Instant pot tandoori chicken: drumsticks marinated in a homemade tandoori masala, cooked under pressure, and finished under the oven broiler. Makes ultra-tender and moist chicken with the perfect crust. This is a very easy, restaurant-quality recipe that is sure to impress! Serve with cilantro chutney for maximum impact!
Fat, juicy chicken drumsticks with the rich fragrance and color of Indian spices. Fall-off-the-bone, tender meat. And a deep smoky flavor to die for. Tandoori chicken is the Indian answer to the best barbecued chicken, and this instant pot recipe makes it all SO easy, it's literally insane!
In most restaurants, tandoori chicken is made in a tandoor or clay oven where food is cooked in the residual heat of impossibly high temps. It imparts a very special taste to food, especially meats and breads. Since nobody has access to a tandoor in modern homes, it is a challenge to recreate the same authenticity and deliciousness in a home kitchen.
However, it is possible to come close if you know how. The right ingredients and techniques will allow you to reach very similar results, and if it's done with the minimum of fuss and labor, it's a clear winner of a recipe. This instant pot tandoori chicken recipe (with a little help from your trusty oven) is just that winner!
Why this recipe works
- The chicken is very tender and juicy, not dry or bland at all. Yogurt is a tenderizer and the long marination ensures that the chicken remains moist.
- The incredible taste! It hits you the moment you bite into a piece. It's the medley of spices as well as the mustard oil that is at work here.
- It is an easy if not quick recipe. There's no grunt work involved here...just whip up the marinade in minutes, toss the drumsticks in it, and let your appliances take over and do the work! It would also qualify as a quick recipe if not for the long marination in the fridge. After all, it's just 10 minutes of pressure cooking and a 5-minute trip to the oven we're talking about.
- It's perfect for entertaining. Cook the chicken in the instant pot in advance, and when your guests arrive, stick a tray under the oven broiler for 5 minutes. Hot, fresh and crisp chicken drumsticks are ready to be served in, literally, minutes!
- It is made with wholly natural ingredients and spices. There are no artificial ingredients sneaked in. No, not even red food color, which is present in your typical tandoori chicken take-out. What makes the chicken in my recipe such a pleasing color is the combination of spices - red chilli, paprika, Kashmiri chilli and turmeric to be precise.
- It is a healthy alternative to fried chicken. It has the fried taste without being fried. Need I say more?
🥘Ingredients
Note: See recipe card further down for exact quantities.
For the marinade
- Greek yogurt
- Ginger, minced
- Garlic, minced
- Lemon juice
- Mustard oil - edible mustard oil has a very distinctive taste and is used in Indian cooking quite commonly. It is available easily in Indian or Pakistani groceries.
- Ground spices - coriander, cumin, red chilli, Kashmiri chilli, smoked paprika, turmeric, garam masala, and black salt
- Sea salt
- Chicken drumsticks, skins removed - I used a frozen pack for this recipe.
About kashmiri chilli - This is a naturally bright red but mild chilli powder. It doesn't come close to cayenne in heat but adds a pleasing red color to food. Along with the other ingredients, this is also quite commonly found in your local south-Asian grocery store. Sometimes you can also find it in Walmart's international aisle. Don't worry, the color comes from the variety of red chilli.
For serving
- Chaat masala (a mix of spices, optional)
- Onions rings
- Lemon wedges
- Green chutney (cilantro and mint dip)
🔪Instructions
How to make instant pot tandoori chicken
- Prep the chicken
Take off the skins from the chicken legs and make 2 or 3 deep gashes with the help of a sharp knife. This is so the marinade makes its way deep into the meat and works its magic.
- Make the marinade
Whisk together the yogurt, ginger, garlic, lemon juice, and sea salt in a deep bowl.
Measure out all the ground spices. Heat the mustard oil in a small frypan and add the spices. Fry the spices in oil for a few seconds only and take the frypan off the heat immediately. Be careful that the spices don't burn.
When the spice mixture cools down completely, add it to the yogurt and whisk. Your marinade is ready. - Add the chicken to the marinade
Put the chicken pieces in the marinade and make sure it is well coated with it. Cover the bowl with cling foil and put it in the refrigerator for a minimum of 4 hours but preferably overnight.
- Pressure cook the marinated chicken in the instant pot
Fill the steel insert with 1 cup water and lower a trivet in it. Stack the chicken legs on the trivet and close the lid. Pressure cook on high for 10 minutes and wait for 10 minutes before doing a pressure release. Remove the lid but don't remove the chicken yet.
- Smoke the chicken (optional)
Heat a small piece of charcoal to red hot and keep it in a small pinch bowl or aluminum foil shaped into a bowl. Keep this bowl in the middle of the chicken and drizzle half a teaspoon ghee or oil on it. Trap the smoke by immediately covering the pot with the lid. Wait 8-10 minutes before removing the lid.
- Broil the chicken in the oven
Set your oven to 'broil' on high. Spray a baking tray with some oil. Take out the chicken legs from the instant pot and arrange them on the baking tray. Stick the tray under the broiler for 4-5 minutes and allow the chicken to crisp up and acquire a slight char. Remove the tray and transfer the chicken to a platter. Sprinkle the chaat masala over the chicken if using and serve hot with the lemon wedges, onion rings and green chutney.
💭Top tips
- I have used only drumsticks in this recipe. You can use whole chicken legs (thigh + drumsticks) too. These are often used to make tandoori chicken.
- Pat dry the chicken after washing it so that it doesn't add any moisture to the marinade.
- Do remove the chicken skins and make deep gashes in the meat before marinating it. Indian chicken recipes are more often than not made with skinless meat, and this one's no exception. Besides, doing these two things will help the marinade penetrate into the meat, making it more flavorful.
- Use thick yogurt only for the marinade. I always use Greek yogurt to save myself the hassle of having to drain regular yogurt of all the liquid.
- Be patient with the marination. A minimum of 4 hours is required, and if you can do an overnight marination, that's perfect. I usually plan ahead and marinate the chicken the evening before I want to serve it, so it all comes together beautifully, and I don't feel I've put in much effort in the end!
More Indian chicken recipes you might like
- Chicken malai tikka - soft, juicy kebabs on skewers that will melt in your mouth.
- Chicken handi - bite-sized boneless chicken breasts in a thick and flavorful curry.
- Spinach chicken - bite-sized boneless chicken breasts and spinach leaves simmered in a sauce made creamy with ground cashews.
- Almond chicken korma - tender cuts of bone-in chicken cooked in a rich and sumptuous sauce made with fried onions, yogurt, whole spices and ground almonds.
If you want more, check out the entire collection of chicken recipes on the blog.
Instant Pot Tandoori Chicken
Equipment
- 6-quart Instant Pot Duo
- Oven
Ingredients
For marination
- ½ cup Greek yogurt
- 1 tablespoon minced ginger
- 1 tbsp minced garlic
- 1 tablespoon lemon juice
- 1 tsp sea salt
- 2 tablespoon mustard oil
- ½ tablespoon coriander powder
- ½ teaspoon cumin powder
- 1 teaspoon red chilli powder
- ½ tsp Kashmiri chilli powder
- ½ teaspoon smoked paprika
- ½ tsp turmeric powder
- ½ tsp garam masala powder
- ½ tsp black salt
- 12 chicken drumsticks skinless
To serve
- ½ tsp chaat masala optional
- 1 red onion small, sliced into rings
- 1 lemon cut into wedges
- ½ cup cilantro chutney
Instructions
Prep the chicken
- Take off the skins from the chicken legs and make 2 or 3 deep gashes in each leg with the help of a sharp knife.
Make the marinade and add the chicken
- Whisk together the yogurt, ginger, garlic, lemon juice, and sea salt in a deep bowl.
- Measure out all the ground spices. Heat the mustard oil in a small frypan and add the spices. Fry the spices in oil for a few seconds only and take the frypan off the heat immediately. Be careful that the spices don't burn.
- When the spice mixture cools down completely, add it to the yogurt and whisk. Your marinade is ready.
- Put the chicken pieces in the marinade and make sure it is well coated with it. Cover the bowl with cling foil and put it in the refrigerator for a minimum of 4 hours but preferably overnight.
Pressure cook the chicken
- Pour 1 cup water in the steel insert of your instant pot and lower a trivet in it. Stack the chicken on the trivet and close the lid. Make sure the steam release vent is sealed. Press the pressure cooking button (high) and set the timer to 10 minutes. When the timer beeps, wait for 10 minutes before releasing the pressure. Remove the lid but don't take out the chicken yet.
Smoke the chicken (optional)
- Heat a small piece of charcoal to red hot and keep it in a small pinch bowl or aluminum foil shaped into a bowl. Keep this bowl in the middle of the chicken and drizzle half a teaspoon ghee or oil on it. Trap the smoke by immediately covering the pot with the lid. Wait 8-10 minutes before removing the lid.
Broil the chicken in the oven
- Set your oven to 'broil' on high. Spray a baking tray with some oil. Take out the chicken legs from the instant pot and arrange them on the baking tray.
- Stick the tray under the broiler for 4-5 minutes and allow the chicken to crisp up and acquire a slight char.
- Remove the tray and transfer the chicken to a platter. Sprinkle the chaat masala over the chicken if using and serve hot with the lemon wedges, onion rings and green chutney.
Notes
- I have used only drumsticks, but you can use whole chicken legs (thigh + drumsticks) too.
- Pat dry the chicken after washing it so that it doesn't add any moisture to the marinade.
- Remove the chicken skins and make deep gashes in the meat before marinating it.
- Use thick yogurt only for the marinade. Greek yogurt will save you the hassle of having to drain regular yogurt of all the liquid.
- Be patient with the marination. A minimum of 4 hours is required, and if you can do an overnight marination, that's perfect.
Thanks for coming! Let me know what you think: