Tandoori Chicken - Instant Pot
Chicken marinated in spicy yogurt based sauce that is pressure cooked for moist and fall off the bone delicious Tandoori Chicken - Instant Pot.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 LB 8 Chicken drumsticks, skinned
- 1/2 cup plain yogurt (Make It Dairy Free by using Coconut yogurt)
- 1/2 tablespoon ginger (grated)
- 1/2 tablespoon garlic (minced)
- 1-2 tablespoon Kashmiri red chili powder (or any mild red chili powder)
- 1/2 teaspoon turmeric
- 1-2 teaspoon garam masala
- 2 teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon oil
Instructions
- 1
In a large bowl, add yogurt, ginger, garlic, red chili powder, turmeric, garam masala, salt, lemon juice and oil. Mix well.
- 2
Dry skinned drumsticks with a paper towel. Put 2-3 slits on each drumstick and apply marinade all over the chicken. Allow the chicken to marinate up to 24 hours in the refrigerator. Take the chicken out of the refrigerator 30 minutes prior to cooking.
- 3
Add 1 cup water to the Instant Pot insert. Lightly grease the trivet with cooking oil and place inside the pot. Arrange the marinated Chicken pieces on the trivet.
- 4
Close Instant Pot with the pressure valve to sealing. Cook on Manual(Hi) for 15 mins followed by Natural Pressure Release. Open Instant Pot.
- 5
Enjoy Tandoori chicken with lime wedges and chutney over steamed rice or Pulao.