Instant Pot Tandoori Roast Chicken

Ingredients

• 1 (2.5–3.2 kg; 5.5–7 lb)skinless whole chicken
• 454 g (1 lb)baby potatoes, or regular potatoes cut into large chunks
• ½ packetShan Masala Tandoori Roast Chicken Masala
• ½ packetShan Masala Lahori Chargha Masala
• 1lemon, juiced
• ½ tspgarlic paste
• ½ tspginger paste
• 120 ml (½ cup)yoghurt
• 2 tbspoil
• 15 g (¼ cup)finely minced coriander
• To tastelemon wedges

Instructions

1. 1

   Prepare the chicken

   Wash the chicken, then truss it or tie the legs together with kitchen twine.

2. 2

   Make the slits

   With a sharp knife, cut at least four slits into each breast and a few into the legs. Place the chicken in a large bowl.

3. 3

   Mix the marinade

   Combine all the marinade ingredients in a small bowl.

4. 4

   Marinate the chicken

   Pour the marinade over the chicken and rub it in well. Leave for at least 1 hour or overnight.

5. 5

   Bring to temperature

   When you are nearly ready to cook, take the chicken out of the fridge.

6. 6

   Heat the oil

   Set the Instant Pot to high Sauté and heat the oil.

7. 7

   Brown the chicken

   When the oil shimmers, lift the chicken from the bowl, letting excess marinade drip back in. Carefully place it breast-side down in the pot.

8. 8

   Pressure-cook briefly

   Cook for 2–2.5 minutes. Add the remaining marinade, then set the Instant Pot to high pressure for 8 minutes.

9. 9

   Add the potatoes

   When the timer beeps, open the vent to release the pressure. Add the potatoes and stir them gently to coat in the marinade.

10. 10

    Finish pressure-cooking

    Pressure-cook for another 8–10 minutes, depending on the chicken's size, then release the pressure. A natural release will make the chicken very tender, but it may be harder to lift from the pot.

11. 11

    Brown if desired

    The chicken is ready to eat. For a more caramelised finish, transfer it to an oven-safe roasting dish and place it under the grill, or use high Sauté in the Instant Pot until the chicken and potatoes darken, about 5 minutes.

What is tandoori roast chicken?

Tandoori-style chicken takes its name from the tandoor, a clay oven used across South Asia. This version brings those spiced, tangy flavours to a whole chicken cooked in an Instant Pot, rather than relying on a traditional tandoor.

The Pakistani-inspired recipe layers Tandoori Roast Chicken Masala with Lahori Chargha Masala. Yoghurt and lemon help make a coating for the chicken, while potatoes cook in the seasoned juices.

Nutrition and macros by portion

The nutrition label shows one serving as written: 670 calories, 73g protein, 34g carbs, 25g fat.

Chicken supplies most of the protein, while the potatoes contribute most of the carbohydrates. Oil and yoghurt add fat, and the spice mixes may contribute a considerable amount of sodium. Serve with a generous portion of vegetables or a fresh salad to round out the plate.

The spice mix and marinade

Masala packets: Using both mixes gives the chicken its defining seasoning. Packet sizes and salt levels can vary, so the flavour will depend on the brands used.

Yoghurt and lemon: These join the spices, garlic and ginger in the marinade. Rub the mixture into the slits as well as over the surface so it reaches more of the meat.

Give the marinade time

At least an hour: The recipe calls for a minimum one-hour rest, or an overnight marinade. The listed 25-minute total time does not include this resting period.

Before cooking: Take the chicken out of the fridge when you are nearly ready to cook, as directed. Keep the marinade in the bowl; it goes into the pot after the initial browning.

Sauté before pressure-cooking

Breast-side down: Starting the chicken in hot oil gives the surface a little colour before pressure-cooking. Lower it carefully into the pot, as the whole bird can be awkward to handle.

Marinade in the pot: After 2–2.5 minutes, add the marinade left in the bowl. It seasons the cooking liquid and helps coat the potatoes later.

Check the finish

Pressure timing: The chicken cooks for 8 minutes first, then for another 8–10 minutes with the potatoes. The recipe varies the second pressure-cooking time according to the chicken's size.

Natural release: The recipe notes that natural pressure release can make the chicken especially tender, though it may then be difficult to remove from the pot. If you choose it, handle the bird carefully.

Potatoes and serving

Potato choice: Baby potatoes can go in whole; cut regular potatoes into large chunks. Add them only after the first pressure-cooking stage and turn them gently in the marinade.

To serve: Offer the chicken and potatoes with lemon wedges. The tangy lemon is a simple contrast to the rich, strongly spiced cooking juices.

Optional caramelised finish

For deeper colour, transfer the cooked chicken to an oven-safe roasting dish and grill it, or use the Instant Pot's high Sauté setting. The recipe suggests about 5 minutes for the Sauté finish.

Keep an eye on the chicken and potatoes while browning, and stop once they have taken on a darker hue. The chicken is ready to eat without this extra step.

Recipe notes & tips

• Cut the slits into the chicken before marinating so the seasoning can reach beyond the surface.
• Use a large bowl so you can rub the marinade over the whole bird without spilling it.
• Let excess marinade drip back into the bowl before placing the chicken in the hot pot.
• Cut regular potatoes into large, similar-sized chunks so they cook evenly.
• Have an oven-safe roasting dish ready if you want to finish the chicken under the grill.

Variations

• Use regular potatoes: Cut them into large chunks in place of the baby potatoes.
• Marinate overnight: Leave the coated chicken in the fridge overnight for a longer rest.
• Add more lemon: Serve with extra lemon wedges for a brighter finish.
• Skip the browning finish: Serve straight from the pressure cooker when you prefer a softer exterior.
• Choose natural release: Let the pressure fall naturally for the particularly tender texture described in the recipe.

Common mistakes to avoid

• Skipping the slits: Cut several into each breast and a few into the legs so the marinade can reach the meat.
• Rushing the marinade: Allow at least 1 hour, or leave it overnight as the recipe suggests.
• Pouring off the marinade: Save what remains in the bowl and add it to the pot after the initial 2–2.5 minutes.
• Adding potatoes too soon: Put them in only after the first pressure-cooking stage and release.
• Overlooking the chicken's size: Use the stated 8–10-minute second pressure-cooking range according to the bird's size.

How to store

Refrigerate leftover chicken and potatoes promptly in a covered container and eat within 3–4 days. Reheat until piping hot throughout; add a splash of water if reheating the potatoes with the cooking juices.

Frequently asked questions