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Healthy Recipes | Tandoori Chicken – Instant Pot

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Traditionally made in a clay oven{tandoor}, which many of us have now adapted to outdoor grills, indoor ovens and now the moistest version of all is the luscious and spicy Tandoori Chicken – Instant Pot!

Hope you had a great Memorial day weekend! We had a fun long weekend – we got to hang out with our cousins, played soccer tournament and ran a 5K race. Although it rained all day in the Northeast and was bit chilly for the memorial day bbq, we did not give up on our plans.

We decided to bring our cookout indoors. We had chicken marinating for 8+ hours, that I cooked in my InstaPot. The result was succulent, fall off the bone, moist and flavorful tandoori chicken, that we enjoyed with some spicy mint chutney and corn pulao!

Once the chicken is well marinated, add 1 cup of water to the Instant Pot and put the trivet inside the pot. Place the chicken pieces over the trivet, layering the pieces if needed. Close the Instant Pot and pressure cook for 15 minutes followed by 10 minute natural pressure release.

Being that this version is made in the Instant Pot or slow cooker, like any good make-ahead meal, this Coconut Tandoori Chicken is kind of automatically not real tandoori chicken. The “tandoor” in tandoori chicken refers to  a special type of clay oven that the the chicken gets roasted in. Normally tandoori chicken has a nice crusty golden brown exterior from all those spices + that high oven heat. Mine does not, because we are skipping the tandoor / oven / grill situation in favor of something easier.

Tandoori Chicken - Instant Pot

Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 4
Calories: 331 kcal

Ingredients:

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

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Instructions:

  1. First, In a large bowl, add yogurt, ginger, garlic, red chili powder, turmeric, garam masala, salt, lemon juice and oil. Mix well.
  2. Second, 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.
  3. Next, 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.
  4. Close Instant Pot with the pressure valve to sealing. Cook on Manual(Hi) for 15 mins followed by Natural Pressure Release. Open Instant Pot.
  5. Enjoy Tandoori chicken with lime wedges and chutney over steamed rice or Pulao.

Recipe Notes:

  • You can broil the cooked chicken in a preheated oven for 5 minutes. We enjoyed them straight out of the Instant Pot!


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