30/35/35/685 Quick Pressure Cooker Masala

     I saw this recipe while browsing many of the great pressure cooker recipes over at Serious Eats.   I am a big fan of chicken Masala and chickpeas, so this recipe was a no-brainer.  I really liked that the author was dedicated to finding a way to make this recipe easier to cook and pressure cooker friendly.  After experimenting with different combinations of starch and meat he was able to find a recipe that allowed all the ingredients to be cooked together.

     The nutritional content of this dish is pretty good given the intense flavor and creaminess of the dish.  This definitely tastes nothing like a “healthy” food even though it is. The use of saturated fats and high resistant starch beans makes this a super metabolically stimulating dish.  This recipe is even more outstanding due to its liberal use of spinach and tomatoes.  This dish is a great way to get quality calories as well as some high density nutrition.  This recipe is slightly more complex then some of the other ones features here.  However, for a chicken Masala, this is very simple.


  • 2 tablespoons unsalted butter
  • 1 medium onion, finely diced (about 1 cup)
  • 4 cloves garlic, minced (about 4 teaspoons)
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper (more or less to taste)
  • 1/2 teaspoon ground black pepper
  • 1 (15 ounce) can crushed tomatoes
  • 1 pound fresh spinach leaves, trimmed
  • 2 (15-ounce) cans chickpeas, drained
  • 1/2 cup heavy cream
  • 1/4 cup fresh juice from 2 to 3 lemons
  • 1/2 cup chopped fresh cilantro leaves
  • 3 pounds chicken drumsticks and thighs (4 to 6 of each)
  • Kosher salt


Nutrition Facts Per Serving (recipe makes 4 servings)


Chicken pressure cooker full image





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.



Image Credit: Serious Eats


2) Add cumin, paprika, coriander, turmeric, cayenne pepper, and black pepper and cook, stirring frequently, until aromatic, about 30 seconds.



Image Credit: Serious Eats


3) Add crushed tomatoes and spinach. Cover and cook, stirring occasionally, until spinach is wilted, about 2 minutes.



Image Credit: Serious Eats


4) Add drained chickpeas, 2 tablespoons lemon juice, half of cilantro, and chicken pieces. Stir to combine. Seal pressure cooker and heat to high pressure. Once high pressure is reached, cook for 15 minutes.



Image Credit: Serious Eats

5) Allow to cool, release pressure, remove lid, add heavy cream 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.