Being that this version is made in the Instant Pot or slow cooker, like any good make-ahead meal, this Coconut Tandoori Chicken is kind of automatically not real tandoori chicken. The “tandoor” in tandoori chicken refers to a special type of clay oven that the the chicken gets roasted in. Normally tandoori chicken has a nice crusty golden brown exterior from all those spices + that high oven heat. Mine does not, because we are skipping the tandoor / oven / grill situation in favor of something easier.
While I’m not always up for a full-blown grilling moment, I DO have a pretty decent stash of spices, a package of chicken in the freezer, and a can of coconut milk sitting in the pantry at any given time. Enter: Coconut Tandoori Chicken. It’s creamy, fall-apart, juicy chicken thigh meat seasoned somewhat aggressively (especially if your roots are Scandinavian) with the warmth and depth of tandoori spices.
Traditionally made in a clay oven{tandoor}, which many of us have now adapted to outdoor grills, indoor ovens and now the moistest version of all is the luscious and spicy Tandoori Chicken – Instant Pot!
Hope you had a great Memorial day weekend! We had a FUN long weekend – we got to hang out with our cousins, played soccer tournament and ran a 5K race. Although it rained all day in the Northeast and was bit chilly for the memorial day BBQ, we did not give up on our plans.
Instant Pot Coconut Tandoori Chicken
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 6–8 servings 1x
Ingredients:
- 2 teaspoons salt
- 2 teaspoons turmeric
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cayenne pepper
- 14 ounce can coconut milk
- 2 pounds boneless skinless chicken thighs
- 2 tablespoons honey
- 2 tablespoons garam masala
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon cumin
Instructions:
- First, Freezer Version: Mix everything together in a freezer-friendly bag or container. Place in the freezer and store up to three months. When you’re ready to cook, follow the directions below!
- Second, Instant Pot: Add everything to the Instant Pot. If it’s thawed, cook for 5 minutes manual high pressure + 10 minutes for natural release. If it’s frozen, cook for 15 minutes manual high pressure + 10 minutes natural release. Shred and serve over rice!
- Slow Cooker: Add everything to the slow cooker. If it’s thawed, cook for 4 hours on high, or 6 hours on low. If it’s frozen, cook for 6 hours on high. Shred and serve over rice!
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