If there’s one dish I could make on repeat for friends, family, or just a cozy night in, it’s this Instant Pot Coconut Tandoori-Inspired Chicken. This recipe is like a celebration of flavors—bursting with tandoori spices, creamy coconut milk, juicy chicken, and a touch of lime. What I love most is how the Instant Pot turns the whole experience into a breeze, making it possible to achieve all those classic Indian-inspired aromas and textures without hours of marinating or grilling. Whether you’re a long-time fan of tandoori or just craving something vibrant and satisfying, this dish absolutely delivers.
Ingredients You’ll Need
The magic of Instant Pot Coconut Tandoori-Inspired Chicken comes from a handful of simple ingredients that shine when combined. Each item does its part to make the chicken flavorful, saucy, and truly unforgettable. Here’s what you’ll need:
- Boneless skinless chicken thighs (2 pounds): These stay tender and juicy in the Instant Pot, soaking up every bit of the marinade.
- Full-fat coconut milk (1 cup): Adds lush creaminess and subtle sweetness that balances spices beautifully.
- Plain Greek yogurt (1/2 cup): Provides tang, tenderizes the chicken, and gives an ultra-smooth texture to the sauce.
- Tandoori masala spice blend (3 tablespoons): The star spice mix that infuses authentic tandoori flavor—use your favorite brand for best results.
- Fresh ginger, minced (1 tablespoon): Gives a zingy heat and refreshing aroma.
- Garlic, minced (3 cloves): Essential for depth of flavor—grate it finely for best distribution.
- Lime juice (1 tablespoon): Brightens and balances the richness of the sauce with a pop of citrus.
- Tomato paste (1 tablespoon): Adds color and a gentle hint of sweetness to the marinade.
- Vegetable oil (1 tablespoon): Helps meld the marinade and keeps everything juicy.
- Salt (1 teaspoon): Enhances all the other ingredients and brings the dish together.
- Black pepper (1/4 teaspoon): Adds just the right amount of gentle heat.
- Chopped fresh cilantro and lime wedges (for serving): These provide a brilliant, fresh finish that wakes up every bite.
How to Make Instant Pot Coconut Tandoori-Inspired Chicken
Step 1: Whisk Together the Marinade
Grab a large bowl and whisk up your coconut milk, Greek yogurt, tandoori masala spice blend, minced ginger, garlic, lime juice, tomato paste, vegetable oil, salt, and black pepper. The marinade should look creamy, fragrant, and beautifully colored. Don’t rush this step—make sure everything is totally smooth and blended, because that means more even flavor on every bite of chicken.
Step 2: Marinate the Chicken
Add your chicken thighs to the bowl and toss them thoroughly so that every piece is coated. Even a quick 30-minute marinade will give you juicy, flavor-packed chicken, but if you have the time, let them sit overnight in the fridge. This is where Instant Pot Coconut Tandoori-Inspired Chicken starts soaking in all that gorgeous spice and creaminess.
Step 3: Pressure Cook in the Instant Pot
Transfer the marinated chicken and all leftover marinade into your Instant Pot. Seal the lid and set it to high pressure for 10 minutes. The pressure cooking melds the flavors fast, keeping the chicken moist and infusing every fiber with those classic tandoori-inspired notes that we love.
Step 4: Natural Release and Sauce Perfection
Once the cycle is complete, allow the pressure to release naturally for 5 minutes—you’ll notice the aroma is irresistible—and then quick release the rest. Open up, transfer the chicken to a cutting board, and switch your Instant Pot over to sauté mode. Let the sauce simmer for about 5 to 7 minutes so it thickens up (this step makes the sauce extra luxurious, but you can skip it if you like a thinner sauce).
Step 5: Shred, Toss, and Finish
Slice or shred the chicken (however you like!), and add it back into the thickened sauce. Toss everything to coat. This unites the tender meat with the creamy, spicy, coconut-infused sauce—right at the finish line for Instant Pot Coconut Tandoori-Inspired Chicken. Serve it up hot and fresh, ready to scoop over rice or dip with naan.
How to Serve Instant Pot Coconut Tandoori-Inspired Chicken
Garnishes
Before you bring your masterpiece to the table, don’t forget a handful of chopped fresh cilantro and an extra squeeze of lime. The bright green and citrusy aroma ties everything together and looks absolutely gorgeous against the vibrant sauce.
Side Dishes
Steamed basmati rice or buttery, warm naan are the classic partners for Instant Pot Coconut Tandoori-Inspired Chicken. The fluffy grains or soft flatbread soak up every drop of sauce. For a veggie boost, serve alongside a crisp cucumber salad or roasted vegetables.
Creative Ways to Present
You can turn this dish into a cozy bowl meal with rice, greens, and a dollop of yogurt, or stuff the chicken into warm pita pockets with crunchy veggies for a fun, Indian-inspired sandwich. For parties, try serving mini portions on skewers with drizzle of sauce for an impressive appetizer spread!
Make Ahead and Storage
Storing Leftovers
Have some Instant Pot Coconut Tandoori-Inspired Chicken left? Simply let it cool to room temperature, then transfer into an airtight container. It’ll keep well in the fridge for up to 3 days, staying tender and flavorful.
Freezing
This recipe is a star for meal prep! Portion cooled chicken and sauce into freezer-safe containers—Instant Pot Coconut Tandoori-Inspired Chicken freezes beautifully for up to 2 months. Thaw overnight in the fridge for best results.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally, or in the microwave covered with a splash of water or extra coconut milk for moisture. Stir well to ensure everything is heated through and creamy again.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work nicely, though thighs tend to stay moister in the Instant Pot. Just keep an eye on the cooking time and consider slicing thicker breasts so they cook evenly.
Is this recipe spicy?
Instant Pot Coconut Tandoori-Inspired Chicken has a warm, aromatic spice profile from the tandoori masala, but it isn’t overly hot. If you like it spicy, you can add a pinch of cayenne or chili powder to taste.
Do I need to marinate overnight?
While overnight marinating brings the deepest flavor, even just 30 minutes will give you delicious results! The Instant Pot does a great job of infusing flavor fast, so don’t stress if you’re short on time.
Can I make this dairy-free?
Yes! Swap the Greek yogurt for a thick, unsweetened coconut yogurt or cashew yogurt, and you’ll have a fully dairy-free Instant Pot Coconut Tandoori-Inspired Chicken that’s still lusciously creamy.
What if I don’t have an Instant Pot?
No pressure cooker? You can make this on the stovetop by simmering the marinated chicken covered for 30-40 minutes, then removing the lid to let the sauce thicken. The flavor will still be fantastic!
Final Thoughts
There’s something so comforting and exciting about making Instant Pot Coconut Tandoori-Inspired Chicken from scratch. It’s like bringing a little piece of your favorite Indian restaurant home—and with barely any fuss, you get incredible results every time. Go ahead, treat yourself and your loved ones to this flavor-packed dish; I promise, everyone will ask for seconds!
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Instant Pot Coconut Tandoori-Inspired Chicken Recipe
- Total Time: 30 minutes (plus marinating time)
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Instant Pot Coconut Tandoori-Inspired Chicken recipe is a flavorful and easy dish that combines tender chicken thighs with a creamy coconut and tandoori spice marinade. Perfect for a quick weeknight dinner or entertaining guests!
Ingredients
Chicken Marinade:
- 2 pounds boneless skinless chicken thighs
- 1 cup full-fat coconut milk
- 1/2 cup plain Greek yogurt
- 3 tablespoons tandoori masala spice blend
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 1 tablespoon lime juice
- 1 tablespoon tomato paste
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
For Serving:
- Chopped fresh cilantro
- Lime wedges
Instructions
- In a large bowl, combine coconut milk, Greek yogurt, tandoori masala, ginger, garlic, lime juice, tomato paste, vegetable oil, salt, and pepper. Mix until smooth.
- Add chicken thighs to the marinade, tossing to coat well. Marinate for at least 30 minutes.
- Transfer chicken and marinade to the Instant Pot. Cook on high pressure for 10 minutes.
- Allow pressure to release naturally for 5 minutes, then quick release any remaining pressure.
- Remove chicken, thicken sauce if desired, then slice or shred chicken and return to the sauce. Toss to coat.
- Serve hot with rice or naan, topped with cilantro and lime wedges.
Notes
- For extra charred flavor, broil the cooked chicken for 2-3 minutes.
- Adjust spice level by adding cayenne or chili powder to the marinade.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 350
- Sugar: 3g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 130mg
