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Chicken Masala

Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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