Best Instant Pot Tandoori Chicken Recipe | How To Make Tandoori Chicken in Instant Pot, Without Oven/Tandoor

How To Make Tandoori Chicken in Instant Pot, Without Oven / Tandoor

Hello Foodies,

Happy holidays to you all! We hope you all had a fabulous Christmas, and now you are enjoying your holidays. I am busy with all the prep for the new year's party. How about you guys? This chicken tandoori is gonna be one of our new year's party menu. These chicken drumsticks are deliciously spiced up with tandoori masala, perfect as a starter or side dish with gravy over steamed rice.

It's an easy and instant pot recipe. Make a big batch and refrigerate, and you have everything ready to surprise your guests.

YouTube Video:

Juicy and tender chicken drumsticks, seasoned with tandoori masala and cooked in 10 minutes in the instant pot, it doesn't get easier than this! It is effortlessly evergreen Instant Pot Chicken Tandoori with a delicious gravy recipe you'll ever try. I like making different dishes from all over the cuisines, and yeah, I love to take pictures of what I cooked, and I love to see the happy face of Dr.K(My Husband) when he enjoys what I've made for him. And tandoori chicken is one of his favorite chicken dishes to eat as a side with steamed rice. When I first-time prepared chicken tandoori in the instant pot, and I was amazed by how the time-saving method is this. And every time I loved the way it turns out.

Not necessary to pre-saute the chicken or onions. Its wheat-free, gluten-free. I hope it becomes your next favorite Chicken drumstick dish. Squeeze lemon wedges over if you like and enjoy the meal!

Why I have prepared gravy along with tandoori chicken:

This creamy and smooth seasoned gravy goes well over steamed rice and makes a perfect full meal. So in one setting, you will be done and no need to think for extra curry or sauce for your steamed rice. Also, gravy gets aroma from seasoned tandoori chicken, and that tastes awesome too!
If you don't want the gravy, then you can skip adding oil along with onion, tomato, and garlic. Skip adding them and add water and place the trivet and the marinated chicken. That works well too.

Cooking Time for Chicken in the Instant Pot:

The cooking time will remain the same, whether you have a small amount of chicken or a lot, but the time the Instant Pot takes to come to pressure will increase the more chicken you have.
The time it takes to come to pressure will also be longer if you're cooking frozen chicken.
No matter which size model Instant Pot you have, the number of minutes you select on the Instant Pot remains the same.

After you try this Instant Pot Chicken Tandoori, you won't want to miss:

How to Store Instant Pot Chicken

Leftover cooked tandoori chicken can be stored in the refrigerator in an airtight container for up to 3-4 days or frozen for up to 1-2 months. Let thaw overnight, then use it for a weeknight dinner.

Preparation Time: 10 Minutes; Cooking Time: 10 Minutes

Marinade Time: 30-60 Minutes.

Each serving of Chicken Tandoori Contains 198 Cal.

Ingredients:

To Marinade the Chicken Drumsticks:

Chicken drumsticks 1.5 lbs
Yogurt ¼ Cup
Ginger-Garlic Paste 1 Tbsp
Kashmiri red chili powder
Turmeric ½ Tsp
Tandoori Masala 2 Tbsp
Lemon juice 1 Tbsp
Olive oil 1 Tsp
Salt 1 Tsp

To Make Curry/Masala Gravy:

Oil 2 Tsp
Onion 1 small chopped
Tomato 1 small, chopped
Garlic 3-4 cloves
Water 1 Cup

Instructions:

To Prepare Chicken Drumsticks to Marinade:

Wash chicken drumstick.
Dry skinned drumsticks with a paper towel.
Put 2-3 slits on each drumstick.
To marinate Chicken Drumsticks:
In a bowl, add yogurt, ginger-garlic paste, tandoori masala powder, salt, lemon juice, and olive oil and mix well.
Now add Kashmiri red chili powder, turmeric, and mix well.
Apply marinade all over the chicken.
Allow the chicken to marinate for 1 hour(if you have time, it's good to marinade up to 24 hours in the refrigerator and take the chicken out of the fridge 30 minutes before cooking).

To Make Tandoori Chicken in the Instant Pot:

Turn on the saute mode of the instant pot and heat 2 tsp oil.
Add onion, tomato, and garlic and mix well.
Add ½ Cup of water.
Grease the trivet with cooking oil and place inside the pot.
Transfer the marinated chicken pieces on the trivet.
Close the lid of the Instant Pot with the pressure valve to sealing.
Cook on manual mode(Hi) for 10 minutes, followed by Natural Pressure Release.
Open the lid and take the chicken drumstick out and place it on the aluminum foil-lined baking tray.
Broil cooked chicken in a preheated oven for 3-4 minutes or until it becomes crispy and brown color.
Blend the remaining masala into the smooth and creamy gravy.
Delightful instant pot Tandoori chicken and gravy are ready to serve, serve with lime wedges, and cucumber over steamed jeera rice. Enjoy!!!

My Take:

You can make it dairy-free by using coconut yogurt
If you could not find Kashmiri red chili powder, you can add any mild red chili powder.
You can enjoy chicken tandoori straight out of the Instant Pot, or you can broil the cooked chicken in a preheated oven for 3-4 minutes as I did.
If you don't find tandoori masala, then you can add 2 tsp goda masala/garam masala too.

Dietary Comment:

The calorie count based on a 2000 calorie diet.
Per serving contains 198 calories, along with 5.5 g carbohydrates, 11 g fats, and 18.5 g protein.
Portion size can always be increased or decreased depending on your health goals and activity level.

Good Time To Eat:

It's good to eat Tandoori Chicken as an appetizer or for lunch or for dinner.

If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too!
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