Chicken and Chickpea Masala
Heat oil and butter on Sauté setting in instant pot (stove top braising instructions included in the post)
1
on all sides in batches
3
then remove and set aside on a plate - (its optional to brown chicken)
4
Add the onions, garlic, ginger
5
And chilies & cook stirring occasionally for approx 5 min until onion is softened
6
Add all the spices - stirring them in and allowing them to cook for 30 seconds
7
Stir in the crushed tomatoes
8
Then the spinach,
9
Add the chicken to pot (or add it back to the pot if you browned it)
12
Stir well to combine making sure to scrape the bottom of pot clean with a wooden spoon to prevent burn notices and then seal the lid on
13
Set on high for 12min if you browned the chicken 15min if you didn’t
14
Once done remove the lid, stir in the chickpeas & lemon juice,simmer a few min, then remove pot from heat & stir in cream & garam masala
15
It’s quick and easy and delicious - substitutions and braising instructions included in post
16
Perfect with rice or naan - full recipe details linked
17
Explore more Jumprope
Want to create? It’s fast, easy, free & open to anyone.
Learn more.
More than 50,000 step-by-step guides to learn how to do anything.