Pressure Cooker Chicken And Chickpea Masala
From elgourmand2 7 years ago
- 40 Min. to make
- Serves 4
{(Ran across this recipe at Serious Eats and really enjoyed the intro so looked further. Looked good so I made the dish. The man ain’t fibbin folks: Easy, quick and delicious. Enjoy the intro and the chicken.)} “There's certainly a time and place for making elaborate curry powders to flavor Indian-inspired dishes. Read more But if that time and place is not here and now—say, if you're blowing in the door at 8 p.m. after both your meeting and your train ran late—know that you can put together this mild British-Indian dish using just cumin, paprika, coriander, turmeric, and black pepper. The key to making the most of these spices is to bloom them in butter first, which intensifies their flavor and prepares them to seep into the dish. You like fast. You love easy. You love chicken. You're pretty wild about recipes that taste awesome. You like gadgets. This recipe for a pseudo-Indian chicken masala hits every one of those points. It takes about half an hour, it's easy enough that a very large and particularly precocious child could make it, it features chicken, it tastes incredibly awesome with a creamy and tangy spiced tomato sauce (think: chicken tikka masala), and it's made in a pressure cooker to boot, delivering long-simmered flavor and tender chicken in a fraction of the time.” See less
Ingredients
- • 2 Tbs. unsalted butter. shopping list
- • 1 medium onion, finely diced (about 1 cup). shopping list
- • 4 cloves garlic, minced (about 4 tsp.). shopping list
- • 1 Tbs. grated fresh ginger. shopping list
- • 1 Tbs. ground cumin. shopping list
- • 1 1/2 tsp. paprika. shopping list
- • 1 1/2 tsp. ground coriander. shopping list
- • 1 tsp. ground turmeric. shopping list
- • 1/4 tsp. cayenne pepper (more or less to taste). shopping list
- • 1/2 tsp. ground black pepper. shopping list
- • 1 (15 ounce) can crushed tomatoes. shopping list
- • 1 pound fresh spinach leaves, trimmed. shopping list
- • 1/4 cup fresh juice from 2 to 3 lemons. shopping list
- • 1/2 cup chopped fresh cilantro leaves. shopping list
- • 3 lbs. (1.4 kg.) chicken drumsticks and thighs (4 to 6 of each). I used a whole 3½ lb. (1.6 kg.) chicken cut into eight pieces. shopping list
- • 1/2 cup homemade or store-bought low-sodium chicken stock. shopping list
- • 2 (15-ounce) cans chickpeas, drained. shopping list
- • 1/2 cup heavy cream. shopping list
- • Kosher salt. shopping list
How to make it
- 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 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.
- 3. Allow to cool, release pressure, remove lid, add heavy cream, drained chickpeas, 2 Tbs. lemon juice, and simmer, stirring frequently, until sauce is thickened. Stir in remaining lemon juice and season to taste with salt. Serve immediately, garnished with remaining cilantro leaves.
- 4. Serve ASAP. See Photo
- If you put some rice on to steam when you started, and have a decent bottle of grape stompings handy, you are now home free and lookin good. Also, Naan goes very well with this.
People Who Like This Dish 1
- clbacon Birmingham, AL
- elgourmand2 APia, Samoa
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