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Tandoori Chicken and Rice | Instant Pot Recipe

Chicken and rice in a white bowl with naan, peas, and lemon.
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5 from 2 reviews

This Tandoori Chicken and Rice is a one-pot meal full of warm spices and big flavors.  Serve with fresh Raita!

Ingredients

Scale

For the Tandoori Chicken Marinade

  • 2 pounds chicken thighs (see note)
  • 2 teaspoons garam masala
  • 2 teaspoons cumin
  • 1 teaspoon coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground ginger
  • 1 teaspoon ground turmeric
  • ¼ – 1 teaspoon cayenne pepper (depending on how spicy you like it)
  • 1 teaspoon garlic powder
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup Greek yogurt
  • Juice of 1 lemon (about 3–4 tablespoons)
  • Optional: 1 Tablespoon chili garlic sauce for extra kick

For the Coconut Rice

  • 1 cup brown rice
  • ½ teaspoon turmeric
  • 1 teaspoon cumin
  • ½ teaspoon coriander
  • 1 teaspoon salt
  • ¼ – ½ teaspoon red pepper flakes
  • 1 cup lite coconut milk (from a can)
  • ¾ cup chicken broth or water
  • 1 cup frozen green peas

For the Raita (can be made up to 2 days in advance)

  • 1 cup yogurt
  • 1/2 cup shredded cucumber, drained and excess liquid squeezed out – see note
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garam masala
  • 1/8 teaspoon garlic powder
  • kosher salt and fresh ground black pepper to taste
  • ¼ cup chopped fresh cilantro or mint (or a mix of both)

Instructions

  1. Place chicken thighs in a gallon size ziplock bag.  Add the marinade ingredients, seal the bag, then move the chicken around in the bag until all of the chicken is covered with the marinade.   
  2. Place bag inside a container (in case the bag leaks) and allow it to marinate for 6 hours.  See note about marinade time. 
  3. Once the chicken has marinated, add 2 teaspoons of oil into the pressure cooker pot.  Using the brown or sauté function, heat the oil until hot.  
  4. Add chicken and brown 3 – 4 minutes on only one side.  This can be done in batches if needed, just watch the bottom of the pot so that it doesn’t burn.  Remove chicken from the pot and set it on a plate.  Turn off pressure cooker.  
  5. While the pot is still hot, add rice, turmeric, cumin, coriander, salt, and red pepper flakes and stir to coat it with the leftover oil and seasonings from the pot.
  6. Add a splash of the chicken broth and scrape the bottom of the pot very well.  If there are any browned bits stuck to the bottom of the pot, you might get a BURN warning on the Instant Pot. 
  7. Add remaining chicken broth and coconut milk; stir.
  8. Place chicken on top; do not stir.  
  9. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 25 minutes.
  10. While chicken cooks, prepare the Raita by adding all of the ingredients into a small bowl; stir to combine well.  Store in the fridge until ready to serve (this could be done 1 -2 days in advance).
  11. When pressure cooking is complete, use a natural release (or release remaining pressure after 10 minutes if in a hurry).
  12. Remove chicken to a cutting board and shred into bite-size pieces.
  13. Fluff rice with a fork, then stir in green peas.
  14. To serve, spoon rice into a bowl, top with chicken, a spoonful of Raita, and fresh mint or cilantro if desired. 

Notes

  • I typically prefer the texture of chicken breast, but chicken thighs in this dish are magical: so tender and moist.  Swap for chicken breast if you prefer.
  • The long marinating time really boosts the flavor of the dish, but in a pinch, 30 minutes will suffice. 
  • Browning the meat on only one side gives you depth of flavor without the risk of the spices burning on the bottom of the pot.  In a pinch, you can skip the browning step.
  • Use LITE coconut milk, not full fat.  Full fat is thicker and may result in a BURN signal.
  • The rice might be a bit runny when you remove the lid.  This can vary depending on the type of brown rice you use and how much liquid the chicken contains.  If there is extra liquid, simply select sauté and let it simmer a few minutes to thicken. 
  • For the Raita, make sure to squeeze as much liquid from the shredded cucumber as you can to prevent the sauce from being overly runny.  I like to wrap it in a clean, lint-free kitchen towel, then twist and squeeze to release the extra liquid.

Find it online: https://instafreshmeals.com/tandoori-chicken-and-rice/