Pressure Cooker Chicken Masala
Equipment
Ingredients
- 2 tablespoons butter or oil (divided), (or a combination of both)
- 1 cup diced onion
- 5 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 1 tablespoon ground cumin
- 1 1/2 teaspoon paprika
- 1 1/2 teaspoon ground coriander
- 1 1/2 teaspoon ground turmeric
- 1/4 - 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground black pepper
- 1 (15-ounce) can crushed tomatoes
- 1/2 cup fresh cilantro, chopped , divided
- 1/4 cup fresh lemon juice
- 1/2 cup chicken broth
- 8 bone-in chicken pieces (legs, thighs, breasts or a combination), skin on or off depending on your preference)
- 1/2 cup heavy cream
For serving (optional)
- Basmati or regular long grain white rice.
- Naan bread or chapatti
Instructions
- Press the sauté button on the pressure cooker. Heat up the butter and/or oil and add the onions, garlic and ginger. Cook stirring frequently for about 4 - 5 minutes or until the onions are soft and translucent.
- Add the cumin, paprika, coriander, turmeric, cayenne and ground black pepper. Mix well to combine and cook for about a minute or until aromatic.
- Stir in the crushed tomatoes, half of the cilantro, half of the lemon juice, and the broth. Add the chicken and mix to coat the chicken with the rest of the ingredients.
- Close the pot and seal the lid. Cook at high pressure for 20 minutes.
- After the cooking cycle is done, allow the pressure to release naturally for 10 to 15 minutes. Release any remained pressure and open the lid. Stir in the remaining cilantro and lemon juice. Finally, stir in the heavy cream mixing well until combined. Adjust the seasoning with sea salt or Kosher salt to your taste.
- Serve.
Nutrition
Calories: 864 kcal, Carbohydrates: 9 g, Protein: 59 g, Fat: 64 g, Saturated Fat: 20 g, Cholesterol: 271 mg, Sodium: 341 mg, Potassium: 789 mg, Fiber: 1 g, Sugar: 2 g, Vitamin A: 1390 IU, Vitamin C: 17.7 mg, Calcium: 83 mg, Iron: 4.4 mg
