rice, soaked for 15–30 minutes
- 3 tablespoons oil of choice
- 1 onion, diced
- 4 teaspoons minced garlic
- 1 teaspoons minced ginger
- 1 Serrano pepper or green chili, minced
- 1 ½ – 2 pounds skinless and boneless chicken thighs, cut into quarters
- 2 teaspoons coriander powder
- 2 teaspoons paprika
- 2 teaspoons salt
- 1 teaspoon garam masala
- ½ teaspoon ground cumin
- ½ teaspoon turmeric
- ¼ teaspoon ground cardamom
- ¼ teaspoon cayenne
- 1 cup canned tomato sauce
- ¼ cup heavy cream or full-fat coconut milk
- 1 cup water
- Cilantro, garnish
- Soak the basmati rice in cold water for 15-30 minutes. Drain, rinse and set aside.
- Press the sauté button and add the oil and onions to the pot. Stir-fry for 6-7 minutes, or until they begin to brown.
- Add the garlic, ginger, Serrano pepper, stir, then add the chicken and stir-fry for 5-6 minutes or until the outside of the chicken is no longer pink.
- Add the spices, give the pot a quick stir, then add the tomato sauce and heavy cream.
- Pour 1 cup of water and the rice into the pot and mix well.
- Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.
- Naturally release pressure for 10 minutes. Open the valve to release any remaining pressure.
- Sprinkle with cilantro and serve.
- I love this brand of basmati rice – the rice grains are always perfectly cooked!