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Whole tandoori chicken with charred skin on a platter, garnished with lemon and coriander

Instant Pot Whole Tandoori Chicken

A whole chicken marinated overnight in spiced yogurt, pressure cooked until juicy, then broiler-charred for authentic tandoor flavor. Exact timing by weight included.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For the Whole Chicken
  • 1 whole chicken 2.5–5 lb (1.1–2.3 kg), skin on, giblets removed, patted very dry
For the Tandoori Yogurt Marinade
  • 1 cup plain whole-milk yogurt
  • ¼ cup fresh lemon juice
  • 3 tbsp tandoori masala
  • 2 tbsp Kashmiri red chili powder
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1 tbsp mustard oil
  • 2 tsp garam masala
  • 1½ tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric powder
  • 2 tsp salt
For the Instant Pot and Finishing
  • 1 cup water
  • 1 metal trivet
  • 2 tbsp melted butter or ghee
  • fresh coriander
For the Onion Salad
  • 1 large red onion
  • 1 tbsp lemon juice
  • ¼ tsp chaat masala
  • pinch salt
  • fresh coriander

Equipment

  • Instant Pot
  • metal trivet
  • baking tray
  • instant-read thermometer

Method
 

  1. Score chicken deeply and marinate in yogurt-spice mixture 4h–overnight.
  2. Set Instant Pot with 1 cup water and trivet; place chicken breast-side up.
  3. Pressure cook on High by weight (6 min/lb: 2.5lb=15min, 3lb=18min, 3.5lb=21min, 4lb=24min, 4.5lb=27min, 5lb=30min) + 10-min natural release.
  4. Broil on high 8–12 min with butter/ghee until charred.
  5. Rest 10 min; verify 74°C/165°F in thigh; serve over onion salad.

Notes

  • 6 minutes per pound on High Pressure + 10-minute natural release.
  • Broil 8–12 minutes for charred skin.
  • Verify 74°C/165°F in thigh.
  • Strain pot drippings for drizzle.