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Combine the tandoori paste, yoghurt, coriander, oil and a small drizzle of orange zest. Coat the chicken and rub into the skin with your fingers. Over the surface of the chicken. Refrigerate for 30 minutes.
Lightly spray the inner pot with a touch of oil and one with baking paper. Place the largest pieces of chicken into the base of the pot, bone side down. Allow space between the chicken. Cover with a layer of baking paper and then arrange remaining chicken over the top.
Select the MEAT POULTRY mode at PRESSURE COOKING, set time for 25 minutes. Press START.
To prepare the orange and cucumber salad: Combine orange slices, cucumber and coriander strips. Squeeze over the lime juice and drizzle with olive oil. Chill until required.
When cooking is complete, stand for 5 minutes. Turn pressure regulator to VENT to allow the pressure to release. Remove lid.
Preheat a char-grill pan or barbecue to a medium-high. Drizzle with oil or Dressing. Remove the chicken and place onto the heated char-grill pan. Grill for 2-3 minutes on each side or until charred and golden. Brown and finish cooking through. Drizzle with cooking juices and serve with precooked orange and cucumber salad and mixed salad leaves.
Garnish with chopped coriander.