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.
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.
Pulled chicken, pulled pork or pulled beef- Hell, if there was pulled shrimp or pulled crab, I’d be a huge fan (although I don’t think my wallet would be). With Summer ending in Australia, it means that slow cookers and hearty stews are going to be pulled (ha) out of the depths of the pantries, kitchen drawers or (where my mum stores it), the garage.
Instant Pot Pulled Tandoori Chicken
Prep Time 15 minutes
Cook Time 25 minutes
Servings 3 servings
Calories 410 kcal
Ingredients:
- 1 teaspoon ground turmeric
- 3/4 teaspoon salt
- 3/4 teaspoon black pepper
- 1/4 teaspoon ground cayenne
- 1 tablespoon fresh minced ginger
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 1/2 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
Instructions:
- First, Add all ingredients to the pressure cooker pot except for the chicken thighs. Stir until well-mixed.
- Second, Add chicken thighs to the pot, arranging them evenly on top of the yogurt-coconut mixture.
- Next, 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.
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