Chicken and Chickpea Masala

Serves: 4-6 servings   •   Time: 40 minutes


4-6 chicken drumsticks
4-6 chicken thighs
2 tbsp butter
1 medium onion (diced)
4 garlic cloves (minced)
1 tbsp freshly grated ginger
1 tbsp cumin powder
1 ½ tsp paprika
1 ½ tsp ground coriander
1 tsp ground turmeric
Cayenne pepper and black pepper to taste
1 can tomatoes mix (425g)
500g fresh spinach (trimmed)
Fresh lemon juice (from 2-3 lemons)
¼ cup fresh coriander
½ cup chicken stock
2 cans chickpeas (drained)
½ cup heavy cream
Salt to taste


  1. On the pressure cooker control panel, turn the menu knob to “Fry” and press start
  2. Heat the butter and then add in the onions, garlic and ginger. Stir frequently for about 5 minutes, until the onions are translucent
  3. Add the cumin, paprika, ground coriander, turmeric, cayenne pepper and black pepper. Stir frequently for about 30 seconds
  4. Add the tomato mix and spinach. Cook until spinach has wilted (about 2 minutes)
  5. Stir in the fresh coriander, chicken stock and chicken pieces.
  6. Place lid onto pressure cooker.
  7. Cancel the “Fry” function and then turn the menu knob again until you reach the “Stew” function (this will default to 15 minutes)
  8. Press start to begin cooking. Music will sound and the cooker will start the countdown once the optimum pressure has been reached inside
  9. When the timer ends, cooker will beep and will switch to the “Keep Warm” function automatically. Press the cancel button and allow to cool
  10. Release the pressure by pressing the pressure release button on the top of the lid
  11. Once all the pressure has been released, remove the lid
  12. Press the “DIY” button. Use the +/- buttons set the time to 5 minutes. Press the “Temperature” button and set the temperature to 140C (low heat). Press Start.
  13. Add in the heavy cream, lemon juice and chickpeas. Stir frequently until sauce has thickened. Add salt to taste
  14. Press the “Cancel” button to turn the heat off
  15. Enjoy!

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