30-Minute Chicken & Chickpea Masala - Pressure Cooker
- Ready In:
- 35mins
- Ingredients:
- 20
- Serves:
-
4
ingredients
- 1 medium onion, finely diced (about 1 cup, 110g)
- 4 garlic cloves, minced (~4 tsp., 11.2g)
- 1 tablespoon fresh ginger, grated (6g)
- 2 tablespoons unsalted butter
- 1 1⁄2 teaspoons ground cumin
- 1 1⁄2 teaspoons paprika
- 1 teaspoon ground coriander
- 1⁄2 teaspoon ground turmeric
- 1⁄4 teaspoon cayenne pepper (to taste)
- 1⁄2 teaspoon ground black pepper
- crushed tomatoes
- 1 lb fresh spinach leaves, trimmed
- 1⁄2 cup heavy cream
- chickpeas, rinsed and drained
- 2 tablespoons fresh lemon juice (1 lemon)
- 1⁄4 cup fresh cilantro leaves, chopped
- 3 lbs bone-in chicken legs with thigh (4-6 of each, skin on)
- 2 tablespoons fresh lemon juice (1 lemon)
- kosher salt, to taste
- 1⁄4 cup fresh cilantro leaves, chopped
directions
- Finely dice onion, garlic and ginger in food processor.
- Heat butter in a pressure cooker over medium-high heat ("sear" setting on an electric pressure cooker) until foaming subsides.
- Add onions, garlic, and ginger. Cook, stirring frequently, until pale brown, about 5 minutes.
- Add cumin, paprika, coriander, turmeric, cayenne pepper, and black pepper and cook, stirring frequently, until aromatic, about 30 seconds.
- Add crushed tomatoes and spinach. Cover and cook, stirring occasionally, until spinach is wilted, about 2 minutes.
- Add cream, drained chickpeas, 2 tablespoons lemon juice, 1/4 cup chopped fresh cilantro leaves, and chicken pieces. Stir to combine.
- Seal pressure cooker and cook on high pressure for 15 minutes.
- Release pressure as recommended in pressure cooker manual. Remove lid, and continue simmering until sauce is rich.
- Stir in remaining lemon juice and season with salt to taste.
- Serve immediately, garnished with remaining chopped cilantro leaves.
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RECIPE SUBMITTED BY
KateL
Joppa, Maryland
I love to eat yummy healthy foods!