Effortless Tandoori Chicken: A Flavorful Instant Pot Recipe
Tired of complicated recipes that take hours to prepare? Craving rich, flavorful dishes without spending all day in the kitchen? Look no further! This Coconut Tandoori-Inspired Chicken recipe is a game-changer. It’s ridiculously easy, incredibly tasty, and perfect for those busy weeknights when you need a healthy meal on the table fast.
Why This Recipe Works
This recipe is designed for simplicity. It requires minimal hands-on time—just about 5 minutes to prep, and the Instant Pot does the rest. No cutting boards, no measuring cups, and no fuss. Perfect for busy parents, students, or anyone who wants a delicious meal without the stress of a complicated cooking process. It’s also an amazing make-ahead freezer meal.
Ingredients
Here’s what you’ll need:
- 2 lbs boneless, skinless chicken thighs
- 2 tablespoons honey
- 2 tablespoons garam masala
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon cumin
- 2 teaspoons salt
- 2 teaspoons turmeric
- ½ teaspoon ground ginger
- ½ teaspoon cayenne pepper (adjust to your preference)
- 14-ounce can coconut milk
How to Make It
Freezer Prep: Mix all ingredients in a freezer-safe bag. Mash it all around, and you're done. Store in your freezer for up to three months.
Instant Pot Method:
- If using frozen chicken, cook for 15 minutes on manual high pressure, then let it natural release for 10 minutes.
- If using thawed chicken, cook for 5 minutes on manual high pressure, then let it natural release for 10 minutes.
- Shred the chicken with two forks.
Slow Cooker Method:
- If using thawed chicken, cook for 4 hours on high or 6 hours on low.
- If using frozen chicken, cook for 6 hours on high.
- Shred the chicken with two forks.
Stovetop Method:
- Combine dry spices in a small dish.
- Heat 1 tbsp of oil in a large skillet over medium heat. Add chicken and season with spice mixture. Cook for a minute or two per side.
- Add honey and coconut milk. Cover and simmer on low for 45 minutes until chicken is fork tender. Shred and serve.
Serving Suggestions
This versatile chicken can be enjoyed in a variety of ways:
- Tacos
- Wraps
- Salads
- Rice bowls
- Pizzas
- Cauliflower rice
- Roasted veggies
- Sandwiches
- Soups
Tips and Notes
- For a richer flavor, let the sauce stand for about 15 minutes before serving. This will allow it to thicken into a light gravy or curry-like consistency.
- If you want to spice it up, add some fresh chopped chilies or more cayenne pepper.
- For a milder flavor, reduce or omit the cayenne pepper.
- Add your favorite vegetables to the Instant Pot, such as cubed sweet potatoes, carrots, or potatoes
Make it a Freezer Meal!
Freeze Together:
- 2 lbs boneless skinless chicken thighs
- 2 tablespoons garam masala
- 2 tablespoons honey
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon ground cumin
- 2 teaspoons salt
- 2 teaspoons turmeric
- ½ teaspoon ground ginger
- ½ teaspoon cayenne pepper
- 14-ounce can of coconut milk
To Cook:
- Instant Pot: From frozen, cook for 15 minutes on high pressure + 20 minutes natural release.
- Slow Cooker: From thawed, cook for 4 hours on high.
Final Thoughts
This Instant Pot Coconut Tandoori-Inspired Chicken is a fantastic way to get a flavorful, healthy, and easy meal on the table. It’s simple enough for beginners, yet delicious enough to please everyone. Give it a try and see for yourself why this recipe will become a regular in your meal rotation.
Enjoy!