30-Minute Chicken & Chickpea Masala - Pressure Cooker

⏱ 35 mins 🍽 4 serving(s) 🌶 indian 🏷 Stew

This pressure cooker chicken and chickpea masala is a speedy Indian stew. Bone-in chicken pieces are cooked with chickpeas and spinach in a spiced tomato and cream sauce. The dish comes together in the pressure cooker in just 30 minutes of active time, resulting in a rich and satisfying meal. It is adapted from a popular online recipe source.

30-Minute Chicken & Chickpea Masala - Pressure Cooker

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

Method

  1. Process the onion, garlic and ginger in a food processor until finely diced.
  2. Melt the butter in your pressure cooker using the sear setting or over medium-high heat until it stops foaming.
  3. Cook the onion, garlic and ginger mixture in the butter, stirring often, for about 5 minutes until it turns a light brown colour.
  4. Stir in the cumin, paprika, coriander, turmeric, cayenne and black pepper and cook for around 30 seconds until fragrant.
  5. Add the crushed tomatoes and spinach to the pot, cover it and cook for approximately 2 minutes, stirring now and then, until the spinach has wilted.
  6. Pour in the cream, add the drained chickpeas, 2 tablespoons of lemon juice, 1/4 cup of chopped cilantro and the chicken pieces, then stir everything together.
  7. Secure the pressure cooker lid and cook the contents on high pressure for 15 minutes.
  8. Carefully release the pressure following your cooker's instructions. Take off the lid and let the sauce simmer to thicken.
  9. Mix in the remaining lemon juice and add salt according to your preference.
  10. Garnish with the leftover chopped cilantro and serve straight away.

Nutrition (per serving)

Sodium375900 mg

Recipe details

CategoryStew
Cuisineindian
AuthorKateL