Yogurt-Spiced Chicken Thighs (instant pot version)

If your kids are like mine (anti-flavor), this is not a recipe to make for them…let them eat a PB&J or something. But this IS worth making. It’s even guest-worthy!

What you need:

• 1/2  tsp black pepper
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1 tsp chili powder
• 2 tsp garam masala
• 1/4 cup chopped fresh cilantro or 1 TBSP dried cilantro
• 1/2 tsp salt
• 1/2 cup hot sauce (I prefer Franks Original Hot Sauce)
• 3/4 cup plain yogurt
• 1/4 cup heavy cream or half and half
• 4 cloves garlic, minced
• 3 TBSP soy sauce
• 8 bone-in, skin-on chicken thighs

What to do:

Combine all ingredients except chicken in a gallon sized  Ziploc bag and mix well. Add chicken and marinate in the fridge 8-24 hours. Give to husband to grill or cook in a glass baking dish at 350 for an hour. Broil for the last few minutes to crisp up the skin.

You can also use boneless, skinless chicken thighs. Marinate as above, and dump the entire bag of chicken and marinade in a glass baking dish. Cook at 425 for about 35 minutes.

For Instant Pot: Sadly, there is no crispy chicken skin with the IP version, but it does make this a much quicker meal for a week night:

Marinate 8-9 boneless, skinless chicken thighs. Add the entire contents of the bag – chicken + marinade – and cook at high pressure for 10 minutes with 10 min NPR.  Remove chicken to a bowl and shred, adding a bit of the sauce from the pot if you’d like. Serve on top of basmati rice, “cauliflower rice” or just as-is.