Coconut Tandoori Chicken
Total Time: 30 minutesYield: 8 Servings
Source: pinchofyum.com
Category: Poultry
Ingredients
2 pounds Chicken Thighs (boneless, skinless)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
14 ounces Coconut Milk
1 whole Kabocha (seeded, cut into chunks)
Directions
- Add all ingredients to the Instant Pot insert and mix until combined. Place insert into Instant Pot and place the lid on top. Move valve switch to sealing. Cook for 5 minutes on manual at high pressure, then wait an additional 10 minutes for natural release. Let the sauce stand for about 15 minutes before serving, it should thicken up slightly. Shred meat and serve over rice.