• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Foodies Terminal logo

  • Recipe Categories
    • Non-Vegetarian
    • VEGETARIAN RECIPES
    • BAKING RECIPES
    • DESSERT RECIPES
    • INSTANT POT RECIPES
    • AIR FRYER RECIPES
  • IP – Cooking Time
  • Our Policies
    • Accessibility
    • Privacy Policy
  • About Us
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • About
  • Instant Pot – Cooking Time
  • Privacy Policy
  • Accessibility
×
Home » INSTANT POT RECIPES

Instant Pot Tandoori Chicken

Mar 18, 2020 · Modified: Apr 15, 2023 by Foodies Terminal 4 Comments 2086 words. [feast_sponsored_disclosure before=“”]

Jump to Recipe Jump to Video Print Recipe
  • SHARE
  • TWEET
  • PIN
  • JOIN US
  • 505shares

Learn how to make Instant Pot Tandoori Chicken that does not taste like a boiled mess. Best Juicy Chicken on the bones with the perfect char and a lip smacking good tandoori marinade. You'll learn to make the easy homemade tandoori marinade which is the secret to this recipe.

Instant Pot Tandoori Chicken with chicken leg quarters & lime wedges
The BEST Instant Pot Tandoori Chicken

Tandoori Chicken Instant Pot

We love our Chicken Tandoori in Instant Pot as much as we love Tandoori Chicken in Oven.

So, what's the big difference and what made me make the recipe in the Instant Pot?

The big difference is the TIME!

Yes, guys today's chicken tandoori in Instant Pot gets done within 30 minutes from start to finish whereas oven baked tandoori chicken takes upto 45-50 mins in the oven + the rest of the prep work.

Pressure cooker tandoori chicken with chicken legs on a plate with lime
Make the best tandoori marinade for Tandoori Chicken

And I promise the chicken will not taste bland, it will not taste like some boiled food, the meat will not dry out, the marinade will seep in, and the meat will remain tender and juicy.

Tandoori Chicken in Instant Pot is no less tasty than an Authentic Tandoori Chicken recipe.

And I have a smart hack to achieve just that 😀 So, read the post....


Ingredients

Find the Ingredients with actual measurements way below the post on the "Recipe Card". The list below is just a reference.

Recipe ingredients in bowls on a black surface
Pressure Cooker Tandoori Chicken Ingredients
  • Chicken: Use chicken on the bones like leg quarters, thighs, drumsticks or boneless chicken like chicken breasts or thighs. I used chicken leg quarters. Chicken on the bones tastes best here and gives away the best juicy meat.
  • Yogurt: Greek Yogurt or if using regular yogurt hang it in a muslin cloth for 15 mins to drain out the excess liquid.
  • Dry Spices: Tandoori Masala powder, Paprika Powder or Kashmiri Red Chili Powder, star anise powder (optional & garam masala powder is a great sub for this).
  • Ginger Garlic Paste: Try my homemade ginger garlic paste recipe. It's the best you'll ever make that'll last you the longest without turning green. Tons of tips, tricks and hacks shared in that post.
  • Dry Roasted Chickpea Flour or Besan in Hindi. This helps to bind the marinade and as a result the marinade won't slide off the chicken. It boosts the taste of the recipe as well.
  • Lemon or Lime juice.
  • Mustard Oil: You can even use any neutral oil of your choice but mustard oil shall reward you with the best authentic flavor.
  • Organic Beet Root Powder: It adds a lovely red color to the recipe naturally.
chicken leg quarters chicken tandoori served with lime wedges
Look at the juicy, tender Tandoori Chicken leg quarters

Tips & Tricks

  1. Flash Marinate the Chicken before steaming it in the Instant Pot This will make the meat flavorful, tender and keep it moist throughout.
  2. Steam the chicken first to begin with the recipe.
  3. Make a kick ass Chicken Tandoori marinade, do not skip any ingredient from the list.
  4. Don't miss broiling the marinade coated chicken until it gets charred around the edges.
  5. For gorgeous red colored Tandoori Chicken just like the restaurant or street style add Beet Root powder. You'll get a lovely hue naturally. No food color ever and no taste distortion. Guaranteed.
  6. Once the cooking cycle is over keep the Instant Pot Tandoori Chicken lightly covered. It will keep the meat nice and juicy.

Method

Find the detailed step by step recipe along with measurements way below the post on the "Recipe Card".

Step #1 Steam the Flash Marinated Chicken

steaming chicken leg quarters in instant pot step by step
Steam Chicken Leg Quarters

Clean and pat dry the chicken leg quarters.

Make diagonal slits (at an angle) on the chicken so that the marinade seeps into the deepest layer of the meat.

Gently rub the leg quarters with paprika or kashmiri red chili powder, salt, lemon juice & 2-3 tablespoons yogurt. Set them aside for 10-15 mins.

Pour 1 cup water in the steel insert of the instant pot. Place the metal trivet and arrange the flash marinated leg quarters on the metal trivet.

Pressure cook on HIGH for 10 mins followed by a quick pressure release.

Bring out the steamed chicken leg quarters along with the metal trivet.

Step #2 Prepare the Tandoori Chicken marinade

Preparing tandoori marinade in a clear bowl step by step
Prepare the Tandoori marinade

Add all the ingredients in a clean dry bowl and mix well with the help of a fork or a whisk until a smooth thick paste forms.

If you want a vibrant, fiery red hue without adding any food color in your chicken tandoori in instant pot than....

Add organic beet root powder to the marinade and mix well until incorporated.

Step #3 Coat steamed chicken in marinade and Broil in oven

Broiling chicken tandoori leg quarters in the oven
Broil the Chicken Tandoori in Oven for the perfect charred look & taste
Instant pot Tandoori Chicken made with leg quarters served on a plate
The perfect charred look and a gorgeous color!

Coat the steamed chicken leg quarters very well with a thick layer of the marinade on all side.

Layer them either in an aluminum lined baking tray topped with a cookie wire rack or arrange them in an oven proof cast iron skillet (I used a big Lodge skillet).

Broil for few mins on each side on the top rack of the oven until you get the fantastic charred look.

Serve hot with sliced onion and lemon wedges. Enjoy!

Chicken Tandoori in Instant pot with two leg quarters
Easy Pressure Cooker Tandoori Chicken Recipe

FAQs

Is Tandoori Chicken Keto?

Yes Tandoori Chicken is Keto friendly.

Is Tandoori Chicken gluten free?

Yes, Tandoori Chicken is gluten free.

What is Tandoori Chicken masala?

Tandoori Chicken masala is a dry spice powder that's popularly used to make the tandoori chicken marinade at home.

Can Tandoori chicken be made in oven?

Yes, Tandoori Chicken can be made in oven. Follow this recipe - Tandoori Chicken in Oven.

What makes Tandoori Chicken red?

Food Color is what makes Tandoori Chicken Red (the ones that you get in restaurant and food stalls). But, not today's recipe because I used organic beet root powder and Kashmiri Red Chili powder solely to make the Tandoori Chicken in Instant Pot fiery red.

What is Tandoori chicken best served with?

Tandoori Chicken is best served with lemon wedges and a simple side salad (Indian Salad) and Naan. Instant Pot Tandoori Chicken also tastes best with Roomali Roti or plain chapathi.

Can Tandoori Chicken be frozen?

Yes Instant Pot Tandoori chicken can be frozen for upto 2 months. Freeze the chicken in freezer safe bags.

Instant Pot Tandoori chicken leg quarters

Instant Pot Tandoori Chicken

5 from 4 votes
Print Recipe Pin Rate
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 6 minutes minutes
Servings: 3 Chicken leg quarters
Calories: 697kcal
Author: Meghna

Watch Recipe Video

Instant Pot Tandoori Chicken consists of juicy tender chicken on the bones coated with a delicious homemade tandoori marinade. Chicken Tandoori in Instant Pot as tasty as an authentic Tandoori Chicken recipe.

Ingredients

  • 2 pounds Chicken Leg Quarters skin removed (3 leg quarters / 907.18 grams)
  • 3 tbsp Tandoori Masala (use any brand, I got mine from Whole Foods.)
  • 2 tbsp Paprika or Deggi Mirch or Kashmiri Red Chili Powder (you can use any one variety)
  • 1 tsp star anise powder or garam masala powder (READ NOTES)
  • 1 tbsp dry roasted chickpea flour or besan (READ NOTES)
  • 1.5 tbsp Ginger Garlic Paste
  • 5 + 2 tbsp hung curd or greek yogurt (READ NOTES)
  • 2 tbsp Extra Virgin Mustard Oil (or use olive oil)
  • 2 tbsp lime or lemon juice
  • Salt (to taste)

For Bright Red Color

  • 1 tbsp Organic Beet Root Powder (store bought, available on Amazon or homemade)
Want more Recipe Videos?Check out our Youtube channel!

Equipment Used

Instant Pot DUO 6 quart

Instructions

Steam the Chicken Leg Quarters

  • Wash and pat dry the chicken leg quarters very well. There should not be any excess water left.
  • Massage them well with 2 tbsp yogurt, a few dashes of paprika or deggi mirch powder or kashmiri red chili powder, salt, lemon juice. And set aside.
  • Pour 1 cup water in the steel insert of the Instant Pot and place the metal trivet inside the steel pot of the Instant Pot.
  • Gradually place the leg quarters on top of the metal trivet. Close the lid of the Instant Pot and seal the vale. PRESSURE COOK on HIGH for 10 mins.
  • Once, the cooking cycle is over you'll notice that the Instant Pot will begin to beep. Immediately do a quick pressure release by moving the valve from the sealing to the venting position. Open the lid and carefully remove the metal trivet along with the steamed leg quarters. Set them aside while you prepare the tandoori marinade.

How to make the BEST Chicken Tandoori Marinade at home?

  • Take a clean and moisture free bowl. Add the yogurt, the mustard oil, ginger garlic paste, the dry spices, salt, lemon juice and beet root powder. Mix all the ingredients very well with the help of a fork or a whisk until well incorporated.
  • Place the steamed chicken leg quarters one at a time and coat them well with the tandoori marinade on all sides. Do this one by one and gently otherwise the cooked meat will come off the bones. Leave no gaps at all.

How to broil the Instant Pot Chicken Tandoori?

  • You can broil them either on a cast iron skillet like a lodge skillet or on a baking tray. I used a lodge cast iron skillet to broil the chicken leg quarters.
  • Spray the skillet with cooking spray or brush a few drops of oil.
  • Layer the tandoori marinade coated chicken leg quarters on the skillet.
  • BROIL on HIGH on the top rack of the oven for 7-8 mins or until you get the desired charred look. The broiling time totally depends on ones oven and might vary slightly from oven to oven. So, watch the chicken like a hawk and adjust the time accordingly.
  • Take out the skillet and serve the Tandoori chicken with onion slices and lemon wedges for a quick appetizer. Add your loved sides to make it into a complete meal. Enjoy!

Notes

  1. Measuring Units used, 1 cup = 240 ml and 1 teaspoon = 5 ml.
  2. How to make start anise powder at home? Skillet roast a few star anise for 1 min over medium heat. Tranfer them to a powerful mixer grinder (Vitamix or an Indian Mixer Griner with stainless steel jars) make a fine smooth powder and store in an air tight jar. Do not use PLASTIC mixer grinder JARS as the plastic will melt with the friction. It happened to me! Star anise needs a powerful grinder. 
  3. Want to sub star anise powder? well. use the same amount of GARAM MASALA POWDER in the recipe.
  4. If the Marinade becomes too dry or tight you add a little more greek yogurt or hung yogurt.
  5. Why use roasted chickpea flour or besan? This acts as a binder and helps bind the marinade very well. It also boosts the flavor of the Tandoori Chicken recipe.
  6. How to make roasted chickpea flour or besan? Dry roast the chickpea flour or besan in a skillet over medium heat until it slightly changes color and starts to emit a lovely roasted aroma. Do not leave it unattended, besan burns quickly.
  7. Something about TANDOORI MASALA POWDER - You may use any brand that you prefer however our first choice is the Tandoori Masala Powder from the Whole Foods Market (USA), they have a fresh deck of dry spices available and you can scoop out as much as you want. These spices are repeatedly stocked fresh and taste so much better than the regular shelf stocked spices in jars (they are old and does not get re stocked fast). Our second preference is RAJAH brands Tandoori Masala Powder from any Indian grocery store.
  8. How to make Hung Yogurt? It's way simple than you think. In a muslin cloth hang any regular full fat yogurt for 10-15 mins and use it in the recipe. If you have Greek Yogurt use it in place of Hung Yogurt.
  9. Why use Beet root powder? It gives the recipe a gorgeous, a very appetizing fiery red hue NATURALLY just like the street food varities and your favorite restaurant varities.
  10. You can totally skip using the beet root powder. In that case you'll have a golden yellow colored Tandoori chicken. Do not expect fiery, red color.
  11. If you do not mind using food color you can use them according to your prefernce.
  12. If you prefer SPICY Pressure Cooker Tandoori Chicken do use red chili powder in the recipe according to your preference. I didnot add any!
  13. To keep the Chicken Tandoori moist and juicy for a long time keep the meat lightly covered with a light plate or an aluminum foil once the tandoori chicken is out from the oven.
 
Calorific details are provided by a third party application and are to be used as indicative figures only.
 
 
Nutrition Facts
Instant Pot Tandoori Chicken
Amount Per Serving
Calories 697 Calories from Fat 477
% Daily Value*
Fat 53g82%
Saturated Fat 13g81%
Cholesterol 254mg85%
Sodium 218mg9%
Potassium 717mg20%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 2g2%
Protein 47g94%
Vitamin A 2499IU50%
Vitamin C 5mg6%
Calcium 70mg7%
Iron 3mg17%
* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.
 

Nutrition

Calories: 697kcal | Carbohydrates: 7g | Protein: 47g | Fat: 53g | Saturated Fat: 13g | Cholesterol: 254mg | Sodium: 218mg | Potassium: 717mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2499IU | Vitamin C: 5mg | Calcium: 70mg | Iron: 3mg
Course :Appetizer
Cuisine :Indian
Keyword :Chicken Tandoori in Instant Pot, Chicken Tandoori without oven, Instant Pot Tandoori Chicken, Pressure Cooker Tandoori Chicken
Hungry for more?Never miss a new recipe follow us on Pinterest @Foodiesterminal & search for recipes using #foodiesterminal on Pinterest.

More Chicken Appetizers

Chicken seekh kabab served over a bed of turmeric rice
Chicken Seekh Kabab recipe
Chicken Chapli Kabab garnished with cilantro
Chicken Chapli Kabab
Chicken Boti Kabab served with lemon wedges
Chicken boti Kabab
Chicken tikka in metal skewers with veggies
Chicken Tikka made in oven
chicken reshmi kabab skewered in metal skewers
Chicken Reshmi Kabab recipe
Chicken Angara Kabab served in a white plate
Chicken Angara Kabab
Tandoori Chicken Wings made in instant pot
Tandoori wings

More Instant Pot Recipes

  • chicken brown rice soup served in a light blue bowl
    Chicken and Brown Rice Soup
  • turkey meat pasta in a white plate
    Turkey Meat Pasta
  • Parmesan Italian sausage soup in a pale blue bowl with a spoon
    Creamy Parmesan Italian Sausage Soup
  • creamy veggie soup in a white bowl with a spoon
    Creamy Veggie Soup

Reader Interactions

Comments

  1. Sara says

    September 26, 2020 at 10:29 pm

    5 stars
    I have been cooking for 35+ years ( am dating myself 🙂 ), THIS recipe for tandoori chicken is truly one of the best, if not THE best tandoori chicken recipe, I have made at home in a long long time. So easy with minimal effort and the flavors just pop!!

    I had absolutely no idea tandoori chicken could be started in the IP, I will never make this any other way again. The marinade, the IP steaming, the broiling, oh my gosh, absolutely scrumptious!!

    Thank you!!!

    Reply
    • Foodies Terminal says

      October 28, 2020 at 7:18 pm

      Hey Sara we are so glad that you absolutely loved the recipe 🙂 Thanks much for sharing your amazing feedback with us and for giving the recipe a try. Take care Sara. - Meghna.

      Reply
  2. Sakshi says

    May 07, 2020 at 7:15 am

    5 stars
    This is the BEST tandoori chicken I ever made in my Instant Pot. The marinade is super tasty with layers of deep flavors, my whole family said that this is the Best Tandoori Chicken. THANK YOU so mcuh 🙂

    Reply
    • Foodies Terminal says

      May 08, 2020 at 2:03 pm

      So glad to know that you and your family loved the recipe so much 🙂 Thank you Sakshi for your wonderful feedback and do keep coming back for more such easy recipes 🙂 - Meghna.

      Reply
5 from 4 votes (2 ratings without comment)

Do let us know if you created this recipe Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Meet Meghna


!Hi! I am Meghna! Welcome to my web kitchen! I am the recipe developer, cook, writer & photographer behind this blog. Here you’ll find delicious, tried & tested recipes with step-by-step photos & videos.

Read about us

Get comfy this winter with our most requested soup recipes.

Download FREE eBook NOW


Footer

↑ back to top

About

  • Our Privacy Policy
  • About us

Contact

  • Contact form

Newsletter

  • Signup
  • Unsubscribe

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2020 Foodies Terminal

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.