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    Home » Instant Pot Recipes

    Instant Pot Whole Tandoori Chicken

    Published: Nov 9, 2018 · Modified: Nov 16, 2021 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 56 Comments

    2568 shares
    Jump to Recipe

    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.

    Whole Tandoori Chicken in a platter
    Jump to:
    • Instant Pot
    • Modern Technique
    • Inspiration
    • Whole Chicken Cook Time
    • Marinade
    • Steps
    • Tips
    • Variations
    • Video
    • Recipe

    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:

    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.

    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.

    whole roasted chicken

    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
    Bowls of spices lines up in a triangle shape

    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).

    steps showing how to clean whole chicken and trim fat off

    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).

    steps showing how to make slits in chicken and stuff it

    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).

    steps showing how to spread marinade evenly over chicken

    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).

    steps showing onions, chicken broth and placing whole chicken in Instant Pot

    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).

    steps showing how to make the gravy

    Serve the Chicken with the hot gravy

    Whole chicken with 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

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    whole tandoori chicken served on a white platter with grilled red onion wedges, chilies, cilantro and lemon wedges.
    Print Recipe Pin Recipe Save Saved!
    4.54 from 54 votes

    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 Time9 hrs
    Course: Entree
    Cuisine: Indian
    Servings: 8
    Calories: 368kcal
    Author: Archana Mundhe

    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

    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
    Tips:
    • 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

    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
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    ♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

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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 in New Jersey with my husband and two sons.
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    1. Heide says

      November 09, 2018 at 4:02 pm

      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

      Reply
      • Archana says

        November 09, 2018 at 7:59 pm

        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.

        Reply
    2. Laura says

      November 15, 2018 at 5:45 pm

      Delicious Archana - this brings back fond memories of my pre vegetarian days, I can just imagine how this would hero a Thanksgiving feast!5 stars

      Reply
      • Archana says

        November 16, 2018 at 10:24 pm

        Thank you Laura! Happy thanksgiving to you ❤️

        Reply
    3. Rupa says

      November 20, 2018 at 2:18 pm

      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.

      Reply
      • Archana says

        November 20, 2018 at 6:31 pm

        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.

        Reply
    4. prathyusha says

      November 30, 2018 at 1:15 am

      hi archana - is it high pressure for 24/30minutes or medium pressure? can you pl let me know.

      Reply
      • Archana says

        November 30, 2018 at 10:43 pm

        High pressure

        Reply
    5. Kshama says

      December 04, 2018 at 1:18 pm

      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.

      Reply
      • Archana says

        December 04, 2018 at 9:59 pm

        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

        Reply
    6. Anchal Dube says

      December 07, 2018 at 5:58 pm

      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!

      Reply
      • Archana says

        December 07, 2018 at 11:47 pm

        Hey, yes stuff it while you are marinating.

        Reply
    7. Marci Buttars says

      December 11, 2018 at 4:17 pm

      I have seriously never seen a more delicious looking chicken. I can't wait to try this. thanks for the recipe!

      Reply
      • Archana says

        December 11, 2018 at 5:57 pm

        Thank you Marci!

        Reply
    8. Anita says

      December 21, 2018 at 8:22 am

      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!

      Reply
      • Archana says

        December 24, 2018 at 6:50 pm

        5 minutes in the broiler.

        Reply
    9. Gemma says

      January 13, 2019 at 6:49 pm

      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?

      Reply
      • Archana says

        January 13, 2019 at 10:01 pm

        Don’t have one yet but will publish soon

        Reply
    10. Heide Horeth says

      January 13, 2019 at 11:37 pm

      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

      Reply
      • Archana says

        January 16, 2019 at 10:54 pm

        Hi Heide, no does not have to be broiled in the end

        Reply
    11. Latha says

      January 21, 2019 at 3:15 pm

      Could I use my 4 qt instant pot? I think I can find a smaller chicken.

      Reply
      • Archana says

        January 21, 2019 at 10:23 pm

        Yes as long as the chicken fits.

        Reply
    12. Reema Patel says

      March 07, 2019 at 6:31 pm

      Does this go on high pressure or low pressure for 20-30 minutes?

      Reply
      • Archana says

        March 07, 2019 at 10:13 pm

        High pressure

        Reply
    13. Crystal Levin says

      May 30, 2019 at 7:55 pm

      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 🙂5 stars

      Reply
      • Archana says

        May 30, 2019 at 7:56 pm

        Lol! Thank you for pointing that out. I will get that fixed

        Reply
    14. Nir says

      February 14, 2020 at 4:28 pm

      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!

      Reply
      • Archana says

        February 14, 2020 at 4:45 pm

        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.

        Reply
    15. adh says

      April 06, 2020 at 5:36 am

      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.4 stars

      Reply
      • Archana says

        April 06, 2020 at 5:55 pm

        Good point! I will update that

        Reply
    16. Geeta says

      November 21, 2020 at 12:31 pm

      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?

      Reply
      • Archana says

        November 24, 2020 at 11:23 pm

        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

        Reply
    17. GM says

      November 25, 2020 at 5:54 pm

      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

      Reply
    18. Raey says

      November 25, 2020 at 11:01 pm

      Hello, how many lemon slices do you put in the stuffing?/

      Reply
      • Archana says

        November 26, 2020 at 3:49 pm

        one lemon sliced

        Reply
    19. Anu says

      November 26, 2020 at 2:18 pm

      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 Thanksgiving5 stars

      Reply
    20. Pulkeshi Jape says

      November 26, 2020 at 10:47 pm

      This turned out perfect! Happy thanksgiving!

      Reply
    Newer Comments »

    Primary Sidebar

    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

    Learn More About Me!

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