Easy pressure cooker chicken and chickpea masala from Serious Eats

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Notes about this recipe

  • Stephenn31 on April 18, 2026

    This turned out well for me. read some of the comments on the SE website. You’ll have to double the spices and I added the spinach at the end. I cooked the chickpeas partially in the instant pot first and the second half of the cooking with the chicken and spices. You’ll need more than 15 min to pressure cook

  • rionafaith on October 03, 2020

    This was fine but not as amazing as I usually expect from Kenji's recipes. I think I would prefer the spinach to be chopped and added at the end after releasing pressure, rather than having random overcooked whole leaves mixed in. I also think this would be better with boneless skinless thighs as I dislike the flabby skin and having to cut meat off the bone in my finished bowl of curry over rice. I omitted the chicken broth (I realized at the last minute I was all out and was going to sub with water, but I remembered that some pressure cooker recipes are too liquidy for my taste anyway so I left it out) and had no issues with a "burn" error though there was some sticking at the bottom of the pot. The recipe was a bit vague on if the pressure was supposed to come down naturally or be quick-released so I compromised on a 10-min wait before release, but I think QR would have been fine.

  • anya_sf on March 01, 2019

    I used 1.5 lbs boneless, skinless chicken thighs (easier, and I dislike flabby skin). I ended up increasing the chicken broth to nearly one cup in order to thoroughly deglaze the bottom of the insert and prevent the dreaded "burn" error. Some of the broth definitely evaporated while I did that, but after pressure cooking, the sauce was still very soupy. But we had it over rice, so that was OK. Despite all the spices, I also found it to be underseasoned. I had to add a lot of salt at the end. Next time I would add some salt together with the other spices and maybe increase those a bit. Still, my family enjoyed this a lot, and it was quick and easy to make, so I'd definitely make it again.

  • Delys77 on January 09, 2018

    Not so much on this one. I found the sauce was under seasoned and didn't have the richness one expects from this type of dish.

  • CtrlAltDeviant on February 26, 2017

    This is delicious served over jasmine coconut rice (such as: http://www.marthastewart.com/349709/coconut-rice).

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