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Instant Pot Coconut Tandoori Chicken

This Instant Pot Coconut Tandoori Chicken is incredibly flavorful, tender, and quick to make, perfect for a healthy weeknight meal with minimal effort.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 1.5 lbs boneless, skinless chicken thighs cut into 1-inch pieces
  • 0.5 cup plain full-fat yogurt
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 0.5 teaspoon turmeric powder
  • 0.5 teaspoon cayenne pepper or to taste
  • 1 teaspoon garam masala
  • 1 tablespoon lime juice
  • 1 teaspoon salt
For the Sauce
  • 1 tablespoon vegetable oil
  • 1 medium onion chopped
  • 0.5 cup tomato puree
  • 1 can full-fat coconut milk 13.5 oz
  • 0.25 cup fresh cilantro chopped, for garnish

Method
 

Preparation Steps
  1. In a large bowl, combine the chicken pieces with yogurt, ginger-garlic paste, ground cumin, ground coriander, turmeric, cayenne pepper, garam masala, lime juice, and salt. Mix well to ensure chicken is evenly coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.
  2. Set your Instant Pot to 'Sauté' mode. Add vegetable oil and once hot, add the chopped onion. Sauté for 3-5 minutes until the onion softens and turns translucent.
  3. Add the marinated chicken and tomato puree to the Instant Pot. Stir well to combine. Pour in the full-fat coconut milk.
  4. Close the Instant Pot lid and set the valve to 'Sealing'. Select 'Pressure Cook' (or 'Manual') on High pressure for 8 minutes. Once cooking is complete, allow a Natural Pressure Release for 5 minutes, then quick release any remaining pressure.
  5. Carefully open the lid. Stir the Tandoori Chicken gently. Garnish with fresh chopped cilantro before serving.

Notes

Serve this delicious Instant Pot Coconut Tandoori Chicken with warm basmati rice, fluffy naan bread, or a simple side salad for a wholesome and satisfying meal. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.