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Tandoori Chicken

2 lbs boneless, skinless chicken thighs
1 cup chopped white/yellow onion
2 tbsp garam masala
1.5 tbsp honey
1 tbsp chili powder
1 tbsp garlic powder
1 tbsp cumin
1 tsp salt
2 tsp turmeric
1 tsp fresh grated ginger
¼ tsp cayenne pepper (more or less to taste)
1 14 oz can light coconut milk

Mix everything together in a freezer-friendly bag or container. Place in the freezer and store up to 3 months. When you are ready to cook, follow directions below:

Instant Pot: From thawed, cook for 5 minutes on high pressure plus 10 minutes for natural release. If frozen, cook for 15 minutes on high pressure plus 20 minutes for natural release. Make sure chicken is fully cooked. Shred chicken before serving.

Slow cooker: Add ingredients from bag to slow cooker. From thawed, cook for 4 hours on high. From frozen, cook for 6 hours on high. Make sure chicken is fully cooked. Shred chicken before serving.

Serving Size: 3 oz serving of chicken
Makes 10 servings

Calories 161.2
Fat 9.0g
Saturated Fat 4.0g
Polyunsaturated Fat 1.3g
Monounsaturated Fat 2.5g
Cholesterol 72.0mg
Sodium 387.0mg
Potassium 73.0mg
Carbohydrate 6.8g
Fiber 0.8g
Sugar 3.4g
Protein 18g

Modified from Pinch of Yum


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