Instant Pot Coconut Tandoori Chicken #Instant #Pot #Coconut #Tandoori #Chicken
Instant Pot Coconut Tandoori Chicken
Coconut Tandoori Chicken made with rich spices and creamy coconut milk. EXTREMELY EASY and so, so yummy.
#Instant #Pot #Coconut #Tandoori #Chicken
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
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 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!
- Slow Cooker: Add everything to the slow cooker. If it’s thawed, cook for 4 hours on high, or 6 hours on low. If it’s frozen, cook for 6 hours on high. Shred and serve over rice!
Original Recipe Article from pinchofyum.com
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