Instant Pot Tandoori Chicken
Instant Pot Tandoori Chicken is a juicy crispy Chicken marinated in spices and cooked until perfection. Makes an amazing party appetizer.
Servings: 4
Calories: 124kcal
Standard 1 cup measures 240 ml
Equipment
- Instant Pot 6 qt
Ingredients
- 4 Chicken drumsticks
- ¼ cup Yogurt
- 1 tsp Minced Ginger
- 1 tsp Minced garlic
- 1 tsp Red Chilli powder
- 1 tsp Kashmiri Red Chili powder
- ½ tsp Cumin powder
- 1 tsp Garam Masala
- ¼ tsp Turmeric powder
- ½ tsp Pepper Powder
- Salt
- ½ tsp Dried fenugreek leaves
- 1.5 tbsp Oil
- 1 cup Water
Instructions
- In a mixing bowl add in the thick yogurt. Along with that add in the minced ginger and minced garlic.
- Next add in all the spice powder.
- Also add in 1 tbsp of oil.
- Combine everything and prepare the marinade.
- Now take the chicken drumsticks. Draw slits.
- Apply the prepared marinade generously over the chicken and let it marinate overnight or for at least 1 hour.
- Next let's prepare the Instant pot to add 1 cup of water and then use a tall trivet. I placed a pan below and then placed my steam basket above that. This is to adjust the height and to prevent the water from touching the chicken. If you have a tall trivet you can directly place the chicken n that.
- Stack the chicken on the trivet or the basket.
- Close the Instant pot and set 10mins in high pressure in the Pressure cook mode.
- After the cooking time. wait for 10 mins of natural pressure release and do a quick release and open the Instant Pot. The chicken is now cooked perfectly however for a crispy chicken we will have to broil in the oven.
- Broil the chicken in the oven for 2-3 mins until the skin is crisp.
Nutrition
Calories: 124kcal | Carbohydrates: 2.1g | Protein: 13.8g | Fat: 6.4g | Saturated Fat: 1.3g | Cholesterol: 41mg | Sodium: 88mg | Potassium: 148mg | Fiber: 0.2g | Sugar: 1.1g | Calcium: 38mg | Iron: 1mg
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