4.45 from 27 votes
whole tandoori chicken served on a white platter with grilled red onion wedges, chilies, cilantro and lemon wedges.
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:
Gravy:
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.