Why we love Instant Pot Chicken
Tender and juicy chicken packed with all the flavors from the marinade that stays on the chicken. Consistent cook times as compared to grill or stovetop cooking. Easy cleanup.
With the upcoming summer holidays, here is a dish that can be made ahead that results in succulent and tasty chicken. No need to watch it on the grill or worry about it overcooking or have the fear of undercooking. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry
Tips to make the best Tandoori Chicken Lettuce Wraps:
Pat dry chicken with a paper towel before marinating Using plain, full-fat yogurt for marinating Marinate the chicken for at least 2 hours, if using chicken breasts Marinate the chicken for at least 20 minutes, if using chicken thighs For an authentic taste, use fresh garam masala For the bright orange hue without adding extra heat use Kashmiri red chili powder Use fresh ginger and garlic Using Boston lettuce or iceberg lettuce to assemble the wraps Use greek yogurt or plain yogurt for the raita In addition, to red onions, add your favorite crunchy toppings while serving
Step-by-step Tandoori Chicken Lettuce Wraps
First, marinate the chicken for at least 20 minutes. If, using chicken breasts, marinate them for 2 hours or overnight. Then, make 3 to 4 small horizontal slits for each chicken piece. This will allow the marinade to reach inside the chicken. Then, apply salt and lemon juice to the chicken. Next, whisk the yogurt and add all the spices, ginger, and garlic mixing well in a small bowl. Now, spread the marinade evenly on both sides of the chicken (photos 1 - 4).
Then, add 1 cup of water to the Instant Pot insert. Now, place the trivet in the pot and place the marinated chicken on the trivet. Apply, oil on top of the chicken with a small spoon or brush. In addition, it is ok to layer chicken if doubling the recipe (photos 5 - 6).
Now, close the Instant Pot lid and Pressure cook for 8 minutes followed by 10 minutes natural pressure release. While, the chicken is cooking, rinse and dry the lettuce. Carefully, cut the bottom stem and peel 10 to 12 outer leaf layers of the lettuce. Then, set aside. Now, prepare the raita by mixing peeled and grated cucumbers in whisked greek yogurt. Next, stir in salt and cumin powder. Then, garnish with cilantro (photos 7 - 8).
Open the Instant Pot and carefully take out the cooked chicken. Cut into bite-sized pieces (photos 9 - 10).
Lastly, assemble the wraps, place 3-4 pieces of chicken over the lettuce, drizzle cucumber raita, and top with thinly sliced red onions.
Do you enjoy the warm tandoori flavors? Some of our favorite recipes are:
Delicious Tandoori Salmon Spicy Tandoori Chicken Wings Tandoori Chicken
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Recipe
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