Pressure cooker chicken and chickpea masala🍛

Ingredients

• 2 tablespoons unsalted butter

• 1 medium onion, finely diced

• 4 cloves garlic, minced

• 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

• 1/4 cup lemon juice (2 to 3 lemons), divided

• 1/2 cup chopped fresh cilantro, divided

• 3 pounds chicken drumsticks and thighs (4 to 6 of each)

• 1/2 cup low-sodium chicken stock

• 2 (15-ounce) cans chickpeas, drained

• 1/2 cup heavy cream

• Kosher salt

Recipe

1. Melt the butter in a pressure cooker over medium-high heat (sear setting on an electric one). Cook the onion, garlic and ginger, stirring often, until pale brown, about 5 minutes. Add the cumin, paprika, coriander, turmeric, cayenne and black pepper and stir for about 30 seconds until fragrant. Add the crushed tomatoes and spinach, cover, and cook about 2 minutes until the spinach wilts

2. Add half the cilantro, the chicken stock and the chicken. Seal and cook at high pressure for 15 minutes

3. Let it cool and release the pressure. Open, then stir in the cream, chickpeas and 2 tablespoons lemon juice and simmer, stirring often, until the sauce thickens. Stir in the rest of the lemon juice, season with salt, and serve topped with the remaining cilantro