Pressure Cooker Chicken and Chickpea Masala

This was fine but I thought it was missing something. I tinkered a bit with the sauce at the end, but it still wasn’t exactly how I wanted. That said, guests raved.

 2 tablespoons unsalted butter
1 medium onion, finely diced (about 1 cup)
4 cloves garlic, minced (about 4 teaspoons)
1 tablespoon grated fresh ginger
1 tablespoon ground cumin
1 1/2 teaspoons paprika
1 1/2 teaspoons ground coriander
1 teaspoon ground turmeric
1/4 teaspoon cayenne pepper (more or less to taste)
1/2 teaspoon ground black pepper
1 (15 ounce) can crushed tomatoes (I accidentally used a 28 oz can)
1 pound fresh spinach leaves, trimmed
1/4 cup fresh juice from 2 to 3 lemons
1/2 cup chopped fresh cilantro leaves
3 pounds chicken drumsticks and thighs (I skinned my drumsticks and used boneless, skinless thighs)
1/2 cup homemade or store-bought low-sodium chicken stock
2 (15-ounce) cans chickpeas, drained
1/2 cup heavy cream (I added more at the end)
salt and sugar, to taste (my addition)
Kosher salt

Heat butter in a pressure cooker over medium-high heat (“sear” setting on an electric pressure cooker) until foaming subsides. Add onions, garlic, and ginger. Cook, stirring frequently, until pale brown, about 5 minutes. Add cumin, paprika, coriander, turmeric, cayenne pepper, and black pepper and cook, stirring frequently, until aromatic, about 30 seconds. Add crushed tomatoes and spinach. Cover and cook, stirring occasionally, until spinach is wilted, about 2 minutes.

Add half of cilantro, chicken stock, and chicken pieces. Stir to combine. Seal pressure cooker and heat to high pressure. Once high pressure is reached, the recipe says to cook for 15 minutes. I recommend 25 minutes, though, because when I checked at 15 minutes, mine was not cooked through.

Allow to cool, release pressure, remove lid, add heavy cream, drained chickpeas, 2 tablespoons lemon juice, and simmer, stirring frequently, until sauce is thickened. Stir in remaining lemon juice and season to taste with salt. At this point I added even more salt, a pinch or two of sugar, and some more cream. Serve immediately, garnished with remaining cilantro leaves.

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