Tandoori Chicken – Instant Pot

Traditionally made in a clay oven{tandoor}, which many of us have now adapted to outdoor grills, indoor ovens and now the moistest version of all is the luscious and spicy Tandoori Chicken – Instant Pot!

Tandoori Chicken - Instant Pot

Hope you had a great Memorial day weekend! We had a FUN long weekend – we got to hang out with our cousins, played soccer tournament and ran a 5K race. Although it rained all day in the northeast and was bit chilly for the memorial day BBQ, we did not give up on our plans. We decided to bring our cookout indoors. We had chicken marinating for 8+ hours, that I cooked in my InstaPot. The result was succulent, fall off the bone, moist and flavorful tandoori chicken, that we enjoyed with some spicy mint chutney and corn pulao!

Tandoori Chicken - Instant PotTandoori Chicken, marinate uses plain yogurt, mild and bright red Kashmiri chili powder, turmeric, fresh ginger, garlic and garam masala. The longer it is marinated the more flavorful the chicken tastes. Although you can use chicken breasts or thighs to make Tandoori Chicken, my favorite way is to cook with the drumsticks.

Here is a quick video for an easy Tandoori Chicken recipe in Instant Pot:


Tandoori Chicken - Instant Pot
Author: 
Recipe type: Entree
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Chicken marinated in spicy yogurt based sauce that is pressure cooked for moist and fall off the bone delicious Tandoori Chicken - Instant Pot.
Ingredients
  • 2 LB (8) Chicken drumsticks, skinned
  • ½ cup plain yogurt (Make It Dairy Free by using Coconut yogurt)
  • ½ tablespoon ginger, grated
  • ½ tablespoon garlic, minced
  • 1-2 tablespoon Kashmiri red chili powder (or any mild red chili powder)
  • ½ teaspoon turmeric
  • 1-2 teaspoon garam masala
  • 2 teaspoon salt
  • 1 tablespoon lemon juice
  • 1 tablespoon oil
Instructions
  1. In a large bowl, add yogurt, ginger, garlic, red chili powder, turmeric, garam masala, salt, lemon juice and oil. Mix well.
  2. Dry skinned drumsticks with a paper towel. Put 2-3 slits on each drumstick and apply marinade all over the chicken. Allow the chicken to marinate up to 24 hours in the refrigerator. Take the chicken out of the refrigerator 30 minutes prior to cooking.
  3. Add 1 cup water to the Instant Pot insert. Lightly grease the trivet with cooking oil and place inside the pot. Arrange the marinated Chicken pieces on the trivet.
  4. Close Instant Pot with the pressure valve to sealing. Cook on Manual(Hi) for 15 mins followed by Natural Pressure Release. Open Instant Pot.
  5. Enjoy Tandoori chicken with lime wedges and chutney over steamed rice or Pulao.
  6. Note: You can broil the cooked chicken for a few mins. We enjoyed them straight out of the Instant Pot!

 

 

 

 

8 thoughts on “Tandoori Chicken – Instant Pot

  1. Were you able to fit all 8 pieces in one go? I need to prepare this for a party and I am wondering how to cook more pieces at a time? Thanks!

    1. Hi Surabhi! Yes mine fit in one go. Feel free to also stack them up. Spread a little bit of oil between the layers and it will cook well!

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