Tandoori Chicken - Instant Pot

Ingredients

• 1.13 kg (2 lb 8 oz)chicken drumsticks, skinned
• 120 ml (½ cup)plain yoghurt (or coconut yoghurt for a dairy-free version)
• ½ tablespoongrated ginger
• ½ tablespoonminced garlic
• 1–2 tablespoonsKashmiri red chilli powder (or another mild red chilli powder)
• ½ teaspoonturmeric
• 1–2 teaspoonsgaram masala
• 2 teaspoonssalt
• 1 tablespoonlemon juice
• 1 tablespoonoil

Instructions

1. 1

   Mix the marinade

   In a large bowl, combine the yoghurt, ginger, garlic, chilli powder, turmeric, garam masala, salt, lemon juice and oil. Stir until evenly mixed.

2. 2

   Marinate the chicken

   Pat the skinned drumsticks dry with a paper towel and cut 2–3 slits into each one. Coat them all over with the marinade, then refrigerate for up to 24 hours. Take the chicken out of the fridge 30 minutes before cooking.

3. 3

   Arrange in pot

   Pour 1 cup of water into the Instant Pot insert. Lightly grease the trivet with cooking oil, set it inside the pot and arrange the marinated chicken on top.

4. 4

   Pressure cook

   Close the Instant Pot and set the pressure valve to Sealing. Cook on Manual (High) for 15 minutes, then allow a Natural Pressure Release before opening the pot.

5. 5

   Serve the chicken

   Serve with lime wedges and chutney, alongside steamed rice or pulao.

What is tandoori chicken?

Tandoori chicken is an Indian dish named for the tandoor, a clay oven traditionally used to cook marinated food at high heat. Yoghurt and spices flavour the chicken, while the cooking method helps it stay tender.

This version uses an Instant Pot rather than a tandoor. The pressure-cooking method gives the drumsticks a moist, soft texture, though it will not create the same charred exterior as cooking in a very hot oven or tandoor.

Nutrition and macros by portion

The nutrition label shows one serving as written: 331 calories, 50g protein, 3g carbs, 11g fat.

The chicken provides most of the protein, while the yoghurt and oil contribute much of the fat. The recipe contains little carbohydrate, so serve it with rice or pulao if you want a more substantial plate, or add vegetables alongside.

The marinade and its ingredients

Yoghurt: it forms the base of the coating and helps the spices cling to the chicken. Coconut yoghurt is offered as a dairy-free alternative.

Spices: Kashmiri chilli powder adds colour and mild heat, while turmeric and garam masala give the marinade its aromatic character. Use the lower amount of chilli for a gentler result.

Aromatics: grated ginger, minced garlic and lemon juice bring sharp, fragrant notes to the yoghurt mixture. Mix everything thoroughly so each drumstick gets an even coating.

Preparing the drumsticks

Dry surfaces: patting the chicken dry helps the marinade coat it instead of sliding off. The slits give the coating more places to reach the meat.

Marinating time: the chicken can marinate for up to 24 hours in the refrigerator. Let it stand out of the fridge for 30 minutes before cooking, as directed.

Using the Instant Pot trivet

Water and trivet: the cup of water goes into the insert, while the chicken sits on a lightly greased trivet above it. Arrange the pieces on the trivet rather than directly in the water.

Sealing: check that the pressure valve is set to Sealing before starting the Manual (High) programme. The recipe calls for 15 minutes of pressure cooking followed by a Natural Pressure Release.

Texture and serving

Doneness: the recipe describes the chicken as tender and soft after pressure cooking. If you are unsure whether it is cooked through, check the thickest part with a food thermometer and follow the food-safety guidance for poultry.

To serve: lime wedges and chutney add a bright contrast to the spiced chicken. Steamed rice or pulao make the suggested accompaniments.

Recipe notes & tips

• Pat the drumsticks dry before adding the marinade.
• Make 2–3 slits in each drumstick so the coating can reach more of the surface.
• Choose the lower quantity of chilli powder for a milder result.
• Marinate the chicken in the refrigerator for up to 24 hours.
• Lightly grease the trivet before arranging the chicken on it.
• Allow the pressure to release naturally after the 15-minute cooking time.

Variations

• Dairy-free yoghurt: use coconut yoghurt in place of plain yoghurt.
• Milder marinade: use 1 tablespoon of chilli powder.
• More heat: use 2 tablespoons of chilli powder.
• Lime finish: serve the cooked chicken with lime wedges as suggested.
• Pulao accompaniment: serve the drumsticks with pulao instead of steamed rice.

Common mistakes to avoid

• Skipping the slits: cut 2–3 into each drumstick so the marinade can coat more of the chicken.
• Wet chicken: pat the drumsticks dry before marinating so the coating adheres better.
• Crowding the marinade unevenly: turn and coat each piece all over in the bowl.
• Forgetting the water: add 1 cup to the Instant Pot insert before placing the trivet inside.
• Wrong valve setting: set the pressure valve to Sealing before cooking.
• Quick pressure release: let the pressure release naturally after the 15-minute cooking cycle.

How to store

Refrigerate leftover chicken in a covered container and use within 3–4 days. Reheat until piping hot throughout; add a splash of water if reheating it in a covered pan to help keep it moist.

Frequently asked questions