Description
Creamy, flavorful, and easy to make, this Instant Pot Coconut Tandoori-Inspired Chicken blends classic Indian spices with coconut milk for a quick weeknight dinner that’s comforting and delicious.
Ingredients
- 1 ½ lbs boneless, skinless chicken thighs (or breasts, cut into chunks)
- 1 cup full-fat coconut milk
- 2 tbsp tomato paste
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp lemon juice
- 1 tbsp olive oil or ghee
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp paprika
- ½ tsp turmeric powder
- 1 tsp garam masala
- ½ tsp cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Marinate Chicken – Toss chicken pieces with salt, pepper, lemon juice, garlic, and ginger. Let sit for 10 minutes.
- Sauté Aromatics – Turn Instant Pot to sauté mode. Heat oil, then add garlic, ginger, cumin, coriander, paprika, turmeric, and garam masala. Cook until fragrant.
- Create Sauce – Stir in tomato paste, then pour in coconut milk. Mix well.
- Cook Chicken – Add chicken to the pot, coating it in the sauce. Seal lid and cook on high pressure for 8 minutes.
- Release Pressure – Let pressure release naturally for 10 minutes, then quick release the rest.
- Finish & Garnish – Open lid, stir, taste for seasoning, and garnish with cilantro before serving.
Notes
- Use chicken thighs for juicier results.
- For a vegetarian option, swap chicken with paneer, tofu, or chickpeas.
- If you prefer creamier sauce, add 2 tbsp plain Greek yogurt after cooking.
- Adjust spice level by reducing or adding cayenne pepper.
- Leftovers taste even better the next day!
- Prep Time: 10 minutes
- Cook Time: 20 minutes