Boneless Skinless Chicken Thighs marinated in lemon juice, yogurt, and flavorful Indian spices cooks quickly in your Instant Pot.
What is Tandoori Chicken?
Tandoori Chicken is an Indian dish that is typically roasted chicken, that is marinated in yogurt and spices. Originally the chicken was roasted in a cylindrical clay oven. Now, you will find that this Indian chicken recipe is usually baked or grilled.
I wanted to change this recipe up a little and give it a try in my Instant Pot. I really like using the Instant Pot because it helps to keep the meat moist and juicy. This chicken is usually seasoned and colored with cayenne pepper, red chili powder, or Kashmiri red chili powder as well as turmeric or food coloring.
Do I have to use whole milk yogurt for Tandoori Chicken?
No, you do not have to use whole milk yogurt for Tandpoori Chicken. I do recommend that you use whole milk yogurt though. The fat in the whole milk yogurt really brings an added flavor to your chicken recipe. The whole milk in the yogurt also helps to seal in moisture a little better to help prevent your chicken from drying out.
If you do not want to fat from the yogurt I do recommend that you 2% yogurt. I really do not think using fat free yogurt for this recipe is a good substitution.
Can I skip the red food coloring?
Yes! You can skip the red food coloring in this recipe. Food coloring does not bring any flavor to this Tandoori Chicken. The red food coloring in this recipe is just for looks and to make this recipe a more traditional style dish. Leaving out the food coloring will not alter the taste of your chicken at all.
What do I serve with Tandoori Chicken?
I like to serve my Tandoori Chicken with basmati rice. When cooking my rice I always add a little minced garlic to the water for the rice just to add a little garlic flavor to my rice. If you want to make this dish even better serve a side of Naan bread with some roasted garlic hummus for dipping. You can use any hummus that you prefer. I just like the roasted garlic hummus. If you are like me and feel like you need a vegetable with this dish add in a cool cucumber salad. It really makes the flavor of the chicken stand out!
- Instant Pot or Pressure Cooker
- 6 skinless chicken thigh pieces boneless
- 1 cup plain yogurt whole milk
- ½ fresh lemon juiced
- 2 tsp. garam masala powder
- 1 tsp. fresh ginger grated
- 1 tsp. Minced garlic
- 1 tsp. turmeric
- 1 tsp. cumin
- ½ tsp. salt
- ½ tsp. pepper
- 1/4-1/8 tsp. cayenne pepper
- 3-4 drops of red food coloring
- Take a knife and make slits into the tops of each chicken thigh.
- Do not cut through.
- In a medium bowl add all the ingredients, except the chicken.
- Mix until smooth.
- Using a large sealable bag add the chicken and pour the sauce on top of the chicken.
- Seal the bag and massage the sauce all over the chicken.
- Marinate for at least 6 – 10 hours.
- Place the chicken in the Instant Pot.
- Cover and lock the lid.
- Cook on high pressure for 15 minutes.
- Do a quick release of steam.
- Preheat broiler.
- Line a rimmed baking tray with foil and lightly coat with oil.
- Broil the chicken until it has a grilled look, turning once.
- Serve tandoori chicken with rice or naan.