Easy Pressure Cooker Chicken and Chickpea Masala
If you want to add more gluten free recipes to your collection, Easy Pressure Cooker Chicken and Chickpea Masala might be a recipe you should try. One serving contains 934 calories, 60g of protein, and 57g of fat. For $3.12 per serving, you get a main course that serves 4. 335 people were impressed by this recipe. From preparation to the plate, this recipe takes around 40 minutes. This recipe is typical of Indian cuisine. This recipe from Serious Eats requires fresh cilantro leaves, canned tomatoes, ground cumin, and ground pepper. Taking all factors into account, this recipe earns a spoonacular score of 99%, which is great. If you like this recipe, you might also like recipes such as Easy Pressure Cooker Green Chile With Chicken, Quick and Easy Pressure Cooker Chicken Enchilada Soup, and Easy Slow Cooker Chicken Tikka Masala.
Servings: 4
Ingredients:
2 (15-ounce) cans chickpeas, drained
1 (15 ounce) can crushed tomatoes
1/4 teaspoon cayenne pepper (more or less to taste)
3 pounds chicken drumsticks and thighs (4 to 6 of each)
1/2 cup chopped fresh cilantro leaves
1 tablespoon grated fresh ginger
4 cloves garlic, minced (about 4 teaspoons)
1 teaspoon ground coriander
1 1/2 teaspoons ground cumin
1/2 teaspoon ground black pepper
1/2 teaspoon ground turmeric
1/2 cup heavy cream
1/4 cup fresh juice from 2 to 3 lemons
Kosher salt
1 medium onion, finely diced (about 1 cup)
1 1/2 teaspoons paprika
1 pound fresh spinach leaves, trimmed
2 tablespoons unsalted butter
Equipment:
pressure cooker
Cooking instruction summary:
Procedures 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 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 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.
Step by step:
1. 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.
3. Add cumin, paprika, coriander, turmeric, cayenne pepper, and black pepper and cook, stirring frequently, until aromatic, about 30 seconds.
4. Add crushed tomatoes and spinach. Cover and cook, stirring occasionally, until spinach is wilted, about 2 minutes.
5. Add half of cilantro, chicken stock, and chicken pieces. Stir to combine. Seal pressure cooker and heat to high pressure. Once high pressure is reached, cook for 15 minutes.
6. Allow to cool, release pressure, remove lid. 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.
7. Serve immediately, garnished with remaining cilantro leaves.
Nutrition Information:
covered percent of daily need
