Fast and Flavorful Pressure Cooker Chicken and Chickpea Masala
A creamy tomato sauce and warming spices come together for a fuss-free supper.
This recipe yields a rich, aromatic, and deeply satisfying Chicken and Chickpea Masala that can be prepared quickly thanks to the power of the pressure cooker. Combining tender chicken, hearty chickpeas, spinach, and a medley of warm spices, this one-pot meal celebrates convenience without sacrificing authentic flavor. Whether you’re reaching for the Instant Pot on a busy weeknight or want to serve your family a healthy, protein-packed dinner, this recipe delivers.
Why Pressure Cooker Chicken and Chickpea Masala?
Masala, a term referring to a blend of spices characteristic of South Asian cooking, transforms simple ingredients into an exuberant, soul-warming dish. The pressure cooker streamlines the process, extracting flavors and ensuring melt-in-your-mouth chicken. The use of canned chickpeas and crushed tomatoes further speeds up prep, making it possible to enjoy complex flavors any night of the week.
- Ready in about 30 minutes with minimal prep
- Kid-friendly and crowd-pleasing
- Customizable heat and dairy options
- Stays delicious as leftovers—the flavors deepen overnight
Ingredients: The Building Blocks of Flavor
This masala recipe features pantry staples and a few fresh elements. Here’s what you’ll need and some smart swaps to keep things simple.
Main Ingredients
- Chicken: Bone-in drumsticks and thighs give the most flavor, but boneless thighs or breasts work too.
- Chickpeas: Canned for speed; you may use cooked dried chickpeas as well.
- Crushed Tomatoes: Canned is easiest, but you can use diced or whole tomatoes crushed by hand.
- Spinach: Fresh or frozen spinach adds body and nutrition; any green can be substituted.
- Onion, Garlic, Ginger: The trinity for a flavorful base.
- Fresh Green Chilies: Add according to the level of heat you enjoy; omit or seed for mild results.
- Cilantro: Stirred in for freshness, with extra for garnish.
Essential Spices
- Cumin
- Coriander
- Turmeric
- Chili Powder
- Garam Masala: An aromatic, warming blend. Substitute with curry powder if unavailable, or a mix of cumin and allspice in a pinch.
Liquids & Creaminess
- Chicken Stock: For depth. Vegetable stock or water also work.
- Heavy Cream: Adds silkiness. Swap with yogurt for tang (add at the end to avoid curdling) or coconut milk for a dairy-free alternative.
- Lemon Juice: Brings balance and brightness to the finished dish.
Complete Ingredients Table
| Ingredient | Quantity | Notes/Substitutions |
|---|---|---|
| Unsalted butter | 2 tbsp | Substitute oil for dairy-free |
| Olive or vegetable oil | 2 tbsp | Any high-heat oil is fine |
| Onion, finely diced | 1 medium | – |
| Garlic, minced | 3 cloves | – |
| Fresh green chilies, sliced | 2 (with or without seeds) | Adjust for heat |
| Fresh ginger, grated | 1 inch | – |
| Ground cumin | 1 tbsp | – |
| Ground coriander | 1 tbsp | – |
| Ground turmeric | 1 tsp | – |
| Chili powder | 1 tsp | – |
| Salt and pepper | ½ tsp each, plus more to taste | – |
| Crushed tomatoes (canned) | 28 oz (1 can) | Or whole/diced tomatoes, crushed by hand |
| Spinach leaves | 200g (about 4 cups) | Or any greens; thawed frozen works |
| Lemon juice | 1 tbsp, or more to taste | – |
| Cilantro, chopped | ½ cup for cooking, more for garnish | – |
| Chicken drumsticks/thighs | 2–2.5 lbs (4–6 pieces each) | Boneless/skinless optional |
| Chicken stock | ½ cup | Or water/vegetable stock |
| Chickpeas, canned | 19 oz (1 can), rinsed/drained | Or 2 cups cooked chickpeas |
| Garam Masala | 1 tsp | Curry powder or cumin/allspice blend if needed |
| Heavy cream | ½ cup | Yogurt or coconut milk for dairy-free |
Step-by-Step Directions
1. Sauté Aromatics
Start by heating butter and oil in the pressure cooker over medium-high (or use the sauté setting on the Instant Pot). Add the onion, garlic, chilies, and ginger. Sauté, stirring frequently, until the onions are softened and just beginning to turn golden (about 5 minutes).
2. Toast the Spices
Sprinkle in the cumin, coriander, turmeric, and chili powder. Stir and cook until the mix becomes fragrant, which should only take about 30 seconds. This step unlocks the flavor of ground spices.
3. Add Tomatoes and Greens
Pour in the crushed tomatoes and add the spinach. Stir, letting the spinach wilt (about 2 minutes). Scrape the bottom of the pot to loosen any brown bits, which boosts the sauce’s flavor.
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4. Pressure Cook the Chicken
Add half the cilantro, the chicken stock, and the chicken pieces. Stir to combine, ensuring chicken is nestled in the sauce. Seal the pressure cooker and bring to high pressure. Cook for 15 minutes (high pressure), use quick release when done.
5. Add Chickpeas and Finish the Sauce
Carefully remove the lid. Stir in the drained chickpeas and lemon juice. Simmer (use sauté mode if necessary) for a few minutes until the sauce thickens and flavors meld. Adjust seasoning with salt and more lemon to taste.
6. Final Touches
Off the heat, stir in heavy cream and garam masala. Sprinkle more cilantro on top before serving.
Serving Suggestions
- Spoon generously over steamed basmati rice
- Enjoy alongside warm naan or flatbread
- Add a dollop of yogurt for extra creaminess and tang
- Serve with a wedge of lemon to brighten each plate
Substitutions and Variations
- To make vegan / vegetarian: Skip chicken, add more chickpeas or firm tofu. Use vegetable stock and coconut milk in place of cream and butter. Simmer sauce for extra time if using canned chickpeas (do not pressure cook them).
- Dairy-free: Use coconut milk or unsweetened thick cashew cream instead of dairy heavy cream.
- No garam masala? Use curry powder or a blend of cumin and allspice (about 1 part cumin to 1/4 part allspice).
- No spinach? Substitute kale, chard, or even frozen peas.
- No crushed tomatoes? Use diced or whole canned tomatoes, broken up by hand or with the back of a spoon.
- Boost the vegetables: Add diced bell peppers, carrots, or green beans.
Make-Ahead, Storage, & Reheating
- Make-ahead: The flavors improve overnight. Let cool, refrigerate in airtight containers for up to 4 days.
- Freezing: Cooled masala freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently in a saucepan over medium-low, adding a splash of water or stock if needed.
Tips for Pressure Cooking Success
- Brown for flavor: If you have time, brown the chicken in batches before sautéing the onions for added depth.
- Deglaze: Make sure to scrape up any browned bits from the bottom after adding tomatoes to avoid a burn warning.
- Quick release safety: Use a towel or wooden spoon to vent the pressure, keeping hands away from the steam.
- Add cream at the end: Prevents splitting and keeps the sauce silky.
Frequently Asked Questions (FAQs)
Can I use boneless chicken?
Yes, boneless chicken thighs or breasts will cook even faster (10-12 minutes under high pressure), but bone-in varieties offer more flavor.
How spicy is this dish?
As written, it’s medium-spiced due to green chilies and chili powder. Reduce or omit chilies for a milder version.
Can this be doubled for meal prep?
Yes, double all ingredients (except liquids, which you may slightly reduce to avoid overflow). Do not fill pressure cooker above recommended level.
What if I don’t have a pressure cooker?
Cook in a heavy pot or Dutch oven. Add chicken, cover, and simmer over low heat until tender, about 40 minutes. Chickpeas and cream go in at the end.
Is this recipe freezer-friendly?
Absolutely. Let the dish cool fully, portion into airtight containers, and freeze for up to 3 months.
Nutritional Information
This Chicken and Chickpea Masala is protein-rich, with balanced carbohydrates from chickpeas and rice. Calories and fat content will vary based on the use of cream vs. yogurt and the amount of oil/butter. For a lighter option, reduce the cream or substitute with plant-based dairy.
Variations from Authentic Chana Masala
This version is not strictly traditional: classic chana masala is vegetarian, often uses whole spices and sometimes dried mango powder (amchur) for tang. In this recipe, lemon juice stands in for amchur, and ground spices bring an approachable warmth, making it more practical for busy home cooks while still offering depth of flavor. Authenticity meets accessibility!
Final Thoughts
This pressure cooker chicken and chickpea masala is the ideal answer for comfort cravings on a tight schedule. Flexible, freezer-ready, and crowd-pleasing, it brings the robust taste of Indian-inspired cooking to your table with maximum ease and minimal fuss.
References
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