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.
