Pressure Cooker Chicken and Chickpea Masala
- 1 pound boneless, skinless chicken thighs
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- ½ teaspoon cayenne pepper
- 2 tablespoons olive oil
- 1 yellow onion, minced
- 2 serrano chile peppers, seeded and minced
- 3 cloves garlic, crushed
- 2 teaspoons freshly grated ginger
- ¼ cup chicken stock
- 1 (24 ounce) can crushed tomatoes
- 2 (14 ounce) cans chickpeas, drained and rinsed
- 1 tablespoon garam masala
- 1 tablespoon salt
- ⅔ cup coconut milk
- ¼ cup chopped fresh cilantro
- 2 cups hot cooked brown rice
- Season chicken with cumin, coriander, 1 teaspoon salt, and cayenne pepper.
- Heat oil in pressure cooker set to Sauté on Normal.
- Cook and stir onion and serrano peppers in hot oil until softened, about 5 minutes; add garlic and ginger and cook until fragrant, about 3 minutes more.
- Pour ¼ cup chicken stock into the cooker to deglaze the pan, scraping browned bits of food from the bottom of the pan with a flat-edged utensil.
- Stir crushed tomatoes, chickpeas, garam masala, and 1 teaspoon salt with the onion mixture; add seasoned chicken and stir to coat in sauce.
- Lock pressure cooker lid in place and set steam vent to Sealing.
- Select Pressure Cook (Manual) and cook for 20 minutes on High pressure.
- Once the cooking cycle has completed, set steam vent to Venting to quick-release pressure.
- Remove chicken from the cooker and cut into chunks.
- Stir coconut milk into the sauce remaining in the cooker; simmer on Keep Warm for 5 minutes.
- Divide rice between four plates. Top rice with chicken. Spoon sauce over the chicken and rice; garnish with cilantro to serve.
Coconut milk is the milky white liquid expressed from coconut meat and it is often used as a base in cooking. In this recipe it makes the Chicken and Chickpea Masala rich and creamy while keeping the recipe dairy-free. This coconut milk can be found in cans on grocery store shelves, rather than in the refrigerated dairy case.
What others are saying
Randall Hauk says:
Don't be thrown off by the length of the ingredient list. This is a much simpler recipe that it would otherwise appear. Just give it a shot if you like masala. I might actually make this without chicken, too. The flavors are great. I just don't need both chicken and chickpeas in this particular dish.
Laura Griffin says:
Love this chicken and chickpea masala. I would have never thought to add chickpeas before! The sauce was so thick and creamy, very authentic tasting. My garam masala seasoning just sits in the cabinet so it was nice to use it for a change. Bravo!
Ashley Melchiore says:
Was just gifted garam masala from a chef friend, so I was searching for some Indian recipes. This one came up and I wasn't so sure at first, but loved the added chickpeas and the sauce was nice and thick from the coconut milk. It was incredible how fast something so tasty was finished. We had leftovers and served over basmati rice.
Hector Jonass says:
I just made this tonight. Added a can of diced roasted green chiles. This recipe came together so quickly the rice was done before the dinner, which almost never happens. It all tasted so wonderful! Other than what is made at my two favorite Indian restaurants, this was as good as any (other) masala i've had. My wife stole the leftovers for lunch the next day. It's okay, though. Plenty of sauce, so you can dip some naan in it without robbing your rice.
Garcia B says:
Found coconut milk in the Asian food section of the store. I stirred it really well before adding. Love the creamy flavor it gives to this dish. Served it with brown rice, but I could have eaten it in a bowl without the rice too. Really liked it.