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Chicken Recipes

Chicken Recipes

Quick and Easy Chicken Recipes

Looking for an easy and healthy chicken recipe? Are you tired of all the same old chicken ideas? Well, look no further. Here is a collection of my family’s favorite chicken recipes that are simple, flavorful, and welcome addition to your weeknight dinner rotation.  

We enjoy a variety of different kinds of chicken dishes in our house, from Instant Pot Whole Tandoori Chicken to better-than-restaurant Thai Red Curry Chicken and Spicy Chicken Tinga Tacos… the list goes on and on. 

Chicken Biryani is one of my most favorite meals. I am so thrilled to have converted my mom’s stove-top Chicken Biryani recipe into a quick Instant Pot version. Now I do not have to wait for the weekends to enjoy this awesome Biryani. I can whip up Chicken Biryani on weeknights using the Instant Pot, and best of all there is only one pot to clean. It gets rave reviews from everyone who has tried it. There’s also a low-carb chicken biryani that uses cauliflower rice instead of basmati with authentic flavors that is ready in half an hour.

You will find many of your restaurant-favorite Indian chicken recipes right here. Using the smart pressure cooker to make these meals packs in hours of slow-cooked bold flavors in minutes. Some of my go-to recipes for entertaining are healthier melt-in-your-mouth Butter Chicken, the best Chicken Tikka Masala, and kid-approved Chicken Kormathat the adults enjoy as well. 

We’ve got you covered whether you’re looking for an easy appetizer like tikka kebobs on skewers or a quick and juicy Indian-style burger. These tried, tested and loved-by-readers chicken recipes are sure to become your family favorites too.

26 BEST Indian Chicken Recipes

Here is a collection of the BEST Indian chicken recipes that are flavorful and easy to make. These family favorites include recipes for hearty soups, finger-licking appetizers, curries, one-pot biryani, and pulao - there is something for everyone.

collage of indian chicken recipes

Do you enjoy chicken in your meals? You will love these healthy, tried, and tested recipes. We mostly eat white meat and so chicken and seafood are in frequent rotation in our home. I love that there are so many amazing Indian recipes that use chicken. This collection includes recipes that I grew up eating in India as well as some popular dishes from Indian restaurants.

Chicken is a good source of protein, vitamins, and minerals. The lean proteins in the chicken are a source of amino acids that help with healthier bones and muscle mass.

This list includes popular recipes such as Instant Pot Chicken Biryani, Chicken Karahi as well as fusion recipes like the Pulled Butter Chicken. All of these recipes are naturally gluten-free. If you are on a low-carb diet, simply serve them with low-carb sides or one of my cauliflower rice recipes. And don't forget to check out the keto-friendly cauliflower rice chicken biryani and tandoori lettuce wraps.

Some of these are stovetop, air fryer, and oven recipes. Although most of them are Instant Pot recipes I have also started to include stovetop instructions. Let me know if there is any recipe where I am missing the alternate cooking method. I will be happy to work on them.

5 Secrets to Indian Food using the Instant Pot

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    26 Best Indian Chicken Recipes

    1

    Air Fryer Tandoori Chicken

    EASY recipe for tandoori chicken using the Air Fryer. These spicy chicken legs are perfectly juicy with a nice crisp char on the outside sealing in all of that flavor. The best part is they cook in only 15 minutes in the Air Fryer—less than half the time it takes in a conventional oven.

    2

    Chilli Chicken | Air Fryer & Stovetop Recipe 

    Chilli Chicken is one of the most popular dishes in restaurants. Crispy juicy chicken in a tangy spicy sauce with crunchy blistered peppers and onions. Just thinking about a full steaming plate whisked to the table in a cloud of delicious aromas makes my mouth water.

    3

    Tandoori chicken wings | Oven Recipe 

    Boldy spiced tandoori chicken wings are a game-night staple in our home. Served with cooling coriander-cumin spiced yogurt or tangy blue cheese dressing these wings are a crowd-pleaser. 

    4

    Chicken Tikka Kebab | Air Fryer & Oven Recipe 

    Chicken Tikka Kebab is tender cooked chunks of chicken marinated in yogurt and spices that are cooked to perfection with mixed peppers and onions. Great as an appetizer or a meal, these flavorful Kebabs, served with the spicy cilantro-mint chutney will be a sure hit for your next family dinner, potluck, or entertaining.

    5

    Spicy Masala Chicken Burgers

    Spicy Indian Style Masala Chicken Burgers with garam masala, ginger, garlic, and cilantro are flavor-packed and easy enough to make for a weekday quick meal or hosting parties.

    6

    Chicken Kathi Rolls

    Succulent pieces of spicy chicken cooked with freshly chopped onions and peppers, drizzled with a tangy cilantro mint chutney, and rolled in soft flaky parathas make for one of India’s most epic street food – the Chicken Kathi Rolls. These visually delightful chicken rolls pack in so many complex flavors and freshness in every bite, I bet this will be a repeat on your dinner menu.  

    7

    Instant Pot Butter Chicken

    Butter Chicken! Is it possible to enjoy “healthy” butter chicken without compromising on the authentic flavors? Yes!! Read on for an EASY authentic tasting butter chicken recipe in your Instant Pot that is ready in 30 minutes with an option to cook rice at the same time.

    8

    Instant Pot Chicken Tikka Masala

    Chicken Tikka Masala, a restaurant favorite, is a rich-creamy tomato-based curry with chicken marinated in yogurt, red chili powder, turmeric, and garam masala.

    9

    Achari Chicken - Instant Pot & Stove Top Recipe

    Achari Chicken which literally means “pickled” chicken is made with pickling spices. This North Indian curry uses an unbelievably flavorful combination of spices such as fennel seeds, nigella seeds, and fenugreek seeds for a warm, rich, pickle-flavored curry with smokey aromas.

    10

    Chicken Karahi | Instant Pot & Stove Top Recipe

    Chicken Karahi or Chicken Kadai is a spicy, homestyle chicken curry with fragrant spices and fresh ginger. My recipe explains how to make this flavor-packed and authentic tasting chicken curry in just a few simple steps using Instant Pot or a stovetop skillet.

    11

    Mom's Chicken Curry | Instant Pot Recipe 

    Mom’s chicken curry that I grew up eating. A homestyle curry with an earthy onion and coconut-based curry with warm flavors of fresh ginger, garlic, turmeric, and garam masala cooked in the Instant Pot Pressure Cooker.

    12

    Instant Pot Kheema Pav

    Popular street food in India, Kheema or Keema Pav is a robust, peppery curry dish made with minced chicken or lamb cooked with onion, tomatoes, ginger, garlic, and earthy spices! Served with lightly toasted buns or pav laden with butter or homemade ghee on the griddle makes a blissful meal!

    13

    Instant Pot Chicken Korma 

    Chicken Korma is a mildly spiced Indian chicken curry made with whole aromatic spices like cardamom, cloves, black pepper, and cumin that are simmered in a light and flavorful yogurt-based sauce. This healthy curry along with pot in pot rice makes a delicious and healthy Indian Instant Pot Dinner in under 30 minutes.

    14

    Instant Pot Shahi Chicken Korma  

    Shahi Chicken Korma – A “royal” Mughlai dish made with chicken cooked in a creamy spicy sauce and garnished with golden fried nuts and raisins that add subtle sweetness to the curry.

    15

    Slow Cooker Chicken Tikka Masala

    This is going to be your favorite EASY slow cooker chicken tikka masala recipe! Tender-cooked chicken in a flavor-bursting tomato-based sauce and warm spices like turmeric, red chili powder, and garam masala served over hot basmati rice with authentic flavors that take only half the effort!

    16

    Instant Pot Tandoori Chicken

    Too hot or too cold to grill outside? Try this Instant Pot Tandoori Chicken recipe. Tender, cooked to perfection chicken with a finger-licking marinade. You can finish off the cooking by optionally broiling the chicken for 5 mins.

    17

    Instant Pot Whole Tandoori Chicken

    Here is a flavor-packed whole Chicken marinated in a spicy tandoori masala that will impress your family and friends. Try this recipe for Thanksgiving and make flavorful gravy at the same time.

    18

    Instant Pot Tandoori Chicken Lettuce Wraps 

    Spicy Tandoori Chicken served on crispy lettuce and drizzled with cooling cucumber raita and crunchy red onions. In addition, this makes for a delightful and healthy holiday entertaining option.

    19

    Instant Pot Chicken Cilantro Soup

    Bright and spicy ginger and aromatic cilantro stand out in this Indian twist on traditional chicken soup. Filled with just-cooked fresh, crunchy cabbage and carrots, this one-dish meal is perfect for lunch or a light dinner. Look to the variations for a vegan option, and add whichever veggies you like.

    20

    Instant Pot Chicken Mulligatawny Soup

    Here is a low-carb recipe for the restaurant favorite Chicken Mulligatawny Soup! This South Indian soup is cooked in an Instant Pot with creamy coconut milk and warming spices that leaves the taste buds longing for more.

    21

    Pulled Butter Chicken Sandwiches | Instant Pot Recipe 

    EASY pulled butter chicken sandwiches topped with cool, crunchy cucumber raita. This Indian-inspired pulled chicken sandwich recipe is made in the Instant Pot and is perfect for feeding a crowd for your next potluck, BBQ, or gathering!

    22

    Instant Pot Chicken Biryani

    My family’s treasured recipe transforms biryani into a quick, accessible dish using Instant Pot. This meal is made of fragrant basmati rice, tender spiced chicken, and caramelized onions, and it can be cooked in less than an hour while maintaining the same authentic flavor and texture as traditional versions.

    23

    Cauliflower Rice Chicken Biryani | Stove Top Recipe 

    Here is a low-carb chicken biryani recipe using cauliflower rice instead of basmati rice with delicious warm, authentic flavors. Other than the Marinating time, this keto-friendly recipe can be ready in half an hour and makes a great weeknight meal option.

    24

    Instant Pot Brown Rice Chicken Biryani

    This Brown Rice Chicken Biryani is a healthier version of my popular Chicken Biryani. It is cooked with brown basmati rice, chicken breasts, fresh herbs, and warm aromatic spices. Served with cooling raita this my favorite feel-good comfort food!

    25

    Instant Pot Kheema Pulao  

    Kheema Pulao is a flavor-packed one-pot meal with fragrant long grain basmati rice cooked in ground chicken and aromatic warm whole spices like black pepper, cumin seeds, and cinnamon.

    26

    Chicken Kofta Curry | Stovetop Recipe 

    Chicken kofta curry is a delicious dish made with ground chicken, ginger, garlic, cilantro, red chili powder, turmeric, and then steam cooked in a spicy curry. This tasty curry is hearty and has a perfect blend of warming spices.

    Hope you enjoy these chicken recipes as much as we do. I often serve chicken curries with turmeric cauliflower rice or lemon cauliflower rice for a low-carb meal.

    Is there a chicken recipe you would like to try? Comment on this post and let me know. I will be happy to share the recipe.

    Don’t forget to share this delicious collection of Indian chicken recipes with your family and friends. Happy Cooking!

    Chicken Shawarma

    Let’s be honest - anything wrapped in a warm flatbread is going to be DELICIOUS. Here is my super easy and incredibly flavorful recipe for Air Fryer Chicken Shawarma. Chicken thighs bathed in Middle Eastern Spices are marinated then cooked to juicy perfection with yummy crisp edges in the Air Fryer. Sliced thin, topped with Homemade Dill Tzatziki Sauce, lettuce, tomato, and onion - there's nothing better!

    [feast_advanced_jump_to]

    This is the ultimate wrap - every element of texture and temperature has its match which makes biting into one of these so satisfying. The sizzling, juicy chicken needs the fresh, crisp lettuce and tomato, just as the mixture of spices needs the refreshing yogurt dill sauce - cooling the palate like a splash of cold water on a hot day. 

    Lately, I’ve been loving the fusion feel of using flaky parathas to sandwich all this goodness together, but I have also used the more traditional pitas plenty of times. It also works perfectly as a low-carb option to serve the Chicken Shawarma over a bed of lettuce, tomato, cucumber, and onion with the dill yogurt sauce as dressing. A perfect dinner recipe!

    What is Shawarma

    Shawarma, a classic Middle Eastern street food, is typically made by layering marinated meat onto a spit in a sort of cone-shaped mound. As the meat is rotated and cooked on the spit, the meat bathes in its own dripping juices, and slices are shaved off to order. By using boneless, skinless chicken thighs, and thoroughly marinating, we ensure the meat stays juicy through the cooking process.

    Inspiration

    I first tasted Chicken Shawarma at Mammouns - an NYC spot famous for late-night eats. I instantly fell in love with the big flavors! Years later I decided to try making it at home, even though I never thought of Shawarma as something homemade. The best part about my recipe is how easy it is to put together. It’s also the perfect make-ahead meal. Simply marinate the chicken overnight and then just 12 minutes in the Air Fryer!

    Shawarma Spices

    My recipe uses spices that I already have in my kitchen (garlic, paprika, cumin, coriander) If you don't have some of the other spices like (cloves or cardamom) you can skip them! I promise the Shawarma will still be excellent. 

    The combination of spices is essential in laying the base for flavor, here are a few highlights! (These are the ground versions):

    • Paprika - mild sweet paprika that adds vibrant red color without too much heat 
    • Cumin - warm and earthy with a hint of bittersweet citrus
    • Coriander -  adds a hint of citrus, often paired with cumin for just the right balance of earthiness.
    • Cinnamon - adds sweet and earthy heat. So versatile it’s used throughout the world in both savory and sweet dishes. 
    • Cardamom – heady and super aromatic, wonderful in desserts!
    • Cloves – aromatic flower buds from the evergreen clove tree. Slightly sweet and pungent, often paired with cinnamon and black pepper for a perfect spice blend.

    Substitutions

    • I recommend using chicken thighs for this recipe as it will give your tender juicy meat with crisp edges. You can also use chicken boneless chicken breasts for this recipe, but make sure to marinate it at least for 4 hours and do not overcook
    • Check the temperature of the chicken using a digital thermometer to make sure the thickest piece reaches 165 degrees F
    • Smoked paprika will add subtle smoky flavors but you can also use regular paprika
    • Add more or less cayenne pepper to your taste. I do not like this dish to be overly spicy but have a balance of flavors with various spices
    • Use your favorite flatbreads to wrap the chicken, you can also use gluten-free bread or serve on warm steamed rice. For a low-carb option serve the sliced chicken over lettuce, tomatoes, cucumbers, and onions drizzled with tzatziki.

    There’s Way to Cook Chicken Shawarma for Every Kitchen

    Marinate the chicken for up to 24 hours and then either grill, bake, or air fry (my newest obsession) for those perfect charred edges. Instructions for each technique are described in the recipe below. YOU CAN MAKE THIS AWESOME CHICKEN SHAWARMA EVEN WITHOUT AN AIR FRYER.

    Instructions

    Here is a step-by-step recipe showing how I cook the chicken for shawarma in the air fryer. Please scroll down to the recipe card at the end of this post for printable recipe card with ingredient quantities, instructions and also how to bake or grill if you do not have an air fryer!

    • In a large bowl mix together salt, garlic, paprika, cayenne pepper, ground cumin, ground coriander, ground cinnamon, ground cardamom, ground cloves, ground black pepper, lemon juice, and oil. Add chicken and coat well. Allow to marinate for 2 hours or overnight.
    • Preheat the Air Fryer at 400 degrees F. Line the chicken in a single layer. Spread sliced onions on top. Air Fryer at 380 degrees F for 10 minutes. Turn over and cook for another 2 to 5 minutes. Allow the chicken to rest for 5 minutes before cutting into thin strips.

    Lemon Dill Tzatziki

    • Peel and grate cucumbers and then press out all the excess liquids using a strainer or a cloth. Stir together the yogurt, cucumber, garlic, lemon juice, and dill in a medium bowl. Season with salt and pepper. Taste and adjust the seasonings.
    steps showing how to make lemon dill tzatziki
    • Chop the veggies - lettuce, tomatoes, cucumbers, red onion, etc. Next, warm up the bread. You can either use pita bread or other flatbread you like. I also love serving the Shawarma on either homemade parathas or the flaky Kawan Parathas sold in Indian grocery stores.

    Serving

    1. Here is the classic way to serve shawarma - spread Tzatziki on the warm bread, top it with your favorite veggies, lettuce, and tomato are a must for me. Then layer over the sliced chicken. Roll up and enjoy.
    2. You can also serve them as Pita pockets. Bake the pita bread in the toaster oven until it fluffs up. Allow it to cool for a minute and then cut into half. Carefully open up each half and spread  Tzatziki inside. Add lettuce, tomatoes, and top with chicken.
    3. For a low-carb meal, serve the shawarma meat on a pile of crispy lettuce, tomatoes, cucumbers, and drizzle with creamy yogurt Tzatziki. 

    Storing

    Chicken Shawarma is a perfect make ahead meal. Cooked Chicken can be refrigerated for up to a week. Warm up in a stove top pan, air fryer or microwave.

    I hope you will try this easy recipe. My entire family loves it and it is also a kid-friendly meal. Make a batch of quick and easy white chocolate bark for dessert with this meal.

    Did you enjoy this easy Air Fryer Shawarma? Here are some Air Fryer Recipes to try:

    Recipe

    stack of chicken shawarma rolled in pita
    Print Recipe
    5 from 6 votes

    Chicken Shawarma

    Easy and incredibly flavorful recipe for Air Fryer Chicken Shawarma. Chicken thighs bathed in Middle Eastern Spices are marinated then cooked to juicy perfection with yummy crisp edges in the Air Fryer. Sliced thin, topped with Homemade Dill Tzatziki Sauce, lettuce, and tomato
    Prep Time30 mins
    Cook Time15 mins
    Marinating Time6 hrs
    Total Time6 hrs 45 mins
    Course: dinner
    Servings: 6
    Calories: 288kcal
    Author: Archana Mundhe

    Equipment

    Ingredients

    Dill Tzatziki sauce

    • 1 cup Greek-style plain yogurt
    • 2 Persian cucumber peeled, grated (squeeze excess moisture out)
    • 1 clove garlic minced
    • 1 tablespoon lemon juice freshly squeezed
    • 2 tablespoons fresh dill finely chopped
    • ½ teaspoon kosher salt
    • ¼ teaspoon freshly ground black pepper

    Serving

    • pita bread or parathas
    • 2 cups Romaine lettuce
    • 2 tomatoes diced
    • 2 persian cucumbers peeled and cubed
    • ½ cup red onion thinly sliced

    Instructions

    • In a large bowl mix together salt, garlic, paprika, cayenne pepper, ground cumin, ground coriander, ground cinnamon, ground cardamom, ground cloves, ground black pepper, lemon juice, and oil
    • Add chicken and coat well. Allow to marinate for 2 hours or overnight.
    • Preheat the Air Fryer at 400 F. Line the chicken in a single layer. Spread sliced onions on top. Air Fryer at 380 F for 10 minutes. Turn over and cook for another 2 to 5 minutes. Note: My air fryer basket fits 4 to 5 chicken thighs at a time without overcrowding. I usually air fry chicken in 2 batches.
    • Allow the chicken to rest for 2 minutes before cutting into thin strips.

    Tzatziki

    • Stir together the yogurt, cucumber, garlic, lemon juice, and dill in a medium bowl. Season with salt and pepper.

    Bread

    • Warm up the pita breads, flatbreads or parathas

    Serving

    • Here is the classic way to serve shawarma - spread Tzatziki on the warm bread, top it with your favorite veggies, lettuce, and tomato are a must for me. Then layer over the sliced chicken. Roll up and enjoy.
    • You can also serve them as Pita pockets. Bake the pita bread in the toaster oven until it fluffs up. Allow it to cool for a minute and then cut into half. Carefully open up each half and spread  Tzatziki inside. Add lettuce, tomatoes, and top with chicken.
    • For a low-carb meal, serve the shawarma meat on a pile of crispy lettuce, tomatoes, cucumbers, and drizzle with creamy yogurt Tzatziki. 

    Video

    Notes

    • The nutrition facts do not include the bread. 

    Oven Recipe 

    Preheat the oven at 425 degrees F. Line a baking tray with parchment paper and line the chicken thighs in a single layer. Roast in the oven for 30 to 40 minutes as the edges crisp up and the chicken is cooked through in the middle. Use a digital thermometer to make sure that the thickest piece has reached 165 degrees F.  Remove from the oven and allow the chicken to rest for 5 minutes before slicing.                            

    Nutrition

    Calories: 288kcal | Carbohydrates: 10g | Protein: 35g | Fat: 12g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 1126mg | Potassium: 695mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2103IU | Vitamin C: 12mg | Calcium: 101mg | Iron: 2mg

    Chilli Chicken

    If you’ve ever tasted Chilli Chicken, you know why it’s one of the most popular dishes in Indo-Chinese restaurants. Crispy juicy chicken in a tangy spicy sauce with crunchy blistered peppers and onions. Just thinking about a full steaming plate whisked to the table in a cloud of delicious aromas makes my mouth water.

    chili chicken served in a white bowl

    My recipe for homemade Air Fryer or Stovetop Chilli Chicken is much lighter and healthier than the original deep-fried version. Yet just as flavor-packed with ginger, garlic, fresh and dried chilis, vinegar, and soy. Packing in more fresh veggies and skipping the deep-frying makes this a very family-friendly meal.

    chilli chicken served in a white bowl with a spoon

    Traditionally the chicken is heavily coated and deep-fried, sometimes double-fried. Then tossed with the sauce and peppers in a pan over high heat. We achieve the same crispy saucy deliciousness using healthier cooking techniques while keeping the essential two-step process. 

    A  restaurant indulgence is now a homemade meal on regular rotation. And it can be enjoyed two ways. Chilli Chicken dry, everyone’s favorite starter, easily becomes Chilli Chicken Gravy by increasing the sauce ingredients and serving over Hakka noodles or fried rice for a lively and fun dinner!

    Why is Chili Chicken so good? This dish beautifully represents the appeal of Indo/Chinese cooking with its big bold flavors and blend of ingredients from different cultures. Ginger, garlic, and spicy chilies from India mixed with soy and vinegar from China create a uniquely delicious flavor profile. Indo-Chinese cooking was born in Kolkata and remains incredibly popular to this day. 

    Ingredients

    • Chicken thighs (boneless skinless): Higher in B vitamins, zinc, and iron than white meat. Also less likely to overcook
    • Kashmiri Red Chili Powder: vibrant red chili powder, mild heat, full flavor with a hint of smoke
    • Ginger: zesty, slightly sweet, warming spice. Packed with antioxidants, strong anti-inflammatory properties, positive effect on blood sugar and blood pressure, aids in digestion & so much more! 
    • Garlic: highly aromatic, can be stronger or milder based on cutting and cooking techniques. It may help lower blood pressure and cholesterol protecting against heart disease, also anti-inflammatory
    • Dark Soy: darker, thicker, more aged, slightly sweeter, and less salty than other soy
    • Chili Garlic Sauce: spice paste of chilis, garlic, and vinegar found at any Asian grocery 
    • Red and green bell peppers: low in calories, a good source of vitamins A & C, red variety also contains beta-carotene 
    • Green Chili: spicy heat, source of vitamin A, capsaicin may also boost metabolism
    chilli chicken in a skillet

    Tips for the best homemade chilli chicken

    1. Use boneless chicken thighs as they stay moist and soft
    2. Adjust the green chili and Kashmiri red chili powder for more or less heat to the final dish
    3. Add a mix of colored peppers like red and green to a visually appealing dish
    4. Do not overcook the onions and peppers, you want a nice crunch to them
    5. Add the air fired chicken when you are ready to serve for crisp textures
    6. Check out the notes in the recipe card to make chili chicken gravy

    Steps

    • In a medium bowl mix together Kashmiri red chili powder, salt, black pepper, ginger paste, garlic paste, vinegar, water, cornstarch, and all-purpose flour. Add chicken pieces and coat well (photo 1)
    • Preheat the Air Fryer for 5 mins at 400 F. Lightly spray the bottom of the air fryer basket with oil spray. Line half of the chicken in the basket. Do not overcrowd them so you can get crispy chicken. Lightly spray the chicken over with oil. Cook at 380 degrees for 10 to 12 minutes shaking the basket halfway through. Take the air-fried chicken out and reserve. Repeat with the remaining chicken (photos 2, 3, 4)
    steps one through four showing air frying marinated chicken
    • Heat oil in a medium skillet. Add white scallions, ginger, garlic, green chili. Saute for 1 to 2 minutes as the garlic starts to turn light golden and aromatic (photos 5 - 6)
    • Next, add the onions and peppers and saute for 2 to 3 minutes (photos 7 - 8)
    steps five through eight showing sautéing vegetables in a skillet
    • Stir together soy sauce, chili garlic paste, sugar, and water. Add it to the pan and cook for 1 minute stirring constantly (photo 9)
    • Add the cornstarch slurry and cook until the liquids start to thicken. Turn the heat down (photo 10)
    • Add the air-fried chicken to the pan when you are ready to serve (photo 10)
    • Mix well and cook until everything is heated through without overcooking the onions and peppers. Garnish with scallions (photo 11)
    steps nine through twelve showing sautéed peppers and air fried chicken in a skillet

    Serving

    Serve chilli chicken hot as an appetizer or serve it over steamed Jasmine Rice for a quick meal. You can also serve it with Fried Rice or Hakka noodles for a hearty meal.

    Storing

    Chilli chicken is best enjoyed hot. When making ahead, add the chicken to the veggies just before serving.

    To make ahead, cook the veggies and air fry the chicken. Then reheat the chicken for 2 to 3 minutes just before tossing it in the skillet with the veggies. Enjoy right away for the best textures and flavors.

    To reheat leftovers, place the Chilli chicken on a baking tray and reheat at 400 for 5 minutes. You can also imply microwave the leftovers which will still taste delicious minus the crisp textures of the chicken.

    Did you enjoy the flavors of this colorful Indo-Chinese dish? Here are some more recipes to try:

    Air Fryer Cooking Tips

    • You may need to increase or decrease the cooking time depending on your air fryer. Check your food frequently to prevent it from burning. This is especially important during the last few minutes of cooking. Air fryers come in different sizes, so your food might not fit the same way that recipes online show.
    • Do not use aerosol spray cans to apply the non-stick spray to the basket. Aerosol spray cans usually contain harsh ingredients that are known for causing chipping in air fryer baskets.
    • Shake the basket during cooking times for smaller things like chicken wings, fries, and small veggies. Do this every few minutes or halfway through cooking.
    • Be careful not to press the basket release button while you are carrying the baskets. This will cause the inner basket to pull out and the outer basket will drop, which might damage it.
    • Do not place anything on top of your air fryer. This disrupts the airflow and will cause poor air frying results.
    • If you air fry high-fat foods, pour out the fat droppings from under the inner basket. This will prevent excess smoke while it cooks next time.
    chilli chicken garnished with scallions
    Print Recipe
    4.75 from 4 votes

    Chilli Chicken - Airfryer or Stovetop recipe

    Tender crisp chicken served in a spicy tangy sauce loaded with crunchy onions and peppers.
    Prep Time20 mins
    Cook Time40 mins
    Total Time1 hr
    Course: Appetizer, Entree, Main Course, Side Dish
    Cuisine: Indian, Indo-Chinese
    Servings: 4
    Calories: 406kcal
    Author: Archana Mundhe

    Equipment

    Ingredients

    • 1 pound chicken thighs skinless and boneless, cut into 1 inch cubes
    • 1 teaspoon Kashmiri red chili powder
    • 1 teaspoon kosher salt
    • ¼ teaspoon ground black pepper
    • 1 teaspoon ginger paste
    • 1 teaspoon garlic paste
    • 1 tablespoon white vinegar
    • 2 tablespoons water
    • 2 tablespoons cornstarch
    • 1 tablespoon all-purpose flour

    Sauce Ingredients

    • 2 tablespoons oil
    • 1 tablespoon ginger diced
    • 1 tablespoon garlic minced
    • 1 green chili sliced
    • ½ cup white scallions chopped
    • 1 cup red onion cut into 1 inch cubes
    • 1 cup red pepper cut into 1-inch cubes
    • 1 cup green pepper cut into 1-inch cubes
    • 1 teaspoon kosher salt
    • 2 tablespoons dark soy sauce
    • 1 tablespoon chili garlic sauce
    • 1 teaspoon sugar
    • ¼ cup water
    • 1 tablespoon cornstarch
    • ¼ cup water
    • ¼ cup green scallions chopped

    Instructions

    • Pat dry the chicken well with paper towels.
    • In a medium bowl mix together Kashmiri red chili powder, salt, black pepper, ginger paste, garlic paste, vinegar, water, cornstarch, and all-purpose flour. Add chicken pieces and coat well. Allow the chicken to marinate for 10-minutes as you prep the veggies.

    Frying Chicken

    • Preheat the air fryer for 5 mins at 400 F. Lightly spray the bottom of the air fryer basket with oil. Line half of the chicken in the basket. Do not overcrowd them so you can get crispy chicken. Lightly spray oil over the chicken. Cook at 380 degrees for 10 to 12 minutes shaking the basket halfway through. Take the air-fried chicken out and reserve. Repeat with the remaining chicken.

    Sauce

    • Heat oil in a medium skillet. Add white scallions, ginger, garlic, green chili, and saute for 1 to 2 minutes as the garlic starts to turn light golden and aromatic.
    • Then add the onions and peppers and saute for 2 to 3 minutes. Stir together soy sauce, chili garlic paste, sugar, and water. Add it to the pan and cook for 1 minute stirring constantly.
    • Add the cornstarch slurry and cook until the liquids start to thicken. Turn the heat down. Toss the air-fried chicken in the pan when you are ready to serve. Cook until everything is heated through without overcooking the onions and peppers. Garnish with scallions.

    Video

    Notes

    Chilli Chicken Gravy 
    • To make Chilli chicken gravy, follow the same recipe as above. Simply, add the corn starch to 1 cup of water
    • Add another tablespoon of chili garlic paste, and adjust salt to taste
    Don't have an air fryer? You can cook the chicken on a stovetop skillet:
    1. Shallow fry the chicken in 2 to 3 batches. Heat 1-inch oil in a skillet
    2. Add the chicken pieces and shallow fry them for 5 to 6 mins. Once ready take them out on a paper towel-lined dish and reserve
    3. Repeat with the remaining chicken
     

    Nutrition

    Calories: 406kcal | Carbohydrates: 21g | Protein: 21g | Fat: 26g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 2017mg | Potassium: 522mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1667IU | Vitamin C: 85mg | Calcium: 46mg | Iron: 2mg

    Air Fryer Tandoori Chicken

    I am so excited to share my modern and EASY recipe for tandoori chicken using the Air Fryer. These spicy chicken legs are perfectly juicy with a nice crisp char on the outside sealing in all of that flavor. The best part is they cook in only 15 minutes in the Air Fryer—less than half the time it takes in a conventional oven. The drumsticks are marinated in warming spices and creamy yogurt just like the classic dish. But you won’t believe how quick and effortless it is to make this favorite Indian dish in the Air Fryer with the same authentic taste and a lot less work.

    tandoori chicken with lemon wedges and cucumber salad
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    Air Fryer tandoori chicken legs are perfect for family dinners or as the main dish at parties and get-togethers. Chicken drumsticks are inexpensive and harder to overcook so they are a good choice for larger gatherings. Believe me, just looking at the plate piled high with spiced tandoori chicken is going to make everyone hungry if the aroma filling the house doesn’t do it first.

    What Is Tandoori Chicken?

    Tandoori is a style of cooking from the Indian subcontinent that refers to cooking food in a clay oven, which is also called a Tandoor. Most traditional Tandoori chicken is marinated in yogurt and vibrant spices before it is roasted in the clay oven.

    Since most of us don't have clay ovens, there are other ways we can replicate the cooking methods with our own kitchen appliances. I love making tandoori chicken in the Instant Pot.

    This recipe will show you how to make perfect tandoori chicken in the air fryer.

    Don't have an air fryer or an Instant Pot? Make Tandoori chicken in your oven! It's simple.

    What To Serve With Tandoori Chicken

    Since this chicken has so much bold flavor, pair it with something milder. I usually make some vegetable biryani to serve with it. Together they are a very hearty meal.

    Whenever I serve something spicy, I crave something sweet and tangy to balance it out. In this case, serve some mango salad or fiesta quinoa salad.

    If you want to serve this as a light lunch, another idea is to pair it with a crunchy Indian cucumber salad for a low-carb meal.

    tandoori chicken with lemon wedges

    Ingredients

    Here are some additional tips about the ingredients I used.

    • Ginger Paste and Garlic Paste: Do not substitute with ginger powder or garlic powder. Check out how to make homemade ginger and garlic paste.
    • Red Chili Powder: I used Kashmiri red chili powder. You can use any mild red chili powder or paprika. If you want it to have a lot more heat, use a spicier chili powder or cayenne pepper.
    • Garam Masala: Use homemade garam masala as it brings out the authentic flavors
    • Yogurt: Use plain full-fat yogurt for the marinade. If you are lactose intolerant, you can substitute it with dairy-free yogurt, as long as it is plain and full-fat.
    • Lemon Juice: Fresh-squeezed lemon juice will have a lot more flavor than bottled.
    tandoori chicken

    How To Make Air Fryer Tandoori Chicken

    Here's how to make tandoori drumsticks in the air fryer:

    • Place the chicken legs in a mixing bowl. Pat them dry with a paper towel and remove the skin (photo 1).
    • Make about 3-4 slits across the thick part of each drumstick (photo 2).
    • Add yogurt, ginger, garlic, red chili powder, turmeric, garam masala, and salt. Place the dried fenugreek leaves on the palm of your hands and gently crush them rubbing the hands together. Add it to the chicken drumsticks. Add the lemon juice and mix everything together, coating the chicken with the marinade (photo 3).
    • Let chicken marinate for at least 20 minutes, up to 24 hours (photo 4).
    Marinating chicken drumsticks
    • Preheat the air fryer to 350 degrees F. Lightly grease the basket with cooking oil. Place the marinated drumsticks in the basket and air fry for 15 minutes at 350 degrees F (photo 5).
    • Shake the basket halfway through cooking (photo 6).
    • After cooking time completes, check the internal temperature - 165 degrees F is the safe cooking temperature for chicken (photo 7).
    • Serve with fresh lemon wedges and cilantro mint chutney (photo 8).
    tandoori chicken cooked in air fryer basket

    Tandoori Chicken Tips

    Here are my best tips for making the tastiest Tandoori Chicken Drumsticks:

    • Pat dry the chicken legs to avoid extra liquids in the marinade
    • Marinate chicken for at least 1 hour, but it is best if you marinate overnight, or up to 24 hours total
    • Discard any leftover marinade or brush it on the chicken before cooking

    I love cooking Chicken in the Air Fryer. If you are looking for more air fryer recipes, do try my Chilli Chicken. It's a quick and healthier option to the traditional deep-fried recipe.

    Air Frying Tips

    • You may need to increase or decrease the air frying time depending on your air fryer. Check your food frequently to prevent it from burning. This is especially important during the last few minutes of cooking. Air fryers come in different sizes, so your food might not fit the same way that recipes online show.
    • Do not use aerosol spray cans to apply the non-stick spray to the basket. Aerosol spray cans usually contain harsh ingredients that are known for causing chipping in air fryer baskets.
    • Shake the basket during cooking times for smaller things like chicken wings, fries, and small veggies. Do this every few minutes or halfway through cooking.
    • Be careful not to press the basket release button while you are carrying the baskets. This will cause the inner basket to pull out and the outer basket will drop, which might damage it.
    • Do not place anything on top of your air fryer. This disrupts the airflow and will cause poor air frying results.
    • If you air fry high-fat foods, pour out the fat droppings from under the inner basket. This will prevent excess smoke while it cooks next time.

    FAQ

    How do you store leftover chicken drumsticks?

    The best way to store leftover drumsticks is in an airtight container in the refrigerator. They will stay fresh up to 3 days. Reheat the drumsticks in your air fryer at 350 degrees for no longer than 4 minutes.

    Can you use chicken wings instead of drumsticks?

    Yes, you can make chicken wings in the air fryer with this recipe. You might have to adjust the cooking time since chicken wings are smaller and will cook faster. Check on them after about 10 minutes.

    What temperature do I cook chicken legs to?

    The safe cooking temperature for chicken legs is 165°F. Check the temperature with a digital thermometer in the thickest part of the drumstick.

    How do I get the charred marks on the drumsticks?

    To get the charred marks, just keep the chicken in the air fryer for an additional 1-2 minutes. Make sure not to overcook them.

    tandoori chicken with lemon wedges and cucumber salad

    Recipe

    Tandoori chicken served with chutney and cucumber salald
    Print Recipe
    4.7 from 13 votes

    Air Fryer Tandoori Chicken

    Tender Roasted chicken drumsticks marinated in yogurt, warm tandoori spices, and cooked to perfection in the Air Fryer.
    Prep Time10 mins
    Cook Time15 mins
    Marinating Time30 mins
    Course: Appetizer, Entree
    Cuisine: Indian
    Servings: 3
    Calories: 110kcal
    Author: Archana Mundhe

    Equipment

    Ingredients

    Instructions

    • Pat dry the chicken drumsticks with a paper towel. Then using 2 pieces of paper towels, pick up one drumstick and pull the skin down from the thickest part of the chicken to the narrow end and remove the skin. Repeat for the remaining chicken drumsticks. Paper towels will help you get a grip on the skin and remove it easily.
    • Make 3-4 slits across the thick part on each drumstick.
    • Add yogurt, ginger, garlic, red chili powder, turmeric, garam masala, and salt. Place the dried fenugreek leaves on the palm of your hands and gently crush them rubbing the hands together. Add to the chicken. Add lemon juice and mix everything coating the chicken with the marinade
    • Allow the chicken to marinate for at least 20 minutes or you can also marinate in the refrigerator for up to 24 hours.
    • Preheat the air fryer to 350°F. Lightly spray the air fryer basket with cooking oil. Line the marinated chicken in the basket and spray with oil.
    • Air fry at 350°F for 15 minutes. Shake the basket halfway and lightly spray with oil.
    • Once the cooking cycle is completed check the internal temperature of the thickest piece and make sure it's at 165°F. You may continue to cook the chicken or add 1 to 2 minutes for charred marks but make sure not to overcook.
    • Serve with fresh lemon wedges, cilantro mint chutney. Pair it with the crunchy cucumber salad for a delicious low carb meal.

    Video

    Notes

    The amount of food you can cook at a time will vary depending on the size of your air fryer basket. Remember not to overcrowd and to keep enough room between 2 pieces of chicken.
    Cook Time may vary depending on the air fryer. Always check the internal temperature with a digital thermometer and add additional cook time if needed.

    Nutrition

    Calories: 110kcal | Carbohydrates: 5g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 1289mg | Potassium: 273mg | Fiber: 1g | Sugar: 2g | Vitamin A: 832IU | Vitamin C: 4mg | Calcium: 58mg | Iron: 1mg

    Air Fryer Buffalo Chicken Wings

    Make some crispy wings for lunch or a party appetizer. These air fryer buffalo chicken wings are spicy and really easy to make. One of the most popular foods for game-day parties is chicken wings - and few flavors are as famous as buffalo.

    Buffalo chicken wings served with dip
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    Buffalo chicken wings might be really messy, but they are a lot of fun to eat! When you set out a plate of these wings, people are going to eat them up. They are the perfect tailgating food. We serve them along with some raw veggies and chips and dip.

    The surprising thing about this air fryer buffalo chicken wings recipe is how healthy it actually is. It fits in with so many different diets that it's a perfect crowd-pleaser.

    buffalo chicken wings serves with veggie sticks and bleu cheese

    Ingredients

    There are two parts to this recipe - the dry ingredients and the wet ingredients.

    I used a really simple rub with just 4 common spices. You can use this rub on other entrees too - like chicken breasts or tofu. It's one of my favorite combinations of spices.

    I used garlic powder, paprika, black pepper, and kosher salt.

    ingredients for air fryer buffalo chicken wings

    Process

    Here are some step-by-step photos and tips that will show you how to cook chicken wings in the air fryer.

    I prefer making them in the air fryer because it makes them extra crispy without using lots of unhealthy oils and frying them. This is a really easy recipe that comes together quickly too.

    The first thing you need to do is combine the spices for the rub and rub them all over the chicken wings (pictures 1 and 2).

    The fastest way to do this is to put all the wings in a large bowl, add the spices on top of them, and then use your hands or a silicone spatula to mix the wings so that they are all completely and evenly covered in the spices.

    Adding spices to raw chicken wings

    Next, place the chicken wings in the air fryer basket in a single layer (picture 3). About halfway through cooking, pull out the basket and turn the wings over (picture 4).

    This is how you make your wings crispy - when the time is up, increase the air fryer temperature to 400 degrees F. Now, cook the wings for 5 more minutes.

    Chicken wings cooking in an air fryer

    After they are cooked and crispy, place the wings in another large mixing bowl. Drizzle them with Frank's red hot sauce and the melted butter. This hot sauce is what gives it that memorable Buffalo flavor. Use more or less depending on how spicy you want it.

    Tossing chicken wings in Frank's Red Hot Sauce

    Tips

    If you buy whole wings, you will have to cut them in half and separate the wingettes from the drumettes and discard the tips. Save yourself time and buy Bell Evan's wings that are already cut in half.

    Depending on the size of the wingettes and drumettes you may need to adjust the cooking time. I like to use a digital thermometer to make sure that the internal temperature of the thickest part is at least 165°F (75°C).

    Serve your chicken wings with your favorite bleu cheese or ranch dipping sauce.

    Buffalo chicken winds with ranch and veggies

    FAQ

    Can I use frozen wings in the air fryer?

    Yes, you can use frozen chicken wings. You just need to air fry them for 5 minutes longer before you increase the temperature for the last 5 minutes to crisp them up.

    Do I need to pat the wings dry before adding the spices?

    Yes, pat them dry to remove any excess moisture. If you defrosted frozen wings and they are particularly wet, make sure to pat them dry with a paper towel.

    My air fryer doesn't go up to 400 degrees - what do I do?

    If your air fryer's temperature doesn't go up to 400 degrees, just cook them at the highest temperature it goes for the last 5 minutes.

    How do you store leftover buffalo chicken wings?

    Store them in an airtight container in the refrigerator for up to 5 days. To reheat simply pop them in the air fryer and cook for 5 minutes at 350 degrees.

    Buffalo chicken wings served with dip

    Here are some more of my favorite appetizers and snacks that will go perfectly with these wings:

    And here are a few fun sweet snacks that will pair well with the spicy wings:

    A plate of air fryer buffalo chicken wings with carrot sticks

    Recipe

    buffalo wings served with bleu cheese
    Print Recipe
    4.84 from 6 votes

    Air Fryer Buffalo Wings

    Love wings but hate to fry? Try this EASY Air Fryer recipe for crispy delicious wings without the extra fat.
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Appetizer
    Cuisine: American
    Servings: 4
    Calories: 377kcal
    Author: Archana Mundhe

    Equipment

    Ingredients

    Instructions

    • Melt the butter in a microwave-safe bowl, about 1-minute. Stir in the hot sauce. Reserve
    • Place the chicken wings in a large bowl and pat dry the chicken wings with paper towels to remove any excess moisture. Add salt, garlic powder, paprika, cayenne pepper, and black pepper and mix well coating the wings evenly with all the seasonings.
    • Lightly spray the bottom of the air fryer basket with cooking spray. Line the wings in the basket keeping some room around each wing for the air to circulate. Do not overcrowd, depending on the size of your Air Fryer basket you may need to cook in batches.
    • Cook the wings for 15 minutes at 370°F (190°C). Shake the basket halfway through, so the wings cook evenly.
    • When the time is up, shake the basket, increase the temperature to 400°F (200°C) and cook for 5 more minutes or until the skin is golden brown and crispy.
    • Take out the cooked wings in a large bowl and drizzle the hot sauce over. Gently mix so the wings are coated all over with the sauce.
    • Serve immediately with ranch or bleu cheese dressing along with carrot and celery sticks.

    Video

    Notes

    Tips:
    1. I like Bell Evan's wings that are already cut in half. If you have whole wings make sure to cut them into half (wingettes and drumettes) and discard the tips.
    2. Depending on the size of the wingettes and drumettes you may need to adjust the cooking time. I like to use a digital thermometer to make sure that the internal temperature of the thickest part is at least 165°F (75°C)
    Oven/Grill Instructions:
    • Oven - Preheat oven to 400 degrees F. Line up wings on a greased grilling rack. Place the rack on top of the baking tray to catch all the drippings. Bake the wings for about 20-25 mins (in a convection oven) or up to 40 mins. 
    • Outdoor Grill - Wings can also be cooked on a preheated outdoor grill at 400 degrees F. Grease the grill grates and place the wings on the grates. Cook for 20 minutes or until the internal temperature of the thickest part is at least 165°F (75°C)
    Take out the cooked wings in a large bowl and drizzle the hot sauce over. Gently mix so the wings are coated all over with the sauce. Serve immediately with ranch or bleu cheese dressing along with carrot and celery sticks.

    Nutrition

    Calories: 377kcal | Carbohydrates: 1g | Protein: 23g | Fat: 31g | Saturated Fat: 13g | Cholesterol: 124mg | Sodium: 1691mg | Potassium: 211mg | Fiber: 1g | Sugar: 1g | Vitamin A: 880IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg

    Chicken Noodle Soup with Kale

    Cooked in under 30 minutes this homestyle EASY chicken Noodle soup with kale is a must-try! It is healthy, delicious, and simple to make. Using a few basic ingredients, you will have a comforting one-pot meal in no time!

    2 bowls of chicken noodle soup with kale

    Soups make fantastic meals on cool fall and winter nights. With most of our cooking in the Instant Pot, we are so happy that our favorite chicken noodle soup got even easier to make. This is my recipe that I came up with over years, when I got frustrated eating restaurant noodle soup which was, WELL just not GOOD enough!

    bowl of chicken noodle soup

    Process

    Turn Instant Pot to Saute mode. Add oil, garlic, onion, carrots, and celery. Saute for 30 seconds. Add chicken breasts, broth and give a quick stir. Close Instant Pot lid with pressure valve to sealing. Pressure cook for 8 minutes (5 mins for thin chicken breasts) followed by natural pressure release. 

    photos showing how to make Instant Pot Chicken soup

    Open the Instant Pot. Take the Chicken Breasts out and shred them with a fork. Set Instant Pot to Saute mode. Add egg noodles and shredded chicken. Cook for 4-5 mins as the egg noodles get cook soft and tender. Add baby kale and stir everything together. Turn the Instant Pot off. Garnish with black pepper and fresh parsley.

    instant pot chicken soup with noodles and kale

    Enjoy hot! A perfect make-ahead recipe that stays good refrigerated for up to 5 days. For longer shelf life or to freeze this soup, save the egg noodles and the kale. When you are ready to eat, simply thaw the soup overnight in the refrigerator and then heat it up on the stovetop. Simply add egg noodles once the soup comes to a full boil, then stir in the kale!

    2 bowls of chicken noodle soup with kale

    Variations

    A few variations to this Instant Pot Chicken Noodle soup:

    • Use bone-in chicken for this recipe, it's a great way to boost the nutrient density of this soup
    • Substitute Chicken breasts with chicken thighs, drumsticks, or whole cut-up chicken
    • You can leave out the baby kale or add other green veggies like baby spinach or Bok choy
    • To make this soup low carb, leave out the egg noodles or add spiraled zucchini
    • For a gluten-free soup, skip the egg noodles and add rice noodles or any GF noodles

    More Soups

    Here are some of our family favorite Instant Pot Soups:

    Video

    Here is a quick video showing how to make Chicken soup in the Instant Pot:

    chicken noodle soup
    Print Recipe
    4.7 from 10 votes

    Instant Pot Chicken Noodle Soup with Kale

    A healthy, quick and EASY homestyle chicken noodle soup in Instant Pot
    Prep Time5 mins
    Cook Time25 mins
    Total Time30 mins
    Course: Soup
    Cuisine: American
    Servings: 4
    Calories: 312kcal
    Author: Archana Mundhe

    Ingredients

    • 1 tablespoon oil
    • 2 tablespoons garlic minced
    • 1 cup yellow onion finely diced
    • 1 cup carrots peeled and sliced
    • 1 cup celery sliced
    • 1 pound chicken breasts
    • 4 cups low sodium chicken broth better than bouillon chicken broth base
    • 2 cups egg noodles no yolks egg white noodles
    • 4 handfuls baby kale or baby spinach
    • black pepper
    • 1 tablespoon parsley chopped for garnish

    Instructions

    • Turn Instant Pot to Saute mode. Add oil, garlic, onion, carrots and celery. Saute for 30 seconds. Add chicken breasts, broth and give a quick stir. Close Instant Pot lid with pressure valve to sealing. Pressure cook for 8 minutes (5 mins for thin chicken breasts) Allow natural pressure release.
    • Open the Instant Pot. Take the Chicken Breasts out and shred them with a a fork.
    • Set Instant Pot to Saute mode. Add egg noodles and shredded chicken. Cook for 4-5 mins or until the egg noodles are cooked.
    • Add baby kale and stir everything together. Turn the Instant Pot off. Garnish with black pepper and fresh parsley.

    Video

    Notes

    You can add any greens you like in the end. We love baby kale and baby spinach!

    Nutrition

    Calories: 312kcal | Carbohydrates: 28g | Protein: 31g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 88mg | Sodium: 1062mg | Potassium: 1176mg | Fiber: 2g | Sugar: 4g | Vitamin A: 11270IU | Vitamin C: 94.5mg | Calcium: 149mg | Iron: 2.4mg

    ♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

    Achari Chicken - Instant Pot & Stove Top Recipe

    Achari Chicken which literally means "pickled" chicken is made with pickling spices. This North Indian curry uses an unbelievably flavorful combination of spices such as fennel seeds, nigella seeds, and fenugreek seeds for a warm, rich, pickle-flavored curry with smokey aromas.

    Achari Chicken served with naan and rice
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    My mouth starts to water as I describe this dish. I grew up eating homemade pickles and the spices always made me curious as the flavors are so much intense. One of the spices used in making Indian pickles in nigella seeds known as Kalonji in India and I am so excited to introduce this new spice to you via this spicy, finger-licking chicken curry.

    Served with cumin rice or steamed basmati rice and a side of warm parathas to wipe up the curry sauce, this Achari Murgh (Pickled Chicken Curry) is a must-try. It comes together in less than 30 minutes in the Instant Pot Pressure Cooker.

    Achari Chicken Curry in a white bowl

    Spices

    Here are few unique must-have whole spices to make the best Achari Chicken curry

    1. Kalonji - These tiny black onion seeds look similar to black sesame seeds but with a different flavor profile. Frying them in hot oil for a few seconds releases a load of nutty, smokey, piquant flavors
    2. Fennel Seeds - Often chewed as an after-dinner digestive, these sweet, anise-flavored morsels add a hint of sweetness to this curry
    3. Fenugreek Seeds - This bittersweet spice has an undertone of maple syrup and works really well with coriander, cumin, and red chile powder. Briefly frying them in the tadka (tempering) help reduce bitterness and add a ton of nutty-smokey flavors
    4. Mustard Seeds - These pungent, nutty seeds are essential in pickles and curries. Adding them to a hot tadka make them crackle and pop to release their earthy flavor
    5. Cumin Seeds - Also known as Jeera, cumin adds nutty, warm flavors and dimensions to this curry
    Spices for chicken curry

    Once you have these spices the other ingredients are pretty basic and you probably already have them in your pantry.

    Tips

    • I like bone-in chicken drumsticks in this recipe. To remove the skin on the drumsticks, simply grab the skin with a paper towel and pull it back towards the narrow end. Any other skinless, bone-in cut of chicken will also work well
    • If using boneless chicken, cut the chicken into 2-inch pieces and pressure cook for 5 mins followed by natural pressure release
    • Make sure not to over fry the whole spices, especially the fenugreek seeds as they can get bitter. Turn off the sauté mode once the mustard seeds start to pop.
    • Remember to deglaze the pot after adding water and turn off the sauté mode so it will stop the liquids from evaporating and preventing the "BURN" error
    • Do not mix in the tomato paste as it can get stuck to the bottom of the pot and cause a "BURN" error
    • Do not add cold yogurt directly to the hot curry. Mix a few spoonfuls of hot gravy to the yogurt which will bring up the temperature of cold yogurt. This, in turn, prevents the yogurt from curdling in the curry

    Steps

    Step 1: Set the Instant Pot to Sauté mode and heat oil. Add the mustard seeds and once they start to pop add cumin seeds, fennel seeds, nigella seeds, and fenugreek seeds. Sauté for 10 seconds. Add the sliced onion and mix well. Add whole red chilies and saute for 3 to 4 mins covered or until the onions become translucent. Next, add ginger, garlic paste, turmeric, chili powder, salt, and mix well.

    Frying spices and onions in the Instant Pot

    Step 2: Turn off sauté mode, add ½ cup of water and deglaze the pot. Add the chicken pieces and stir everything together until the chicken is coated with all the spices. Layer the tomato paste on top and do not mix. Close the Instant Pot and pressure cook for 6 minutes followed by natural pressure release.

    Chicken ready to be pressure cooked

    Step 3: Open the Instant Pot and add some hot gravy to the bowl of yogurt and stir. This helps bringing up the temperature of cold yogurt, preventing it from splitting in the curry. Add the curried yogurt to the chicken and mix well. Stir in lemon juice and garnish with cilantro.

    Adding yogurt to the curry

    Serving

    Here are a few of options to pair this spicy Achari Chicken curry with and make a delicious homemade Indian meal

    Spicy Indian food always leaves me craving for something sweet and here are a few of my favorite desserts:

    Storing

    Enjoy this chicken curry fresh. You can also make ahead a day before as the flavors continue to develop. Keep refrigerated for up to 5 days or freeze it for longer shelf life.

    Recipe

    Achari Chicken Curry served in a white bowl
    Print Recipe
    4.82 from 32 votes

    Achari Chicken

    Delicious North Indian Chicken Curry cooked with pickling spices
    Prep Time10 mins
    Cook Time25 mins
    Total Time35 mins
    Course: dinner, Entree, Main Course, Main dish
    Cuisine: Indian
    Servings: 4
    Calories: 276kcal
    Author: Archana Mundhe

    Equipment

    Ingredients

    Instructions

    • Set the Instant Pot to Saute mode and heat oil. Add the mustard seeds and allow them to pop. Add cumin seeds, fennel seeds, nigella seeds, and fenugreek seeds. Sauté for 10 seconds.
    • Add the sliced onion and mix well. Add whole red chilies and sauté for 3 to 4 mins covered or until the onions become translucent. Next, add ginger paste, garlic paste, turmeric, chilli powder, salt and mix well.
    • Add the chicken pieces and stir everything together until the chicken is coated with all the spices. Turn off saute mode, add ½ cup of water and deglaze the pot. Layer the tomato paste on top and do not mix.
    • Close the Instant Pot with the pressure valve to sealing. Pressure cook for 6 minutes followed by 10 minute natural pressure release.
    • Open the Instant Pot and add a few spoonful of hot gravy to the yogurt and stir, this will prevent the cold yogurt from splitting in the curry. Add the yogurt to the chicken and mix well. Stir in lemon juice and garnish with cilantro.

    Video

    Notes

    Stovetop Recipe:
    • Heat oil in a 4 to 6-quart heavy-bottomed pan or pot. Add the mustard seeds and allow them to pop. Add cumin seeds, fennel seeds, nigella seeds, and fenugreek seeds. Sauté for 10 seconds.
    • Add the sliced onion and mix well. Add whole red chilies and sauté for 8 to 10 minutes covered or until the onions become translucent. Next, add ginger paste, garlic paste, turmeric, chili powder, salt and mix well.
    • Add the chicken pieces and stir everything together until the chicken is coated with all the spices. Add 1 cup of water, tomato paste and mix well. Cook covered on medium heat for 15 to 20 minutes or until the chicken is fully cooked. 
    • Add a few spoonfuls of hot gravy to the yogurt and stir, this will prevent the cold yogurt from splitting in the curry. Add the yogurt to the chicken and mix well. Stir in lemon juice and garnish with cilantro. Add more salt to taste if needed. 

    Nutrition

    Calories: 276kcal | Carbohydrates: 12g | Protein: 22g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 91mg | Sodium: 1356mg | Potassium: 550mg | Fiber: 2g | Sugar: 5g | Vitamin A: 921IU | Vitamin C: 71mg | Calcium: 62mg | Iron: 3mg

    Chicken Kathi Rolls | Weeknight Dinner, Street Cart Style

    Succulent pieces of spicy chicken cooked with freshly chopped onions and peppers, drizzled with a tangy cilantro mint chutney, and rolled in soft flaky parathas make for one of India's most epic street food - the Chicken Kathi Rolls. These visually delightful chicken rolls pack in so many complex flavors and freshness in every bite, I bet this will be a repeat on your dinner menu.  

    3 chicken kathi rolls stacked
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    Chicken Kathi rolls are super easy to make, can be prepped ahead of time, and are an absolutely gratifying meal, whether you have it as dinner, lunch, or just an appetizer.

    These mouth-watering rolls, also popularly known as Chicken Tikka Kati rolls are usually a fast-selling fare in most restaurants and eateries in India. A very popular grab-and-go food, Kathi roll makes a good lunch idea as the rolls can be individually wrapped in parchment paper for a hearty meal.

    The best part about the Kathi rolls is that you can make them with your regular pantry ingredients. To cut down a bit of my work, I usually use the ready-made frozen Kawan parathas that are easily available at Indian grocery stores.

    However, if you don’t have the parathas in your freezer or plan this meal last minute, fret not. Parathas are simple to make at home and are healthy too. Check out this recipe on how to make soft and tasty whole wheat parathas at home. 

    chicken kathi rolls

    Tips

    1. Pat dry the chicken to remove any excess moisture before making pieces and marinating it. This will prevent the marinated chicken from becoming diluted and watery.
    2. How long should you marinate the chicken? - Since the chicken is cut into small bite-sized pieces they don't need to be marinated for a long time. Marinate it for about 15 to 20 minutes, as you prep the veggies and make the chutney. You can keep the marinated chicken in the refrigerator for a longer time, although 2 hours is sufficient for the flavors to imbibe well. 
    3. I would highly recommend making fresh homemade mint cilantro chutney for this recipe as the bright minty sauce elevates the rustic flavors of the spiced chicken. 
    4. You can even make a double batch of the filling ahead of time. It stays fresh in the refrigerator for up to 3 days and can also be frozen for future use.  
    5. During summertime, you can grill the marinated chicken, onions, and peppers on an outdoor grill to add nice smoky flavors. Place on cooked parathas, drizzle some mint cilantro chutney, top it up with crisp red onions and fresh cilantro. Roll and enjoy hot. 
    6. For a non-dairy recipe, either substitute the yogurt with non-dairy yogurt or simply add an extra teaspoon of lemon juice to the marinade.
    Kathi rolls with a pan of filling

    Variations

    1. Since the marinade for the chicken is made from scratch, you can adjust the spice level by adding or reducing the amount of red chili powder and garam masala. Note that I always use the mild Kashmiri red chili powder. If you are using a different variety you may want to adjust the amount. 
    2. I love to use the flaky Kawan parathas for this recipe, but you can use your favorite brand of ready-made parathas or make them at home using my recipe for homemade parathas.
    3. My chicken Kathi roll recipe uses green and red peppers. However, feel free to use different colors of bell peppers that you like. Same for the onions. 
    4. I like to use boneless chicken breasts in this recipe, but you can also use skinless boneless chicken thighs instead
    holding chicken kathi roll

    Thank you for all the lovely messages and for sharing the photos of your Paneer Kathi Rolls with me on Instagram and Facebook. I love seeing your creations! It makes me happy to see so many of you trying my recipes and adding them to your repeat menu.

    Since many of you requested a non-vegetarian version of these amazing rolls, I am sharing this fail-proof recipe for all you chicken lovers. So go ahead and whip up the best ever Chicken Kathi Rolls and share your awesome pics with me!

    Instructions

    Here is my step by step recipe with photos to make the best chicken kathi rolls:

    Marinate the chicken: Add chicken to a bowl and stir in all the marinade ingredients. Mix well and keep aside for 20 minutes. You can also marinate it for a longer time but 2 hours is generally enough. Make sure to keep it in the refrigerator if marinating for more than 20 mins. 

    marinating chicken

    Make the filling: Heat 2 tablespoons of oil in a pan. Add onions, peppers, salt and cook for 3 to 4 minutes. Add marinated chicken and mix well. Cooked covered for 3 to 4 minutes on medium heat. Take the lid off and cook for another 2 to 3 minutes until the chicken is fully cooked. Turn the heat off. Add cilantro.

    photos show how to make chicken kati roll filling

    Cook the Parathas: Heat a non-stick griddle pan. Remove the Kawan paratha from the plastic wrapping and place it on the griddle. Cook on medium-high heat for about 1 to 1-½ minutes on each side or until both sides are golden brown, pressing gently with a spatula. 

    photos showing how to cook frozen paratha

    Serving

    Assemble Kathi Roll: Spread 2 teaspoons of chutney on the cooked paratha. Add 2 to 3 spoonfuls of the filling in the middle. Add sliced onions and cilantro on top. roll the sides up to the middle. You can use small toothpicks to hold them together.

    Looking to make a complete meal? Here are some of our favorite drinks that pair well with these Spicy Kathi Rolls:

    • Mango Lassi – Cooling yogurt drink with mango is a perfect pairing with spicy foods
    • Ginger Lemonade – favorite homemade lemonade 
    • Watermelon Juice – a quick 5-minute recipe for a refreshing drink 
    • Rose Falooda – This drink and dessert recipe makes a delicious pairing with Kathi roll for a Friday night get together or a game night 

    Love this easy meal idea? Here are some more recipes you will enjoy:

    • Pav bhaji - Indian vegetarian sloppy Joe's, this flavorful mix vegetable dish tastes best with buttered rolls
    • Kheema Pav - Ground Chicken curry served with buttery buns
    • Easy Vegetable Manchurian - Healthy-ish no fry version of the Indo Chinese popular dish
    • Hakka Noodles - Noodles stir-fried in loads of veggies in a soy, garlic sauce
    • Misal Pav - Traditional Maharashtrian Sprouted moth bean curry served with buttery buns
    • Spicy Masala Burgers - Easiest chicken burgers with all of your favorite Indian spices and flavors

    Recipe

    chicken kathi rolls
    Print Recipe
    4.85 from 13 votes

    Chicken Kathi rolls

    Succulent pieces of spicy chicken cooked with freshly chopped onions and peppers, drizzled with a tangy cilantro mint chutney, and rolled in soft flaky parathas
    Prep Time10 mins
    Cook Time20 mins
    Marinating Time20 mins
    Total Time50 mins
    Course: Brunch, dinner, Lunch
    Cuisine: Indian
    Servings: 4
    Calories: 180kcal
    Author: Archana Mundhe

    Ingredients

    • 1 lb chicken breasts cut into bite sized strips
    • 2 tablespoons oil
    • 1 small red pepper thinly sliced
    • 1 small green pepper thinly sliced
    • 1 medium red onion thinly sliced
    • ½ teaspoon kosher salt

    Marinade Ingredients:

    To Serve:

    Instructions

    • Marinate the chicken: Add chicken to a bowl and stir in all the marinade ingredients. Mix well and keep aside for 20 minutes. You can also marinate it for a longer time but 2 hours is generally enough. Make sure to keep it in the refrigerator if marinating for more than 20 mins.
    • Make the filling: Heat oil in a pan. Add onions, peppers, salt and cook for 3 to 4 minutes. Add marinated chicken and mix well. Cooked covered for 3 to 4 minutes on medium heat. Take the lid off and cook for another 2 to 3 minutes until the chicken is fully cooked. Turn the heat off. Add cilantro.
    • Cook the Parathas: Heat a non-stick griddle pan. Remove the Kawan paratha from the plastic wrapping and place it on the griddle. Cook on medium-high heat for about 1 to 2 minutes on each side or until both sides are golden brown, pressing gently with a spatula.
    • Assemble Kathi Roll: Spread 2 teaspoons of chutney on the cooked paratha. Add 2 to 3 spoonfuls of the filling in the middle. Add sliced onions and cilantro on top. roll the sides up to the middle. You can use small toothpicks to hold them together.

    Video

    Notes

    Pat dry the chicken to remove any excess moisture before making pieces and marinating it. This will prevent the marinated chicken from becoming diluted and watery.

    Marination

    1. Since the chicken is cut into small bite-sized pieces they don’t need to be marinated for a long time. Marinate it for about 15 to 20 minutes, as you prep the veggies and make the chutney. You can keep the marinated chicken in the refrigerator for a longer time, although 2 hours is sufficient for the flavors to imbibe well. 
    2. For a non-dairy recipe, either substitute the yogurt with non-dairy yogurt or simply add an extra teaspoon of lemon juice to the marinade.
    3. Since the marinade for the chicken is made from scratch, you can adjust the spice level by adding or reducing the amount of red chili powder and garam masala. Note that I always use the mild Kashmiri red chili powder. If you are using a different variety you may want to adjust the amount. 
    4. I like to use boneless chicken breasts in this recipe, but you can also use skinless boneless chicken thighs instead.
     
    Outdoor Grill - During summertime, you can grill the marinated chicken, onions, and peppers on an outdoor grill to add nice smoky flavors. Place on cooked parathas, drizzle some mint cilantro chutney, top it up with crisp red onions and fresh cilantro. Roll and enjoy hot. 
     

    Serving

    1. I would highly recommend making fresh homemade mint cilantro chutney for this recipe as the bright minty sauce elevates the rustic flavors of the spiced chicken. 
    2. I have used the flaky Kawan parathas for this recipe, but you can use your favorite brand of ready-made parathas or make them at home using my recipe for homemade parathas.
     
    Storing - You can even make a double batch of the filling ahead of time. It stays fresh in the refrigerator for up to 3 days and can also be frozen for future use. 

    Nutrition

    Calories: 180kcal | Carbohydrates: 10g | Protein: 26g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 74mg | Sodium: 1022mg | Potassium: 650mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1359IU | Vitamin C: 70mg | Calcium: 33mg | Iron: 1mg

    Instant Pot Chicken Teriyaki with Pot in Pot Rice

    This simple and finger-licking delicious recipe was developed over the years to satisfy the 'Mall Food Court Chicken Teriyaki' cravings of my older son. A quick and tasty dish with few pantry ingredients and fresh ginger, this Instant Pot recipe has all of your favorite Asian flavors. Cooked with Pot in Pot rice, it is a perfect meal for busy weeknights that the whole family will devour.

    Chicken Teriyaki served in 2 white bowls with rice

    When I first started to make this dish, it was a stovetop recipe. I would broil the chicken after it was cooked to get the charred edges. At some point, I stopped the broiling with the usual time-crunch and it still made a flavorful and satisfying meal.

    Chicken garnished with sesame seed and scallions served in a white bowl

    The homemade Teriyaki sauce is a pretty simple recipe with soy sauce and mirin. To make it more flavorful, I like to add fresh ginger and garlic to it. The hint of sweetness comes from the honey and we love a generous sprinkle of freshly ground black pepper too. You can always adjust the flavors of the Teriyaki sauce to your likings, some days I stir in red pepper flakes for an extra kick.

    Note: I do not use some of the authentic ingredients like Sake as it could be hard to find. But I promise that this Teriyaki Chicken tastes so fresh and delicious that you will not miss it.

    garnished with sesame seeds and scallions

    A One Pot Instant Pot Chicken Teriyaki Meal

    A couple of months ago, similar to many of my other stovetop recipes, I decided to try this recipe in the Instant Pot. I love how perfectly the chicken cooks in the Instant Pot and I do not have to worry about the size or the thickness of the chicken pieces. I often make steamed rice with the pot in pot method so we have the whole meal ready in no time. So now, this has become our go-to chicken Teriyaki recipe.

    EASY Step by step recipe to make the best Instant Pot Chicken Teriyaki

    Step 1: Initial Prep

    Mix all the ingredients for the Teriyaki sauce and set aside. Mix corn starch in ¼ cup of water and set aside. Add rice and water in stainless steel and set aside. You can add salt but I usually skip it as the Teriyaki chicken is nicely seasoned

    homemade teriyaki sauce

    Step 2: Sauté chicken & add ingredients

    Set the Instant Pot to sauté mode and heat oil. Place the chicken and brown the chicken for a minute. Flip the chicken over and turn the sauté mode off. (Note: Browning the chicken is an optional step and you can skip it). Pour over the teriyaki sauce and black pepper. Do not mix (Photos 1 - 2)

    steps one and two showing sautéing chicken in the Instant Pot

    Step 3: Pot in Pot Rice (Optional Step)

    Place a tall trivet over the chicken in the Instant Pot insert. Place the rice bowl over the trivet (photos 3 - 4)

    steps three and four showing Pot in Pot rice over chicken in the Instant Pot

    Step 4: Pressure Cook

    Close the Instant Pot lid with pressure valve to sealing. Cook on Pressure Cook (HI) for 6 minutes followed by 10-minute natural pressure release. Open the Instant Pot and carefully take out the rice bowl and the trivet. Stir in corn starch mixed in water and set the Instant Pot to sauté (more) mode. Cook for 5 minutes as the sauce thickens. Turn the Instant Pot off, the sauce will continue to thicken as it cools down. Garnish with sesame seeds and scallions (photos 5 - 8)

    steps five through eight showing chicken cooked in Instant Pot

    Optional Steps for Instant Pot Chicken Teriyaki:

    • Brown the chicken on one or both sides or simply skip this step
    • Natural Pressure release after 10 minutes or do a full natural pressure release
    • If you like "Sake" in your sauce, add it to the teriyaki sauce, and sauté for the sauce for 2 minutes so the alcohol cooks off
    • Add a teaspoon of sesame oil to the teriyaki sauce for deep earthy flavors
    • After pressure cooking is done, broil the cooked chicken in the oven for 5 minutes to get crispy/charred pieces
    Chicken Teriyaki served in 2 white bowls with rice

    Instant Pot accessories used

    Easy, Tasty Chicken Teriyaki with fresh flavors from ginger and subtle sweetness from honey.★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

    Chicken Teriyaki Instant Pot
    Print Recipe
    4.5 from 8 votes

    Chicken Teriyaki - Instant Pot

    Easy, Tasty Chicken Teriyaki with fresh flavors from ginger and subtle sweetness from honey.
    Prep Time5 mins
    Cook Time20 mins
    Total Time25 mins
    Course: Entree
    Cuisine: Japanese
    Servings: 4
    Calories: 485kcal
    Author: Archana Mundhe

    Ingredients

    Teriyaki sauce:

    • 3 tablespoon sweet rice wine mirin
    • 3 tablespoon low sodium soy sauce
    • 1 tablespoon honey
    • 2 teaspoon garlic minced
    • 2 teaspoon ginger grated

    Rice

    Other Ingredients

    • 2 pounds boneless skinless chicken thighs
    • ¼ teaspoon freshly ground black pepper optional
    • 3 teaspoon corn starch
    • ¼ cup water

    Garnish(optional)

    • ½ teaspoon brown sesame seeds
    • ½ teaspoon black sesame seeds
    • ¼ cup green scallions chopped

    Instructions

    • Mix all the ingredients for Teriyaki sauce and set aside. Mix corn starch in ¼ cup of water and set aside.
    • Optional Step if you want to make Pot in Pot Rice - Add rice and water in a stainless steel bowl and set aside.
    • Set the Instant Pot to sauté mode and heat oil. Place the chicken and brown the chicken for a minute. Flip the chicken over and turn the sauté mode off. (Note: Browning the chicken is an optional step and you can skip it). Pour over the teriyaki sauce and black pepper. Do not mix.
    • If making Pot in Pot Rice - Place a tall trivet over the chicken in the Instant Pot insert. Place the rice bowl over the trivet.
    • Close the Instant Pot lid with pressure valve to sealing. Cook on Pressure Cook (HI) for 6 minutes followed by 10-minute natural pressure release.
    • Open the Instant Pot. Carefully take out the rice bowl and the trivet. Stir in corn starch mixed in water and set the Instant Pot to saute mode.
    • Cook for 5 minutes as the sauce thickens. Turn the Instant Pot off. Garnish with sesame seeds and scallions. Enjoy hot with steamed rice.

    Video

    Notes

    Notes:
    1. You can also do a full natural pressure release for this recipe
    2. Chicken Thighs can be substituted with chicken breasts with the same cook time

    Nutrition

    Calories: 485kcal | Carbohydrates: 48g | Protein: 48g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 215mg | Sodium: 608mg | Potassium: 649mg | Fiber: 2g | Sugar: 5g | Vitamin A: 118IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 4mg

    ♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking

    ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

    Instant Pot Doro Wat - Ethiopian Chicken Stew

    Doro Wat is a flavor-packed Ethiopian stew with tender cooked chicken in a fiery Berbere spiced sauce topped with boiled eggs. Traditionally slow-cooked for hours, this Instant Pot recipe delivers authentic taste in a fraction of time. So go ahead and create the flavors of your favorite Ethiopian restaurant dish at home!

    Doro wot served with rice, sliced onions and lemons
    [feast_advanced_jump_to]

    What is Doro Wat?

    Doro Wat (also spelled Doro Wot, Doro We't, or Doro Wett), is a spicy chicken stew that is Ethiopia's national dish. This famous African dish has chicken simmered in caramelized onions and a robust Berbere spice blend to make a flavored packed dish.

    Doro wot served with rice, sliced onions and lemons

    After enjoying it for years in restaurants, I am excited to share my EASY take on the Doro Wat recipe. This is my attempt to capture the flavors using ingredients I already have in my pantry. For example, I use my homemade ghee instead of the spiced Ethiopian ghee AKA Niter Kibbeh. I also use a homemade berbere spice blend that I make using the spices in my kitchen. Best of all, this modern take on the traditional recipe always delivers 100% of the authentic flavors.

    Doro wot served over paratha, with sliced onions and lemons

    Instructions

    Step by step recipe to make Instant Pot Doro Wat:

    Step 1: Marinate the Chicken

    • Hard boil eggs. I use the Instant Pot to hard boil the eggs, but you can also hard boil them on the stovetop. Add 1 cup of water to the instant pot insert. Place eggs on the trivet and pressure cook for 5 minutes. Allow 5 minutes natural pressure release and then release the rest of the pressure and open the Instant Pot. Run cold water over the eggs or put them in an ice bath. This allows the eggs to stop overcooking. Peel and slice the eggs and keep aside
    • Add lemon juice and salt to chicken, mix well and keep aside
    Boiled eggs and chicken marinating with lemon and salt

    Step 2: Sauté onions, ginger and garlic

    • Set the Instant Pot to Sauté (Hi) mode and heat ghee
    • Add onions and sauté them for 5 minutes, stirring a few times. Place a lid on top to speed up the process
    • Add garlic and ginger and cook for a minute
    sautéing onions, ginger and garlic

    Step 3: Deglaze, add chicken and spices

    • Turn the Instant Pot off and add ½ cup of water and deglaze the pot using a wooden removing all the browning or stuck bits
    • Add the chicken and mix well
    • Layer over Berbere spice mix and tomato paste. Do not mix
    cooking chicken with spices in the Instant Pot

    Step 4: Pressure Cook

    • Close the Instant Pot with the pressure valve to sealing and adjust the cook time to 8 minutes. Allow natural pressure release for 10 minutes and then open the Instant Pot
    • Mix well. The stew may look a bit watery at this point, mix gently and simply allow it to cool down for 5 minutes and the stew will continue to thicken
    pressure cooked doro wat
    • Stir in the reserved hard boiled eggs, garnish with chopped cilantro and enjoy hot.
    doro wat garnished with cilantro

    Serving

    Doro Wat is traditionally served over spongy Injera bread made from Teff flour along with sides such as Misir Wat. I am yet to master the Injera bread recipe, although I enjoy this dish with homemade Parathas to mop up all that spicy delicious sauce and hot steamed rice.

    Stove Top Instructions

    Don't have an Instant Pot? Here is how you can adapt this recipe for stove top:

    Follow the recipe as is up to step 3 above. Then mix everything with an additional cup of water and cook covered on medium-low heat for 20 to 30 minutes or until the chicken is cooked through. Make sure to stir the chicken a few times and add more water if needed. In the end, taste and add more salt and Berbere spice if needed. Add boiled eggs and garnish with cilantro.

    Substitutions

    Skinless chicken drumsticks can be substituted with bone-in or boneless thighs, whole bone-in chicken cut into pieces, or chicken breasts. For boneless breasts or thighs that are cut into small 2-inch pieces, reduce the pressure cook time to 5 minutes

    Instant Pot Chicken Curries

    Cooking chicken in the Instant Pot is hassle-free with perfectly cooked chicken every time. Here are some of my favorite chicken curry recipes that we often enjoy in my home:

    Looking for more Instant Pot recipes? Check out this collection of 115+ quick and easy recipes

    ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

    Recipe

    Doro wat garnished with cilantro
    Print Recipe
    4.87 from 29 votes

    Doro Wot

    Spicy Ethiopian Chicken Stew
    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Course: dinner, Entree, Lunch
    Cuisine: Ethiopian
    Servings: 4
    Calories: 399kcal
    Author: Archana Mundhe

    Ingredients

    • 2 pounds chicken drumsticks 8 pieces, skin removed
    • 2 tablespoons fresh lemon juice
    • 2 teaspoons kosher salt
    • 2 tablespoons ghee
    • 2 large red onions finely chopped
    • 2 tablespoons ginger grated
    • 2 tablespoons garlic pressed
    • ⅓ cup Berbere spice blend
    • 2 tablespoons tomato paste
    • 4 hard-boiled eggs peeled and sliced into half

    Instructions

    • Hard boil eggs. I use Instant Pot to hard boil the eggs but you can also hard boil them on the stovetop. Add 1 cup of water to the instant pot insert. Place eggs on the trivet and pressure cook for 5 minutes. Allow 5 minutes natural pressure release and then release the rest of the pressure and open the Instant Pot. Run cold water over the eggs or put them in an ice bath. This allows the eggs to stop overcooking. Peel and slice the eggs and keep aside
    • Add lemon juice and salt to chicken, mix well and keep aside
    • Set the Instant Pot on Saute (Hi) mode and heat ghee. Add onions and saute them for 5 minutes, stirring a few times. Place a lid on top to speed up the process
    • Add garlic and ginger and cook for a minute. Turn the Instant Pot off and add ½ cup of water and deglaze the pot using a wooden removing all the browning or stuck bits
    • Add the chicken, layer over berbere, and tomato paste. Do not mix
    • Close the Instant Pot with the pressure valve to sealing and adjust the cook time to 8 minutes. Allow natural pressure release for 10 minutes and then open the Instant Pot. Mix well. The stew may look a bit watery at this point, mix gently and simply allow it to cool down for 5 minutes and the stew will continue to thicken
    • Stir in hard-boiled eggs, garnish with chopped cilantro and enjoy hot

    Video

    Notes

    Don't have an Instant Pot? Here is how you can adapt this recipe to make on the stovetop:

    Hard boil the eggs on the stovetop. Follow the recipe above but after adding chicken, Berbere, and tomato paste, mix everything with an additional 1 cup of water and cook covered on medium-low heat for 20 to 30 minutes or until the chicken is cooked through. Make sure to stir the chicken a few times and add more water if needed. In the end, taste and add more salt and berbere spice if needed. Add boiled eggs and garnish with cilantro.

    Note, Skinless chicken drumsticks can be substituted with:

    1. bone-in or boneless thighs
    2. whole bone-in chicken cut into pieces or chicken breasts
    3. For boneless breasts or thighs that are cut into small 2-inch pieces, reduce the pressure cook time to 5 minutes

    Nutrition

    Calories: 399kcal | Carbohydrates: 16g | Protein: 32g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 324mg | Sodium: 1439mg | Potassium: 571mg | Fiber: 8g | Sugar: 4g | Vitamin A: 542IU | Vitamin C: 23mg | Calcium: 61mg | Iron: 15mg

    ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

    Sweet & Tangy Asian Chicken Lettuce Wraps

    Served over butter lettuce, these light, and bright Asian Chicken Lettuce Wraps are loaded with tender chicken, cooked in a sweet and sour sauce along with fresh ginger, garlic, celery, and carrots. A gluten-free and dairy-free meal starting from freezer to dinner table that is cooked in under 45 minutes using the Instant Pot Pressure cooker.

    sweet and tangy asian chicken lettuce wraps on 2 plates and asian chicken in white bowl

    I am so excited to add these healthy Asian Chicken lettuce wraps along with chicken lettuce wraps with tandoori chicken and vegetarian lettuce wraps with spicy tofu in our weekly meal plans. They are perfect for family meals and can also be made ahead for easy entertaining. You can adjust the sweetness and make them Keto or low-carb friendly by omitting or reducing the honey.

    sweet and tangy asian chicken in white bowl with spoon

    This delicious Chicken Lettuce recipe is from the "No-Thaw Paleo Cooking in Your Instant Pot Cookbook" written by Dr. Karen S Lee who is also the author of two more successful cookbooks:

    No Thaw Paleo Cooking Cookbook Cover

    About the author:

    When her two children were younger and she had a full-time chiropractic practice, Dr. Karen S. Lee, founder of wellness website drkarenslee.com, sometimes found it difficult to make time for healthy and well-rounded meals. Especially when she would realize that she had forgotten to take meat out of the freezer earlier in the day.

    With the help of the Instant Pot, however, Karen learned that there is now no need to take the time to thaw ingredients. In her third cookbook, NO-THAW PALEO COOKING IN YOUR INSTANT POT®: Fast, Flavorful Meals Straight from the Freezer, Karen provides all the tools, including a No-Thaw Cooking Tips section, to help readers create 75 delicious, from-frozen, Paleo recipes quickly and with ease.

    “This cookbook is all about using the Instant Pot to help you put healthy meals on the table despite your busy life,” writes Karen in her introduction.

    How to make Sweet and Tangy Chicken Lettuce Wraps:

    Step 1: Cook the frozen chicken in flavorful sauce

    Turn on the Instant Pot by pressing the “Pressure Cook/Manual” button and set the timer for 6 minutes on HIGH pressure. Insert the inner pot and add the orange juice, tamari (or coconut aminos), raw honey, and mirin. Stir. Add the frozen chicken thighs and spoon some of it on top of the chicken. Close the lid tightly and move the steam release handle to “Sealing.”

    When the timer ends and the Instant Pot beeps, carefully turn the steam release handle to “Venting,” press “Cancel,” and allow the Instant Pot to depressurize quickly until the float valve drops down. Open the lid carefully. Using tongs, carefully take out the chicken, place them on a cutting board and dice the meat into small pieces. The chicken pieces might be stuck together, but you should be able to cut through them easily. Set the chicken aside. Reserve the cooked liquid in a small bowl.

    steps one through four showing cooking chicken in the Instant Pot

    Step 2: Sauté fresh veggies and cook with the chicken

    Add the avocado oil in the inner pot and coat the bottom evenly. Press “Sauté” and when the oil is hot, add the onion and sauté for 1 minute or until it is soft. Add the garlic, celery, carrots, ginger, sea salt, black pepper and orange zest. Stir well.

    Add the diced chicken pieces and the reserved cooked liquid back into the inner pot and stir. Press the “Pressure Cook/Manual” button and set the timer for 10 minutes on HIGH pressure.

    steps five and six showing adding the vegetables to Instant Pot

    Step 3: Finish the filling

    Meanwhile, mix the tapioca flour and water in a small bowl to make a slurry and set aside. When the timer ends and the Instant Pot beeps, press “Cancel” and allow the Instant Pot to cool down naturally for 10 minutes. Then, carefully turn the steam release handle to the “Venting” position for the steam to escape and the float valve to drop down. Press “Cancel,” and then “Sauté.”

    Open the lid carefully and stir in the scallions (reserve 1 tablespoon for garnish), toasted sesame oil, and white pepper. Add the tapioca slurry into the inner pot while stirring for 1 minute or until the sauce thickens.

    steps seven and eight showing adding slurry to instant pot

    Press “Cancel,” ladle about 1 cup of sauce into a bowl, and reserve for serving. Using a slotted spoon, transfer the chicken into the lettuce wraps, add the garnishes and serve immediately. You can drizzle the reserved sauce if needed.

    asian chicken on lettuce wrap on white plate

    How to serve Asian Chicken wraps:

    Butter Lettuce also known as Boston or Bibb Lettuce as recommended by Karen, are best to serve these asian chicken wraps. They are soft, melt-in-your-mouth and pliable with a mild buttery taste. They are available in most grocery stores such as stop & shop, whole foods etc.

    You can also use small romaine lettuce or crunchy iceberg lettuce to serve the chicken. For a more filling meal, serve the sweet and tangy chicken over steamed rice.

    2 sweet and tangy asian chicken lettuce wraps on white plate

    Tips and substitutions on making Asian Chicken Wraps

    • If using fresh chicken instead of frozen, cut the chicken into bite sizes pieces. Sauté fresh veggies and cook the chicken along with the orange juice, tamari (or coconut aminos), raw honey, and mirin for 6 minutes followed by 10 minutes natural pressure release
    • Tamari or coconut aminos can be substituted with Soy Sauce if you are ok with gluten
    • You can adjust the sweetness and make them Keto or low-carb friendly by omitting or reducing the honey
    • Corn starch can be used instead of tapioca flour if you are not on a paleo diet

    No-Thaw Cooking Tips from Dr.Karen S. Lee

    Here are a few of the important tips from the No-Thaw Paleo Cooking in your Instant Pot Cookbook:

    • Meat Size - Cooking frozen meat that is 2 pounds or smaller results in more even cooking and a more tender texture.
    • Inner Pot Size - Before you freeze any meats, make sure the full width of all the pieces is less than 8 ⅝th inches wide. This is the diameter of the inner pot of the Instant Pot. You also want to pay attention to the height of the pot (6 ⅓ inches) and be sure not to fill the pot more than ⅔ full. Take the meat out of the original package and freeze it in the shape and size of the inner pot, so it's easy to cook it without defrosting.
    • Before Freezing - Take the chicken out of the original packaging and wrap it well with freezer paper or place it in a container or ziplock freezer bag. Don't forget to remove the paper that lines the tray that the meat was packaged in. Be sure to label the container or the bag clearly. Frozen meats are harder to recognize, so clearly label the type of meat, weight, and date.

    For more awesome tips on how to cook delicious meals using frozen meats, seafood and veggies order a copy of The No-Thaw Paleo Cooking with your Instant Pot Cookbook today!

    asian chicken on lettuce wrap on white plate

    Recipe reprinted with permission from No Thaw PaleoCooking in your Instant Pot by Dr. Karen S. Lee, Page Street Publishing Co. 2019. Photo Credit: Donna Crous.

    More family favorite meals that are easy and delicious:

    ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

    sweet and tangy asian chicken lettuce wraps
    Print Recipe
    5 from 3 votes

    Sweet and Tangy Chicken Lettuce Wraps

    Plain chicken is well, too plain. But not when you add all sorts of goodies on top and wrap it up in buttery lettuce with sweet and tangy sauce. You can adjust the sweetness by omitting or reducing the honey amount to make them Keto or low-carb friendly.
    Prep Time10 mins
    Cook Time45 mins
    Total Time55 mins
    Course: dinner, Lunch
    Cuisine: Chinese
    Servings: 4
    Calories: 337kcal
    Author: Archana Mundhe

    Ingredients

    • ¼ cup freshly squeezed orange juice
    • ¼ cup tamari or coconut aminos
    • 2 tablespoon raw honey
    • 1 tablespoon mirin or rice vinegar
    • 1 lb frozen boneless skinless chicken thighs
    • 2 tablespoon avocado oil
    • 1 cup diced onion
    • 1 tablespoon finely minced or pressed garlic
    • 2 celery diced
    • 2 carrots diced
    • 1 teaspoon grated fresh ginger
    • ½ teaspoon sea salt
    • ½ teaspoon freshly ground black pepper
    • 1 tablespoon grated orange zest
    • 1 tablespoon tapioca flour
    • 2 tablespoon water
    • 3 scallions chopped ½ cup, divided
    • ½ tablespoon toasted sesame oil
    • 1 teaspoon white pepper
    • 1 or 2 small heads of bib butter or baby romaine lettuce leaves
    • 1 cucumber julienned
    • ½ cup sliced radishes
    • 1 teaspoon toasted sesame seeds
    • 1 teaspoon black sesame seeds

    Instructions

    • Turn on the Instant Pot by pressing the “Pressure Cooker/Manual” button and set the timer for 6 minutes on HIGH pressure. Insert the inner pot and add the orange juice, tamari (or coconut aminos), raw honey, and mirin. Stir. Add the frozen chicken thighs and spoon some of it on top of the chicken.
    • Close the lid tightly and move the steam release handle to “Sealing.”
    • When the timer ends and the Instant Pot beeps, carefully turn the steam release handle to “Venting,” press “Cancel,” and allow the Instant Pot to depressurize quickly until the float valve drops down. Open the lid carefully.
    • Using tongs, carefully take out the chicken, place them on a cutting board and dice the meat into small pieces. The chicken pieces might be stuck together, but you should be able to cut through them easily. Set the chicken aside. Reserve the cooked liquid in a small bowl.
    • Add the avocado oil to the inner pot and coat the bottom evenly. Press “Sauté” and when the oil is hot, add the onion and sauté for 1 minute or until it is soft. Add the garlic, celery, carrots, ginger, sea salt, black pepper, and orange zest. Stir well.
    • Add the diced chicken pieces and the reserved cooked liquid back into the inner pot and stir. Press the “Pressure Cooker/Manual” button and set the timer for 10 minutes on HIGH pressure.
    • Meanwhile, mix the tapioca flour and water in a small bowl to make a slurry and set aside.
    • When the timer ends and the Instant Pot beeps, press “Cancel” and allow the Instant Pot to cool down naturally for 10 minutes. Then, carefully turn the steam release handle to the “Venting” position for the steam to escape and the float valve to dropdown. Press “Cancel,” and then “Sauté.”
    • Open the lid carefully and stir in the scallions (reserve 1 tablespoon [3 g] for garnish), toasted sesame oil, and white pepper. Add the tapioca slurry into the inner pot while stirring for 1 minute or until the sauce thickens. Press “Cancel,” ladle about 1 cup (240 ml) of sauce into a bowl and reserve for serving.
    • Using a slotted spoon, transfer the chicken into the lettuce wraps, add the garnishes and serve immediately. You can drizzle the reserved sauce if needed.

    Video

    Nutrition

    Calories: 337kcal | Carbohydrates: 28g | Protein: 25g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 108mg | Sodium: 782mg | Potassium: 774mg | Fiber: 4g | Sugar: 15g | Vitamin A: 6737IU | Vitamin C: 24mg | Calcium: 86mg | Iron: 2mg

    ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

    Slow Cooker Chicken Tikka Masala

    This is going to be your favorite EASY slow cooker chicken tikka masala recipe! Tender cooked chicken in a flavor bursting tomato-based sauce and warm spices like turmeric, red chili powder, and garam masala served over hot basmati rice with authentic flavors that take only half the effort! Here is how...

    This is a sponsored post. I’m partnering with Pomi USA to help share recipes and meal ideas. All opinions expressed are my own. 

    [feast_advanced_jump_to]

    First, thank you for the overwhelmingly positive feedback on my Instant Pot Chicken Tikka Masala recipe and for making it go viral on social media. I am thrilled that you have enjoyed the easy recipe with authentic flavors.

    Are you wondering why a slow cooker recipe? Many of you have asked about making the Instant Pot recipe using the delayed timer mode. The concern here is to let the raw chicken sit for hours at room temperature. So instead I decided to test the tikka masala recipe using Instant Pot's slow cook mode. I loved the fact that you can simply add all the ingredients and let them cook over slow heat. Note: This is Slow Cook (Hi) setting on the Instant Pot.

    Knowing many of you also have a crockpot slow cooker, I then also tried the recipe in the crockpot and I was thrilled with the results. The only change I made, is to saute the onions for 5 minutes before adding them to the crockpot. This brings in the subtle sweet flavors of the onions and avoids crunchy texture to the final dish. Note: Please do not puree onions (one of the mistakes I made), as it will leave a raw onion taste to the curry.

    What is Chicken Tikka Masala?

    Chicken Tikka Masala is a restaurant-favorite Indian Curry with chunks of marinated chicken in a rich-creamy tomato-based sauce. Traditionally, the marinated chicken is grilled in a tandoor oven before adding it to the creamy curry. Many places like Northern India, Scotland, and United Kingdom claim to be the origins of this curry. It has also been declared Britain’s National Dish!

    Ingredients

    Before we get started with the recipe, let me explain the ingredients I like to use and the reasons why!

    Marinade

    1. Chicken - Boneless, skinless chicken breasts cut into 2 to 3-inch cubes. The 2 to 3-inch cubes allow the chicken to cook perfectly without making it so soft that it starts to shred.
    2. Yogurt - Preferably plain full fat yogurt. In a pinch, you can also use greek or low-fat yogurt.
    3. Lemon - I like to use fresh lemon juice but the bottled one works too.
    4. Ginger & Garlic - Freshly grated ginger and finely minced garlic.
    5. Kashmiri Red Chili Powder - I really love this mild and vibrant chili powder that adds a nice orange hue to the curry. Read more about Kashmiri Chili in my Indian Spice Guide. If you are using different chili powder please adjust the quantity accordingly. You can always add more chili powder in the end after tasting the curry.
    6. Garam Masala - I use my homemade easy 5-ingredient garam masala but feel free to use the one you like. I truly believe that fresh and flavorful garam masala really makes this dish, so if you haven't already; please check out my easy recipe.
    Ingredients for chicken tikka masala - tomato puree, tomato paste and spices.
    favorite ingredients for chicken tikka masala

    Sauce

    1. Onions - Finely diced yellow onions work best in this recipe. For this slow cooker recipe, I highly recommend sauteeing them with some oil for 5 minutes or until they become soft and translucent. This adds a subtle sweetness to the dish and eliminates the chance of crunchy onions in the final dish.
    2. Tomato Puree - I LOVE Pomi Strained tomatoes in this recipe. The puree is made with 100% fresh Italian tomatoes and adds a burst of flavor to any dish. It comes in a convenient glass bottle and does not need any refrigeration until opened. Pomi products are super handy especially when fresh tomatoes are not in season.

    Finishing Ingredients

    1. Tomato Paste - Another Pomi product that I love to stock up in my pantry. Pomi double concentrated tomato paste is available in easy-to-squeeze tubes and brings bold aromatic flavor while adding beautiful vibrant color to the recipe. I like to add tomato paste in the end along with heavy cream and fenugreek leaves as my finishing ingredients. Note: Depending on the sourness of the tomato puree you used while cooking, tomato paste can be optional. So make sure to taste the curry before adding the paste.
    2. Fenugreek Leaves - Adds complex sweetness and that restaurant-style flavor to curries. Crush them between the palms of your hands to release the aromatics, before adding them. There is no good substitute for these leaves; you can skip them in a pinch but never replace them with whole or ground fenugreek seeds, which have a different flavor profile.
    3. Cream - Traditionally heavy cream is used in this recipe. Although I often make chicken tikka masala without cream by using cashew cream and coconut cream. I will explain more about this below.
    Finishing Ingredients for Chicken Tikka Masala

    Tips

    Ministry Of Curry's PRO tips for making the best slow cooker chicken tikka masala:

    • Use plain full-fat yogurt or Greek yogurt for the marinade
    • Pat dry the chicken to avoid extra liquids in the marinade
    • Homemade garam masala brings out the authentic flavors, so please make it at home using my easy garam masala recipe or make sure the garam masala you have is not too old
    • You can substitute Kashmiri red chili powder with any mild red chili powder. If using spicy chili powder reduce the quantity accordingly
    • Do not forget to saute the onions (except if you have awesome knife skills and can finely dice the onions). This step adds a subtle sweetness to the curry without leaving crunchy onions in the final dish
    • Allow the curry to cool down a bit before adding the cream. This will result in a smooth and creamy sauce. You can add ⅓ cup of cream for a lighter version or add up to ¾ cup for a more creamy tikka masala

    Variations

    • To make chicken tikka masala without cream or dairy-free, you can either use unsweetened coconut cream (I love Trader Joe's) or homemade cashew cream. To make the cashew cream at home simply blend ½ cup of cashews in half a cup of warm water and make a smooth paste.
    • I have tested this recipe using a Crockpot slow cooker, Instant Pot slow cooker function, and Instant Pot AURA Multi-Cooker. The advantage with the Instant Pot models is that you can saute the onions in the same pot. With a crockpot slow cooker, you saute the onions in a separate pan on the stovetop.
    • If you do not have a good brand of tomato puree like the Pomi one, you can puree 3 fresh tomatoes in a blender and use that instead.
    • I like to use chicken breasts in this recipe, but you can also use chicken thighs, simply cut each thigh into 2 pieces.

    Instructions

    Here is my step-by-step recipe for the best slow cooker Indian meal:

    step 1: Cut the chicken breasts into 2 to 3-inch cubes. Add 2 teaspoon salt and lemon juice and mix well. Add yogurt, red chili powder, turmeric, garam masala, ginger, and garlic. Mix well and allow to marinate while you prep the remaining ingredients (photos 1 – 4).

    steps showing how to marinate chicken

    step 2: Heat oil in a medium pan. Add onions and ½ teaspoon of salt. Cook over medium heat for 5 minutes stirring frequently until the onions start to soften and turn translucent. Note: If you are using Instant Pot as a slow cooker, you can saute in the Instant Pot itself (photos 5 – 6).

    step 3: Add the cooked onions to the crockpot / slow cooker and spread it evenly. Spread tomato puree over the onions. Line the marinated chicken over the tomato puree. Place the crockpot lid and set the cooking time to Slow Cook (Hi) and adjust the cook time to 4 hours. You can also cook in Slow Cook (Low) setting for 6 to 8 hours (photos 7 - 10).

    step 4: After 4 hours, your kitchen will be filled with the beautiful aromas of the curry. Add heavy cream, crush the fenugreek leaves on the palm of your hands and add to the curry. Mix well, taste first, and then add tomato paste. Mix well and add more cream if needed (photos 11 - 12).

    Note: Optionally you can add 1 teaspoon of sugar to balance all the flavors. Garnish with cilantro and enjoy with basmati rice and naan, brown rice or try these homemade whole wheat parathas!

    More Curry Recipes

    Did you enjoy this restaurant favorite curry? Here are few more curries to try:

    • Murgh Makhani - Authentic tasting Instant Pot butter chicken recipe without butter is easy to make at home. Check the quick video that will show you how!
    • Aloo Gobi Masala - Ready in 15 minutes this restaurant style cauliflower and potato curry is our weeknight go to recipe.
    • Quick Palak Paneer - Taste the authentic Punjabi palak paneer flavors with this no-fuss recipe that is sure to impress your guests.
    • Easy Dum Aloo - My most shared recipe, these curried baby potatoes in a creamy sauce are simply DELISH.
    • Shahi Chicken Korma - This royal Mughlai dish has chicken cooked in a creamy spicy sauce that is garnished with golden fried nuts and raisins to add subtle sweetness.
    • Chana Masala - One of my favorite weeknight curries and also one of reader's favorite from The Essential Indian Instant Pot Cookbook, this recipe is a must try for all the Punjabi Chole / Chickpea Curry lovers.

    ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

    Recipe

    Chicken Tikka Masla served with rice and naan
    Print Recipe
    4.65 from 31 votes

    Slow Cooker EASY Chicken Tikka Masala

    Tender chicken marinated in aromatic spices is slow cooked in a delicious tomato-based curry for the best Indian meal.
    Prep Time30 mins
    Cook Time4 hrs
    Course: dinner, Entree
    Cuisine: Indian
    Servings: 6
    Calories: 323kcal
    Author: Archana Mundhe

    Equipment

    • Slow Cooker

    Ingredients

    • 2 pounds chicken breasts skinless boneless
    • 2½ teaspoons kosher salt
    • 1 tablespoon lemon juice
    • 3 tablespoons plain yogurt
    • 1 tablespoon kashmiri red chili powder
    • ½ teaspoon ground turmeric
    • 1½ teaspoon garam masala
    • 1 tablespoon ginger grated
    • 1 tablespoon garlic minced
    • 2 tablespoons oil
    • 2 medium yellow onions finely diced
    • 1½ cups tomato puree

    Garnish:

    • ½ to ¾ cup heavy cream
    • 1 to 2 tablespoons tomato paste
    • 2 tablespoons dried fenugreek leaves kasoori methi
    • ½ cup cilantro chopped

    Instructions

    • Cut the chicken breasts into 2 to 3-inch cubes. Add 2 teaspoon salt and lemon juice and mix well. Add yogurt, red chili powder, turmeric, garam masala, ginger, and garlic. Mix well and allow to marinate while you prep the remaining ingredients.
    • Heat oil in a medium pan. Add onions and ½ teaspoon of salt. Cook over medium heat for 5 minutes stirring frequently until the onions start to soften and turn translucent. Note: If you are using Instant Pot as a slow cooker, you can saute in the instant pot itself.
    • Add the cooked onions to the crockpot / slow cooker and spread it evenly. Evenly layer tomato puree over the onions. Line the marinated chicken over the tomato puree. Place the crockpot lid and set the cooking time to Slow Cook (Hi) and adjust the cooking time to 4 hours.
    • After 4 hours, your kitchen will be filled with the beautiful aromas of the curry. Add heavy cream, crush the fenugreek leaves on the palm of your hands and add to the curry. Mix well, taste, and add tomato paste. Mix well and more cream if needed. Note: Optionally you can add 1 teaspoon of sugar to balance all the flavors. Garnish with cilantro and enjoy with basmati rice and naan.

    Notes:

    • To make chicken tikka masala without cream or dairy-free, you can either use unsweetened coconut cream (I love Trader Joe's) or homemade cashew cream. To make the cashew cream at home simply blend ½ cup of cashews in half a cup of warm water and make a smooth paste.
    • I have tested this recipe using a Crockpot slow cooker, Instant Pot slow cooker function, and Instant Pot AURA Multi Cooker. The advantage with the Instant Pot models is that you can saute the onions in the same pot. With a crockpot slow cooker, you saute the onions in a separate pan on the stovetop.
    • If you do not have a good brand of tomato puree like the Pomi one, you can puree 3 fresh tomatoes in a blender and use that instead.
    • I like to use chicken breasts in this recipe, but you can also use chicken thighs, simply cut each thigh into 2 pieces.

    Video

    Nutrition

    Calories: 323kcal | Carbohydrates: 8g | Protein: 34g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 125mg | Sodium: 1183mg | Potassium: 792mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1183IU | Vitamin C: 12mg | Calcium: 52mg | Iron: 1mg

    ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

    Instant Pot Brown Rice Chicken Biryani

    This Brown Rice Chicken Biryani is a healthier version of my popular Chicken Biryani. It is cooked with brown basmati rice, chicken breasts, fresh herbs, and warm aromatic spices. Served with cooling raita this my favorite feel-good comfort food!

    [feast_advanced_jump_to]

    After posting my Instant Pot Chicken Biryani recipe I received so many questions on how to make this with brown rice. My initial thinking was that it is not going to work out with the flavors and moreover the textures with the chicken and Rice cooking together.

    Then I started experimenting with brown rice. More I started cooking with it, I figured out that soaking it can drastically change the cooking time, especially with Instant Pot. After a few tries, I was able to come up with this recipe that has tender cooked chicken with perfectly cooked brown rice. 

    I would have never thought of making Biryani with brown rice if not for you guys, so THANK YOU!! This delicious biryani is now on repeat in my kitchen.

    brown rice chicken biryani

    Here is the recipe with my expert tips and all it needs is some extra prep time or a little bit of planning.

    Tips

    Here are my PRO tips for the best Brown Rice Chicken Biryani:

    • Soak the brown rice for 3 hours in warm water.
    • Pat dry the chicken before marinating to avoid access liquids. Marinate chicken breasts for at least 2-3 hours. Chicken can also be marinated overnight or up to 12 hours
    • Use plain full-fat yogurt for the marinade.
    • Use fresh garam masala. Homemade garam masala works the best!
    • Make sure all of the rice is under the liquids before closing the Instant Pot.
    • It is normal for the top layer of the rice to look a bit undercooked. Simply fluff the top layer and then gently mix the biryani with a silicone spatula.
    • This recipe makes medium spicy Biryani. For extra spicy add jalapeno. OR add another teaspoon of garam masala to the chicken.
    • Lastly, although, Sauté function on the Instant Pot works great for true one-pot cooking, you can also caramelize the onions using a stovetop in a non-stick pan.  This will speed up the process and also will prevent the stainless steel insert from getting scorched which may lead to “BURN” notice on the newer Instant Pot’s.
    • Allow natural pressure release so the rice continues to cook and the chicken breasts cook tender and juicy
      Chicken drumsticks or chicken thighs can also be used in this recipe with same pressure cook time

    "BURN" ERROR

    I see "BURN" on the Instant Pot, HELP!!

    Instant Pot is a smart pressure cooker and will show "BURN" if the there are not enough liquids for it to come to pressure (Especially true for newer models). This happens for few reasons:

    1. The recipe does not have enough thin liquids
    2. You forgot to add the liquids
    3. The sealing ring is loose or not secure
    4. You forgot to put the sealing ring on the lid
    5. The bottom of the Instant Pot got burnt during saute process.

    How to avoid the BURN:

    1. Make sure your recipe has enough thin liquids
    2. Make sure that the liquids have not evaporated by the time you close the lid
    3. Make sure the sealing ring is on and properly secure. If your sealing ring has become loose, place it in the freeze for an hour.
    4. Lastly, deglaze the pot. In this recipe after the onions are sautéed the bottom of the pot may get browned. So it is important to remove this browning which is called deglazing the pot. Turn the saute mode off and either using some of the marinated chicken or 2 tablespoons of water scrape the bottom of the pot with a wooden spatula. This will remove any browned bits from sautéing of the onions. This is an important step especially for Biryani recipes and will help the Instant Pot come to pressure and also prevent “BURN” signal.
    brown rice chicken biryani

    Instructions

    Step by step Recipe for Instant Pot Brown Rice Chicken Biryani:

    step 1: Rinse and drain the brown basmati rice thoroughly 2 times. Add 2 cups of warm water and soak the rice for 3 hours. Make Marinade by mixing garam masala, ginger, garlic, red chili powder, turmeric, mint leaves, half of the chopped cilantro, lemon juice, yogurt, and salt. Add chicken and coat evenly with the marinade. Keep in the refrigerator for 2-3 hours (photos 1 - 2).

    soaked brown rice and marinated chicken

    step 2: After about 2-½ hours, turn Instant Pot to Saute(Hi) mode and add 1 tablespoon of ghee. Add thinly sliced onions, cook stirring frequently for 10 to 12 mins or until the onions are golden brown and caramelized. Take out half of the onion and keep aside for garnishing the biryani (photos 3 - 4).

    photos showing how to caramalize onions for biryani

    step 3: Add the remaining 1 tablespoon of ghee to the IP with half of the caramelized onions already in the pot. For extra spicy Biryani add sliced jalapeno. Add bay leaves and marinated chicken. Mix well and deglaze the pot with the liquids from the marinade. The deglazing step is important and will help take out the browning of the pot from sautéing the onions (photos 5 - 6).

    cooking marinated chicken in instant pot

    step 4: Drain the rice and gently pour it over the chicken. Spread the rice evenly over the chicken. Add 1-½ teaspoon of salt. Add 1 cup of water. Using a spatula, evenly spread the rice under water and gently push all the rice from the sides of the pot under the liquids. Close Instant Pot and turn the pressure valve to sealing. Set to Manual mode for 10 mins. Allow Natural Pressure Release. Open the Instant Pot and gently fluff the top layer of the rice, if it looks slightly uncooked, simply close the instant pot and leave the Instant Pot on the keep warm mode for another 10 minutes (photos 7 - 8).

    steps seven and eight of making biryani

    step 5: Garnish with the remaining caramelized onions, saffron and cilantro.

    brown rice chicken biryani

    Serving

    Serve with yogurt-based raita, boiled egg, and a fresh lime wedge! I love serving Mango Lassi or homemade lemonade with this Biryani. It also can be refrigerated for up to 5 days. To reheat simply microwave.

    Spicy foods always leave me craving for something sweet and here are my go to desserts that pair well with Biryani:

    FAQ

    Can I use lamb instead of chicken?

    Yes! Marinade the lamb using the same ingredienst as the chicken. Here are 2 options to adjust cook time for Lamb Biryani:

    1. Pressure Cook the marinated lamb for 20-25 mins on meat/stew setting. Then add the soaked brown rice and follow the remaining recipe.
    2. Pressure Cook the marinated lamb for 15 mins on meat/stew setting. Then add unsoaked brown rice, with extra ½ cup of water and cook for 20 mins with natural pressure release.

    What is the best brown rice for this recipe?

    • You can use any variety - brown basmati, brown jasmine or short grain brown rice such as Sona Masoori
    • Some of my readers have also made this recipe using the instant cook brown rice which does not need to be soaked. Simply adjust the cook time to 6 minutes followed by natural pressure release

    Here is the you tube video that shows how easy it is to make this brown rice chicken biryani:

    Love one-pot Indian meals? Here are more Instant Pot Biryani recipes that we have on repeat!

    Enjoy brown rice? Check out this recipe that explains how to cook Instant Pot brown rice 2 ways!

    ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

    Recipe

    brown rice chicken biryani
    Print Recipe
    4.5 from 44 votes

    Brown Rice Chicken Biryani - Instant Pot

    A healthier version of the classic Chicken Biryani made with brown basmati rice, chicken breasts and aromatic spices.
    Prep Time3 hrs
    Cook Time40 mins
    Total Time3 hrs 40 mins
    Course: Main Course
    Cuisine: Indian
    Servings: 6
    Calories: 483kcal
    Author: Archana Mundhe

    Ingredients

    Marinade

    Remaining Ingredients

    • 2 cups brown basmati rice
    • 1 jalapeno sliced into 8 wedges optional for extra spicy **
    • 2 tablespoons ghee divided
    • 1 large onions thinly sliced
    • 2 bay leaves
    • 1½ teaspoon kosher salt
    • 1 teaspoon saffron mixed in 1 tablespoon warm milk
    • 4 boiled and shelled eggs optional

    Instructions

    • Rinse and drain the brown basmati rice thoroughly 2 times. Add 2 cups of warm water and soak the rice for 3 hours.
    • Make Marinade by mixing garam masala, ginger, garlic, red chili powder, turmeric, mint leaves, half of the chopped cilantro, lemon juice, yogurt and salt. Add chicken and coat evenly with the marinade. Keep in the refrigerator for 2-3 hours
    • After about 2-½ hours, turn Instant Pot to Saute(Hi) mode and add half of the ghee. Add thinly sliced onions, cook stirring frequently for 10 to 12 mins or until the onions are golden brown and caramelized. Take out half of the onion and keep aside for garnishing the biryani.
    • Add remaining to the Instant Pot with half of the caramelized onions already in the pot. For extra spicy Biryani add sliced jalapeno. Add bay leaves and marinated chicken. Mix well and deglaze the pot with the liquids from the marinade. The deglazing step is important and will help take out the browning of the pot from sautéing the onions.
    • Drain the rice and gently pour over the chicken. Spread the rice evenly over the chicken. Add 1½ teaspoon of salt. Add 1 cup of water.
    • Using a spatula, evenly spread the rice under water and gently push all the rice from the sides of the pot under the liquids.
    • Close Instant Pot and turn pressure valve to sealing. Set to Manual mode for 10 mins.
    • Allow Natural Pressure Release. Once the pin drops, open the Instant Pot and gently fluff the top layer of the rice, if it looks slightly uncooked, simply close the instant pot and leave the Instant Pot on the keep warm mode for another 10 minutes.
    • Gently fluff and mix the rice with the chicken on the bottom of the pan.
    • Garnish with the remaining caramelized onions, saffron and cilantro.
    • Serve with Raita (Onions and tomatoes mixed in yogurt), hard boiled egg and lemon wedges.

    Video

    Notes

    ** This recipe makes medium spicy Biryani. For extra spicy add jalapeno. OR add another teaspoon of garam masala to the chicken.
    You can replace chicken breasts with bone-in chicken pieces, chicken thighs, or drumsticks for the same cook time. 

    Nutrition

    Calories: 483kcal | Carbohydrates: 53g | Protein: 38g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 113mg | Sodium: 1574mg | Potassium: 807mg | Fiber: 3g | Sugar: 2g | Vitamin A: 595IU | Vitamin C: 6.4mg | Calcium: 74mg | Iron: 1.9mg

    ♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

    Update Notes: This recipe was originally posted in Nov 2017, but was updated in Oct 2019 with new photos and information.

    Chicken Tikka Kebab

    Chicken Tikka Kebab is tender cooked chunks of chicken marinated in yogurt and spices that are cooked to perfection with mixed peppers and onions. Great as an appetizer or a meal, these flavorful Kebabs, served with the spicy cilantro-mint chutney will be a sure hit for your next family dinner, potluck, or entertaining.

    chicken kebab served with chutney in white plates

    History

    Kebab or Kebob are small chunks of marinated meat or seafood grilled on skewers with vegetables or fruits. Although Kebabs originated in Middle Eastern countries, many variations such as shami kebab (made with ground meat and chickpeas), shish kebab, malai kebab have become popular in the rest of the world.

    Traditionally kebabs are cooked in an open fire or grilled. They can also be made easily in an oven or an air fryer. I recently received the Mealthy CrispLid which is an air fryer lid that can be placed on top of the Mealthy MultiPot. Having owned a full-sized air fryer for a couple of years I was curious to try this new CrispLid that is much smaller and takes less space.

    Mealthy Crisp Lid

    Mealthy's newest and most innovative product converts any electric pressure cooker into an air fryer. Broil, crisp, and air fry directly in the steel pot of your electric pressure cooker. Compatible with both 6 and 8-quart electric pressure cookers.

    Mealthy Multi Pot with Crisp Lid

    I tried several recipes using the CrispLid I that I will be posting soon. In the meantime here is my quick Mealthy CrispLid review.

    Mealthy CrispLid Pros:

    • Space saver - Compared to other air fryers CrispLid is much smaller and takes less of your counter space.
    • Quiet - CrispLid is very quiet and does not make the loud fan noise that the traditional air fryers do.
    • Affordable - CrispLid is priced well at $64.95 and comes with all the accessories you need - An air fryer basket, a tall trivet to place the basket on, silicone tongs, and a silicone mat to place the hot lid on. I am also happy to share an affiliate $10 discount using coupon code "ministryofcurry" if you order directly from Mealthy.
    • Glass lid - A see-through lid that allows you to keep an eye on the food as needed.
    • Energy Saver - Since it heats up instantly, it does not require as much energy before it starts cooking. It also does not heat up your kitchen like the traditional oven.
    • Easy to Clean - The lid is very easy to clean, you just wipe the inside with a damp cloth or paper towel. As long as you do not overfill the basket beyond the recommended guidelines, the lid barely gets dirty. The remaining accessories - basket, trivet, tongs, and silicone mat are all dishwasher safe.
    Mealthy CrispLid with the box

    Mealthy CrispLid Cons

    • The Capacity of the basket is small so depending on what foods you are trying to cook it you will have to cook multiple batches. UPDATE - The newer model now has a deeper basket with a larger capacity and also a better design with 2 side handles.
    • You have to be careful when placing the hot lid on the silicone mat. Just as a cautionary step, I would be careful with small children or elderly people around it.

    Back to my Kebab recipe 🙂 This recipe is a healthier version of the traditional Malai Chicken Kebab without using cream. My recipe uses a few ingredients to make the same delicious, tender cooked Chicken Tikka Kebab marinated in yogurt, garlic, and a few spices!

    Ingredients for making Chicken Tikka Kebab
    Ingredients for making Chicken Tikka Kebab

    So what makes these chicken tikka kebabs so delicious without having to add the extra cream? The key is marinating the chicken cubes for atleast 4 hours or overnight. Marinating chicken makes it flavorful and cooks chicken breast cubes tender without drying them out. If you want to use chicken thighs, you can marinate them for 2 hours. For the bone-in chicken, I would recommend marinating at least for 4 hours.

    Vegetables for Chicken Tikka Kebab

    Traditionally onions and peppers are threaded into metal skewers along with the marinated chicken. You can use a mix of peppers, red onions, mushrooms, zucchini, etc along with the chicken.

    I also love the 6-inch bamboo knot skewers that fit perfectly in the CrispLid basket to thread the chicken and the veggies. These bamboo skewers also make it easy to serve the chicken tikka for large parties or entertaining.

    onions and peppers cubed alongside wooden skewers

    Tips

    MOC's pro tips for making perfect Chicken Tikka Kebab:

    1. Use homemade garam masala. My 5-ingredient garam masala recipe using freshly ground spices really make this dish.
    2. Add freshly ground whole white peppercorns to the marinade for fresh spicy flavors and to keeps the marinade light in color making the kebabs look similar to malai chicken kebab.
    3. Marinate chicken breasts for a minimum of 4-hours or overnight for best flavors.
    4. Brush the chicken skewers lightly with oil before cooking.

    Variations

    • These chicken tikka kebobs are medium spicy. You can cut the spice level for children by skipping the green chilies in the recipe.
    • I like the flavors of fresh peppers and onions, so I choose not to marinate them. But you can also marinate veggies along with the chicken just before threading them on the skewers.
    • To make Chicken Tikka Kebob in the oven place the skewers on a baking tray lined with parchment paper. Preheat the oven to 400 degrees and bake for 15 minutes. Broil for 5 minutes to get the char marks.
    • To make Chicken Tikka Kebob on an outdoor grill, soak the wooden skewers in water for an hour. This prevents the skewers from burning. Then thread the chicken and veggies on the skewers and brush with oil. Preheat the grill at 400 degrees and grill the skewers on aluminum foil brushed with oil for 10 to 15 minutes. Turn the skewers halfway through.
    • To make the Chicken Tikka Kebabs in an air fryer follow the same steps as in this recipe.
    • You can skip the wooden skewers and place the chicken cubes and veggies directly in the CrispLid basket, baking tray, grill, or air fryer.

    Steps

    Here is my step by step Chicken Tikka Kebab Recipe

    • In a medium bowl, add all the ingredients for the marinade and mix well. Add chicken and coat well. Allow marinating for at least 4 hours or overnight in the refrigerator. 
    marinated chicken in a white bowl
    • Thread the marinated chicken, peppers, and onions in the skewers. Brush the basket with oil. Lightly brush the skewers on all sides with oil and place them in the basket. You can also place any extra veggies on the sides. I like some extra red onions with this dish.
    marinated chicken kebobs in crisp lid basket
    • Place the tall trivet in the MultiPot and then place the basket on the trivet. Place the CrispLid on top and set the temperature to 400 degrees. Adjust the cooking time to 15 minutes. Open the lid after the cooking cycle completes.
    chicken kebobs in air fryer basket
    • To make the chutney blend all the ingredients for the chutney using 2 tablespoons of water. Note: Add more water as needed, little at a time. Serve hot chicken tikka kebabs with mint-cilantro chutney.
    chicken kebab served with chutney in two white plates

    Looking for some side dishes to pair with Chicken Tikka Kebobs? Try these delicious salads:

    Did you enjoy this easy and efficient way of cooking? Order your Mealthy CrispLid today with a special affiliate discount of $10 using coupon code "ministryofcurry".

    chicken tikka kebab skewers with mint chutney
    Print Recipe
    5 from 8 votes

    Airfryer Chicken Tikka Kebab

    Chunks of chicken marinated in yogurt and spices, grilled to perfection in an airfryer with mixed peppers and onions on skewers, served with spicy mint-cilantro chutney.
    Prep Time15 mins
    Cook Time15 mins
    Marinate Time4 hrs
    Total Time4 hrs 30 mins
    Course: Appetizer, dinner, Lunch
    Cuisine: Indian
    Servings: 4
    Calories: 319kcal
    Author: Archana Mundhe

    Equipment

    Ingredients

    • 1½ pounds chicken breasts pat dried and cut into 1.5 inch pieces
    • 2 cups mixed peppers cut into 1.5-inch pieces
    • 1 medium red onion cut into 1.5-inch cubes

    Marinade:

    • ½ cup plain yogurt
    • 1½ teaspoons kosher salt
    • 1 teaspoon green chili
    • 2 tablespoons garlic paste
    • 1 teaspoon ginger
    • 2 teaspoons cornstarch
    • 1 teaspoons ground white pepper
    • ½ teaspoon garam masala
    • 1 tablespoon oil
    • ½ tablespoon lemon juice

    Mint Cilantro Chutney

    • ½ cup cilantro
    • ¼ cup mint leaves
    • 2 tablespoons unsweetened coconut frozen or dry
    • 1 garlic clove
    • ½ teaspoon cumin seeds
    • 1 to 2 small green chiles
    • 1 tablespoon lemon juice
    • 1 teaspoon kosher salt
    • 1 teaspoon sugar

    Instructions

    • In a medium bowl, add all the ingredients for the marinade and mix well. Add chicken and coat well. Allow to marinate for at least 4 hours or overnight in the refrigerator.
    • Thread the marinated chicken, peppers and onions in the skewers and lightly brush the skewers on all sides with oil. Next use one of the 3 cooking methods:

    1. Airfryer

    • Brush the air fryer basket with oil and place the chicken skewers in the basket. Set the temperature to 400 degree F and cook time for 15 minutes.

    2. Oven

    • To make Chicken Tikka Kebob in the oven place the skewers on a baking tray lined with parchment paper. Preheat the oven to 400 degrees F and bake for 15 minutes. Broil for 5 minutes to get the char marks.

    3. Outdoor Grill

    • To make Chicken Tikka Kebob on an outdoor grill, soak the wooden skewers in water for an hour. This prevents the skewers from burning. Then thread the chicken and veggies on the skewers and brush with oil. Preheat the grill at 400 degrees and grill the chicken skewers on aluminium foil brushed with oil for 10 to 15 minutes. Turn the skewers halfway through.

    To serve

    • Make the chutney by blending all the ingredients in a high speed blender using water as needed. Serve the chicken tikka kebab with mint-cilantro chutney.

    Video

    Nutrition

    Calories: 319kcal | Carbohydrates: 16g | Protein: 39g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 113mg | Sodium: 1681mg | Potassium: 945mg | Fiber: 2g | Sugar: 4g | Vitamin A: 485IU | Vitamin C: 147mg | Calcium: 80mg | Iron: 2mg

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