Craving the smoky, vibrant flavors of authentic Tandoori Chicken but short on time? Say hello to your new favorite weeknight dinner! This Instant Pot Tandoori Chicken recipe delivers all the deep, aromatic taste you love without the need for a traditional tandoor oven. The pressure cooker locks in moisture, resulting in incredibly tender and juicy chicken, while the yogurt and spice marinade infuses every single bite with flavor. In just 20 minutes, you can have a restaurant-quality meal that the whole family will adore.
Ingredients
• 2 lbs (900g) boneless, skinless chicken breasts
• 1 cup (240ml) full-fat plain yogurt
• 1 cup (240ml) chicken broth
• 2 tbsp (30ml) fresh lime juice
• 1 tbsp (15ml) olive oil
• 2 cloves garlic, minced
• 2 tsp (10ml) fresh ginger, grated
• 1 tsp (5ml) garam masala
• 1 tsp (5ml) cumin seeds
• 1 tsp (5ml) onion powder
• 1 tsp (5ml) coriander powder
• 1 tsp (5ml) smoked paprika
• 1 tsp (5ml) salt
Instructions
1. Directions
2. Prepare the Chicken: Rinse the chicken breasts under cold water and pat them completely dry with a paper towel. Cut the chicken into 1-inch cubes and set aside.
3. Marinate: In a large bowl, whisk together the yogurt, lime juice, minced garlic, grated ginger, and all the spices (garam masala, cumin, onion powder, coriander, paprika, and salt). Add the chicken cubes to the bowl and toss until every piece is thoroughly coated. Cover and refrigerate for at least 20 minutes.
4. Sauté: Set your Instant Pot to the ‘Sauté’ function on high. Add the olive oil to the stainless steel insert. Once hot, add the marinated chicken in a single layer (work in batches if necessary) and cook for 2-3 minutes per side, until lightly browned.
5. Pressure Cook: Pour in the chicken broth to deglaze the pot, scraping up any browned bits from the bottom. Securely lock the lid, ensuring the steam release valve is set to the ‘Sealing’ position.
6. Cook and Release: Press the ‘Manual’ or ‘Pressure Cook’ button and set the timer for 8 minutes on ‘High’ pressure. Once the cooking cycle is complete, carefully perform a quick release by moving the valve to the ‘Venting’ position.
7. Serve: Once the pin drops, open the lid. Transfer the Tandoori Chicken to a serving platter. For a delicious finish, serve with mashed cauliflower and a sprinkle of freshly chopped green onions.
Nutritional Information
• Per Serving: Calories 528
• Total Fats: 21.7g
• Net Carbs: 6.1g
• Protein: 70.8g
• Fiber: 0.5g
Pro Tips
• For a deeper flavor, marinate the chicken for at least 4 hours or even overnight in the refrigerator.
• To get a classic tandoori char, transfer the cooked chicken to a baking sheet and broil for 2-3 minutes per side until the edges are slightly blackened.
• For a richer, thicker marinade that clings to the chicken, substitute regular yogurt with full-fat Greek yogurt.
• Serve with warm naan bread or basmati rice to soak up the delicious juices. A side of cucumber raita provides a cool, refreshing contrast.
