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Instant Pot Whole Tandoori Chicken
4.5 from 171 votes

Instant Pot Whole Tandoori Chicken

This Instant Pot Whole Tandoori Chicken uses a marinated whole bird seasoned with traditional Indian spices and stuffed with aromatic whole spices and onion. Cooked under pressure, the chicken becomes tender and infused with the complex flavors of Kashmiri red chili, garam masala, cumin, coriander, ginger, and garlic. The method includes marinating the chicken thoroughly and optionally making a flavorful gravy for serving.

Prep Time
10 mins
Cook Time
50 mins
Marinating Time
8 hrs
Total Time
9 hrs
Calories: 368 kcal
Course: Main Course
Cuisine: Indian

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

    Cup of Yum
  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 excess fat from the chicken.
  2. Pat dry the chicken completely inside and out
  3. Make small slits on the chicken so that the marinade can reach inside the chicken
  4. 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
  5. Stuff the inside of the chicken with onions, lemon slices, whole black peppercorn, cloves, and a cinnamon stick. Tie the legs with kitchen twine.
  6. 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
  7. 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.
  8. Use the mild Kashmiri red chili powder that adds a brilliant red hue to the final dish
  9. 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.
  10. Homemade garam masala adds a more authentic flavor and aroma to the chicken
  11. 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.
  12. Try to spread the marinade under the skin with breast side up
  13. Make sure to marinate the chicken overnight or at least 8 to 10 hours
  14. Lightly spray the chicken with oil before broiling for smokey flavors
  15. Do not broil the chicken for too long as that would overcook and make the chicken dry
Variations:
  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. 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

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%)

Nutrition Facts

Serving: 1 Serving

Amount Per Serving

Calories 368

% 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.