30-Minute Chicken & Chickpea Masala - Pressure Cooker

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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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