Instant Pot Indian Chicken Drumsticks
User Reviews
5
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Prep Time
10 mins
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Cook Time
18 mins
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Rest Time
4 hrs
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Servings
12 drumsticks
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Calories
157 kcal
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Course
Main Course
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Cuisine
Indian
Instant Pot Indian Chicken Drumsticks
Description
Instant Pot Indian Chicken Drumsticks begin with removing the skin from drumsticks and scoring the meat to allow deeper marinade penetration. The marinade consists of plain yogurt, lemon juice, smoked paprika, garam masala, turmeric, cumin, coriander, ground ginger, cayenne pepper, and garlic powder. All ingredients are combined in a large bag with the chicken and refrigerated for at least 4 hours or overnight to develop flavor and tenderness.
When ready, the drumsticks are stacked on a rack inside the Instant Pot atop a small amount of water to create steam. Pressure cooked on high for 13 minutes, the chicken becomes tender and infused with the spices, reflecting the flavors of traditional tandoori preparation but in a shorter time without an open flame or grill.
This dish can be paired with rice, naan, or a simple salad to balance the rich and mildly spicy flavors. The spice blend gives a warm, smoky, and savory profile with a tender, juicy texture from the pressure cooking method.
Alternatively, you can grill the marinated chicken over medium heat for 35 to 40 minutes or bake it at 425°F for 30 to 35 minutes on a greased sheet pan, which will achieve a charred exterior characteristic of traditional tandoori chicken.
Ingredients
- 3 pounds chicken drumstick
- 1 cup PLAIN yogurt
- 1 whole lemon juiced
- 2 tablespoons smoked paprika
- 1 1/2 tablespoons garam masala
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons Turmeric ground
- 1 teaspoon cumin ground
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
Instructions
- Traditional tandoori chicken is skinless. To remove the skin, start at the top of each drumstick and pull the skin down toward the narrow end. Use a small paring knife to cut slashes in the chicken meat so the marinade can work its way deep into the chicken.
- Open a large gallon zip bag. Measure and dump the yogurt, lemon juice, and all spices and seasoning into the bag. Carefully squish the bag with your hands to mix the ingredients.
- Then place the chicken pieces into the bag and close it tightly. Shake the bag to coat the chicken in the marinade. Refrigerate for at least 4 hours, or overnight.
- When ready to cook, place the rack in the bottom of the Instant Pot. Pour about half an inch of water into the pot. Make sure the water isn't touching the rack.
- Pull the chicken out of the bag and stack it on the rack. Throw the extra marinade away. Lock the lid into place and set the Instant Pot on Pressure Cook High for 13 minutes.
- When the timer goes off, turn off the Instant Pot. Then perform a Quick Release. Once the valve button drops it's safe to open the top.
- You can serve the tandoori chicken as-is, but I like to crisp the exterior in the oven. Set the oven on broil. Grease a baking sheet, then lay the chicken pieces on it in a single layer. Set the chicken on the middle rack and broil for about 5 minutes, until the crust starts to blister.
Notes
- Removing the skin and scoring the chicken allows the marinade to penetrate deeply, enhancing flavor and tenderness.
- The marinade must rest for at least 4 hours in the refrigerator, and overnight is preferred for best taste.
- Cooking in an Instant Pot uses steam under pressure, reducing cooking time while keeping chicken moist.
- For more traditional results, grill over medium heat for 35-40 minutes or bake at 425°F for 30-35 minutes as alternative cooking methods.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12drumsticks
Amount Per Serving
Calories 157 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 157kcal | 8% |
| Carbohydrates | 2g | 1% |
| Protein | 25g | 50% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 82mg | 27% |
| Sodium | 388mg | 16% |
| Potassium | 333mg | 7% |
| Fiber | 0g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 725IU | 15% |
| Vitamin C | 3mg | 3% |
| Calcium | 44mg | 4% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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