Tandoori Chicken – Instant Pot

Traditionally made in a clay oven{tandoor}, which many of us have now adapted to outdoor grills, indoor ovens and now the moistest version of all is the luscious and spicy Tandoori Chicken – Instant Pot!

Hope you had a great Memorial day weekend! We had a FUN long weekend – we got to hang out with our cousins, played soccer tournament and ran a 5K race. Although it rained all day in the Northeast and was bit chilly for the memorial day BBQ, we did not give up on our plans.

We decided to bring our cookout indoors. We had chicken marinating for 8+ hours, that I cooked in my InstaPot. The result was succulent, fall off the bone, moist and flavorful tandoori chicken, that we enjoyed with some spicy mint chutney and corn pulao!

Tandoori Chicken, marinade uses plain yogurt, mild and bright red Kashmiri chili powder, turmeric, fresh ginger, garlic and garam masala.

The longer it is marinated the more flavorful the chicken tastes. Although you can use chicken breasts or thighs to make Tandoori Chicken, my favorite way is to cook with the drumsticks.

Once the chicken is well marinated, add 1 cup of water to the Instant Pot and put the trivet inside the pot. Place the chicken pieces over the trivet, layering the pieces if needed. Close the Instant Pot and pressure cook for 15 minutes followed by 10 minute natural pressure release.

Before serving, you can broil the tandoori chicken in a preheated oven for 5 minutes. We can hardly resist the succulent, aromatic tandoori chicken right out the Instant Pot and always skip the broiling.

Tips for perfect Tandoori Chicken Instant Pot recipe:

• Pat dry the chicken before marinating to avoid access liquids.
• Marinate the chicken for at least an hour.
• Use plain full fat yogurt for the marinade.
• Use fresh garam masala. Homemade garam masala works the best!

Here is a quick video for an easy Tandoori Chicken recipe in Instant Pot:

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Tandoori Chicken - Instant Pot

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

Chicken marinated in spicy yogurt based sauce that is pressure cooked for moist and fall off the bone delicious Tandoori Chicken - Instant Pot.

Course: Entree

Cuisine: Indian

Keyword: tandoori chicken

Servings: 4

Calories: 331 kcal

Author: Archana Mundhe

Ingredients

• 2 LB 8 Chicken drumsticks, skinned
• 1/2 cup plain yogurt Make It Dairy Free by using Coconut yogurt
• 1/2 tablespoon ginger grated
• 1/2 tablespoon garlic minced
• 1-2 tablespoon Kashmiri red chili powder or any mild red chili powder
• 1/2 teaspoon turmeric
• 1-2 teaspoon garam masala
• 2 teaspoon salt
• 1 tablespoon lemon juice
• 1 tablespoon oil

Instructions

1. In a large bowl, add yogurt, ginger, garlic, red chili powder, turmeric, garam masala, salt, lemon juice and oil. Mix well.
2. Dry skinned drumsticks with a paper towel. Put 2-3 slits on each drumstick and apply marinade all over the chicken. Allow the chicken to marinate up to 24 hours in the refrigerator. Take the chicken out of the refrigerator 30 minutes prior to cooking.
3. Add 1 cup water to the Instant Pot insert. Lightly grease the trivet with cooking oil and place inside the pot. Arrange the marinated Chicken pieces on the trivet.
4. Close Instant Pot with the pressure valve to sealing. Cook on Manual(Hi) for 15 mins followed by Natural Pressure Release. Open Instant Pot.
5. Enjoy Tandoori chicken with lime wedges and chutney over steamed rice or Pulao.

Recipe Video

Recipe Notes

Note:

You can broil the cooked chicken in a preheated oven for 5 minutes. We enjoyed them straight out of the Instant Pot!

Nutrition Facts

Tandoori Chicken - Instant Pot

Amount Per Serving

Calories 331 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 2g13%

Cholesterol 162mg54%

Sodium 1384mg60%

Potassium 605mg17%

Carbohydrates 3g1%

Sugar 1g1%

Protein 50g100%

Vitamin A 740IU15%

Vitamin C 7mg8%

Calcium 71mg7%

Iron 2.5mg14%

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

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