Instant Pot Whole Tandoori Chicken

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:

1. Hands-off process
2. Perfectly cooked chicken every time. No need to take out your thermometer
3. Moist and flavorful chicken
4. 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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Instant Pot Whole Tandoori Chicken

Prep Time

10 mins

Cook Time

50 mins

Marinating Time

8 hrs

Total Time

1 hr

 

Whole Tandoori Chicken, smothered in a spicy tandoori spice mix served with a flavorful gravy.

Course: Entree

Cuisine: Indian

Keyword: Whole Tandoori Chicken

Servings: 8

Calories: 368 kcal

Author: Archana

Ingredients

• 4 to 5.5 Pounds Whole Chicken

Stuffing:

• 10 whole black peppercorn
• 8 cloves
• 1 cinnamon stick
• 1/2 large yellow onions chopped

Marinade:

• 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

Gravy:

• 1 yellow onion diced
• 3 garlic cloves
• 1 cup low sodium chicken broth
• 3 tablespoons all purpose flour
• 1/4 cup water

Instructions

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 exceess fat from the chicken.

2. Make small slits on the chicken so that the marinade can reach inside the chicken
3. 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.

4. 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!

5. 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.

6. 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

Recipe Notes

Instant Pot size and cook times to make whole tandoori chicken:

1. 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.
2. I have tested this recipe with 5 to 6 pounds of chicken in my 8-QT Instant Pot.
3. 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.
4. 10 minute natural pressure release is recommended.

Pro tips for making perfect Whole Tandoori Chicken:

1. Pat dry the chicken completely inside and out.
2. 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.
3. 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.
4. Use the mild Kashmiri red chili powder that adds a brilliant red hue to the final dish.
5. Homemade garam masala adds a more authentic flavors and aroma to the chicken.
6. Try to spread the marinade under the skin with breast side up.
7. Make sure to marinate the chicken overnight or atleast 8 to 10 hours.
8. Lightly spray the chicken with oil before broiling for smokey flavors.
9. Do not broil the chicken for too long as that would overcook and make the chicken dry.

Variations for Whole Tandoori Chicken:

1. 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.
2. Spinkle the inside of the chicken with 1/2 teaspoon salt.

Nutrition Facts

Instant Pot Whole Tandoori Chicken

Amount Per Serving

Calories 368 Calories from Fat 234

% Daily Value*

Total Fat 26g 40%

Saturated Fat 6g 30%

Cholesterol 102mg 34%

Sodium 1516mg 63%

Potassium 360mg 10%

Total Carbohydrates 5g 2%

Dietary Fiber 1g 4%

Sugars 1g

Protein 26g 52%

Vitamin A 4.3%

Vitamin C 13.2%

Calcium 4.6%

Iron 11.6%

* Percent Daily Values are based on a 2000 calorie diet.

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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.

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