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Pressure-Cooker Tandoori Chicken Panini

The tandoori-style spices in this chicken give it a bold flavor that’s so hard to resist. It tastes incredible tucked between pieces of naan, then grilled for an Indian-inspired panini. —Yasmin Arif, Manassas, Virginia
  • Total Time
    Prep: 25 min. Cook: 10 min.
  • Makes
    6 servings

Ingredients

  • 1-1/2 pounds boneless skinless chicken breasts
  • 1/2 cup reduced-sodium chicken broth
  • 2 garlic cloves, minced
  • 2 teaspoons minced fresh gingerroot
  • 1 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon ground turmeric
  • 6 green onions, chopped
  • 6 tablespoons chutney
  • 6 naan flatbreads

Directions

  • Place the first 8 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 165°.
  • Remove chicken; shred with 2 forks. Return to pressure cooker. Stir in green onions; heat through.
  • Spread chutney over 1 side of each naan. Using a slotted spoon, top chutney side of 3 naan with chicken mixture; top with remaining naan, chutney side down.
  • Cook sandwiches on a panini maker or indoor grill until golden brown, 6-8 minutes. To serve, cut each sandwich in half. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
Nutrition Facts
1/2 sandwich: 351 calories, 6g fat (2g saturated fat), 68mg cholesterol, 853mg sodium, 44g carbohydrate (13g sugars, 2g fiber), 28g protein.

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Reviews

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Average Rating:
  • jeanemed
    Apr 7, 2020

    I’ve never had tandoori chicken , so I don’t know how it compares it other recipes, but this is very good. I had to alter it because I had no chutney, not any naan. I mixed all the ingredients in a regular stovetop pressure cooker, after it came to pressure I cooked it for six minutes. Because I was busy cooking something else, I let it drop pressure on it’s own. I’d probably do a quick release on the pressure next time, but even still, it was extremely moist, soft chicken. Instead of shredding it, I just cut it into chunks and served with a thickened sauce from the pressure cooker. It was very good. I served with spaghetti squash, and the couscous salad from this website. Really good meal.

  • randcbruns
    Jun 28, 2019

    I've been a huge fan of tandoori chicken. This is a great sandwich! I am new to the pressure cooker game and this is one of the first recipes I used my Insta-pot for. This has great flavor!