The tandoori-style spices in this chicken give it a bold flavor that’s so hard to resist. It tastes incredible tucked between pieces of naan, then grilled for Indian-inspired panini sandwiches.

Ingredients

• 1-1/2 pounds boneless skinless chicken breasts
• 1/2 cup reduced-sodium chicken broth
• 2 garlic cloves, minced
• 2 teaspoons minced fresh gingerroot
• 1 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 to 1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground turmeric
• 6 green onions, chopped
• 6 tablespoons chutney
• 6 naan flatbreads

Directions

1. Place the first 8 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. A thermometer inserted into chicken should read at least 165°.
2. Remove chicken; shred with 2 forks. Return to pressure cooker. Stir in green onion; heat through.
3. Spread chutney over 1 side of each naan. Using a slotted spoon, top chutney side of 3 naans with chicken mixture; top with remaining naan, chutney side down.
4. Cook sandwiches on a panini maker or indoor grill until golden brown, 6-8 minutes. To serve, cut each sandwich in half.