Chicken Masala
Servings 4 Servings
Ingredients
- 1.5 kg Chicken drumsticks & thighs 4 to 6 of each
- 3 tablespoons Unsalted butter
- 1 medium Onion Finely diced
- 4 cloves Garlic Minced
- 2 tablespoon Fresh Ginger Grated
- 2 tablespoon Ground Cumin
- 1 1/2 teaspoons Paprika
- 3 teaspoons Coriander Leaf 2 teaspoons if ground
- 1 1/2 teaspoon Ground Turmeric
- 1 teaspoon Cayenne Pepper More or less to taste
- 1 1/2 teaspoon Ground Black Pepper More or less to taste
- 1 can Crushed/Chopped Tomatoes
- 200 ml Chicken Stock
- 500 g Spinach leaves Trimmed
- 1/2 cup Cilantro leaves Chopped
- 1 can Chickpeas Drained
- 125 ml Heavy cream
- Lemon Juice From 2-3 lemons
- Salt To taste
Instructions
- Set pressure cooker to high heat saute (More)
- Add butter, heat until foaming stops
- Add onions, garlic & ginger. Cook & stir frequently until pale brown, ~5 mins
- Add cumin, paprika, coriander, turmeric, cayenne pepper, & black pepper. Cook & stir frequently until aromatic, ~30 sec
- Add tomatoes & spinach. Cook & stir occasionally until spinach is wilted, ~2 mins
- Add 1/2 of your cilantro, your chicken & stock, stir it in
- Pressure cook on high pressure, 15 mins & natural release
- Remove lid, add cream, drained chickpeas & 2 tablespoons lemon juice, simmer & stir frequently, until thickened.
- Stir in remaining lemon juice and season to taste with salt
- Serve immediately, garnished with remaining cilantro leaves (Goes great over a bed of basmati rice)
Notes
Adapted from Serious Eats
