Tandoori Chicken
Chicken marinated in spicy yogurt-based sauce that is pressure cooked for moist and fall-off-the-bone delicious 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.
- 1 tablespoon lemon juice
- 1 tablespoon oil
- 2 teaspoon salt
- 1/2 teaspoon turmeric
- 2 lb 8 chicken drumsticks (skinned)
- 1/2 cup plain yogurt (make it dairy free by using coconut
- 1/2 tablespoon ginger (grated)
- 1/2 tablespoon garlic (minced)
- 1-2 tablespoon kashmiri red chili powder or any m
- 1-2 teaspoon garam masala
- Carbohydrate 0.230752083798704 g
- Cholesterol 0 mg
- Fat 13.507879194056 g
- Fiber 0.030964583730785 g
- Protein 0.0162768750204914 g
- Saturated Fat 1.75045167021304 g
- Serving Size 1 1 serving (242g)
- Sodium 0.0598541667205915 mg
- Sugar 0.199787500067919 g
- Trans Fat 0.649919167981082 g
- Calories 120 calories
Step-by-step
- In a large bowl, add yogurt, ginger, garlic, red chili powder, turmeric, garam masala, salt, lemon juice and oil. Mix well.
- 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.
- 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.
- Close Instant Pot with the pressure valve to sealing. Cook on Manual(Hi) for 15 mins followed by Natural Pressure Release. Open Instant Pot.
- Enjoy Tandoori chicken with lime wedges and chutney over steamed rice or Pulao.
- Note: You can broil the cooked chicken for a few mins. We enjoyed them straight out of the Instant Pot!
Allowing the chicken to rest in the refrigerator for up to twenty-four hours transforms the surface proteins while driving the aromatics deep into the meat. Patting the skinned drumsticks thoroughly dry with paper towels before applying the yogurt mixture prevents excess moisture from diluting the marinade. Slashing the flesh two to three times down to the bone creates pathways for the Kashmiri chili and garam masala to penetrate evenly. Skipping this chilling window yields a surface-level flavor profile rather than deeply seasoned meat. Yogurt provides acidity that breaks down tough connective tissue, but prolonged exposure can turn the outer layer mushy if left past the twenty-four-hour threshold. Pulling the chilled meat out thirty minutes prior to cooking ensures even heat distribution inside the sealed chamber. Pressure cooking locks in moisture within an enclosed environment, creating exceptionally tender results that readily fall off the bone. Broiling the finished pieces for two to three minutes under high heat introduces a charred exterior similar to a traditional clay oven, restoring textural contrast lost in the steaming vessel. Steamed basmati rice or fragrant pulao absorbs the spiced drippings accumulated at the bottom of the insert during the pressure cycle. Sharp lime wedges provide essential citrus acidity to cut through the rich yogurt coating and warming spices. Fresh green herb chutneys made from cilantro and mint offer a cool, vibrant counterpoint to the concentrated heat of the red chili powder. Pairing these starches and condiments balances the robust flavor profile of the spiced poultry.
