Customise your chicken tikka as you like. Add more chili heat and thicken to your liking at the end of cooking.
Ingredients
- 500 grams boneless chicken, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons ginger-garlic paste
- 1 tablespoon red chili powder
- 1 tablespoon turmeric powder
- 1 tablespoon garam masala
- 1 tablespoon coriander powder
- 1 tablespoon cumin powder
- 2 tablespoons oil
- Salt, to taste
- Lemon wedges, for serving
- chicken stock
Instructions
- In a large bowl, combine the yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, coriander powder, cumin powder, oil, and salt. Mix well until the marinade is smooth and well combined.
- Add the chicken pieces to the marinade and coat them evenly. Let the chicken marinate for at least 1 hour, or preferably overnight in the refrigerator for better flavor.
- Place the marinated chicken tikka pieces in the pressure cooker with enough stock to cover. Close the lid and cook on high pressure for about 5 minutes or until the chicken is fully cooked.
- Release the pressure from the cooker and open the lid carefully. If there is excess liquid, you can cook it on medium heat with the lid off until the sauce thickens and coats the chicken pieces.
- Once cooked, remove the chicken tikka from the pressure cooker and garnish with fresh coriander leaves.
- Serve hot with rice or Indian bread, and lemon wedges on the side.
Enjoy your delicious chicken tikka cooked in the pressure cooker!
