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 Whole "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?
Instant Pot
Few reasons why I love to cook 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 cook 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 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 a 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 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 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.
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
- 10-minute natural pressure release is recommended
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 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
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 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:
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 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
Ingredients
- 4 to 5½ pounds whole chicken
Stuffing:
- 10 whole black peppercorns
- 8 cloves
- 1 cinnamon stick
- ½ large yellow onion chopped
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.
Video
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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Heide says
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
Archana says
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.
Laura says
Delicious Archana - this brings back fond memories of my pre vegetarian days, I can just imagine how this would hero a Thanksgiving feast!
Archana says
Thank you Laura! Happy thanksgiving to you ❤️
Rupa says
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.
Archana says
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.
prathyusha says
hi archana - is it high pressure for 24/30minutes or medium pressure? can you pl let me know.
Archana says
High pressure
Kshama says
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.
Archana says
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
Anchal Dube says
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!
Archana says
Hey, yes stuff it while you are marinating.
Marci Buttars says
I have seriously never seen a more delicious looking chicken. I can't wait to try this. thanks for the recipe!
Archana says
Thank you Marci!
Anita says
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!
Archana says
5 minutes in the broiler.
Gemma says
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?
Archana says
Don’t have one yet but will publish soon
Heide Horeth says
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
Archana says
Hi Heide, no does not have to be broiled in the end
Latha says
Could I use my 4 qt instant pot? I think I can find a smaller chicken.
Archana says
Yes as long as the chicken fits.
Reema Patel says
Does this go on high pressure or low pressure for 20-30 minutes?
Archana says
High pressure
Crystal Levin says
This chicken is delisious however there is a error in the print recipie. In your visual instructions it says stuff with lemon slices however your print recipie excluded this ingrdient. It is yummy even without lemons up the chickens butt 🙂
Archana says
Lol! Thank you for pointing that out. I will get that fixed
Nir says
I'd like to try this recipe for a special Valentine's Day dinner for my wife and kids, but won't have time to marinate the chicken for 8-10 hours, as you suggest. Have you or anyone else tried this recipe without marinating for that long (or at all)? How important is this step, and do you have a sense for how much flavor will be lost as a result? Thanks!
Archana says
I have tried marinating it for less time and it works well. You can marinate for an hour and make sure you put lots of marinade under the skin. IT will have nice flavors.
adh says
Thank you. One suggestion, could you move the 8-10 hour marinade to the top of the instructions? Noobs like myself didn't arrive at that until the chicken was already in the instant pot. Yes I'm dumb, but it might save someone else as dumb or careless as I am not to read all the directions before starting.
Thanks.
Archana says
Good point! I will update that
Geeta says
Hi Archana,
Will the recipe work with a whole Cornish hen?
If yes, then how much should it weigh? And cooking times will be same?
Archana says
Yes! You want to pressure cook 6 minutes per pound of chicken. So if the cornish hen is 2 lbs cook for 12 mind and allow 10 min NPR
GM says
Hi
I have enjoyed several dishes following your recipes. The instructions are clear and easy to follow which emboldens me time try new things with a higher confidence. My family loves the flavors and new things I get to try.
For this tandoori chicken though I am stumped at the broiling step. Would you be able to add a few simple steps on broiling in your clear and simple style for those of us who are not very intuitive.
Thanks for the recipes that help bring the delicious so easily
Raey says
Hello, how many lemon slices do you put in the stuffing?/
Archana says
one lemon sliced
Anu says
Archana, this is second year in a row I am making chicken in IP for Thanksgiving. We always made chicken but this recipe is a keeper for life!!! Can't imagine how easy it is and also how juicy the chicken is. You are my go to for a lot of IP cooking. Happy Thanksgiving
Pulkeshi Jape says
This turned out perfect! Happy thanksgiving!