Instant Pot Tandoori Chicken

Instant Pot tandoori chicken brings together tender chicken thighs with a creamy, spiced coconut yogurt sauce for a quick and satisfying meal. It captures those classic Indian flavors without needing a grill or hours of marinating, making it perfect for weeknight dinners or easy meal prep. The pressure cooker locks in moisture ensuring juicy chicken every time, while the sauce develops a rich velvety texture that coats the meat beautifully.

Ingredients

• 1.5 pounds boneless skinless chicken thighs: thighs stay more tender and juicy compared to breasts
• 3/4 cup canned full-fat coconut milk: adds creaminess and subtle sweetness, full-fat offers best richness
• 1/2 cup plain Greek yogurt: provides tang and helps tenderize the chicken, pick a thick, high-quality yogurt
• 5 cloves garlic, minced: fresh garlic infuses the dish with its signature aroma
• 1 tablespoon fresh minced ginger: brightens and balances the spices, fresh ginger is key for vibrancy
• 1 tablespoon ground cumin: earthy warmth essential to tandoori flavor
• 1 tablespoon smoked paprika: brings smoky depth, look for Spanish smoked paprika if available
• 1 teaspoon ground turmeric: adds color and subtle earthiness, use fresh ground
• 3/4 teaspoon salt: enhances all the spices, adjust to taste
• 3/4 teaspoon ground black pepper: adds mild heat and complexity
• 1/4 teaspoon ground cayenne: for gentle heat, increase if preferred

Step-by-Step Instructions

Sauté the Aromatics and Mix Sauce:

Add the coconut milk yogurt garlic ginger cumin paprika turmeric salt pepper and cayenne to the Instant Pot. Stir thoroughly until everything is combined into a smooth sauce. This creates the flavor base and tenderizing marinade.

Arrange the Chicken:

Place the chicken thighs evenly into the pot, submerging them in the spiced sauce. This ensures each piece fully absorbs the flavors as it cooks.

Pressure Cook the Chicken:

Secure and seal the lid. Set the Instant Pot to cook on high pressure for 20 minutes. After cooking finishes, quick release the pressure carefully to stop the cooking process while keeping the meat juicy.

Shred and Simmer the Sauce:

Transfer the chicken to a plate and shred it finely with two forks. Return the shredded chicken to the pot. Turn on sauté mode at medium heat. Let the sauce simmer for about 5 minutes, stirring often while it thickens into a creamy consistency that clings to the chicken.

Serve:

Turn off the Instant Pot and serve the tandoori chicken hot with basmati rice naan or fresh herbs like cilantro for garnish.

Save

I love how the smoked paprika adds a lovely depth that takes the dish from simple to complex. One family night the kids were hesitant about trying something new but ended up asking for seconds after tasting this creamy tandoori. It has a warm comforting vibe that really feels like a hug on a plate.

Storage Tips

Keep leftovers in an airtight container in the fridge for up to four days. Reheat gently on the stovetop or in the microwave with a bit of water or coconut milk to loosen the sauce. For longer storage freeze in portions and thaw overnight in the fridge before reheating.

Ingredient Substitutions

Chicken breasts can replace thighs for a leaner dish but watch cooking times to avoid dryness. For a dairy free option use extra coconut milk in place of yogurt. Adding garam masala or coriander can deepen the flavor profile. You can also toss in veggies like spinach or peas during the simmer step for a nutritious boost.

Serving Suggestions

Serve with fragrant basmati rice or warm naan bread to soak up the sauce. A simple cucumber salad or fresh herbs like cilantro add bright contrast. This dish pairs well with roasted vegetables or a cooling raita on the side.

Pro Tips

Toast the spices lightly in the pot before adding liquids to bring out more aroma. Do not skip shredding the chicken it helps the sauce cling and distributes flavors better. Adjust the cayenne to control heat level especially if serving to kids or spice sensitive guests.

Common Recipe Questions

→ Can I marinate the chicken before cooking?

Yes, refrigerating the chicken in the spiced sauce for a few hours can deepen the flavors before cooking.

→ Can I use bone-in chicken pieces?

Bone-in thighs or drumsticks work well but require extending the cooking time by about 5 minutes.

→ Does this taste like traditional grilled tandoori?

While it shares similar spices, this version is creamier since it's simmered in sauce rather than grilled.

→ How can I make this dairy-free?

Simply replace the yogurt with additional coconut milk for a fully dairy-free dish.

→ What sides pair well with this dish?

Basmati rice, naan bread, or fresh cucumber salad complement the flavors nicely.

→ Can I double the portions?

Yes, but avoid filling the pressure cooker beyond its max fill line. Cooking time stays the same.

→ How do I thicken the sauce?

Simmer it using the sauté function, stirring often until the sauce reduces to a creamy consistency.