Step 1

In a large mixing bowl, combine coriander, cumin, paprika, cardamom, cinnamon, cloves, nutmeg, salt, lemon juice, yogurt, and garlic.

Step 2

Add chicken to the marinade and stir. Refrigerate for 2 hours to overnight if you have the time.

Step 3

Transfer chicken to Instant Pot inner pot.

Step 4

Add bay leaves and stir to combine. Close the lid and pressure cook for 5 minutes.

Step 5

Allow the pressure to release naturally.  If you're in a hurry, do a 10 minute natural pressure release (NPR)  i.e. allow the pressure to release naturally for  10 minutes, and release remaining pressure using quick release (QR).

Step 6

Stir chicken and sauce.

Step 7

Transfer chicken to a serving dish using a slotted spoon, draining well.

Step 8

Optional: heat oil in a frying pan or cast iron skillet. Saute the chicken till lightly browned, adding some of the sauce to deglaze and keep the chicken moist.

Step 9

Combine all ingredients for garlic sauce / white sauce in a medium bowl.

Step 10

Whisk together until smooth and set aside.

Step 11

If necessary, lightly heat the pita to make it pliable

Step 12

Spread garlic sauce/white sauce on the pita

Step 13

Add lettuce and tomatoes

Step 14

Add your choice of optional toppings

Step 15

Add chicken on top

Step 16

Garnish with chopped parsley