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:

Quickview
935k Calories
60g Protein
56g Total Fat
49g Carbs
65% Health Score
Limit These
Calories
935k
47%

Fat
56g
88%

  Saturated Fat
21g
132%

Carbohydrates
49g
17%

  Sugar
8g
10%

Cholesterol
229mg
76%

Sodium
1194mg
52%

Get Enough Of These
Protein
60g
120%

Vitamin K
565µg
539%

Vitamin A
12398IU
248%

Manganese
3mg
161%

Vitamin B6
2mg
116%

Vitamin B3
18mg
92%

Folate
312µg
78%

Phosphorus
648mg
65%

Fiber
15g
62%

Vitamin C
50mg
61%

Selenium
40µg
58%

Magnesium
230mg
58%

Iron
10mg
57%

Potassium
1864mg
53%

Copper
0.84mg
42%

Vitamin B2
0.65mg
38%

Zinc
5mg
38%

Vitamin E
5mg
34%

Vitamin B5
3mg
33%

Calcium
300mg
30%

Vitamin B1
0.42mg
28%

Vitamin B12
0.78µg
13%

Vitamin D
0.78µg
5%

covered percent of daily need
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