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Easy Pressure Cooker Chicken and Chickpea Masala

Easy Pressure Cooker Chicken and Chickpea Masala

[Photographs: J. Kenji Lopez-Alt]

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

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Easy Pressure Cooker Chicken and Chickpea Masala

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About This Recipe

Yield:Serves 4
Active time:10 minutes
Total time:40 minutes
This recipe appears in: Easy 30-Minute Pressure Cooker Chicken and Chickpea Masala
Rated:

Ingredients

  • 2 tablespoons unsalted butter
  • 1 medium onion, finely diced (about 1 cup)
  • 4 cloves garlic, minced (about 4 teaspoons)
  • 1 tablespoon grated fresh ginger
  • 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 (more or less to taste)
  • 1/2 teaspoon ground black pepper
  • 1 (15 ounce) can crushed tomatoes
  • 1 pound fresh spinach leaves, trimmed
  • 1/2 cup heavy cream
  • 2 (15-ounce) cans chickpeas, drained
  • 1/4 cup fresh juice from 2 to 3 lemons
  • 1/2 cup chopped fresh cilantro leaves
  • 3 pounds chicken drumsticks and thighs (4 to 6 of each)
  • Kosher salt

Procedures

  1. 1

    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.

  2. 2

    Add cream, drained chickpeas, 2 tablespoons lemon juice, half of cilantro, and chicken pieces. Stir to combine. Seal pressure cooker and cook on high pressure for 20 minutes.

  3. 3

    Release pressure, remove lid, and continue simmering until sauce is rich. Stir in remaining lemon juice and season to taste with salt. Serve immediately, garnished with remaining cilantro leaves.

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