Instant Pot Coconut Tandoori-Inspired Chicken Recipe

If you find yourself longing for fragrant spices, creamy sauce, and incredibly tender chicken, my Instant Pot Coconut Tandoori-Inspired Chicken is the perfect answer. This dish combines beloved Indian flavors—think garam masala, turmeric, cumin, and a swirl of coconut milk—making dinner both bold and soothing all in one bowl. It’s a dish I love introducing to friends: hearty, weeknight-easy, and built for sharing, with minimal prep and a huge payoff in savory flavor. Dive into what is bound to become your new easy favorite!

this Recipe

Ingredients You’ll Need

Part of what makes Instant Pot Coconut Tandoori-Inspired Chicken so irresistible is the short, smart list of ingredients—each one pulls its weight in flavor, texture, and aroma. Simple pantry staples and fresh chicken come together to make magic in your Instant Pot.

• Boneless, skinless chicken thighs: These stay juicy and tender; perfect for soaking up every drop of sauce.
• Full-fat coconut milk (14 oz can): The secret to creaminess and a subtle, slightly sweet flavor that sets this dish apart from a classic tandoori.
• Honey (2 tablespoons): Adds a little sticky sweetness, rounding off the warm spices without overpowering.
• Garam masala (2 tablespoons): This essential Indian spice blend brings complexity and depth—don’t skip it!
• Chili powder (1 tablespoon): For that earthy, smoky undertone and gentle heat.
• Garlic powder (1 tablespoon): Gives bold, punchy flavor without needing to peel fresh garlic.
• Ground cumin (1 tablespoon): Delivers a nutty, warm, and slightly lemony essence.
• Salt (2 teaspoons): Essential for balancing sweetness and bringing out the best from every spice.
• Turmeric (2 teaspoons): Provides a beautiful golden hue and gentle earthiness.
• Ground ginger (1/2 teaspoon): Adds a touch of bright warmth that sings with the coconut milk.
• Cayenne pepper (1/2 teaspoon, optional): Sprinkle in for extra kick, perfect if you love spicier dishes.
• Cooked rice (2 cups): For serving, so every bite catches plenty of creamy sauce.
• Fresh cilantro, for garnish (optional): A pop of bright, herbal freshness to top it all off.

How to Make Instant Pot Coconut Tandoori-Inspired Chicken

Step 1: Marinade Magic

To kick things off, combine the chicken, coconut milk, honey, garam masala, chili powder, garlic powder, cumin, salt, turmeric, ginger, and cayenne in a large mixing bowl or a zip-top bag. Give everything a good mix so the chicken is thoroughly coated with the savory marinade. If you have an extra five minutes, let it rest while you prep the Instant Pot—every minute in the marinade makes a difference!

Step 2: Into the Instant Pot

Next, transfer the marinated chicken (sauce and all!) into the Instant Pot. A bonus with Instant Pot Coconut Tandoori-Inspired Chicken: there’s no need for oil, sautéing, or any complicated steps. Just layer it in and you’re ready to set-it-and-forget-it.

Step 3: Pressure Cook to Tender Perfection

Secure the lid, make sure the steam valve is set to sealing, and cook the chicken on Manual or High Pressure for 10 minutes. While the Instant Pot does its thing, take a moment to enjoy the anticipation—your kitchen will soon be filled with warm, almost irresistible aromas.

Step 4: Natural and Quick Release

Once the timer beeps, let the pressure naturally release for 10 minutes. This helps the chicken stay juicy and lets the flavors meld a little longer. Afterward, carefully quick release any remaining pressure with a towel or oven mitt to protect your hand from steam.

Step 5: Thicken and Finish the Sauce

When you lift the lid, stir your Instant Pot Coconut Tandoori-Inspired Chicken to admire its golden, creamy sauce. If you like a thicker sauce, switch to the sauté function and simmer for 5 to 7 more minutes, stirring occasionally. This step transforms the sauce from pourable to scoopable—absolutely perfect for spooning over rice!

Step 6: Serve and Savor

Finally, ladle the chicken and its coconutty, spiced sauce over bowls of fluffy rice. Top with fresh cilantro for that chef’s finishing touch, if you like. Grab a fork or spoon, and dig in while it’s steamy and fragrant.

How to Serve Instant Pot Coconut Tandoori-Inspired Chicken

Garnishes

A sprinkle of fresh cilantro brings an extra pop of green freshness, making the colors as vivid as the flavors. If you’re feeling fancy, add thinly sliced scallions or a drizzle of coconut cream for even more wow factor. Lemon wedges invite guests to add a bright, citrusy zing before digging in.

Side Dishes

You can’t go wrong with fluffy rice—plain or jasmine is best for soaking up the rich sauce. For an even more authentic meal, serve garlic naan alongside for sopping up every bit. Roasted veggies, like cauliflower or carrots tossed in a pinch of garam masala, round out the meal and echo the dish’s Indian-inspired spirit.

Creative Ways to Present

Individual bowls are always cozy, but try making Instant Pot Coconut Tandoori-Inspired Chicken the star of a laid-back buffet, offering rice, naan, and toppings in separate dishes so everyone can build their plate. For gatherings, serve it over a tray of vibrant saffron rice, or use it as a filling for wraps with lettuce and crunchy slaw—it’s versatile enough to play many roles.

Make Ahead and Storage

Storing Leftovers

Pop any leftover Instant Pot Coconut Tandoori-Inspired Chicken into an airtight container and refrigerate for up to 4 days. The flavors become even richer as the spices get cozy with the coconut milk—sometimes leftovers are even better than the first batch!

Freezing

This dish is a meal-prepper’s dream. You can freeze marinated, uncooked chicken in a freezer-safe bag for up to 3 months, then cook from frozen (just add a couple extra minutes to the Instant Pot). Or freeze cooked leftovers in portioned containers for quick weeknight dinners down the line.

Reheating

Reheat gently on the stovetop or in the microwave, adding a splash of water or coconut milk if needed to loosen the sauce. Stir occasionally for even heating—your kitchen will be filled with that mouthwatering, spice-laden aroma all over again.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! While chicken thighs are more forgiving and tend to stay moister, chicken breasts work well too—just be sure not to overcook them, as they tend to be less juicy than thighs.

Is Instant Pot Coconut Tandoori-Inspired Chicken very spicy?

Not at all! The coconut milk tames the heat, giving the dish a mellow, creamy kick. If you love it hot, feel free to bump up the cayenne or stir in fresh chopped chilies at the end.

What makes this “tandoori-inspired” instead of traditional?

Traditional tandoori chicken is marinated in yogurt and cooked in a blazing-hot tandoor oven. This recipe mimics the spice profile but uses coconut milk for a dairy-free creamy twist, and gets its tender texture from pressure cooking in the Instant Pot.

Can I double the recipe?

Yes! The Instant Pot handles a double batch with ease. Just keep the cook time the same, making sure not to fill above the max fill line—leftovers will be your best friend.

Is there a way to make Instant Pot Coconut Tandoori-Inspired Chicken vegetarian?

Definitely! Substitute the chicken with thick-cut cauliflower florets, cubes of paneer, or even chickpeas. The marinade and sauce pair beautifully with plant-based proteins or veggies.

Final Thoughts

There’s so much to love about Instant Pot Coconut Tandoori-Inspired Chicken: bold flavor, creamy texture, easy prep, and endless ways to serve it. Truly, it’s a must-try for anyone craving comfort and spice in just one pot. Give it a go—and don’t be surprised if it becomes a staple on your dinner table!

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