30-Minute Chicken and Chickpea Masala - Pressure Cooker

Name: 30-Minute Chicken and Chickpea Masala - Pressure Cooker
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1 medium onion; 4 garlic cloves; 1 tbsp fresh ginger; 2 tbsp unsalted butter; 1.5 tsp ground cumin; 1.5 tsp paprika; 1 tsp ground coriander; 0.5 tsp ground turmeric; 0.25 tsp cayenne pepper; 0.5 tsp ground black pepper; crushed tomatoes; 1 lb fresh spinach leaves; 0.5 cup heavy cream; chickpeas; 2 tbsp fresh lemon juice (1 lemon); 0.25 cup fresh cilantro leaves; 3 lb bone-in chicken legs with thigh; 2 tbsp fresh lemon juice (1 lemon); kosher salt; 0.25 cup fresh cilantro leaves

A South Asian dish of chickpeas, chicken and coriander, seasoned with ginger and cumin and simmered on the stove. Finish with chopped cilantro leaves.

35 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 10 min · Cook 25 min · 35 min total
Difficulty: medium

1
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.
2
Add onions, garlic, and ginger. Cook, stirring frequently, until pale brown, about 5 minutes.
5 min
3
Add cumin, paprika, coriander, turmeric, cayenne pepper, and black pepper and cook, stirring frequently, until aromatic, about 30 seconds.
1 min
4
Add crushed tomatoes and spinach. Cover and cook, stirring occasionally, until spinach is wilted, about 2 minutes.
2 min
5
Add cream, drained chickpeas, 2 tablespoons lemon juice, 1/4 cup chopped fresh cilantro leaves, and chicken pieces. Stir to combine.
6
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.
15 min
7
Stir in remaining lemon juice and season with salt to taste. Serve immediately, garnished with remaining chopped cilantro leaves.