Instant Pot Whole Tandoori Chicken with Potato Curry

instant pot whole tandoori chicken


  • 1 (4 pound) whole chicken

Tandoori Chicken Marinade:

  • ½ cup yogurt
  • 1 tablespoon mustard oil
  • 1 tablespoon lemon juice
  • 2 teaspoons garlic paste
  • 2 teaspoons ginger paste
  • 1 tablespoon kasoori methi leaves (dried fenugreek leaves)
  • 2 teaspoons paprika
  • 1 ½ teaspoons salt
  • 1 teaspoon amchur (green mango powder)
  • 1 teaspoon coriander
  • 1 teaspoon turmeric
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne, to taste
  • ½ teaspoon cumin powder

Potato Curry (using leftover sauce/drippings):

  • 1 ½ pounds (yellow or russet) potatoes, cut into 3-inch pieces
  • ½ cup onion masala
  • ½ teaspoon salt
  • ¼ teaspoon garam masala


Tandoori Chicken:

  1. Combine all of the marinade ingredients together in a large bowl and mix well.
  2. Using a paper towel, pat the chicken until it’s dry. Then add the chicken to the bowl and coat with the marinade. Keep in the fridge overnight.
  3. Remove the chicken from the fridge and let it rest on the counter for 15 minutes.
  4. Meanwhile, place 1 cup water into the instant pot and then place a trivet in the pot.
  5. Put the chicken on top of the trivet.
  6. Secure the lid, close the valve and cook at high pressure for 30 minutes.
  7. Naturally release pressure for 15 minutes.
  8. Remove the chicken and place it on a platter. Let the chicken rest for another 10 minutes before cutting into it. Meanwhile, keep the drippings/sauce in the pot and use it to make potato curry (see below).

Potato Curry:

  1. Remove the trivet from the pot and add ½ cup onion masala to the sauce/drippings along with potatoes, salt and garam masala.
  2. Secure the lid, close the pressure valve and cook for 4 minutes at high pressure.
  3. Quick release pressure.

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