Tandoori Chicken

(Total Time: 20 MIN| Serves: 4)

Ingredients:
2 lbs chicken breasts, skinless and boneless
1 cup plain yogurt, full-fat
1 cup chicken broth
2 tbsp lime juice, freshly squeezed
2 garlic cloves, minced
1 tbsp olive oil

Spices:
1 tsp garam masala powder
1 tsp cumin seeds
2 tsp fresh ginger, grated
1 tsp onion powder
1 tsp coriander powder
1 tsp smoked paprika, ground
1 tsp salt

Directions:

  1. Rinse the meat under cold running water and pat dry with a kitchen paper. Cut into thin slices and set aside.
  2. In a large bowl, combine yogurt, lime juice, crushed garlic, and all spices. Mix until well combined and add chicken breasts. Coat well with marinade and refrigerate for 20 minutes.
  3. Plug in your instant pot and press the ”Saute” button. Melt the butter in th stainless steel insert and add chicken. Cook for 3 minutes on each side, or until lightly browned.
  4. Now, pour in the broth and securely lock the lid.
  5. Set the steam release handle and press the ”Manual” button. Set the timer for 8 minutes and cook on ”High” pressure.
  6. When you hear the cooker’s end signal, perform a quick releaese of the pressure by moving the valve to the ”Venting” position.
  7. Open the pot and transfer the chicken to a serving plate.
  8. Optionally, serve with mashed cauliflower and sprinkle with some finely chopped green onions before serving.
  9. Enjoy!

Per Serving(Calories 528 | Total Fats 21.7g | Net Carbs: 6.1g | Protein: 70.8g |Fiber: 0.5g)