Pressure-Cooker Tandoori Chicken Panini

Total Time:Prep: 25 min. Cook: 10 min.

Recipe by Yasmin Arif, Manassas, Virginia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on 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

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.

TEST KITCHEN APPROVED

Pressure-Cooker Tandoori Chicken Panini

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Yield:6 servings
Prep:25 min
Cook:10 min
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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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Directions

  1. 1
    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°.
  2. 2
    Remove chicken; shred with 2 forks. Return to pressure cooker. Stir in green onion; heat through.
  3. 3
    Spread chutney over 1 side of each naan. Using a slotted spoon, top chutney side of 3 naans with chicken mixture; top with remaining naan, chutney side down.
  4. 4
    Cook sandwiches on a panini maker or indoor grill until golden brown, 6-8 minutes. To serve, cut each sandwich in half.

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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