Instant Pot Tandoori Chicken
Satisfy your cravings for Indian food with this easy weeknight recipe.
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Instant Pot Tandoori Chicken
Prep Time10 Minutes
Servings4
Cook Time10 Minutes
Ingredients
1 ½ pounds chicken breasts or thighs, cut into bite-sized pieces
1 tablespoon curry powder
1 tablespoon cumin
1 teaspoon garlic powder
1 teaspoon ground turmeric
1 teaspoon paprika
½ teaspoon chili powder
¼ teaspoon cayenne pepper
1 tablespoon fresh minced ginger
½ teaspoon salt
1 (14-ounce) can coconut milk
Fresh cilantro, for topping
Directions
- Place all ingredients in Instant Pot or pressure cooker.
- Secure lid and cook on high pressure for 10 minutes.
- Let pressure naturally release for 10 minutes and then release the valve.
- Serve on top of rice, in lettuce wraps, or with naan. Enjoy!
10 minutes
Prep Time
10 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Bell & Evans Boneless Skinless Chicken Breast, 1 Pound
$8.99/lb$8.99/lb
L&B Organic Curry Powder, 2.3 Ounce
$8.59$3.73/oz
McCormick Ground Cumin, 1.5 Ounce
$2.99$1.99/oz
McCormick Garlic Powder, 3.12 Ounce
$4.29$1.37/oz
L&B Turmeric, 1.5 Ounce
$5.99$3.99/oz
McCormick Paprika, 2.12 Ounce
$4.99$2.35/oz
L&B Chili Powder, 2.1 Ounce
$6.99$3.33/oz
L&B Organic Cayenne Pepper, 2.1 Ounce
$7.99$3.80/oz
Ginger Root, 1 Pound
$6.99/lb$6.99/lb
Morton Salt, 26 Ounce
Deal
$2.29 was $2.83$0.09/oz
Silk Original Pure Coconut Milk, 64 Ounce
2/$8 Deal
$4.00 was $4.79$0.06/oz
Fresh Cilantro Bunch, 1 Each
$1.99
Directions
- Place all ingredients in Instant Pot or pressure cooker.
- Secure lid and cook on high pressure for 10 minutes.
- Let pressure naturally release for 10 minutes and then release the valve.
- Serve on top of rice, in lettuce wraps, or with naan. Enjoy!