Description
A bold, aromatic, and protein-packed chicken & chickpea masala done in under an hour using your pressure cooker.
Ingredients
2 tablespoons avocado or vegetable oil
1 large yellow onion, diced
4 garlic cloves, minced
1 tablespoon grated ginger
2 teaspoons ground cumin
1 teaspoon paprika
1.5 tablespoons garam masala
1 teaspoon turmeric
1 cup crushed tomatoes
1 lb boneless, skinless chicken thighs, cubed
1 can (15 oz) chickpeas, drained
1 cup chicken broth or water
Salt to taste
Fresh cilantro for garnish
Optional: ½ tsp chili flakes
Instructions
Set your pressure cooker to sauté. Add oil and diced onion, cooking until golden.
Add garlic and ginger, sauté for 1 minute.
Mix in all dry spices and stir for 30 seconds.
Pour in crushed tomatoes and stir until emulsified.
Add chicken, chickpeas, broth, and salt. Stir to combine.
Lock the lid, set pressure to high, and cook for 22 minutes.
Let pressure release naturally for 10 minutes, then open safely.
Garnish with cilantro and serve with cooked rice.
Notes
Sub tofu in place of chicken for a vegetarian version
Add 1/2 cup coconut milk for a creamier consistency
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Pressure Cooked
- Cuisine: South Asian-Inspired
Nutrition
- Calories: 380
- Fat: 14g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 75mg
Keywords: pressure cooker chicken masala, Instant Pot Indian curry, quick weeknight pressure cooker meals