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Instant Pot Coconut Tandoori-Inspired Chicken Recipe

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4.3 from 88 reviews

This Instant Pot Coconut Tandoori-Inspired Chicken recipe combines aromatic Indian spices with creamy coconut milk to create a tender, flavorful chicken dish. Perfectly paired with rice, it offers versatile cooking options including Instant Pot, slow cooker, and stovetop methods, making it an easy, weeknight-friendly meal that captures the essence of traditional tandoori flavors with a creamy twist.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 2 pounds boneless skinless chicken thighs
  • 2 tablespoons honey
  • 14-ounce can coconut milk
  • 2 cups rice, uncooked

Spice Mix

  • 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

Instructions

  1. Cook the Rice: Prepare the rice according to the package instructions, setting it aside to serve with the chicken once ready.
  2. Prepare Spice Mix: In a small bowl, combine garam masala, chili powder, garlic powder, cumin, salt, turmeric, ground ginger, and cayenne pepper to create the spice mixture.
  3. Instant Pot Method: Add the chicken thighs, honey, coconut milk, and spice mixture to the Instant Pot. If the mixture is thawed, cook on manual high pressure for 12 minutes, then allow for a 10-minute natural pressure release. If cooking from frozen, set manual high pressure for 16 minutes followed by a 10-minute natural release. Once done, shred the chicken and serve over the cooked rice.
  4. Slow Cooker Method: Place all ingredients into the slow cooker, including the chicken, honey, coconut milk, and spice blend. Cook on high for 4 hours or on low for 6 hours. After cooking, shred the chicken with a fork and serve over rice.
  5. Stovetop Method: Heat 1 tablespoon of oil in a large skillet over medium heat. Add the chicken thighs and season them thoroughly with the prepared spice mix. Cook the chicken for 1-2 minutes on each side to brown. Pour in the honey and coconut milk, then cover and reduce the heat to low. Let it simmer gently for 45 minutes until the chicken is tender and easily shredded. Serve over rice.
  6. Freezer Version: Combine all ingredients in a freezer-safe bag or container and freeze for up to three months. To cook, thaw if needed and follow the Instant Pot instructions for cooking times accordingly.

Notes

  • You can substitute chicken thighs for chicken breasts, but thighs remain juicier and more flavorful in this recipe.
  • Adjust cayenne pepper quantity for desired spice level.
  • For a creamier sauce, stir in additional coconut milk after shredding the chicken.
  • The freezer version allows for easy meal prep and convenient weeknight dinners.
  • Pair this dish with naan or steamed vegetables for a complete meal.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes (Instant Pot cooking time, excluding pressure build and release)
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: Indian-inspired

Find it online: https://allyumcooks.com/instant-pot-coconut-tandoori-inspired-chicken-recipe/