What says we’re having a party better than a good old platter of authentic Punjabi Tandoori Chicken. Something about this classic Indian favourite feels like a musical frenzy in your mouth. Now, with our Ready to Cook Punjabi Tandoori Chicken, sway your way to the kitchen and walk out with this sensational Punjabi dish in a jiffy.
Remove the Punjabi Tandoori Chicken from the package and place it in a bowl.
Toss and massage the chicken to refresh the marinade.
Pan-fry On The Hob (Time: 20 - 22 minutes)
Heat two tablespoons of oil in a non-stick frying pan. Spread out the pieces of chicken on the surface of the pan let them sear on both sides, flipping occasionally.
Sprinkle water into the pan to retain the moisture and put a lid on to prevent the moisture from escaping.
Remove the lid and cook the chicken on medium to high heat, until most of the water has evaporated.
Pressure Cooker On The Hob (Time: 20 - 25 minutes)
Place a perforated tray in a pressure cooker and let it warm up. You could also use an inverted round plate or bowl. Spread the chicken around on the plate and close the lid of the pressure cooker but do not place the weight on.
Cook the chicken for about 10-12 minutes on a low flame. Remove the lid, brush some oil on top, cover and cook for another 10-12 minutes.
Let the Punjabi Tandoori Chicken rest for a few minutes once cooked.
Sprinkle some chaat masala and red chilli powder and serve hot with lemon wedges and onion rings.