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?

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.

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 earthy flavor
• Ground turmeric – 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 have in Indian cuisine, fresh ginger and garlic adds authentic taste, flavor and nutrition
• Lemon juice – Helps tenderize the meat and the acidity balances the spices

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 absolutely argue that Tandoori chicken must be dry roasted in a clay oven. I personally do not have access to a tandoor clay oven. And I find, making whole chicken in the oven is a long-tedious 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 breads 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 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.

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
• Cooktime 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

Steps

Here are step by step Instructions on 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 pepper corn, cloves and a cinnamon stick. Tie the legs with a 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 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

• 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 1/2 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:

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

Recipe

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Instant Pot Whole Tandoori Chicken

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

Prep Time10 mins

Cook Time50 mins

Marinating Time8 hrs

Total Time1 hr

Course: Entree

Cuisine: Indian

Keyword: Whole Tandoori Chicken

Servings: 8

Calories: 368kcal

Author: Archana Mundhe

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

• 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. 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 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:

• 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

Video

Nutrition

Calories: 368kcal | Carbohydrates: 5g | Protein: 26g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 102mg | Sodium: 1516mg | Potassium: 360mg | Fiber: 1g | Sugar: 1g | Vitamin A: 215IU | Vitamin C: 10.9mg | Calcium: 46mg | Iron: 2.1mg

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