Tender, juicy and packed with flavor, here's a fail-proof pressure cooker recipe for Whole Tandoori Chicken, a classic Indian style Roasted Chicken. Enjoy this low-carb, keto-friendly and gluten-free recipe which gives amazing results with very little effort.
Course: Main Course
Cuisine: American, Indian
Keyword: Instant Pot whole chicken, Instant pot Whole Tandoori Chicken, Whole roasted chicken, Whole Tandoori Chicken
1½tbspkashmiri red chili(or 2 tbsp paprika + 1 tsp cayenne)
Stuffing for Chicken
2tbspmarinade from above(brush it in the cavity before stuffing)
Prepare Marinade and Prep the Chicken
In a medium bowl, combine yogurt, oil, lime juice, ginger, garlic and all the spices, and mix the marinade well. Keep aside.
Line a baking sheet with foil for easy clean-up. Lay the chicken on that and using paper towels, pat it dry.
Remove the bag of giblets from the chicken cavity. You can reserve it for making stock or gravy, I toss them away.
Using kitchen shears, trim the excess fat chunks around the cavity of the chicken
Using a pastry brush, spread about 2 tbsp of the marinade in the cavity of the chicken. Then, stuff onions, used lime rinds and cilantro stems in there.
Then, using the back of a tea spoon, loosen the skin from the meat creating a gap between the skin and meat. Using the same spoon, insert and spread the marinade under the skin of the chicken, going under the breast and around the chicken legs. Invert the chicken and repeat on this side.
Now, using a pastry brush, liberally brush the tandoori marinade all over the chicken. Slather the chicken with leftover marinade. Invert the chicken and repeat on this side.
Using kitchen twine, tie together the legs of the chicken. This step is optional and makes for easy handling of the chicken.
Turn on the Instant Pot and pour 1 cup of water in the inner pot (2 cups for 8qt). Add onion, lime rinds and cilantro stems in the water.
Place the chicken on the trivet and lower the trivet in the pot. I can easily fit a 4-6 lbs. bird in my 6 qt. I do not recommend a 3 qt for this recipe.
Close the lid and set to manual or pressure cook for 30 mins (6 mins X weight of chicken). Ensure that the vent is at sealing position.
Once cooking is done, wait for the pressure to release for 15-20 mins, after which release remaining pressure manually. To do that in Duo models, simply turn the pressure vent to 'venting' position. In Ultra, press down on the pressure knob.
The chicken is fully cooked and can be served at this point. However, if you want to crisp the skin, follow this quick extra step.
Crisp the Skin (optional step)
Place the cooked chicken on a lined baking tray. Adjust the top rack of the oven such that the chicken is about 2 inches under the broiler plates.
Using a fresh pastry brush, spread some oil all over the chicken and broil for 3-5 mins, till most of the skin is browned.
If you’re cooking a small bird using an 8qt cooker, you can even use the Mealthy Crisplid to crisp the skin. I wouldn’t recommend using it in a 6qt cooker since the distance between the chicken and crisplid’s heating element won’t be enough.
Carve the chicken starting with the legs first, breast and then the remaining bird. Serve with your favorite sides and Good Eatings!
Tips for a Moist and Delicious Whole Tandoori Chicken in an Instant Pot:
Before starting with the recipe, make sure the chicken fits in your pot by placing the sealed chicken in the cooking pot. It should not be poking out at all.
Marinating the chicken for an hour helps it develop more flavors and stay moist during cooking. If you have the time, I highly recommend this step. You can marinate the chicken overnight too.
Brush the marinade in the cavity of the chicken, it results in a more flavorful chicken.
Using a spoon, loosen the skin from the meat and insert the marinade. This adds to the taste and keeps the chicken juicy.
A natural release time of 15-20 minutes is recommended for a moist and juicy chicken.
For a crispy skin, broil the chicken in the oven for 3-5 minutes.
Chicken is done when the inner thigh temperature (between the leg and the breast), not touching the bone, reads >165°F.
If it is below the 165 degrees, place lid back on the pressure cooker and cook for additional time based on the time-chart above.
Homemade Tandoori Chicken never comes out 'red'. If you want that picture-perfect color , simply add 2-3 drops of red food coloring to this marinade.
This recipe can easily be adapted for other poultry like Cornish Hens, Duck, Turkey or similar. Refer to the section: "How to Adapt this Recipe for Other Poultry"
Total time includes prep, marination, pressure cooking and broiling. Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.