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tandoori chicken - instant pot
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4.49 from 47 votes

Tandoori Chicken - Instant Pot

Chicken marinated in spicy yogurt based sauce that is pressure cooked for moist and fall off the bone delicious Tandoori Chicken - Instant Pot.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Entree
Cuisine: Indian
Servings: 4
Calories: 331kcal


  • 2 LB 8 Chicken drumsticks, skinned
  • ½ cup plain yogurt Make It Dairy Free by using Coconut yogurt
  • ½ tablespoon ginger grated
  • ½ tablespoon garlic minced
  • 1-2 tablespoon Kashmiri red chili powder or any mild red chili powder
  • ½ teaspoon turmeric
  • 1-2 teaspoon garam masala
  • 2 teaspoon salt
  • 1 tablespoon lemon juice
  • 1 tablespoon oil


  • 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!


Calories: 331kcal | Carbohydrates: 3g | Protein: 50g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 162mg | Sodium: 1384mg | Potassium: 605mg | Sugar: 1g | Vitamin A: 740IU | Vitamin C: 7mg | Calcium: 71mg | Iron: 2.5mg
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