Pakistani•quick

Instant Pot Tandoori Roast Chicken

A spicy impressive tandoori roast made easy (and in under 30 minutes) with an Instant Pot!

Ingredients

Quantities are shown as originally provided.

1
Wash the chicken, truss the bird or simply tie the legs together with kitchen twine.
2
Use a sharp knife to make slits in the chicken, at least 4 each per chicken breast plus a few in the leg and place in a large bowl
3
Mix all the marinade ingredients in a small bowl
4
Pour over the chicken and rub well, leave for at least an hour or overnight
5
When almost ready to cook take the chicken out of the fridge
6
Heat the oil in the instant pot on saute mode on high
7
When it shimmers take the marinated chicken out of the bowl letting excess marinade drip back in to the bowl and carefully place the chicken, breast side down, in the instant pot
8
After 2-2.5 minutes add the remaining marinade back into the pot and put the instant pot on manual (i.e. pressure) on high for 8 minutes.
9
When the timer beeps open the vent to release pressure and tip the potatoes in, mix a little to coat them in marinade
10
Put the instant pot back on pressure for another 8-10 minutes (depending on the size of chicken you are using) and then release the pressure. If you opt for a natural release you will get a super tender chicken, but mind you it may be difficult to get out of the pot!
11
The chicken is ready to eat but if you want a more caramelized look you can put it in an oven safe roasting dish and broil it or even turn the saute function on high until the potatoes and chicken take on a darker hue, about 5 minutes!