Instant Pot Tandoori Chicken (Print-Friendly Version)
Juicy chicken thighs cooked in aromatic spices and creamy coconut yogurt sauce, perfect for a quick dinner.
# What You'll Need:
→ Protein
01 -
680 grams boneless, skinless chicken thighs
→ Dairy and Dairy Alternatives
02 -
177 milliliters canned full-fat coconut milk
03 -
120 grams plain Greek yogurt
→ Aromatics and Spices
04 -
5 cloves garlic, minced
05 -
15 grams fresh ginger, minced
06 -
8 grams ground cumin
07 -
7 grams smoked paprika
08 -
3 grams ground turmeric
09 -
4.5 grams salt
10 -
1.5 grams ground black pepper
11 -
0.5 grams ground cayenne pepper
# How to Make It:
01 -
Combine coconut milk, Greek yogurt, garlic, ginger, cumin, smoked paprika, turmeric, salt, black pepper, and cayenne in the Instant Pot; stir well until smooth.
02 -
Place chicken thighs evenly into the spice mixture in the Instant Pot.
03 -
Seal the Instant Pot lid and cook on high pressure for 20 minutes, then perform a quick pressure release.
04 -
Transfer the cooked chicken to a plate and shred it using two forks; return shredded chicken to the pot.
05 -
Set the Instant Pot to sauté mode at medium heat and simmer, stirring frequently for approximately 5 minutes until the sauce thickens to a creamy consistency.
06 -
Turn off sauté mode and serve the chicken hot accompanied by rice, naan, or fresh herbs.
# Additional Tips:
01 -
Marinate chicken with the spice mixture for several hours before cooking to deepen flavor.
02 -
For a dairy-free version, substitute all yogurt with additional coconut milk.
03 -
To thicken the sauce further, extend the sauté simmering time while stirring frequently.
04 -
Leftovers can be refrigerated for up to 4 days or frozen for 2 months; reheat gently with added liquid to loosen the sauce.