Tikka-Spiced Chicken Kebabs
|By :Bruce Weinstein & Mark Scarbrough|
No, you can’t grill in an Instant Pot. (Not yet, at least— although they’re always inventing new pots!) But you can turn out some pretty fine tikka kebabs, flavored with a rub worthy of a spice bazaar. These skewers are great fare for a Super Bowl party. Invest in a package of bamboo skewers, way more skewers than needed for this recipe. They are great to have on hand for all sorts of fare off the grill and also make excellent cake and cupcake testers.
|Cooking Technique||Pressure Cook|
|Main Ingredient||Boneless Skinless Chicken Breasts, Coriander, Cumin, Greek Yogurt, Ground Dried Turmeric|
|Prep Time||60 minutes to marinate|
|Cook Time||30 minutes|
4 - 6 people
- 2 lbs boneless, skinless chicken breasts cut into
- 3 medium garlic cloves minced (
- 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 plain full-fat, low-fat, or fat-free
- fresh cilantro leaves, for garnishing chopped and stemmed
- 8 6-inch bamboo skewers
- pressure- and food-safe rack or trivet
- 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-inchbamboo 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.
• Serve these with any sort of chutney you like as well as purchased na’an (Indian flatbread).
• For a 3-quart Instant Pot, you must halve almost all of the ingredient amounts except you must use 1 cup broth in the insert.
• For 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.
• For 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).
Bruce Weinstein & Mark Scarbrough
All recipes by : Bruce Weinstein & Mark Scarbrough
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