Instant Pot Whole Tandoori Chicken Recipe

This tandoori chicken recipe is my absolute favorite because it marries intense flavors with the ease of using an Instant Pot, making it perfect for any busy millennial who loves a flavorful meal without the hassle. Plus, the aroma of those warm spices and crispy skin fresh from the broiler gives me serious restaurant vibes right at home!

Creating a Whole Tandoori Chicken in the Instant Pot is so convenient, and it is stuffed with so many spices, a beautiful blend, that you’ll really get fantastic flavor and tender, juicy chicken. And this flavor comes through, not just in the meat, but in the whole dish.

You could serve it with some naan and would be very happy. But there’s more.

Ingredients

Unflavored Yogurt: Contributes richness and a mild flavor, abundant in calcium and protein.

Lemon Juice: Delivers a lively, zestful flavor and is a superior source of vitamin C.

Ginger: Provides heat and zest, recognized for its anti-inflammatory effects.

Garlic: Umami flavor booster, antioxidant powerhouse.

Garam Masala: A mix of warm spices that provide depth and complexity.

Cayenne pepper provides a kick, increases metabolism, and is packed with vitamins A and C.

Cilantro: Contributes to the freshness of foods, has antioxidants, and is vitamin-rich.

Turmeric: Known for providing color and a robust, earthy flavor, it is reputed for its anti-inflammatory benefits.

Ingredient Quantities

• 1 whole chicken (about 3 to 4 pounds)
• 2 tablespoons plain yogurt
• 2 tablespoons lemon juice
• 2 tablespoons vegetable oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 tablespoon garam masala
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 cup fresh cilantro, chopped, for garnish
• 1 lemon, cut into wedges for serving

Instructions

1. Start with the marinade: in a sizable bowl, thoroughly mix the yogurt, lemon juice, vegetable oil, garlic, ginger, coriander, cumin, garam masala, turmeric, paprika, cayenne pepper, salt, black pepper, cardamom, and cinnamon, as well as the cloves.

2. The entire chicken should be made dry with paper towels. A sharp knife should be used to make several slits in the chicken. The purpose of these slits is to allow the marinade to penetrate better during the marinating process.

3. The chicken should have the marinade rubbed all over it, ensuring the chicken is well-coated both outside and inside. Afterward, it can be covered and marinated in the refrigerator for at least 2 hours but preferably overnight.

4. When you are prepared to begin cooking, set a trivet inside the pot of the Instant Pot and pour 1 cup of water into the bottom of the pot.

5. Place the marinated chicken on the trivet, taking care to position it so the breast side is up.

6. Make sure the Instant Pot lid is sealed and that the valve is set to the sealing position.

7. For 24 minutes (approximately 6 minutes per pound of chicken), program the Instant Pot to high pressure cooking.

8. After the cooking cycle is finished, let the pressure reduce naturally for 10 minutes. Then, very carefully, turn the valve to release any pressure that is left.

9. Take the chicken out of the Instant Pot. Broil it in the oven for 5-8 minutes until the skin is crispy and golden brown.

10. Chopped cilantro, lemon wedges, and enjoyment of the tandoori chicken.

Equipment Needed

1. Mixing bowl
2. Measuring spoons
3. Measuring cup
4. Paper towels
5. Sharp knife
6. Spoon (for mixing marinade)
7. Instant Pot
8. Trivet (for Instant Pot)
9. Oven-safe baking sheet or broiler pan
10. Oven (for broiling)
11. Tongs or fork (for handling chicken)
12. Cutting board (for chopping cilantro and preparing lemon wedges)

FAQ

• Q: Can I use chicken breasts instead of a whole chicken?Yes, you can, but decrease the cooking time because chicken breasts cook more quickly than a whole chicken.
• Q: Do I need to marinate the chicken before cooking?B: To achieve the best flavor, marinate the chicken for a minimum of 2 hours or, if you can, overnight.
• Q: What if I don’t have fresh cilantro?A: Dried cilantro or parsley can be used instead, and while fresh cilantro adds the best flavor, it is also a fun preview of the amazing rosemary chicken you will soon be eating.
• Q: How long should the chicken cook in the Instant Pot?A: Prepare the whole chicken in a high-pressure cooker for 25-30 minutes, this time tailored to the specific size of your chicken (aim for the upper end if yours is near 4 pounds).
• Q: Can I make this recipe without yogurt?Yes, if you prefer or need a dairy-free option, you can use coconut milk or buttermilk in place of yogurt.
• Q: What can I serve with Tandoori chicken?Accompany with basmati rice or naan and mixed greens or a cucumber salad for a complete meal.
• Q: Is it necessary to use all the spices listed?The traditional tandoori flavor is a result of the combination of spices. Each spice plays its part in creating the overall tandoori taste. If you don’t have every spice called for in the recipe, feel free to substitute. Just remember that the tandoori flavor is the sum of its spice parts.

Substitutions and Variations

Yogurt, plain: Greek yogurt can be used in place of plain yogurt when a thicker marinade is desired.
Lemon juice: Substitute lime juice for a slightly different citrus flavor.
Canola oil or melted coconut oil can be used instead of vegetable oil.
Coriander, ground: Substitute an equal amount of ground cumin if you can’t find coriander.
Garnishing with cilantro: Fresh parsley can be used instead of cilantro if it is not preferred.

Pro Tips

1. Enhanced Marinade Penetration For even better penetration of the marinade, let the chicken sit at room temperature for 30 minutes before applying the marinade. This helps the marinade seep into the cuts more effectively.

2. Overnight Marination While marinating for at least 2 hours is sufficient, marinating the chicken overnight in the refrigerator allows the flavors to develop more fully and results in a more flavorful dish.

3. Balanced Spiciness Adjust the cayenne pepper to your spice preference. If you prefer a milder dish, reduce the amount of cayenne. For more heat, you can increase it or add crushed red pepper flakes.

4. Crispy Skin Finish To ensure a perfect crispy skin after broiling, pat the chicken dry with paper towels before broiling. This helps the skin to crisp up nicely without steaming.

5. Smoky Flavor Option Add a smoky flavor by using a few drops of liquid smoke in the marinade, or after cooking, place a hot piece of charcoal in a small bowl, add a drop of oil to produce smoke, and cover briefly. This adds an authentic tandoor oven-like aroma.