Tikka-Spiced Chicken Kebabs

By: Bruce Weinstein & Mark Scarbrough

Tikka-Spiced Chicken Kebabs
cuisine icon Course
Appetizer, Dinner, Lunch
cuisine icon Difficulty
Medium
cuisine icon Duration
1-2 hours
cuisine icon Diet
Gluten Free
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["Beyond
•\tServe these with any sort of chutney you like as well as purchased na’an (Indian flatbread).","Other Pots
•\tFor a 3-quart Instant Pot, you must halve almost all of the ingredient amounts except you must use 1 cup broth in the insert.
•\tFor an 8-quart Instant Pot, you can increase almost all of the ingredient amounts by 50 percent (using 12 skewers) except you must leave the broth in the insert at the stated 11/2 cups.
•\tFor a 10-quart Instant Pot, you must increase the broth in the insert to 21/2 cups. You can complete the recipe as stated,
increase the remaining ingredient amounts by 50 percent (using 12 skewers), or even double the amounts (using 16 skewers)."]
cuisine icon Keywords
1-2 hours, 4 - 6 people, 6-inch bamboo skewers, appetizer, boneless, chicken broth, contributed, dinner, for garnishing, fresh cilantro leaves, gluten free, greek yogurt, ground black pepper, ground coriander, ground cumin, ground dried turmeric, instant pot chicken recipe, lemon juice, light brown sugar, lunch, medium, medium garlic cloves, mild paprika, minced peeled fresh ginger, onion powder, pressure cook, pressure cooker recipes, pressure- and food-safe rack or trivet, skinless chicken breasts, table salt

serving icon Servings
4 - 6 people
Ingredients
  • 2 lbs boneless, skinless chicken breasts
  • 3 medium garlic cloves
  • 1 tbsp minced peeled fresh ginger
  • 1 tbsp lemon juice
  • 1 tbsp light brown sugar
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground dried turmeric
  • 1 tsp mild paprika
  • 1 tsp onion powder
  • 1 tsp table salt
  • 1/2 tsp ground black pepper
  • 1 1/2 cups chicken broth
  • 1/2 cup greek yogurt
  • fresh cilantro leaves, for garnishing
  • 8 6-inch bamboo skewers
  • pressure- and food-safe rack or trivet
Instructions
  • Stir the chicken pieces, garlic, ginger, lemon juice, brown sugar, coriander, cumin, turmeric, paprika, onion powder, salt, and pepper in a large bowl until the brown sugar dissolves and the chicken pieces are evenly coated. Cover and refrigerate for at least 1 hour, stirring once.
  • Divide the chicken cubes among eight 6-inch bamboo skewers, threading about four pieces on each skewer and leaving a little room between each piece.
  • Pour the broth into the insert set in a 5-, 6-, or 8-quart Instant Pot. Set a pressure- and food-safe rack or trivet in the insert. Pile the skewers on the rack and lock the lid on the pot.
  • Set your Instant Pot to Pressure Cook or Manual on High Pressure and cook for 12 minutes. When the pot has finished cooking, use the quick-release method to bring the pressure back to normal. Unlatch the lid and open the cooker. Use kitchen tongs to transfer the skewers to a serving platter. Remove the rack or trivet from the pot.

    For the MAX model: Set the pot for Pressure Cook on MAX for 10 minutes.
  • When the pot has finished cooking, use the quick-release method to bring the pressure back to normal. Unlatch the lid and open the cooker. Use kitchen tongs to transfer the skewers to a serving platter. Remove the rack or trivet from the pot.
  • Press Sauté and set it for High for 10 minutes.
  • Stir the liquid in the insert as it comes to a full simmer. Cook, stirring occasionally, until it’s reduced to about a third of the volume before you began simmering (that is, until it’s about 1/2 cup), about 8 minutes.
  • Turn off the heat and whisk in the yogurt until smooth. Use hot pads or silicone baking mitts to pick up the (hot!) insert and drizzle the sauce over the kebabs, pouring any extra sauce to be served on the side in a bowl. Sprinkle fresh cilantro over kebabs as a garnish.
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