Coconut Tandoori Chicken made with rich spices and creamy coconut milk. Ridiculously easy (like, 5 minutes hands-on time) and so, so yummy! My new favorite make-ahead freezer meal.
Instant Pot Coconut Tandoori-Inspired Chicken
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I’ve made this so many times and my husband, 4 year old, and 2 year old all love it! Thanks for such an easy, tasty recipe.
Keija
And so begins the wonderful season of easy back-to-school make-ahead dinners!
But seriously, EASY. Easy like should be embarrassed but can’t even be because it’s so good. No cutting boards, no measuring cups or spoons (I’m the queen of eyeballing), and no fuss.
I mean, I’m not headed back to school anytime soon, but I AM headed into a maternity leave this fall and I’m stocking up on those make-ahead meals like my life depends on it. Which it may? Time will tell.
While I’m not always up for a full-blown grilling moment like traditional tandoori, I DO have a pretty decent stash of spices, a package of chicken in the freezer, and a can of coconut milk sitting in the pantry at any given time. Enter: Coconut Tandoori Chicken. It’s creamy, fall-apart, juicy chicken thigh meat seasoned somewhat aggressively (especially if your roots are Scandinavian) with the warmth and depth of tandoori spices.
So let’s talk about the make-ahead part of this recipe. Ready?
Here’s what you do:
That’s all. *evil laugh*
It’s so easy. You just put everything in a bag and kinda mash it around. I told you I should be embarrassed. This is not fancy, people. Not fancy at all. Pop it in your fridge to make in the next day or two, OR freeze that bad boy for a future dinner.
When you’re ready to cook it, you can either slow cook or pressure cook this magic, which becomes a shredded chicken situation that is brimming with flavor and coated in an almost gravy-like coconut curry-ish sauce.
What are the best ways to eat Coconut Tandoori-Inspired Chicken? Oh, FRIEND. Let me count the ways.
- Tacos.
- Wraps.
- Salads.
- Rice bowls.
- Pizzas.
- Cauli rice.
- Roasted veggies.
- Sandwiches.
- Soups.
It is kind of my new favorite. In and on everything.
Expect to see this Coconut Tandoori-Inspired Chicken making an appearance again soon in my MEGA DEEP DIVE post all about real food freezer recipes. Yes, that is happening. And yes, easy button lovers should be excited.
Pst! Recipe inspiration for this recipe was from my friend Ali of the excellent Gimme Some Oven!
Source notes: Being that this version is made in the Instant Pot or slow cooker, this Coconut Tandoori-Inspired Chicken is not real tandoori chicken. The “tandoori” in tandoori chicken refers to a special type of clay oven that the chicken gets roasted in. Normally tandoori chicken has a nice crusty golden brown exterior from all those spices + that high oven heat and it is DELICIOUS. Mine does not, because we are skipping the tandoori / oven / grill situation. Traditional Chicken Tandoori recipes can be found here and here.
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Instant Pot Coconut Tandoori-Inspired Chicken
- Total Time: 30 minutes
- Yield: 6–8 servings 1x
Description
Coconut Tandoori-Inspired Chicken made with rich spices and creamy coconut milk. EXTREMELY EASY and so, so yummy.
Ingredients
Units
Scale
- 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
- 2 cups rice, uncooked
Instructions
- Rice: Cook rice according to package instructions.
- 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!
- Instant Pot: Add everything to the Instant Pot. If it’s thawed, cook for 12 minutes manual high pressure + 10 minutes for natural release. If it’s frozen, cook for 16 minutes manual high pressure + 10 minutes natural release. Shred and serve over rice!
- Slow Cooker: Add everything to the slow cooker. Cook for 4 hours on high, or 6 hours on low. Shred and serve over rice!
- Stovetop: Combine the garam masala, chili powder, garlic powder, cumin, salt, turmeric, ginger, and cayenne pepper in a small dish. Heat 1 tablespoon of oil in a large skillet over medium heat. Add in the chicken thighs. Season the chicken with the spice mixture. Cook for a minute or two on each side. Add in the honey and coconut milk. Cover the skillet and simmer on low for 45 minutes until the chicken is fork tender and can be easily shredded.
Notes
If you let the sauce stand for about 15 minutes before serving, it should thicken up slightly and take on the texture of a light gravy or curry sauce. I find chicken thighs are pretty small and usually cook quickly, but make sure you check to make sure they’re fully cooked if you are working with larger chicken thighs. I like to add a side of greens with this recipe to round out the meal – something like steamed broccoli, sautéed spinach, or a green salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes (varies by method)
- Category: Dinner
- Method: Pressure Cooker
- Cuisine: Indian-inspired
Keywords: coconut tandoori chicken, instant pot coconut tandoori chicken, instant pot tandoori chicken
Make It A Freezer Meal!
Freeze Together:
- 2 lbs. boneless skinless chicken thighs
- 2 tablespoons garam masala
- 2 tablespoons honey
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon ground cumin
- 2 teaspoons salt
- 2 teaspoons turmeric
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cayenne pepper
- one 14-ounce can coconut milk
To Cook:
INSTANT POT: From frozen, 15 minutes on high pressure + 20 minutes natural release.
SLOW COOKER: From thawed, 4 hours on high.
FINAL STEP: Serve in rice bowls, with roasted vegetables, with cauliflower rice, or in fusion-style tacos or burritos.
View more healthy freezer meals here!
One More Thing!
Looking for more easy recipes with 6 ingredients or less? Check out our go-to list here!
Filed Under: 5 Ingredients All Recipes Dairy-Free Dinner Gluten-Free Instant Pot Main Dishes Meat and Chicken Quick and Easy Stovetop Sugar-Free Summer
August 16, 2018
Nice to meet you!
I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I'm so glad you're here.
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Just made this in the Crockpot and it was super yummy! Very flavorful with a bit of heat. Served with rice and chopped cilantro on top. I really appreciate quick, easy dinner meals like this. Thank you!
We put this in from frozen, instant pot was saying it was starting to burn so we had to add a bit of water to the bottom. Waiting on how it turns out!
This looks amazing!! Can I use coconut sugar or anything else in the place of the honey? How much would you recommend?
We’d use regular sugar, same amount!
this was fantastic!! in the rotation!
Hello! Looking forward to making this on Saturday! Can you please let me know if the nutritional info includes the rice? Thank you!
This was so easy and so delicious! Will definitely make again!
Hi! I tried this recipe and it was much too spiced. We are Indian and three of us adults all agreed. My MIL is a seasoned cook and thought it was way too much garam masala. In order to save the dish, I had to add 1/4c water and almost an entire additional can of coconut milk. I used garam masala from the Indian store…good tasting sauce but next time I’ll adjust down the spice quantities. Thank you for sharing your recipes tho! Love other recipes of yours!
Can this be made with bone in chicken thighs?
Yes! They may need to cook longer though, so check them with temperature to be sure they’re done.
So easy. So much flavor. Absolutely
Delicious !
Made this tonight in the IP with chicken breast. I also added some frozen peas and frozen butternut squash. So tasty! In the future I’ll probably leave the cayenne out next time just cause we have little ones.
What roasted veggies would you suggest eating this with?
I don’t really know what happened as I rarely cook in the instant pot. But this didn’t turn out good for me :/ I cooked it thawed (2lb chicken thighs and 1 can coconut milk) for 12 min on high and during the natural release I got a burn warning. I released and the chicken was burnt on the bottom, 210 degrees, and rubbery from being overdone. I googled it and other recipes say to do 8 minutes for thawed chicken thighs? I see other people have made this successfully but I followed the directions!
Absolutely delicious! So easy and quick in the instant pot. Mixed with quinoa as it’s got a good amount of sauce. Will make regularly! Will add steamed broccoli as a side.
Can I add spinach or kale to this and still use the instant pot?
After the release of the Instant Pot, stir the spinach in. It will wilt easily.
My family loved this last night – the flavors were so good, and the Instant Pot made it sooo easy, which is what I’m looking for in this season. Everything I make from you is a winner. Thank you for being my go to reliable food blog!!
My son fell in love with this recipe when he was 1 year old. We have made it weekly for two years now, it’s a family favorite! Thanks for all your recipes, we delight in trying your creations. We always know they will turn out delicious!
I tried this last night…it was delicious and soooo easy to make. I will definitely make this again. i can’t wait to eat the leftovers today 🙂
I froze this in a round dish a month or two back, tonight was my first time cooking from frozen. When I put it in my dish I put chicken, then the ingredients on top. I let my glass dish sit out for around an hour before dinner so it was easier to pop out.
When it was finished in the IP for it’s 15 mins and 10min natural release, I opened the pot to find that it was a round circle of chicken, as I broke it apart it was still completely raw, but now fully thawed. Popped it back on for 5 mins and another 10 NR.
I’m not sure if it was because I hadn’t mixed the chicken in with the sauce and so it was a more solid lump, or what..
The recipe was delish however, once it was cooked 😉
I make this all the time, incredible easy recipe
I’ve made this before and it is delicious. I am wondering if you would taste the difference if you used sugar instead of honey as I can’t feed honey to my 10 month old baby?
That would not affect the flavor!
I also meant to say that the kids really like the flavor and so do I I just find that the separation of the coconut bit from the liquidy part of the gravy is just a little odd texture wise, but huge favorite, which is why I want to keep making it
Is there a way to do the freezer version of this recipe without the coconut milk like with crushed tomatoes and then add coconut milk later or coconut cream or something because I’ve made it twice in the instant pot from frozen and it’s been sort of curdled and separated both times.
Easy to make AND both of my picky kids loved it! Tossed in some fresh peas for greens, adding this to our dinner rotation 🙌
Alright but was too salty
This was so good. Made it for my husband and I while the kids ate leftovers. Might reduce the cayenne when I make it next time I make it for the entire family.