Instant Pot Whole Tandoori Chicken

Ingredients

• 1.8–2.5 kg (4–5½ lb)whole chicken
• 10whole black peppercorns
• 8cloves
• 1cinnamon stick
• ½large yellow onion, diced
• 15–30 ml (1–2 tablespoons)Kashmiri red chilli powder
• 2.5 ml (½ teaspoon)ground turmeric
• 22.5 ml (1½ tablespoons)kosher salt
• 15 ml (1 tablespoon)garam masala
• 15 ml (1 tablespoon)ground cumin
• 15 ml (1 tablespoon)ground coriander
• 30 ml (2 tablespoons)ginger paste
• 30 ml (2 tablespoons)garlic paste
• 45 ml (3 tablespoons)lemon juice
• 45 ml (3 tablespoons)oil
• 1yellow onion, diced
• 3garlic cloves
• 240 ml (1 cup)low-sodium chicken stock
• 45 ml (3 tablespoons)plain flour
• 60 ml (¼ cup)water

Instructions

1. 1

   Prepare the chicken

   Remove the bag of giblets from inside the chicken. Pat the bird dry all over and inside with kitchen paper, removing as much moisture as possible. Trim away any excess fat.

2. 2

   Make small slits

   Cut small slits into the chicken so the marinade can penetrate the meat.

3. 3

   Fill and tie

   Fill the cavity with onion, lemon slices, whole black peppercorns, cloves and the cinnamon stick. Tie the legs together with kitchen string.

4. 4

   Marinate the chicken

   Coat both sides of the chicken evenly with the marinade. With the breast facing up, use a spoon to spread some marinade beneath the skin. Cover and marinate in the fridge for 6–8 hours or overnight. Take the chicken out of the fridge 1 hour before cooking so it can come towards room temperature.

5. 5

   Set up the pot

   Lightly brush or spray the chicken with oil. Set the Instant Pot to sauté and heat ghee or oil. For gravy, add the diced onion and garlic cloves and sauté for 2 minutes, then pour in the chicken stock. Put the chicken on the trivet and carefully lower it into the pot.

6. 6

   Pressure cook

   Close the lid and pressure-cook for 30 minutes. Let the pressure release naturally for 10 minutes, then open the pot. Carefully remove the chicken and blend the gravy with an immersion blender. Stir the flour into the water, add it to the gravy and bring it to a gentle boil to thicken. Serve the chicken with the hot gravy.

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. Its familiar red colour and assertive flavour come from a spiced coating, often including chilli and warming ground spices.

This version cooks a whole bird in an Instant Pot rather than a tandoor. The spice-rich marinade and onion gravy bring those flavours to a pressure-cooked roast-style centrepiece.

Nutrition and macros by portion

The nutrition label shows one serving as written: 368 calories, 26g protein, 5g carbs, 26g fat.

The chicken provides most of the protein and fat, while the flour and onion contribute some of the carbohydrates. Serve a moderate portion with vegetables and rice or flatbread to make a more balanced plate.

The spice coating

Chilli and garam masala give the coating its punch, while cumin, coriander and turmeric add earthy depth. Ginger paste, garlic paste and lemon juice round out the mixture.

Kashmiri chilli powder is listed at 1–2 tablespoons, so the lower amount is a sensible starting point if you prefer a gentler heat.

Getting flavour under the skin

Small slits let the marinade reach beyond the surface, and spreading it beneath the breast skin helps season the meat there too. Work gently so the skin stays as intact as possible.

Allow 6–8 hours or overnight for marinating, then take the chicken out 1 hour before cooking as directed. This is the main part of the recipe that needs planning ahead.

Keeping the chicken moist

Patting the chicken thoroughly dry before marinating helps the coating cling to it. Tying the legs keeps the cavity filling in place during cooking.

Set the bird on the trivet above the stock rather than directly in the liquid. After cooking, handle it carefully when lifting it out, as a whole pressure-cooked chicken can be delicate.

Making the gravy

Sautéing the diced onion and garlic for 2 minutes gives the gravy a savoury base before the stock is added. Blending the cooking liquid makes it smooth.

Mix the plain flour with water before stirring it into the gravy to help avoid lumps. Bring the mixture only to a gentle boil as it thickens.

Serving the chicken

Bring the chicken to the table with the hot gravy alongside, or spoon some over the carved meat. Rice or flatbread would make a natural accompaniment for the sauce.

For a fuller meal, add a simple vegetable side. That also gives the plate some contrast to the rich chicken and gravy.

Recipe notes & tips

• Dry the chicken well before adding the marinade so the coating adheres.
• Marinate the chicken in the fridge for 6–8 hours or overnight.
• Use kitchen string to secure the legs before cooking.
• Lower the chicken onto the trivet carefully to keep it intact.
• Mix the flour and water until smooth before adding them to the gravy.

Variations

• Milder chilli: Use 1 tablespoon of Kashmiri chilli powder for the less spicy end of the listed range.
• Extra-smooth gravy: Blend the gravy thoroughly before adding the flour mixture.
• Serve with rice: Add plain rice on the side to accompany the gravy.
• Serve with flatbread: Use warm flatbread to scoop up the sauce.
• Add vegetables: Pair the chicken with a simple cooked vegetable side.

Common mistakes to avoid

• Skipping the drying step: Pat the chicken dry inside and out so excess moisture does not dilute the coating.
• Shortening the marinade: Allow 6–8 hours or overnight for the chicken to marinate.
• Forgetting the trivet: Set the chicken on the trivet after adding the stock.
• Adding dry flour: Stir the flour into the water first to help prevent lumps in the gravy.
• Blending too roughly: Lift the chicken out carefully before blending the gravy.

How to store

Refrigerate leftover chicken and gravy in covered containers and use within 3–4 days. Reheat until piping hot, adding a little water or stock to loosen the gravy if needed.

Frequently asked questions