Makes 3 Servings

Amount Per Serving:

Calories 410 (52% from fat)
Total Fat 24g	37%
Saturated Fat 8g	41%
Cholesterol 186mg	62%
Sodium 940mg	39%
Net Carb 6g
Total Carb 7.5g	3%
Dietary Fiber 1.5g	6%
Sugars 3g
Protein 42g

Vitamin A 28% · Vitamin C 2% · Calcium 7% · Iron 35%

PHOTOS

tandoori chicken served with spinach in white bowl

adding tandoori chicken ingredients to instant pot

NOTES & TIPS

(1) Coconut Milk. Use an unsweetened full-fat version, not light or reduced fat. I’ve used Goya and Chaokoh brands. Before measuring out the amount to use, stir or shake well because there will be separation in the can. Properly stirred coconut milk should appear thick and creamy, not watery. Leftover coconut milk can be covered and refrigerated, and I highly recommend using it to make Instant Pot Brazilian Fish Stew.

(2) Greek Yogurt. Greek yogurt is used because of its thick consistency; don’t substitute with American yogurts or other dairy products. Select a Greek yogurt with at least 2% fat, plain flavor, and unsweetened; I use the Fage brand.

(3) Cayenne. This amount of cayenne is what I consider to be mildly spicy. For more or less heat, adjust accordingly.

(4) Pressure Cooker. I use a 6-quart Instant Pot. You can use a different size of electric pressure cooker as long as all ingredients fit within the maximum capacity line.

(5) Thickening. It’s easy to adjust the final consistency of the dish: boil for longer if you prefer a saucier dish or shorter for a thinner stew-like dish. A thicker finish is good if you want to use the pulled chicken as a filling for a sandwich or wrap, whereas a thinner consistency would be great if you want to have extra sauce. Note that some thickening will naturally happen as it cools.

(6) Serving. Serve shredded tandoori chicken with sautéed or creamed spinach, fried cauliflower rice, or roasted vegetables.

(7) Compared To Traditional. Traditional tandoori chicken is marinated before cooking, and has a crisp finish (see Oven Tandoori Chicken Recipe). It’s sometimes referred to as “red chicken” due to its reddish hue from food coloring or Indian red chili powder. This recipe is different because it’s intended to be a quick and simple version made in a pressure cooker. By skipping the marinating step, all ingredients (chicken, marinade, and spices) are combined together in the pot and pressure cooked simultaneously.

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Did you make this? Rate this recipe:

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Lisa

Delicious! I didn’t have fresh ginger, so I used 1/2 tsp of ground ginger. I served it with steamed spinach and carrots. I left out the cayenne for my spice intolerant family and just sprinkle a little on my own portion. It was great.

melissa

this was incredibly delicious! I served it with baby spinach, leftover crispy chickpeas and a little leftover rice. I’d make again and double the recipe!

Patti

Can this be made with chicken breasts?

Julia

I haven’t tried this with chicken breasts, but I think that would work fine 🙂

Hi Julia,
This looks very good!! Could I make this on a crockpot instead? Also my grocer does not carry fresh ginger, I live in a very small rural town, could I use ground ginger and adjust it accordingly?
Thanks

Hi Patti! A crockpot would work well with this recipe. Only thing is that you won’t be able to saute it at the end, so it’s going to be soup-like. And yes, I think ground ginger would work just fine 🙂

Instant Pot Tandoori Chicken