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Instant Pot Tandoori Chicken w/ Spicy “Jade” Cauliflower Rice

Posted by Kaylie Spitzer on

Instant Pot Tandoori Chicken w/ Jade Cauliflower Rice


Tandoori Chicken:

2 pounds boneless skinless chicken thighs

2 tablespoons honey

2 tablespoons garam masala

1 tablespoon chili powder

1 tablespoon garlic powder

1 tablespoon cumin

2 teaspoons salt

2 teaspoons freshly grated turmeric

1/2 teaspoon freshly grated ginger

1/2 teaspoon cayenne pepper

14 ounce can coconut milk

2 tbsp tapioca starch

Cauliflower Rice:

1 head cauliflower

avocado oil

3 tbsp Spicy Cilantro Everything Spread

Salt & pepper (to taste)

Fresh cilantro chopped (for garnish)


For the chicken: Add everything to the Instant Pot. If it’s thawed, cook for 5 minutes manual high pressure + 10 minutes for natural release. If it’s frozen, cook for 15 minutes manual high pressure + 10 minutes natural release. Keep warm.

For the cauliflower rice: add cauliflower pieces to a food processor and pulse until you get small pieces. Pour cauliflower onto paper towels and let the moisture absorb. Add oil to a skillet over medium high heat and sauté cauliflower until cooked through (about 3-5 minutes). Add Spicy Cilantro Everything Spread and stir until well combined.

Shred the chicken and serve over cauliflower rice. Garnish with fresh cilantro.

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