Name: Instant Pot Coconut Tandoori-Inspired Chicken Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian-inspired
Ingredients: 2 pounds boneless skinless chicken thighs; 2 tablespoons honey; 14-ounce can coconut milk; 2 cups rice, uncooked; 2 tablespoons garam masala; 1 tablespoon chili powder; 1 tablespoon garlic powder; 1 tablespoon cumin; 2 teaspoons salt; 2 teaspoons turmeric; 1/2 teaspoon ground ginger; 1/2 teaspoon cayenne pepper

Jump to Recipe· 4.3 from 88 reviews

If you’re craving a dish that bursts with vibrant flavors, creamy texture, and a touch of exotic spice, the Instant Pot Coconut Tandoori-Inspired Chicken Recipe is about to become your new kitchen obsession. This recipe beautifully marries the aromatic warmth of traditional tandoori spices with the richness of coconut milk, all cooked effortlessly in your Instant Pot. In just about 30 minutes, you’ll have tender, juicy chicken infused with a spicy-sweet sauce that’s perfect over fluffy rice, making for a comforting and impressive meal any day of the week.

Ingredients You’ll Need

A clear plastic ziplock bag filled with a thick mustard-yellow marinade mixture with visible darker brown spices and small chunks inside. The bag is sealed with a small blue clip at the top left corner and has a white label in the middle with handwritten text that reads

These ingredients are wonderfully straightforward yet packed with bold flavors, each playing an essential role in building the dish’s colorful and mouthwatering profile. From the spices that deliver the signature tandoori punch to the creamy coconut milk that balances heat with smoothness, every element counts.

2 pounds boneless skinless chicken thighs: Perfect for tender, juicy meat that soaks up all the spices.
2 tablespoons honey: Adds a subtle sweetness that balances the heat and spices elegantly.
2 tablespoons garam masala: This aromatic blend is the heart of the tandoori flavor, imparting warmth and depth.
1 tablespoon chili powder: Brings a gentle heat that lifts the overall spice level.
1 tablespoon garlic powder: Boosts savory notes and adds richness.
1 tablespoon cumin: Adds earthiness and a smoky undertone.
2 teaspoons salt: Enhances all flavors and seasons the chicken perfectly.
2 teaspoons turmeric: Offers a beautiful golden color and mild bitterness.
1/2 teaspoon ground ginger: Introduces a subtle zing that pairs beautifully with coconut.
1/2 teaspoon cayenne pepper: For that extra kick of bold spice.
14-ounce can coconut milk: Creates a luscious, creamy sauce that tones down the heat.
2 cups rice, uncooked: A perfect, neutral base that soaks up all the delicious sauce.

How to Make Instant Pot Coconut Tandoori-Inspired Chicken Recipe

Step 1: Prepare the Rice

Start by cooking the rice according to the package instructions. Having tender, fluffy rice ready is essential because it will act as the perfect bed for your rich and flavorful chicken later on.

Step 2: Mix the Spice Blend

Combine the garam masala, chili powder, garlic powder, cumin, salt, turmeric, ground ginger, and cayenne pepper in a small bowl. This colorful and fragrant blend is what truly gives this dish its tandoori-inspired character.

Step 3: Season the Chicken

Sprinkle the spice mixture all over the chicken thighs, ensuring every piece is coated evenly. This step is key to infusing the chicken with those vibrant flavors that make this recipe shine.

Step 4: Set Up the Instant Pot

Add the seasoned chicken thighs, honey, and the entire can of coconut milk into your Instant Pot. Give everything a gentle stir to combine but be sure to keep the chicken mostly submerged to absorb all the flavors.

Step 5: Cook on High Pressure

If your chicken is thawed, seal the Instant Pot and cook on manual high pressure for 12 minutes, followed by a 10-minute natural pressure release. For frozen chicken, increase the cooking time to 16 minutes with the same natural release. The Instant Pot locks in flavor while cooking the chicken to tender perfection faster than traditional methods.

Step 6: Shred and Serve

Once the pressure has released, open the lid and use two forks to shred the chicken directly in the pot. Stir the meat back into the sauce so it soaks up all that luscious coconut-tandoori goodness. Serve immediately over the warm cooked rice.

How to Serve Instant Pot Coconut Tandoori-Inspired Chicken Recipe

The image shows shredded cooked chicken in a dark inner pot of an electric pressure cooker, held by a wooden spoon in a woman's hand. The chicken is juicy and mixed with a warm brown sauce, creating a textured, stringy look with some sauce dripping from the pieces. The pot and spoon are centered on a white marbled surface, with the dark pressure cooker frame visible around the shiny metal pot. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh garnishes really elevate this dish. Sprinkle chopped cilantro or parsley for a pop of green and a fresh aroma. A squeeze of lime or lemon juice adds brightness and balances the creamy richness, while a handful of toasted cashews can provide a delightful crunch.

Side Dishes

Beyond the essential rice, consider serving with warm naan bread to scoop up every last bit of the sauce. A cooling cucumber raita or a simple yogurt salad pairs wonderfully to calm the spices and provide refreshing contrast.

Creative Ways to Present

For a fun twist, serve the shredded chicken wrapped in warm tortillas or stuffed into pita pockets alongside fresh veggies. Alternatively, turn this into a hearty bowl by adding roasted vegetables like cauliflower or bell peppers alongside the chicken and rice for a vibrant, complete meal.

Make Ahead and Storage

Storing Leftovers

Store any leftover chicken and sauce in an airtight container in the refrigerator. The flavors actually deepen after a day, making it perfect for next-day meals or quick lunches. It will keep well for up to 3-4 days.

Freezing

This Instant Pot Coconut Tandoori-Inspired Chicken Recipe freezes beautifully. Place cooled portions in freezer-safe bags or containers and freeze for up to three months. Just thaw overnight in the fridge before reheating.

Reheating

Reheat gently in a skillet over medium-low heat to retain moisture, stirring occasionally until warmed through. Alternatively, microwave in short intervals to avoid drying out the chicken. Add a splash of water or coconut milk if the sauce thickens too much upon reheating.

FAQs

Can I use chicken breasts instead of thighs?

Yes! While thighs stay juicier and more tender, chicken breasts can be used if preferred. Just be careful not to overcook as breasts can dry out faster.

Is this recipe spicy?

The spice level is moderate due to the blend of chili powder and cayenne pepper but is balanced by the creamy coconut milk. You can adjust cayenne to taste for more or less heat.

Can I make this recipe without an Instant Pot?

Absolutely! This dish can also be prepared on the stovetop or in a slow cooker with adjusted cooking times. The stovetop method involves simmering the chicken in spices and coconut milk for about 45 minutes until tender.

What rice works best with this dish?

Long-grain white rice or basmati rice are ideal. They remain fluffy and separate, providing the perfect base for soaking up the flavorful sauce.

Can I add vegetables to this recipe?

Yes! Adding vegetables like bell peppers, peas, or spinach near the end of cooking can add texture and nutrition, making the dish even more delightful.

Final Thoughts

There’s something truly special about how the Instant Pot Coconut Tandoori-Inspired Chicken Recipe combines ease, speed, and incredible depth of flavor in one pot. Once you try it, you’ll see why it’s become a beloved favorite for busy weeknights or when you crave a cozy, exotic meal. Go ahead and make it soon—you’ll be thrilled with your new go-to recipe!