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Home Dishes & Beverages Sandwiches & Wraps Panini

Pressure-Cooker Tandoori Chicken Panini

Name: Pressure-Cooker Tandoori Chicken Panini
Prep time: 25 min
Total time: 25 min
Yield: 6 servings.
Cuisine: Asia, Indian
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

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Test Kitchen Approved

Total Time

Prep: 25 min. Cook: 10 min.

Makes

6 servings

Updated: Oct. 26, 2023

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 Indian-inspired panini sandwiches. —Yasmin Arif, Manassas, Virginia

Pressure-Cooker Tandoori Chicken Panini Recipe photo by Taste of Home

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 into 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.

Can you freeze Pressure-Cooker Tandoori Chicken Panini?

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.

Pressure-Cooker Tandoori Chicken Panini

Ingredients

Directions

Can you freeze Pressure-Cooker Tandoori Chicken Panini?

Nutrition Facts

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