Name: Instant Pot Tandoori Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 tbsp Kashmiri red chili powder; 1 tbsp garam masala; 1 tbsp ground coriander; 2 tsp ground cumin; 1 tsp ground turmeric; 1 tsp ground black pepper; 1 tsp amchur; 1/2 tsp cinnamon; 1/2 tsp cardamom; 3/4 cup Greek yogurt; 2 tbsp ginger garlic paste; 2 tbsp lemon juice; 2 tbsp mustard oil; 3 tbsp tandoori masala; 1 1/2 tsp salt; 2 lbs chicken drumsticks and thighs (slashed); 1 cup water; 1 tbsp ghee; Lemon wedges, sliced red onion and chopped cilantro (for serving); 1/2 tsp kasuri methi

This instant pot tandoori chicken gives you everything you love about the restaurant classic — smoky, charred edges, deep red color, and chicken so juicy it practically falls off the bone — without a tandoor and without babysitting a grill. A bright yogurt and spice marinade does the heavy lifting, the pressure cooker locks in all that moisture in about 10 minutes of cooking, and a quick broiler finish at the end gives you those signature blackened tandoori edges the Instant Pot alone can’t deliver.

Why You’ll Love This Instant Pot Tandoori Chicken

Smoky tandoor flavor, no tandoor — the homemade tandoori masala plus a hot broiler finish mimics that clay-oven char beautifully.
Juicy every single time — pressure cooking keeps the chicken meltingly tender, even lean breast pieces.
Under 40 minutes — marinate, pressure cook, broil, done. Perfect weeknight Indian dinner.
Real tandoori masala from scratch — no store-bought mix with mystery ingredients; you control the heat and salt.
Meal-prep friendly — the marinated chicken keeps beautifully and the cooked chicken reheats well.

Instant Pot Tandoori Chicken Ingredients

For the Homemade Tandoori Masala

2 tablespoons Kashmiri red chili powder (for that classic red color without harsh heat)
1 tablespoon garam masala
1 tablespoon ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon ground black pepper
1 teaspoon amchur (dried mango powder), or 1 teaspoon extra lemon juice
½ teaspoon ground cinnamon
½ teaspoon ground cardamom

For the Marinade

¾ cup plain Greek yogurt (full-fat, not the runny kind)
2 tablespoons ginger garlic paste
2 tablespoons lemon juice, plus more for serving
2 tablespoons mustard oil (or neutral oil)
3 tablespoons of the homemade tandoori masala above
1½ teaspoons salt, or to taste
2 lbs (900g) chicken drumsticks or bone-in thighs, skin removed and slashed 2–3 deep cuts per piece

For Cooking and Serving

1 cup water (for the Instant Pot)
1 tablespoon ghee or butter, melted (for brushing)
Lemon wedges, sliced red onion, and fresh cilantro, for serving
½ teaspoon kasuri methi (dried fenugreek leaves), crushed (optional, for aroma)

How to Make Instant Pot Tandoori Chicken

Step 1: Mix the Tandoori Masala and Marinate

Whisk together all the tandoori masala spices in a small bowl. In a large bowl, combine the Greek yogurt, ginger garlic paste, lemon juice, mustard oil, 3 tablespoons of the masala, and salt. Add the slashed chicken pieces and rub the marinade deep into the cuts. Cover and refrigerate for at least 1 hour — overnight gives the deepest flavor. (Store the leftover masala in a jar for up to 3 months.)

Step 2: Pressure Cook

Pour 1 cup of water into the Instant Pot and place the trivet inside. Arrange the marinated chicken on the trivet, scraping off excess marinade so the coating isn’t dripping wet. Secure the lid, set the valve to Sealing, and cook on High Pressure for 10 minutes. Let the pressure release naturally for 5 minutes, then quick-release the rest.

Step 3: Get the Broiler Ripping Hot

While the chicken cooks, position an oven rack 6–8 inches from the broiler and preheat it on high for 5 minutes. Line a baking sheet with foil and set a wire rack on top if you have one — it lets hot air reach every side.

Step 4: Broil for the Charred Tandoori Edges

Transfer the cooked chicken to the prepared rack and brush all over with melted ghee. Broil for 4–6 minutes per side, until the edges blacken and crisp in spots and the surface develops that classic tandoori char. Watch closely — it goes from charred to burnt quickly. Sprinkle with crushed kasuri methi while hot, if using.

Step 5: Rest and Serve

Let the chicken rest for 5 minutes so the juices redistribute. Squeeze fresh lemon juice over the top, garnish with red onion slices and cilantro, and serve hot.

Tips for the Best Instant Pot Tandoori Chicken

Slash the chicken deeply. Those 2–3 cuts per piece let the marinade reach the bone — this is the single biggest difference between bland and flavor-packed tandoori chicken.
Use Greek yogurt, not regular. Thick yogurt clings to the chicken; thin yogurt slides off and turns watery in the marinade.
Scrape off excess marinade before pressure cooking. A thick dripping coat just slides into the water below. A thin, even coating cooks and chars better.
Don’t skip the broiler finish. The Instant Pot cooks the chicken perfectly but steams it — the broiler is what creates the smoky charred edges. An air fryer at 200°C / 400°F for 8 minutes works too.
Kashmiri red chili powder for color. Regular chili powder makes the chicken dark and harsh; Kashmiri chili gives that iconic red color with gentle warmth. Add cayenne separately if you like real heat.
Bone-in stays juicier. Drumsticks and bone-in thighs give the most authentic result. Boneless pieces work — reduce pressure time to 8 minutes.

What to Serve with Instant Pot Tandoori Chicken

Tandoori chicken is the ultimate pairing-friendly centerpiece. Serve with warm naan, cooling cucumber raita, and a simple kachumber salad (tomato, cucumber, onion, lemon). For a full meal: naan + raita + kachumber = restaurant thali at home. Next-day leftovers make excellent chicken tikka wraps (shred, wrap with onions + mint chutney).

Storage and Reheating

Refrigerator: Store in an airtight container for up to 4 days. Keep leftover marinade out of this — only store cooked chicken.
Freezer: Freezes well for up to 3 months. You can also freeze the raw marinated chicken before cooking — thaw overnight in the fridge, then pressure cook as directed (add 2 minutes to the cook time).
Reheating: Warm in a 200°C / 400°F oven or air fryer for 8–10 minutes until heated through — this re-crisps the charred edges. Microwaving works in a pinch but softens the char. Add a squeeze of lemon before serving to wake the flavors back up.

Instant Pot Tandoori Chicken FAQs

Can I use boneless chicken for this instant pot tandoori chicken?
Yes. Boneless thighs or breast pieces work well — reduce the pressure cook time to 8 minutes and broil for 3–4 minutes per side. Thighs stay juicier than breasts.

Do I really need the broiler step? Can’t I just pressure cook it?
The Instant Pot cooks the chicken perfectly juicy, but it can’t brown or char — pressure cooking is a wet-heat method. The broiler (or air fryer) finish is what gives you the smoky blackened edges that make it taste like real tandoori chicken.

How long should I marinate the chicken?
At least 1 hour, but overnight (8–12 hours) in the refrigerator gives noticeably deeper flavor. The acid in the yogurt tenderizes the meat, so don’t go past 24 hours or the texture can turn mushy.

Is homemade tandoori masala better than store-bought?
Homemade lets you control the heat, salt, and freshness — store-bought mixes vary wildly and some contain added color. This recipe makes a little extra; keep it in a sealed jar for up to 3 months and use it for tandoori wings, paneer tikka, or roasted vegetables.

Can I make tandoori chicken without an Instant Pot?
Absolutely. Marinate as directed, then bake at 220°C / 425°F for 25–30 minutes, broiling at the end for the char. Or air fry at 200°C / 400°F for 18–20 minutes, flipping halfway.