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  1. Laura

    5 stars
    Great recipe! Ended up drizzling olive oil on the cooked chicken and popping in the oven to broil, 5-6 minutes on each side. So impressive and easy, thank you!!!!

    • Paint the Kitchen Red

      Laura, thank you! I’m so glad you liked it. I love the flavors of this recipe too.

  2. Stephanie

    5 stars
    This is absolutely delicious. Don’t skip the pan browning at the end – it really helps and the flavor intensifies as you deglaze the pan.

    • Paint the Kitchen Red

      Stephanie, thank you for the feedback – I’m thrilled to hear you loved the recipe – I love the browning of the chicken too!

  3. Theresa J

    Could this be adapted into a freezer meal to prep in advance? If so any suggestions?

    • Paint the Kitchen Red

      Theresa, I’ve not frozen this particular recipe before but if I were to do it, I’d pressure cook and freeze the chicken and sauce and saute before eating. Let me know if you try it out.

  4. Jackie

    5 stars
    Loved this recipe!! So flavourful and easy to make. I did not have cardamom or coriander and it was still delish! Did not have pitas so I used soft taco shells and that worked just as well. Had lots leftover so we had it a second time served over jasmine rice along with the seasoned broth. Also delish!!
    The garlic white sauce as well was very yummy!
    Absolutely will be making again. Pretty sure this will be a staple instant pot dinner.
    Another side note….I did use boneless, skinless chicken breasts and it was extremely tender.

    • Paint the Kitchen Red

      Jackie, thank you so much for your comment. I’m so glad you enjoyed the recipe and were able to make your own substitutions.

  5. Nina

    5 stars
    This is delicious. I will definitely make it again!

    • Paint the Kitchen Red

      Glad to hear it, Nina. Thank you for commenting.

  6. Candace

    5 stars
    The flavour was wonderful! It was enough for dinner for 5 of us. If I were to double this recipe, would I need to add time to the instant pot?

    • Paint the Kitchen Red

      Candace, thank you for your question. No, you would keep the cooking time the same if you double the recipe.

  7. Dhanya

    5 stars
    Hi Neena,

    I finally got down to trying this today, and the chicken was fabulous. I was tired after grinding some of the while spices and prepping the chicken, so I didn’t make the white sauce. The chicken was nice and flavorful and was nice even plain with ghee rice. Thank you!

    • Paint the Kitchen Red

      Hi Dhanya, great to hear from you. I appreciate you taking the time to comment and let me know that you liked the recipe. The white sauce adds extra flavor but not essential 🙂

  8. Linda

    5 stars
    I’ve made this a few times and everyone loves it. It’s replaced our favourite oven shawarma recipe.

    • Paint the Kitchen Red

      Linda, that’s so great to hear! I love the how moist the chicken is with this method.

    • Amanda Becerra

      5 stars
      Great recipe! I don’t think I will pan fry again (just to save time and cleaning) but I could totally see doing this on the grill one day. I have an 8qt IP, I added the 1/4 cup chicken stock just in case but probably didn’t need to. I served with taziki sauce, feta, onion, tomato, and cilantro. Definitely a keeper and a great meal prep recipe!

      • Paint the Kitchen Red

        Thank you, Amanda. I’m so glad that you enjoyed the recipe 🙂

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