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Instant Pot Pulled Tandoori Chicken

Published Nov 8, 2018 By Julia 6 CommentsThis post may contain affiliate links.

Summary:
This Pulled Tandoori Chicken is a really easy Indian dish, a "dump-and-go" type of Instant Pot recipe. The resulting shredded meat is not only tender and flavorful but also versatile in its many uses. See more Low Carb, Keto Chicken Dinners.

Instant Pot Pulled Tandoori Chicken

5 from 2 votes
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Prep: 15 mins
Cook: 25 mins
Yield: 3 servings
Calories: 410
Net Carbs: 6g

INGREDIENTS

  • 1.5 pounds boneless skinless chicken thighs
  • 3/4 cup full fat canned coconut milk
  • 1/2 cup plain 2% fat greek yogurt
  • 5 cloves garlic minced
  • 1 tablespoon fresh minced ginger
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground turmeric
  • 3/4 teaspoon salt
  • 3/4 teaspoon black pepper
  • 1/4 teaspoon ground cayenne

INSTRUCTIONS

  • Add all ingredients to the pressure cooker pot except for the chicken thighs. Stir until well-mixed.
  • Add chicken thighs to the pot, arranging them evenly on top of the yogurt-coconut mixture.
  • Secure and seal the lid. Cook at high pressure for 20 minutes, followed by a quick pressure release.
  • Uncover and transfer only the chicken to a plate. Use 2 forks to shred the chicken and then return it to the pot. Stir together.
  • Turn on the saute mode to medium heat. Boil until it thickens from a soup-like to a sauce-like consistency, about 5 minutes, stirring frequently to prevent sticking along the bottom of the pot.
  • Turn off the saute mode, and serve while hot.

NUTRITION

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%

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instant pot pulled tandoori chicken served with spinach in white bowl
Tandoori chicken is one of my two go-to Indian chicken recipes that are easy and full of flavor, the other one being chicken tikka masala. This recipe differs from traditional tandoori chicken because it’s a simpler and quicker version made in the pressure cooker.

Typical tandoori chicken is marinated before cooking. This recipe skips that step, and instead all of the ingredients — the chicken, marinade, and spices — are combined together in the pot and pressure cooked simultaneously. Much simpler, with very flavorful results.

This Instant Pot version is all about soft and tender meat, in a rich coconut-based sauce with Indian spices. I adapted it from my traditional tandoori chicken made in the oven, which in contrast has a crisp and charred finish.

step by step image showing how to mix tandoori spices and coconut milk to create the curry base
Tandoori chicken is sometimes referred to as red chicken due to its reddish hue. This is usually achieved by using food coloring or Indian red chili powder, which is an option for those of you looking to perfect the resulting color.

This recipe uses a Tandoori spice mix with cumin, paprika, turmeric, and cayenne. They’re store-bought and easy-to-find spices, and their combination yields an authentic Indian flavor.

The amount of cayenne listed in the recipe is for what I consider to be a mildly spicy dish; for more or less heat, adjust accordingly to taste.

closeup view of low carb shredded tandoori chicken
It’s easy to adjust the final consistency of the dish. When using the saute mode to thicken, you can boil for a longer time for a saucier dish or a shorter amount 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 for dipping or add-on ingredients.

Just boil until you get your desired texture. Note that some thickening will naturally happen as the dish cools. Once you’re done with that, you can serve with sauteed or creamed spinach, fried cauliflower rice, or roasted vegetables.

More Easy Instant Pot Dinners


Instant Pot Salsa Chicken Soup

Instant Pot Chicken With Creamy Mushroom Gravy

Instant Pot Beef And Broccoli

Instant Pot Cabbage Soup With Beef

Filed Under: Mains: Poultry, Per Serving: 5-10g Net Carbs Tagged With: 31-60min, cayenne, chicken thighs, coconut milk, cumin, garlic, ginger, gluten free, instant pot, more10ingredients, paprika, turmeric, yogurt

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. She shares simple recipes and guides for keto and low carb diets. Learn more.

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newest oldest most voted
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.

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Vote Up0Vote Down  Reply
1 day ago
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!

Vote Up0Vote Down  Reply
1 year ago
Patti

Can this be made with chicken breasts?

Vote Up0Vote Down  Reply
2 years ago
Julia

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

Vote Up0Vote Down  Reply
2 years ago
Patti

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

Vote Up0Vote Down  Reply
2 years ago
Julia

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 🙂

Vote Up0Vote Down  Reply
2 years ago

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