Chicken marinated in spicy yogurt based sauce that is pressure cooked for moist and fall off the bone delicious Tandoori Chicken - Instant Pot.
Keyword: tandoori chicken
Author: Archana Mundhe
2LB8 Chicken drumsticks, skinned
1/2cupplain yogurtMake It Dairy Free by using Coconut yogurt
1-2tablespoonKashmiri red chili powderor any mild red chili powder
In a large bowl, add yogurt, ginger, garlic, red chili powder, turmeric, garam masala, salt, lemon juice and oil. Mix well.
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.
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.
Close Instant Pot with the pressure valve to sealing. Cook on Manual(Hi) for 15 mins followed by Natural Pressure Release. Open Instant Pot.
Enjoy Tandoori chicken with lime wedges and chutney over steamed rice or Pulao.
You can broil the cooked chicken in a preheated oven for 5 minutes. We enjoyed them straight out of the Instant Pot!
Tandoori Chicken - Instant Pot
Amount Per Serving
Calories 331Calories from Fat 99
% Daily Value*
Total Fat 11g17%
Saturated Fat 2g10%
Total Carbohydrates 3g1%
* Percent Daily Values are based on a 2000 calorie diet.