How To Make Instant Pot Tandoori Chicken Recipe
A flavorful and spicy Indian dish made with tender chicken cooked in an Instant Pot.
Serves:
Ingredients
- 4 chicken thighs, bone-in and skin removed
- 1/2 cup plain yogurt
- 2 tbsp tandoori spice mix
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp smoked paprika
- 1 tsp salt
- 1 tbsp ginger, grated
- 1 tbsp garlic, minced
- 1 lemon, juiced
- 2 tbsp oil
Instructions
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In a large bowl, combine yogurt, tandoori spice mix, cumin powder, coriander powder, turmeric powder, smoked paprika, salt, ginger, garlic, lemon juice, and oil. Mix well.
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Add chicken thighs to the bowl and coat them with the marinade. Marinate for at least 30 minutes or up to 8 hours in the fridge.
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Add 1 cup of water to the Instant Pot and place the trivet inside.
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Place the marinated chicken on top of the trivet.
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Close the lid and seal the valve. Set the Instant Pot to high pressure for 8 minutes.
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Allow the pressure to release naturally for 5 minutes, then manually release the remaining pressure.
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Use a meat thermometer to ensure chicken has reached an internal temperature of 165°F.
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Serve hot with rice and naan bread.
Nutrition
- Calories : 278kcal
- Total Fat : 17g
- Saturated Fat : 3g
- Cholesterol : 119mg
- Sodium : 701mg
- Total Carbohydrates : 5g
- Dietary Fiber : 1g
- Sugar : 2g
- Protein : 27g
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