Pressure Cooker Chicken Tikka Masala

• 2 tablespoons olive oil
• 1/2 large onion, finely chopped
• 4-1/2 teaspoons minced fresh gingerroot
• 4 garlic cloves, minced
• 1 tablespoon garam masala
• 2-1/2 teaspoons salt
• 1-1/2 teaspoons ground cumin
• 1 teaspoon paprika
• 3/4 teaspoon pepper
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground cinnamon
• 2-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch cubes
• 1 can (29 ounces) tomato puree
• 1/3 cup water
• 1 jalapeno pepper, halved and seeded
• 1 bay leaf
• 1 tablespoon cornstarch
• 1-1/2 cups (12 ounces) plain yogurt
• Hot cooked basmati rice
• Chopped fresh cilantro, optional

1. Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add oil. Cook onion until tender. Add ginger and garlic; cook 1 minute. Stir in seasonings and cook 30 seconds. Press cancel. Add chicken, tomato puree, water, jalapeno and bay leaf.
2. Lock lid; close pressure-release valve. Adjust to pressure-cook on high and for 10 minutes. Quick-release pressure. Discard bay leaf.
3. Select saute setting and adjust for medium heat; bring mixture to a boil. In a small bowl, mix cornstarch and yogurt until smooth; gradually stir into sauce. Cook and stir until sauce is thickened, about 3 minutes. Serve with rice. If desired, sprinkle with cilantro.

olive oil, onion, fresh gingerroot, garlic, garam masala, salt, ground cumin, paprika, pepper, cayenne pepper, ground cinnamon, chicken breasts, tomato puree, water, pepper, bay leaf, cornstarch, yogurt, basmati rice, fresh cilantro

Taken from www.tasteofhome.com/recipes/pressure-cooker-chicken-tikka-masala/ (may not work)