Spice Queen

Tandoori Spiced Chicken Thighs

Serving Size:
1 1/2 hours


  • 1 teaspoon sea salt, 2 teaspoons of paprika, 1 teaspoon of cumin, 1 teaspoon of ground coriander, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground turmeric, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne pepper, 1/8 teaspoon ground nutmeg, 2 pounds boneless, skinless chicken thighs, 1 tablespoon cold-pressed avocado oil, 2 garlic cloves, minced, 1/2 inch knob fresh ginger, 1/2 cup water, 1 tablespoon chopped fresh cilantro, and riced cauliflower.


  1. Stir together wet and dry ingredients in a bowl.
  2. Add in the chicken thighs and marinate in the refrigerator for an hour or up to 24 hours.
  3. In the instant pot, sautee the garlic, oil, and ginger for 3 minutes.
  4. Stir in the chicken thighs and marinade. Form a single layer of chicken thighs in the instant pot.
  5. Select pressure cook for approximately 15 minutes at high pressure.
  6. Once the chicken is cooked, then place them into a serving dish and garnish them with your favorite herbs or spices.

Pro Tips

Today, I tested Tandoori chicken. The chicken was very savory, and spicy! It’s aromatic scent was heavenly divine! The cinnamon, nutmeg and tenderness made the dish special. I didn’t garnish with cilantro as the recipe suggested. Instead, I decorated it with my favorite go-to, scallions. I did add more cinnamon, nutmeg, and turmeric. I also added red pepper flakes because I wanted extra pop!

The tip is to use a pressure cooker. I found a pressure cooker on Amazon that will make your dishes memorable, Instant Pot Duo 7in1 Electric Pressure Cooker.

Cook’s Essentials

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