I had planned to cook another Duck Madras curry in our pressure cooker this week, but after reminiscing about the Chicken Tikka I ate in Hong Kong some years ago, I decided to put the duck on the backburner and do the Chicken Tikka instead.
I bought a tray of 6 bone-in skin-on chicken cutlets from the Supa IGA which weighted just under 1.2 Kg and 2 packets of Taste of India Tikka Masala sauce from the butcher. After browning the cutlets, I added the sauce and spices and once the pressure cooker had reached high pressure, I cooked it for 20 minutes.
It may not have been quite as good as the meal in Hong Kong but it was completely satisfactory to me. I had it for dinner the past 2 nights and plan to eat the remaining 2 cutlets tonight.
Rather than have rice as the accompaniment, I also cooked my favourite Cous Cous dish with toasted pine nuts, cooked finely diced onions and chopped spring onions blended through the Cous Cous.
The chicken cutlets, the 2 packets of sauce, the Cous Cous, and the other ingredients cost around $20 total for 3 delicious meals.
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