Tandoori Chicken

Ingredients:​

• 3/4 pound boneless skinless chicken thighs

• 3/4 pound boneless skinless chicken breasts

• 3/4 cup canned coconut milk

• 1/2 cup plain greek yogurt or coconut cream

• 5 garlic cloves minced

• 1 tablespoon ginger root peeled and minced

• 1 tablespoon cumin

• 1 tablespoon paprika

• 1 teaspoon ground turmeric

• 3/4 teaspoon salt

• 3/4 teaspoon black pepper

• 1/2 tablespoon cayenne pepper

Utensils:

• pressure cooker or slow cooker

• large mixing bowl

• 2 forks

• mixing spatula

• knife

• cutting board

​Instructions:

1. prepare ingredients

Pressure Cooker:​

1. get a pressure cooker and add 3/4 cup of canned coconut milk

2. add 1/2 cup of plain greek yogurt to the cooker

3. add 5 minced garlic cloves to the cooker

4. add 1 tbsp of minced ginger root to the cooker

5. add 1 tbsp of cumin to the cooker

6. add 1 tbsp of paprika to the cooker

7. add 1 tsp of ground turmeric to the cooker

8. add 3/4 tsp of salt to the cooker

9. add 3/4 tsp of black pepper to the cooker

10. add 1/2 tbsp of cayenne pepper or more for spicier to the cooker and mix together with the spatula until well incorporated

11. add 1 1/2 lbs of chicken to the cooker arranging them evenly on top of the mixture

12. secure and seal the lid onto the pressure cooker and cook at high pressure for 20 minute, followed by a quick pressure release

13. remove the lid and transfer only the chicken to a large mixing bowl

14. use 2 forks to shred the chicken up and then return the shredded thighs to the pot and stir everything together with the spatula

15. turn on saute mode on the cooker to medium heat and boil for 5 minutes or until the sauce thickens making sure to stir it frequently to prevent sticking along the bottom of the pot then turn off the heat

Slow Cooker:​​

1. get a slow cooker and add 3/4 cup of canned coconut milk

2. add 1/2 cup of plain greek yogurt to the cooker

3. add 5 minced garlic cloves to the cooker

4. add 1 tbsp of minced ginger root to the cooker

5. add 1 tbsp of cumin to the cooker

6. add 1 tbsp of paprika to the cooker

7. add 1 tsp of ground turmeric to the cooker

8. add 3/4 tsp of salt to the cooker

9. add 3/4 tsp of black pepper to the cooker

10. add 1/2 tbsp of cayenne pepper or more for spicier to the cooker and mix together with the spatula until well incorporated

11. add 1 1/2 lbs of chicken to the cooker arranging them evenly on top of the mixture

12. secure and seal the lid onto the slow cooker and cook at low heat for 7-9 hours or high heat for 4-5 hours

13. remove the lid and use 2 forks to shred the chicken up and then return the shredded thighs to the pot and stir everything together with the spatula

14. turn the cooker to high heat and boil for 5 minutes or until the sauce thickens making sure to stir it frequently to prevent sticking along the bottom of the pot then turn off the heat

When you are ready for serving it is best served over a bed of cauliflower rice but can be eaten alone as well, use tongs to put some chicken into a bowl and ladle the sauce over it.