Preparation Instructions

• Cook rice - see rice cooking guide for instructions. 
• Dice 1 cup of onions, 2 Tbsp of garlic, and 1 Tbsp of ginger. 
• Trim and dice chicken breast into bite size pieces.
• Mix all spices together (salt, garam masala, chili powder, cumin, turmeric, and cayenne pepper- cayenne is optional). 
• In a small bowl, combine about half of the spice mix with Greek yogurt, then add to the diced chicken and let marinade for 15 min. 

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Cooking Instructions

• Set the pot of your pressure cooker to saute on high heat, then add olive oil to the pot. 
• Add diced chicken to the pot and sear. Be sure not to crowd the bottom of the pot so it can sear correctly, work in batches if necessary. 
• Remove the chicken and set aside. It does not need to be fully cooked at this stage. 
• Add butter to the pot, then add in the diced onion and cook for 5 min. 
• Add garlic and ginger and saute for another 30 seconds. 
• Add tomato sauce to the pot, and scrape the bottom with a firm spatula to make sure nothing is stuck to the bottom. 
• Stir in coconut milk, the remainder of the spice mix, and add chicken back to the pot. 
• Cook on high pressure for 10 min.
• Cook peas in the microwave for 4 min or until they are heated through. 
•  When the pressure cooker is done, release pressure, add the peas and corn starch mixture, and stir together. 

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For each serving: 

• ½ cup rice
• 110 g tikka masala

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