Hearty Chicken and Chickpea Masala

1. Cook Aromatics

Start by heating the butter in your pressure cooker until it just starts to foam. Add the finely diced onions, minced garlic, and freshly grated ginger. Cook these aromatics for about 5 minutes, stirring occasionally, until the onions turn a pale brown.

2. Add Spices

Sprinkle in the ground cumin, paprika, coriander, turmeric, cayenne pepper, and black pepper. Stir them into the onion mixture and let them cook for about 30 seconds.

3. Add Tomatoes and Spinach

Pour in the crushed tomatoes and add the fresh spinach leaves. Stir everything together and cook for about 2 minutes until the spinach wilts.

4. Cook Chicken

Add half of the chopped cilantro, the chicken stock, and the chicken pieces to the pot. Seal the pressure cooker and cook on high pressure for 15 minutes.

5. Simmer with Cream and Chickpeas

Once the cooking time is up, allow the pressure cooker to cool naturally, then release any remaining pressure and remove the lid. Stir in the heavy cream, drained chickpeas, and 2 tablespoons of lemon juice. Let the mixture simmer until the sauce thickens slightly.

6. Finish and Serve

Finish the dish by stirring in the remaining lemon juice. Season with kosher salt to taste, and garnish with the remaining chopped cilantro leaves before serving.