Instant Pot Whole Tandoori Chicken
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
50 mins
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Marinating Time
8 hrs
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Total Time
9 hrs
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Calories
368 kcal
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Course
Main Course
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Cuisine
Indian
Instant Pot Whole Tandoori Chicken
Description
The recipe involves cleaning and prepping a whole chicken, removing excess fat and moisture, then creating small slits to allow the marinade to penetrate deeply. The chicken is marinated with a spice blend including Kashmiri red chili powder, turmeric, garam masala, cumin, and coriander, along with ginger and garlic pastes, lemon juice, and oil. The bird is stuffed with black peppercorns, cloves, a cinnamon stick, and diced onion for added aroma. After marinating for several hours or overnight, it is cooked in an Instant Pot to achieve a tender, flavorful result without drying out.
The cooking process leverages pressure cooking to reduce time while preserving the juiciness of the chicken. Broiling is suggested afterward to add a smoky finish, though care is needed to prevent drying. The recipe also includes an optional spiced gravy made from sautéed onion, garlic, chicken broth, and flour to complement the chicken.
This dish serves as a robust main course suitable for dinner and showcases authentic Indian flavor elements. The marinating step is crucial for deep flavor and tenderness, and the use of the Instant Pot makes the whole chicken approachable for home cooks. Using mild Kashmiri chili powder gives the chicken its characteristic red color without excessive heat.
Tips include sizing the chicken appropriately for the Instant Pot model, using kitchen shears to trim excess skin and fat, and allowing a natural pressure release after cooking. The recipe can be adapted if the gravy is omitted by adding water during cooking.
Ingredients
- 4 to 5½ pounds chicken whole
Stuffing:
- 10 black peppercorns whole
- 8 cloves
- 1 cinnamon stick
- ½ large yellow onion diced
Marinade:
- 1 to 2 tablespoons Kashmiri red chili powder
- ½ teaspoon Turmeric ground
- 1½ tablespoon kosher salt
- 1 tablespoon garam masala
- 1 tablespoon cumin ground
- 1 tablespoon ground coriander
- 2 tablespoons ginger paste
- 2 tablespoons garlic paste
- 3 tablespoons lemon juice
- 3 tablespoons neutral cooking oil generic cooking oil
Gravy:
- 1 yellow onion diced
- 3 garlic cloves
- 1 cup chicken broth low sodium
- 3 tablespoons all-purpose flour
- ¼ cup water
Instructions
- 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 excess fat from the chicken.
- Pat dry the chicken completely inside and out
- Make small slits on the chicken so that the marinade can reach inside the chicken
- 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
- Stuff the inside of the chicken with onions, lemon slices, whole black peppercorn, cloves, and a cinnamon stick. Tie the legs with kitchen twine.
- 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
- 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. Allow the chicken to marinate for 6 to 8 hours or overnight in the refrigerator. When ready to cook, take out the chicken an hour before so it comes to room temperature.
- Use the mild Kashmiri red chili powder that adds a brilliant red hue to the final dish
- Lightly brush or spray the chicken with oil. 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.
- Homemade garam masala adds a more authentic flavor and aroma to the chicken
- 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 in water and stir in to thicken the gravy and bring it to a gentle boil. Serve the chicken with the hot gravy.
- Try to spread the marinade under the skin with breast side up
- Make sure to marinate the chicken overnight or at least 8 to 10 hours
- Lightly spray the chicken with oil before broiling for smokey flavors
- Do not broil the chicken for too long as that would overcook and make the chicken dry
Variations:
- 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
- Sprinkle the inside of the chicken with ½ teaspoon salt
Notes
- Choose a whole chicken no larger than 4 pounds for a 6-quart Instant Pot to ensure it fits well.
- Marinate the chicken for at least 6 to 8 hours or overnight for the best flavor penetration.
- Pat the chicken dry inside and out, and trim excess fat to improve cooking and texture.
- Use mild Kashmiri red chili powder to achieve the traditional red color without overpowering heat.
- Spray the cooked chicken lightly with oil before broiling to add a smoky exterior, but avoid over-broiling to prevent dryness.
- If omitting the gravy, add 1 cup of water to the pot along with the trivet before pressure cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Calories | 368kcal | 18% |
| Carbohydrates | 5g | 2% |
| Protein | 26g | 52% |
| Fat | 26g | 40% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 102mg | 34% |
| Sodium | 1516mg | 63% |
| Potassium | 360mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 215IU | 4% |
| Vitamin C | 10.9mg | 12% |
| Calcium | 46mg | 5% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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