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
Scale
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
