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Instant Pot Tandoori Chicken
Juicy Tandoori marinated chicken thighs, cooked until tender in the Instant Pot and finished under the broiler.
Course
Dinner
Cuisine
Indian
Keyword
Instant Pot Beef, Tandoori Chicken
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Marinating Time
6
hours
hours
Servings
4
people
Ingredients
6
skinless boneless chicken thighs
1
cup
plain yogurt whole milk
1/2
fresh lemon
juiced
2
tsp.
garam masala powder
1
tsp.
fresh ginger
grated
1
tsp.
garlic
minced
1
tsp.
turmeric
1
tsp.
cumin
1/2
tsp.
salt
1/2
tsp.
pepper
1/4-1/8
tsp.
cayenne pepper
3-4
drops of red food coloring
Instructions
Take a knife and make slits into the tops of each chicken thigh.
Do not cut through.
In a medium bowl add all the ingredients, except the chicken.
Mix until smooth.
Using a large sealable bag add the chicken and pour the sauce on top of the chicken
Seal the bag and massage the sauce all over the chicken.
Marinate for at least 6 - 10 hours. Overnight is best.
Place the chicken in the Instant Pot.
Cover and lock the lid.
Cook on high pressure for 15 minutes.
Do a quick release of steam.
Preheat broiler.
Line a rimmed baking tray with foil and lightly coat with oil.
Broil the chicken until it has a grilled look, turning once.
Notes
Serve tandoori chicken with rice or naan.