Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 764kcal 38%
Fat 36g 55%
Saturated Fat 23g 114%
Carbohydrates 62g 20%
Fiber 4g 16%
Sugar 13g 26%
Protein 41g 82%
Cholesterol 174mg 57%
Sodium 1,057mg 44%

Percent Daily Values are based on a 2,000 calorie diet.

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Instant Pot Coconut Tandoori-Inspired Chicken

Name: Instant Pot Coconut Tandoori-Inspired Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 2 pounds 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; 1/2 teaspoon ground ginger; 1/2 teaspoon cayenne pepper; 14-ounce can coconut milk; 2 cups rice, uncooked

Prep 10m

Cook 20m

Total 30m

This Instant Pot Coconut Tandoori-Inspired Chicken recipe is a flavorful and aromatic dish featuring tender boneless skinless chicken thighs, a blend of spices, and creamy coconut milk. Perfectly cooked in the Instant Pot, served over a bed of fluffy rice, this dish is a satisfying and delicious meal.

Coconut Tandoori Chicken

Instant Pot

Notes

If you let the sauce stand for about 15 minutes before serving, it should thicken up slightly and take on the texture of a light gravy or curry sauce. I find chicken thighs are pretty small and usually cook quickly, but make sure you check to make sure they’re fully cooked if you are working with larger chicken thighs. I like to add a side of greens with this recipe to round out the meal – something like steamed broccoli, sautéed spinach, or a green salad.

Freezer Meal Version

Nutrition Facts

Instant Pot Coconut Tandoori-Inspired Chicken

Ingredients

Steps

Nutrition Facts

Notes

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