Coconut tandoori chicken

By drinkfairy

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

Details

Preparation time 10mins
Cooking time 1mins
Adapted from pinchofyum.com

Preparation

Step 1

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 + 10 minutes for natural release. If it’s frozen, cook for 15 minutes + 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!