30 Minute Chicken Chickpea Masala Pressure Cooker Recipes

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30-MINUTE CHICKEN & CHICKPEA MASALA - PRESSURE COOKER



30-Minute Chicken & Chickpea Masala - Pressure Cooker image

Entered for safe-keeping, adapted from J. Kenji Lopez-Alt, Chief Creative Officer of Serious Eats. More at: http://www.seriouseats.com/recipes/2014/01/quick-easy-pressure-cooker-chicken-and-chickpea-masala.html. Kenji's tests said it did not matter if chicken was seared first, and there was no harm to adding the cream to the pot before pressure cooking. This will need at least a 6-quart pressure cooker; Kenji used an 8-quart pressure cooker for testing.

Provided by KateL

Categories     Stew

Time 35m

Yield 4 serving(s)

Number Of Ingredients 20

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

Steps:

  • 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.

Nutrition Facts : Calories 845.5, Fat 59, SaturatedFat 22.3, Cholesterol 338.6, Sodium 375.9, Carbohydrate 11.4, Fiber 3.9, Sugar 2.2, Protein 66.7

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