Who would have ever thought that it was possible to make a whole chicken in the Instant Pot? I was up to the challenge and decided to take this on. Could I actually fit the whole chicken in there and will it come out as delicious as the authentic whole tandoori chicken?
Well... the experiment worked and the results are out of this world! I am SO excited to share my delicious "roasted" chicken marinated in a tasty tandoori spice blend. To top it off you can also make flavorful gravy at the same time.
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You might be asking yourself right now why would I make a whole chicken in the Instant Pot?
Why I love to cook a whole chicken in the Instant Pot
- Hands-off process - You do not need to flip or turn the whole chicken, simply set and forget.
- Perfectly cooked chicken - There is no need to worry if the chicken is fully cooked as the Instant Pot cooks the whole bird evenly. No need to take out your thermometer. Just make sure to follow the recommended cooking time.
- No more dry chicken - As the pressure cooker uses steam to cook, the chicken does not get dry and comes out moist and flavorful.
- Also, make gravy - You have the option of making a delicious gravy from the drippings at the same time as the chicken. After the pressure cooking completes, take out the chicken and use the immersion blender to make the gravy.
What is Tandoori?
Style of cooking that is based on the use of a clay oven AKA Tandoor.
Modern Technique
So you may ask, Is this really a tandoori chicken if I am not using the tandoor or the clay oven?
You can argue that Tandoori chicken must be dry-roasted in a clay oven. I do not have access to a tandoor clay oven and making a whole chicken in the oven is a long process. I always need to use a thermometer to make sure that the chicken is fully cooked and the times for different parts of the chicken sometimes may vary. At times I have overcooked the chicken making it dry. So for me using the Instant Pot is a matter of convenience and saving time! This also frees up your oven for more bread and pies when hosting.
Inspiration
What was the inspiration to make whole tandoori chicken in the Instant Pot?
I have made Tandoori chicken drumsticks and Tandoori wings in the Instant Pot and was amazed to see how delicious the chicken comes out. Since most of the marinade stays on the chicken, it is much more flavorful. And although my tandoori chicken recipe has an optional broil step, I have rarely broiled the chicken and enjoyed it straight from the Instant Pot.
Whole Chicken Cook Time
Instant Pot size and cook times to make whole tandoori chicken:
- If making whole tandoori chicken in a 6-quart Instant Pot make sure your chicken is no more than 4 pounds as it may not fit the pot
- I have tested this recipe with 5 to 6 pounds of chicken in my 8-QT Instant Pot
- Cook time for 1 pound of bone-in chicken is 6 minutes. So for a 5-pound chicken, the pressure cook time is 30 minutes, and for a 4-pound chicken it will be 24 minutes
- A 10-minute natural pressure release is recommended
Tandoori Marinade
Here are the main ingredients and spices I like to use for marinating whole tandoori chicken:
- Kashmiri red chili powder - A mild chili powder that adds a brilliant hue to the chicken without adding too much heat
- Ground cumin - Adds nutty warm flavors
- Ground coriander - Paired with cumin adds an earthy flavor
- Ground turmeric - The bright, healing spice that adds a peppery-woody taste and a deep golden color to the marinade
- Garam masala - “warm spice mix” adds warmth and depth, added with other spices makes for a perfect homemade tandoori masala
- Fresh Ginger & Garlic Paste - Must must-have in Indian cuisine, fresh ginger and garlic add authentic taste, flavor, and nutrition
- Lemon juice - helps tenderize the meat and the acidity balances the spices
How to Cook Whole Tandoori Chicken in the Instant Pot Pressure Cooker
Step 1: Remove the bag of giblets from inside the chicken. Pat dry the chicken from outside and inside with paper towels and remove any excess moisture. Trim any excess fat from the chicken (photos 1 - 4).
Step 2: Make small slits on the chicken so that the marinade can reach inside the chicken. Stuff the inside of the chicken with onions, lemon slices, whole black peppercorn, cloves, and a cinnamon stick. Tie the legs with kitchen twine (photos 5 - 8).
Step 3: Spread the marinade evenly on both sides of the chicken. With the breast side up, spread the marinade under the chicken skin with a spoon. Marinate the chicken for 6 to 8 hours or overnight in the refrigerator. Take out the chicken an hour before you are ready to cook (photos 9 - 12).
Step 4: Lightly brush or spray the chicken with oil. Set the Instant Pot to saute mode and heat ghee or oil. If you are making gravy with the tandoori chicken, add onions and garlic cloves and saute for 2 minutes. Add chicken broth. Place the chicken on the trivet and carefully put the trivet inside the Instant Pot (photos 13 - 14).
Step 5: Close the lid and pressure cook for 30 minutes. Allow 10 minutes of natural pressure release and then open the Instant Pot. Carefully take the chicken out and blend the gravy using an immersion blender. Add all-purpose flour mixed with water to thicken the gravy and bring it to a gentle boil (photos 15 - 16).
Serve the Chicken with the hot gravy
Tips
Here are my Pro tips for making perfect Whole Tandoori Chicken:
- Pat dry the chicken completely inside and out. Make sure the chicken is fully thawed as much whole chicken is previously frozen and if it is not fully thawed it may not cook evenly.
- Trim any excess skin and fat. I like using kitchen sheers for this and I do it directly in the pan that I use for marinating.
- Traditionally yogurt is also added to tandoori marinate. I have tried this recipe with and without the yogurt and there was not much difference in taste.
- Use the mild Kashmiri red chili powder that adds a brilliant red hue to the final dish.
- Homemade garam masala adds a more authentic flavor and aroma to the chicken.
- Try to spread the marinade under the skin with the breast side up.
- Make sure to marinate the chicken overnight or at least 8 to 10 hours.
- Lightly spray the chicken with oil before broiling for smokey flavors.
- Do not broil the chicken for too long as that may overcook and make the chicken dry.
Variations
- If you do not want to make the gravy, simply add 1 cup of water to the inner pot and place the trivet with chicken inside the pot
- Sprinkle the inside of the chicken with ½ teaspoon salt
- This is also a great way to make rotisserie chicken for meal-prepping
Video
Here is a quick video showing how to make Instant Pot Whole Tandoori Chicken:
Are you excited yet to try whole chicken in the Instant Pot? As much as we love the turkey for Thanksgiving, do try this new twist to this year's holiday feast. The whole chicken is cooked perfectly in the Instant Pot and then broiled for a flavorful meal that everyone will enjoy.
Ready for more? What if I told you that you can also make a whole turkey in it? Last year, I tried this recipe using a turkey and it was the most delicious turkey I have ever had. Just make sure to pick a small 5 to 6 pounds bird that will fit in your 8-QT Instant Pot Pressure Cooker. Follow the same recipe and cook times for a perfectly cooked, spicy turkey!
Love all the Thanksgiving drinks, side dishes, and desserts? Here are a few I have been making for years that everyone loves:
- Mulled Apple Cider
- Pomegranate Juice
- Instant Pot Sweet Potato Casserole
- Kale Salad with Parmesan and Almonds
- Mango Salad
- Arugula Salad with pear and lemon balsamic dressing
- Mushroom Tartlets
- Jalapeno Cheddar Cornbread
- Smitten Kitchen Apple cake
- Instant Pot Cornbread with boxed mix
- Indian Sweet Potato Halwa
Recipe
Instant Pot Whole Tandoori Chicken
Recipe Video
Ingredients
- 4 to 5½ pounds whole chicken
Stuffing:
- 10 whole black peppercorns
- 8 cloves
- 1 cinnamon stick
- ½ large yellow onion diced
Marinade:
- 1 to 2 tablespoons Kashmiri red chili powder
- ½ teaspoon ground turmeric
- 1½ tablespoon kosher salt
- 1 tablespoon garam masala
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 2 tablespoons ginger paste
- 2 tablespoons garlic paste
- 3 tablespoons lemon juice
- 3 tablespoons oil
Gravy:
- 1 yellow onion diced
- 3 garlic cloves
- 1 cup low sodium chicken broth
- 3 tablespoons all purpose flour
- ¼ cup water
Instructions
- Remove the bag of giblets from inside the chicken. Pat dry the chicken from outside and inside with paper towels and remove any excess moisture. Trim any excess fat from the chicken.
- Make small slits on the chicken so that the marinade can reach inside the chicken
- Stuff the inside of the chicken with onions, lemon slices, whole black peppercorn, cloves, and a cinnamon stick. Tie the legs with kitchen twine.
- Spread the marinade evenly on both sides of the chicken. With the breast side up, spread the marinade under the chicken skin with a spoon. Allow the chicken to marinate for 6 to 8 hours or overnight in the refrigerator. When ready to cook, take out the chicken an hour before so it comes to room temperature.
- Lightly brush or spray the chicken with oil. Set the Instant Pot to saute mode and heat ghee or oil. If you are making gravy with the tandoori chicken, add onions and garlic cloves and saute for 2 minutes. Add chicken broth. Place the chicken on the trivet and carefully put the trivet inside the Instant Pot.
- Close the lid and pressure cook for 30 minutes. Allow 10 minutes of natural pressure release and then open the Instant Pot. Carefully take the chicken out and blend the gravy using an immersion blender. Mix all-purpose flour in water and stir in to thicken the gravy and bring it to a gentle boil. Serve the chicken with the hot gravy.
Notes
-
If making whole tandoori chicken in a 6-quart Instant Pot make sure your chicken is no more than 4 pounds as it may not fit the pot
-
I have tested this recipe with 5 to 6 pounds of chicken in my 8-QT Instant Pot
-
Cook time for 1 pound of bone-in chicken is 6 minutes. So for a 5-pound chicken, the pressure cook time is 30 minutes and for a 4-pound chicken it will be 24 minutes
-
10-minute natural pressure release is recommended
-
Pat dry the chicken completely inside and out
-
Trim any excess skin and fat. I like using kitchen sheers for this and I do it directly in the pan that I use for marinating
-
Traditionally yogurt is also added to tandoori marinate. I have tried this recipe with and without the yogurt and there was not much difference in taste
-
Use the mild Kashmiri red chili powder that adds a brilliant red hue to the final dish
-
Homemade garam masala adds a more authentic flavor and aroma to the chicken
-
Try to spread the marinade under the skin with breast side up
-
Make sure to marinate the chicken overnight or at least 8 to 10 hours
-
Lightly spray the chicken with oil before broiling for smokey flavors
-
Do not broil the chicken for too long as that would overcook and make the chicken dry
Variations:
-
If you do not want to make the gravy, simply add 1 cup of water to the inner pot and place the trivet with chicken inside the pot
-
Sprinkle the inside of the chicken with ½ teaspoon salt
Nutrition
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Darakhshan says
Thank you for this amazing simple recipe! My family and I loved it. I enjoyed making it specially in my insta pot . I am saving this recipe for every Thanksgiving . Keep those recipes coming
SR says
I had a 5lb chicken I cooked for 30 mins, with 10mins. NPR as instructed - the meat was literally falling off the bones (lost a wing pulling it out of the IP) but the masala was still a bit wet so wanted to broil it but was afraid of overcooking it. Is that how it's supposed to be?
Archana says
Sometimes the weight of the chicken also includes the water weight and the giblets etc? Some chicken are more young and tender and they cook faster. Next time you can reduce the cook time by 5 mins.
ann k says
This was a big hit at Thanksgiving! ill definitely make it again.
Lazlow says
This was tender and the gravy tasted nice but it looked nothing like your photograph. I followed your recipe exactly and it came out of the instant pot with barely any of the marinade on it, basically just a thin layer on the chicken and the rest in the gravy. I broiled after and it still didn't resemble the picture
Did you brush the chicken with the gravy after and then broil it? How'd you get it to look like that?
Archana says
Was you marinade water or thin? Basically if it sticks as you spread it on it will stay on, at least the top one. Before Broiling I brush or spray the chicken with some oil
Archana says
Also I use Kashmiri red chili powder which gives a vibrant red color
VD says
Hi - can we use a store bought tandoori dry mix for the marinade?
Archana says
Yes! add to taste as some can be very spicy.
Stacy says
What can I use in place of the kashmiri red chili powder to still achieve the same flavor?
Archana says
any mild red chili powder or paprika
Janhavi Patwardhan says
How much time to broil chicken
Archana says
5 mins
Ruhi says
Hi Archana,
I am planning to make this, this TG. Is it must to have chicken giblet with skin? Is it okay if I get skin removed whole chicken?
Would that make any difference in cooking time? Please advise.
Thanks!
Archana says
You can remove the skin and the cooking time will be same
Bill says
When I printed the recipe for a 4.18 lb. chicken. it said at the top that the cooking time would be 50 mins. Yet the recipe says 30 mins. then natural pressure release which would take about 10 mins. Which is correct ?
Archana says
For a 4.18 pound chicken, you should pressure cook for 24 minutes. Please check the notes. The time to pressurize and natural pressure release will be the same. Sorry, the recipe card is not able to adjust pressure cook time based on the size of the chicken.
Heidi says
Easy to make and came out very flavourful! My family really enjoyed this, especially the tenderness of the entire chicken. My chicken was small, and the 6 min / pound rule worked perfectly. Thanks for a tasty and simple recipe!
Archana says
Thank you! So glad you enjoyed the flavors.
Hira Jafri says
I tried out this recipe yesterday and it turned out amazing! My husband couldn't stop praising how well it turned out. I followed the recipe to the letter and my marinade was not too runny but was like a paste. I think that was the key reason for the delicious flavour and also the texture of the chicken. I also broiled it for 5-8 minutes until I got the crispy texture I wanted. Thanks for this wonder recipe!
Archana says
You are most welcome. I test each of my recipes multiple times before publishing. The goal is that they come out perfect and I am glad you followed it to the T.
Monica says
I have made this for past Christmases and Thanksgivings, and am making it again for this Christmas too. Delicious recipe!! I have an 8 qrt instant pot, so have made 12 lb turkeys in it. (I double the marinade, and adjust times per recipe). For the turkey, I just cram it in and hope for the best and it's always been a success. Thanks so much for this awesome recipe!!
Archana says
Love it! I bet its the most tender and juicy turkey.