Description
Savor the rich and aromatic flavors of Instant Pot Coconut Tandoori Chicken, a dish that transforms simple ingredients into a culinary masterpiece. Succulent chicken breasts are marinated in a luscious blend of coconut milk and vibrant tandoori spices, then pressure-cooked to tender perfection. This quick, easy recipe promises a delightful meal for busy weeknights or special occasions, all while making your kitchen smell divine. Serve it alongside fluffy basmati rice or warm naan for an unforgettable dining experience.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup full-fat coconut milk
- 2 tablespoons tandoori masala
- 1 tablespoon freshly grated ginger
- 2 tablespoons freshly squeezed lemon juice
- 4 garlic cloves, minced
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
Instructions
- In a large bowl, combine chicken with tandoori masala, ginger, garlic, salt, pepper, coconut milk, and lemon juice. Marinate for at least 30 minutes.
- Set the Instant Pot to sauté mode and add a splash of oil. Once hot, sear each piece of chicken for 3–4 minutes per side until golden brown.
- Pour the remaining marinade over the chicken in the pot. Close the lid securely and cook on high pressure for 10 minutes.
- After cooking, carefully perform a quick release of pressure. Garnish with fresh cilantro before serving.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 chicken breast (150g)
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 90mg