Whole Tandoori Chicken smothered in a spicy tandoori spice mix served with a flavorful gravy is sure to please your family and friends.
As much as we love the turkey for thanksgiving, here is a twist we have to this year’s holiday feast. Whole chicken with bones cooked perfectly in the Instant Pot and then broiled for a flavorful meal that everyone will enjoy.
What is Tandoori?
Style of cooking that is based on the use of a clay oven AKA Tandoor.
Spices used in Tandoori Chicken:
Here are the spice I like to use for marinating whole chicken – Kashmiri red chili powder, ground cumin, ground turmeric, ground coriander, salt, garam masala, garlic, oil, ginger and lemon juice.
Is this really tandoori chicken if I am not using the tandoor/clay oven?
You can absolutley argue that this is not tandoori chicken as it should be dry roasted in a clay oven. I personally do not have access to a tandoor clay oven. Making whole chicken in the oven is a long-tedious process and I always need to use a thermometer to make sure that the chicken is fully cooked. At times I have overcooked the chicken making it dry. So it is a matter of convenience and saving time for me!
Why make whole tandoori chicken in the Instant Pot?
I have several reasons to cook Whole Tandoori Chicken in the Instant Pot:
- Hands-off process
- Perfectly cooked chicken every time. No need to take out your thermometer
- Moist and flavorful chicken
- Delicious gravy is ready at the same time as the chicken
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 delicous the chicken comes out. Since most of the marinade stays on the chicken, it is so much more flavorful. And although my tandoori chicken recipe has an optional broil step, I have almost never broiled the chicken and enjoyed it straight from the Instant Pot.
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.
- Cooktime for 1 pound of bone in chicken is 6 minutes. So for a 5 pound chicken the pressure cooktime is 30 minutes and for a 4 pound chicken it will be 24 minutes.
- 10 minute natural pressure release is recommended.
Step by step Instructions on making Whole Tandoori Chicken in the Instant Pot Pressure Cooker:
- 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 exceess 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 pepper corn, cloves and a cinnamon stick. Tie the legs with a 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.
- Lightly brush or spray the chicken with oil. And its ready to go in the Instant Pot!
- 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. Add all purpose flour mixed with water to thicken the gravy and bring it to a gentle boil.
- Serve the Chicken with the hot gravy.
Pro tips for making perfect Whole Tandoori Chicken:
- 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 flavors 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 atleast 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 for Whole Tandoori Chicken:
- 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.
- Spinkle the inside of the chicken with 1/2 teaspoon salt.
How to make Instant Pot Whole Tandoori Chicken video:
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- 4 to 5.5 Pounds Whole Chicken
- 10 whole black peppercorn
- 8 cloves
- 1 cinnamon stick
- 1/2 large yellow onions chopped
- 1 to 2 tablespoon Kashmiri red chili pepper
- 1/2 teaspoon ground turmeric
- 1 1/2 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
- 1 yellow onion diced
- 3 garlic cloves
- 1 cup low sodium chicken broth
- 3 tablespoons all purpose flour
- 1/4 cup water
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 exceess 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 pepper corn, cloves and a cinnamon stick. Tie the legs with a 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. Lightly brush or spray the chicken with oil. And its ready to go in the Instant Pot!
- 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 mixed in water and stir in to thicken the gravy and bring it to a gentle boil. Serve the Chicken with the hot gravy.
Recipe Video
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.
- Cooktime for 1 pound of bone in chicken is 6 minutes. So for a 5 pound chicken the pressure cooktime is 30 minutes and for a 4 pound chicken it will be 24 minutes.
- 10 minute natural pressure release is recommended.
Pro tips for making perfect Whole Tandoori Chicken:
- 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 flavors 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 atleast 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 for Whole Tandoori Chicken:
- 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.
- Spinkle the inside of the chicken with 1/2 teaspoon salt.
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Author: Archana
Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live New Jersey with my husband and two sons.
I bought a small tandoor in India two years ago and and have yet to use it! My question is would you still cook this dish in the clay pot or move to the modern adaptation?
I really enjoyed reading your cookbook and look forward to cooking from it!
Thank you,
4waystoyummy
Thank you Heide! I am so glad you are enjoying the cookbook. Please write me a review on amazon when you can.
As far as the tandoor, I never had one so I am not sure about the time it takes to setup and cleanup. I promise though that the Instat Pot version is SO easy and hands-free. You will love the flavors.
Delicious Archana – this brings back fond memories of my pre vegetarian days, I can just imagine how this would hero a Thanksgiving feast!
Thank you Laura! Happy thanksgiving to you ❤️
Can I use a skinless whole chicken for this recipe? Will the marinade stick to the chicken in this case?
Also please share the proportions if I would like to add yogurt also into the marinade.
It should work with skinless, I have not tried. And you can add a couple of tablespoons of yogurt if you like. It hasnt madr much taste difference for me.
hi archana – is it high pressure for 24/30minutes or medium pressure? can you pl let me know.
High pressure
Hi Archana, I made this whole chicken in my instant pot for Thanksgiving, and it turned out amazing, the only thing is the legs were a little uncooked, so we were not able to eat that part, but the rest of the chicken was great. I followed the recipe to the T, do you know what could’ve went wrong? I had a 4 lb chicken and put it for 24 min and did 10 min natural release.
I am so glad you enjoyed it. I am thinking that the chicken may not have been fully thawed. The grocery store whole chicken is usually frozen. Next time keep it at room temp for 20 to 30 mins before putting in the IP. Also to salvage the legs you could have broiled just the legs
Hi Archana (also my mom’s name :)), if I marinate the chicken overnight, do I go ahead and stuff it with the onions, peppercorn, etc. also the night before? Or do I do that part before I cook the chicken in Instant Pot and only do marinate night before? Thanks!
Hey, yes stuff it while you are marinating.
I have seriously never seen a more delicious looking chicken. I can’t wait to try this. thanks for the recipe!
Thank you Marci!
Hi there. I’m looking forward to trying your recipe for my first ever cooking of a whole chicken. After cooking in instant pot do you put in oven on broil to get crispy skin? If so howling in oven ?
Thanks. Your picture and recipe has inspired me to give this a try!
5 minutes in the broiler.
Hi Archana, do you have any recipe for Tandoori fish?preferably using white fish?
This recipe looks great but not sure whether it could be used for fish instead and if so how to do so?
Don’t have one yet but will publish soon
Yummy, I have one question….does it have to be broiled at the end? Unfortunately I have a six burner gas stove without a broiler! A salamander is just too pricey, so can I skip that step without sacrificing a lot?
Thank you,
Heide
Hi Heide, no does not have to be broiled in the end
Could I use my 4 qt instant pot? I think I can find a smaller chicken.
Yes as long as the chicken fits.
Does this go on high pressure or low pressure for 20-30 minutes?
High pressure