Tandoori Chicken
Boneless Skinless Chicken Thighs marinated in lemon juice, yogurt, and flavorful Indian spices cooks quickly in your Instant Pot.
Servings: 4 Serving
Calories: 257kcal
Equipment
- Instant Pot or Pressure Cooker
Ingredients
- 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
Instructions
- 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!
Notes
Leaving out the red coloring will change the color of the recipe but not the taste.
Nutrition
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