Tandoori Chicken - Instant Pot
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Calories
331 kcal
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Course
Main Course
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Cuisine
Indian
Tandoori Chicken - Instant Pot
Description
Chicken drumsticks are marinated up to 24 hours in a mixture of plain yogurt, grated ginger, minced garlic, Kashmiri or mild red chili powder, turmeric, garam masala, salt, lemon juice, and cooking oil. Slits made in the skin allow the marinade to penetrate. Before cooking, chicken is brought to room temperature. One cup of water is added to the Instant Pot with a greased trivet on which the marinated drumsticks are arranged. Cooking on high pressure for 15 minutes with natural pressure release yields tender, flavorful chicken.
This method replicates the flavors of traditional tandoori chicken more quickly and conveniently, keeping meat juicy. The vibrant spices and yogurt soften the texture and deepen flavor. It is typically served with lime wedges and chutney over steamed rice or pulao to balance the bold spices.
Optional broiling for 5 minutes after pressure cooking can add a slight char to the chicken skin. Removing skin from the drumsticks also affects texture and flavor absorption.
Ingredients
- 2 LB chicken drumstick 8 pieces, 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 neutral cooking oil generic cooking oil
Instructions
- 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.
Notes
- Broiling the cooked chicken for 5 minutes in a preheated oven adds a slight char for texture.
- Skinning drumsticks before marinating affects texture but is optional based on preference.
- Serving with lime wedges and chutney complements the spicy tandoori flavor.
- Marinating up to 24 hours allows deeper flavor penetration; remove from fridge 30 minutes before cooking for better temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Calories | 331kcal | 17% |
| Carbohydrates | 3g | 1% |
| Protein | 50g | 100% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 162mg | 54% |
| Sodium | 1384mg | 58% |
| Potassium | 605mg | 13% |
| Sugar | 1g | 2% |
| Vitamin A | 740IU | 15% |
| Vitamin C | 7mg | 8% |
| Calcium | 71mg | 7% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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