Instant Pot Coconut Tandoori Chicken

Instant Pot Coconut Tandoori Chicken

Coconut Tandoori Chicken made with rich spices and creamy coconut milk. EXTREMELY EASY and so, so yummy.

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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

Instructions

1. Freezer Version: Mix everything together in a freezer-friendly bag or container. Place in the freezer and store up to three months. When you’re ready to cook, follow the directions below!
2. Instant Pot: Add everything to the Instant Pot. If it’s thawed, cook for 5 minutes manual high pressure + 10 minutes for natural release. If it’s frozen, cook for 15 minutes manual high pressure + 10 minutes natural release. Shred and serve over rice!
3. Slow Cooker: Add everything to the slow cooker. If it’s thawed, cook for 4 hours on high, or 6 hours on low. If it’s frozen, cook for 6 hours on high. Shred and serve over rice!

Original Recipe Article from pinchofyum.com

Get Other Delicious Recipes from recipes.tranpedia.com

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