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Instant Pot Tandoori Chicken

Instant Pot Tandoori Chicken- Popular Indian Chicken Roast made in the instant pot!Chicken legs marinated in a yogurt and spice marinade, pressure cooked in the instant pot and grilled in the oven.


  • 8 Chicken Legs or Drumsticks Skin Removed
  • 1 teaspoon Oil
  • 1 teaspoon Chaat Masala


  • ½ Cup Greek Yogurt* or strained, thick normal yogurt
  • 2 tbsp Lime Juice
  • 2 tablespoon Coriander Powder
  • 2 tablespoon Ginger Garlic Paste
  • 1-2 tablespoon Kashmiri chilli Powder** or Paprika
  • 1 teaspoon Garam Masala
  • 1 teaspoon Cumin Powder
  • ½ teaspoon Oil Mustard Oil or Vegetable Oil
  • 1 tablespoon Dried Fenugreek Optional
  • Salt as per taste


  • Make diagonal Slits in the Chicken.
  • Mix together - Yogurt,Coriander Powder,Ginger Garlic Paste, Kashmiri Chilli Powder,Garam Masala, Cumin Powder, lime juice, Oil and Dried Fenugreek.
  • Add the Chicken to this marinade and mix it up, coating all chicken pieces.
  • Leave the chicken to marinate for 15 minutes if short on time or upto 8 hours, overnight in the refrigerator.You can also put everything in a freezer bag and freeze at this point.
  • Add 1 cup of water to the instant pot.Place the Trivet inside.
  • Add the Chicken pieces to the trivet.Close the lid.
  • Select PRESSURE COOK on HIGH for 7 minutes*.Meanwhile, preheat the oven to the 220C/450F.
  • Quick Release and place the chicken on a wire rack.Brush with Oil.
  • Broil the Chicken for 10 minutes.
  • Sprinkle Chat Masala and serve with onions and Lime Wedges



Kashrmiri Chilli Powder
Pressure Cooking Time** 
If you have really meaty large sized drumsticks, change the time to 12 minutes.