30-Minute Chicken & Chickpea Masala - Pressure Cooker Recipe

Name: 30-Minute Chicken & Chickpea Masala - Pressure Cooker
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.", "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."]

926

kcal

Calories

Fat

Carbs

117

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 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, and more.

Yes, 30-Minute Chicken & Chickpea Masala - Pressure Cooker falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

30-Minute Chicken & Chickpea Masala - Pressure Cooker

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