Description
This Instant Pot Coconut Tandoori-Inspired Chicken dish is a creamy, mildly spiced chicken recipe with flavors inspired by tandoori cuisine. Tender chicken thighs are cooked in a flavorful coconut milk-based sauce, perfect for serving over rice.
Ingredients
For the Chicken:
- 2 lbs boneless, skinless chicken thighs
- 1 (14 oz) can full-fat coconut milk
- 2 tablespoons honey
- 2 tablespoons garam masala
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon ground cumin
- 2 teaspoons salt
- 2 teaspoons turmeric
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cayenne pepper (optional, for heat)
For Serving:
- 2 cups cooked rice
- Fresh cilantro, for garnish (optional)
Instructions
- Marinate the Chicken: In a large bowl or zip-top bag, combine the chicken, coconut milk, honey, garam masala, chili powder, garlic powder, cumin, salt, turmeric, ginger, and cayenne. Mix well to coat the chicken. (This can be prepped ahead and frozen up to 3 months.)
- Cook in Instant Pot: Transfer the chicken mixture to the Instant Pot. Secure the lid, set the valve to sealing, and cook on Manual/High Pressure for 10 minutes.
- Release Pressure: Allow natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
- Thicken Sauce: Open the lid and stir the sauce. For a thicker sauce, use the sauté function for 5–7 minutes, stirring occasionally.
- Serve: Serve the chicken and sauce over cooked rice, garnished with fresh cilantro if desired.
Notes
- This dish is inspired by tandoori flavors but is creamy and mild thanks to the coconut milk.
- Chicken breasts can be substituted but may result in a slightly drier texture.
- To make it spicier, increase the cayenne or add fresh chopped chilies.
- Great for meal prep—flavors improve over time!
