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Tandoori Chicken

Boneless Skinless Chicken Thighs marinated in lemon juice, yogurt, and flavorful Indian spices cooks quickly in your Instant Pot. 
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Course: Dinner
Cuisine: Chinese
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 4 Serving
Calories: 257kcal


  • Instant Pot or Pressure Cooker


  • 6 skinless chicken thigh pieces boneless
  • 1 cup plain yogurt whole milk
  • 1/2 fresh lemon juiced
  • 2 tsp. garam masala powder
  • 1 tsp. fresh ginger grated
  • 1 tsp. Minced garlic
  • 1 tsp. turmeric
  • 1 tsp. cumin
  • 1/2 tsp. salt
  • 1/2 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.
  • ENJOY!


Leaving out the red coloring will change the color of the recipe but not the taste. 


Serving: 1Serving | Calories: 257kcal | Carbohydrates: 7g | Protein: 35g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 169mg | Sodium: 421mg | Potassium: 582mg | Fiber: 1g | Sugar: 3g | Vitamin A: 245IU | Vitamin C: 8mg | Calcium: 107mg | Iron: 3mg