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In a large mixing bowl, combine coriander, cumin, paprika, cardamom, cinnamon, cloves, nutmeg, salt, lemon juice, yogurt, and garlic.
Add chicken to the marinade and stir. Refrigerate for 2 hours to overnight if you have the time.
Transfer chicken to Instant Pot inner pot.
Add bay leaves and stir to combine. Close the lid and pressure cook for 5 minutes.
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).
Stir chicken and sauce.
Transfer chicken to a serving dish using a slotted spoon, draining well.
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.
Combine all ingredients for garlic sauce / white sauce in a medium bowl.
Whisk together until smooth and set aside.
If necessary, lightly heat the pita to make it pliable
Spread garlic sauce/white sauce on the pita
Add lettuce and tomatoes
Add your choice of optional toppings
Add chicken on top
Garnish with chopped parsley