This extremely versatile pulled chicken recipe is the easiest and quickest it can ever get.
As soon as I am done making this pulled tikka chicken, everyone just digs in with their hands. They can’t resist the juicy, soft strands of chicken and eat it on its own. I love to make a big batch of this, freeze some and use it in many different ways.
In what ways can you use this pulled tikka chicken?
I call it the most versatile recipe ever. The shredded chicken comes in handy for making various items like:
- Sandwiches: Add some mashed avocado, lemon juice, paprika powder, garlic powder, cumin powder, salt and pepper to the pulled chicken and mix well. Use this mixture to make amazingly filling sandwiches.
- Rolls: Add some ketchup and mayo, some hot sauce or spicy chutney into the shredded chicken and mix well. Use this filling along with some sliced onions and lettuce leaves to make some delicious rolls.
- Salads: This pulled chicken could be added to almost any salad to make it more filling and flavorful.
- Soups: Throwing in some chicken shreds into any soup will make it more satiating.
- Pasta: Some tomato sauce and this pulled tikka chicken, when added to pasta makes a killer meal.
- Rice: Cook the rice in the leftover broth from making this pulled tikka chicken. Add the pulled chicken on top and you will have a scrumptious meal.
Ingredients at a glance:
All the ingredients that I have used for this recipe could be easily found at a standard German grocery store (except halal chicken), which makes it really easy to put together.
- Chicken Breast: Use full (uncut) chunks of chicken breast to get nice and long pulled strands.
- Tandoori Masala: I use the tandoori masala mix that is available at Aldi (pictured below). It has a nice aroma and is organic.
- Garam Masala: I one that I have used for this recipe is also available at Aldi (pictured below). Feel free to use your own homemade spice blend of garam masala.
- Ginger-garlic paste: I use my homemade ginger-garlic paste. You can simply make it at home by peeling and roughly chopping equal amounts of ginger and garlic, and blending to a smooth paste. You can make a big quantity and store it in the fridge for up to 10 days in an airtight jar.
- Yogurt: Use full fat (3.5%) yogurt for this recipe.
- Salt: I prefer using Himalayan pink salt.
- Water or stock: Although I used water for my recipe to keep it simple, you could also use chicken stock. It will enhance the flavors even more.
How long do I need to marinate the chicken?
You do not necessarily need to marinate it beforehand. However, marinating it for a few hours (or overnight) before cooking will make it even more flavorful.
Can I use any other cut from the chicken?
You may use boneless thigh, but that is not easily available in Germany. If using thigh, you may have to cook it a few minutes longer as the meat from that area is tougher.
Can I cook it on stove top?
Yes, you can cook it on a stove top as well. In that case, the cooking time will increase by 15 minutes.
How long can I store this pulled chicken?
When stored immediately after cooking down, you can keep it into the fridge in an airtight container for up to 1 week. In the freezer, this pulled tikka chicken could be stored for up to 8 weeks.
Watch the video instructions below to easily follow the recipe
Pulled Tikka Chicken (in an Instant Pot)
- Instant pot
- 1200 grams chicken breast (whole)
- 2 Tbsp Tandoori Masala (pictured above)
- 1 tsp garam masala (pictured above)
- 1½ tsp salt (1 tsp if using chicken stock)
- 1 Tbsp ginger-garlic paste
- 1 Tbsp yogurt (full fat)
- 2 Tbsp olive oil
- 500 ml water or chicken stock
- In a bowl, add the tandoori masala, garam masala, salt, ginger-garlic paste and yogurt. Mix well to form a homogeneous paste.
- Massage the chicken with the prepared spice paste. Coat all the pieces well from all sides.
- Set the Instant Pot on saute mode (high) and add the olive oil. Once hot, add half of the chicken. Make sure that all the chicken pieces are in direct contact with the bottom part of the pot. If it is being overcrowded, do it in batches. Sear the chicken on both sides for 2 minutes to lock in the flavors.
- Once all the pieces of chicken have been seared put them back in the pot. Add the water and scratch the bottom to release the flavorful brown bits.
- Put the lid on and turn the valve on sealing position. Set the Instant Pot on high pressure for 20 minutes.
- After 20 minutes, carefully release pressure and open the lid. Take the chicken pieces out and transfer to a big dish. Reserve the remaining liquid for cooking rice, daal or soup.
- Using two forks, pull the chicken pieces apart to form long strands. You can do this by pulling with fingers as well.
- Once the chicken has cooled down, you can divide it into portions and freeze in airtight containers (for up to 8 weeks), or refrigerate for up to 1 week.