| INSTANT POT COCONUT TANDOORI CHICKEN | INSTANT POT RECIEPE |

 

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

prep time : 10 minutes .

cook time : 20 minutes 

yields : 6 servings

 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

METHOD : 

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!

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