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Platter of charred Instant Pot tandoori chicken drumsticks with lemon wedges and red onion

Instant Pot Tandoori Chicken

Juicy pressure-cooked tandoori chicken with homemade tandoori masala, broiler-finished for smoky charred edges.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For the Homemade Tandoori Masala
  • 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
For the Marinade
  • 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
For Cooking and Serving
  • 1 cup water
  • 1 tbsp ghee
  • Lemon wedges, sliced red onion and chopped cilantro for serving
  • 1/2 tsp kasuri methi

Equipment

  • Instant Pot
  • trivet
  • baking sheet
  • Wire rack

Method
 

  1. Marinate the chicken: Coat the slashed chicken pieces thoroughly with the marinade. Cover and refrigerate for at least 1 hour, or overnight for best flavour.
  2. Pressure cook: Pour 1 cup water into the Instant Pot insert and place the trivet inside. Arrange the marinated chicken on the trivet. Secure the lid, set to Pressure Cook on High for 10 minutes. Allow 5 minutes natural pressure release, then quick release any remaining pressure.
  3. Set up the broiler: Position an oven rack 6 inches from the broiler element and preheat the broiler on high. Line a baking sheet with foil and place a wire rack on top.
  4. Broil for char: Transfer the pressure-cooked chicken to the wire rack. Brush with ghee and broil 4-6 minutes per side, until charred at the edges and the internal temperature reaches 165°F.
  5. Rest and serve: Let the chicken rest for 5 minutes. Sprinkle with kasuri methi and serve with lemon wedges, sliced red onion and chopped cilantro.

Notes

<ul><li>Slash chicken deeply so marinade penetrates.</li><li>Scrape excess marinade to avoid burn warning.</li><li>Broiler finish is essential for smoky char — don't skip.</li><li>Leftover masala keeps 3 months in an airtight jar.</li><li>Boneless pieces need only 8 min pressure.</li></ul>