Instant Pot Whole Tandoori Chicken

Who would have ever thought that it was possible to make a whole chicken in the Instant Pot? I was up to the challanege 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 Whole “Roasted” Chicken marinated in a tasty tandoori spice blend. To top it off you can also make flavorful gravy at the same time.

You might be asking yourself right now why would I make whole chicken in the Instant Pot?

Few reasons why I love to cook whole chicken in the Instant Pot:

1. Hands-off process – You do not need to flip or turn the whole chicken, simply set and forget.
2. 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 cook time.
3. No more dry chicken – As the pressure cooker uses steam to cook, the chicken does not get dry and comes out moist and flavorful.
4. 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.

Spices used in Tandoori Chicken:

Here are the spices 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 a tandoori chicken recipe 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 for me using the Instant Pot is a matter of convenience and saving time!

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 how to cook 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 excess fat from the chicken (photos 1 – 4).

• 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 (photos 5 – 8).

• 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 (photos 9 – 12).

• 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).

• 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.

Pro tips for making perfect Whole Tandoori Chicken:

• Pat dry the chicken completely inside and out. Make sure the chicken is fully thawed as many whole chicken are 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 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 may 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.
• This is also a great way to make rotisserie chicken using your Instant Pot.

Here is a quick vidoe showing how to make Instant Pot Whole Tandoori Chicken:

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. Whole chicken 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 too? 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 Presure 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
• Jalapeno Cheddar Cornbread
• Smitten Kitchen Apple cake
• Instant Pot Cornbread with boxed mix
• Indian Sweet Potato Halwa

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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 onion chopped

Marinade:

• 1 to 2 tablespoon kashmiri red chili powder
• 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.

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

Recipe Video

Nutrition Facts

Instant Pot Whole Tandoori Chicken

Amount Per Serving

Calories 368 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 6g38%

Cholesterol 102mg34%

Sodium 1516mg66%

Potassium 360mg10%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 1g1%

Protein 26g52%

Vitamin A 215IU4%

Vitamin C 10.9mg13%

Calcium 46mg5%

Iron 2.1mg12%

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

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