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Tandoori Spiced Chicken
Recipe From Sheila Inman AWE-HEALTH STYLES
| Skinless Chicken Thighs | |
| 2 Teaspoon | Paprika |
| 1 Teaspoon | Sea Salt |
| 1 Teaspoon | Cumin |
| 1 Teaspoon | Ground Coriander |
| 1 Teaspoon | Ground Cinamon |
| 1/2 Teaspoon | Ground Ginger |
| 1/4 Teaspoon | Turmeric |
| 1/2 Teaspoon | Garlic Powder |
| 1/4 Teaspoon | Cayenne Pepper |
| 1/8 Teaspoon | Nutmeg |
| 2 | Garlic Cloves |
| 1 Tablespoon | Avocado Oil |
| 1/2 Knob | Ginger |
| 1 Tablespoon | Cilantro |
| Riced Cauliflower |
Hi, Angels Working On Earth Family,
Today, I tested Tandoori chicken. The chicken was very savory and spicy! Its aromatic scent was heavenly divine! It was the cinnamon and the nutmeg that gave it a very tasty flavor.
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!
DIRECTIONS
- Stir together wet and dry ingredients in a bowl.
- Add in the chicken thighs and marinate in the refrigerator for an hour or up to 24 hours.
- In the instant pot, sautee the garlic, oil, and ginger for 3 minutes.
- Stir in the chicken thighs and marinade. Form a single layer of chicken thighs in the instant pot.
- Select pressure cook for approximately 15 minutes at high pressure.
- Once the chicken is cooked, place them into a serving dish and garnish it with your favorite herbs or spices.
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