{"id":21715,"date":"2017-02-19T06:00:54","date_gmt":"2017-02-19T13:00:54","guid":{"rendered":"http:\/\/www.pressurecookingtoday.com\/?p=21715"},"modified":"2019-01-01T18:25:23","modified_gmt":"2019-01-02T01:25:23","slug":"pressure-cooker-tandoori-chicken","status":"publish","type":"post","link":"https:\/\/www.pressurecookingtoday.com\/pressure-cooker-tandoori-chicken\/","title":{"rendered":"Pressure Cooker Tandoori Chicken"},"content":{"rendered":"

Pressure Cooker Tandoori Chicken is moist and tender, and packed with the flavor of fragrant Indian spices, yogurt and citrus.\u00a0Cooked to perfection, this Pressure Cooker Tandoori Chicken recipe is made quickly and easily in your Instant Pot.<\/em><\/p>\n

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Hi there, I’m Neena from Paint the Kitchen Red<\/a> and I’m so excited that Barbara has invited me to share my Pressure Cooker Tandoori Chicken recipe with her readers. Thank you, Barbara!<\/p>\n

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How to Make Tandoori Chicken in an Instant Pot<\/h2>\n

An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create this Tandoori Chicken!<\/p>\n

Tandoori chicken is hands-down the most popular dish at any Indian restaurant, and one of my favorites. This Indian take on barbecue chicken is flavorful, spicy, and has universal appeal. Tandoori chicken is traditionally made in a tandoor, which is an Indian clay oven that comes to very high temperatures with a live coal or wood fire.\u00a0<\/p>\n

Since a tandoor is out of the question for most of us, I normally use a grill or oven to cook tandoori chicken. I’ve been making this tandoori chicken for many years, but recently adapted it for the pressure cooker. This pressure cooker tandoori chicken recipe gets you tender chicken without a long marinating time, and finishing it under the oven broiler gives it the traditional grilled look.<\/p>\n

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The nice thing about making tandoori chicken at home is that you can make it just as tasty as the restaurant version, but adjust the spiciness to suit your tastes. This chicken is perfect for a dinner party. Just cook the chicken in the pressure cooker ahead of time and put it under the broiler before your guests arrive. So easy, but they’ll never know!<\/p>\n

To make the chicken, you’ll blend the ingredients for the sauce, pressure cook the chicken in the sauce, reduce the sauce and then baste and broil the chicken. When you’re all done, you’ll have leftover sauce that can be served on the side or even be used later in a separate curry. Store the sauce in the fridge.<\/p>\n

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If you’ve had tandoori chicken in an Indian restaurant, you probably noticed the red or orange color. Well, this color comes from food coloring. Since I’m not a big fan of food coloring, I don’t use it but feel free to add some to the sauce while you’re reducing it.<\/p>\n

All the Indian spices in the recipe should be easily available at a well-stocked grocery store. For maximum flavor, I prefer to use bone-in skinless chicken thighs. Chicken breasts tend to become too dry, especially under the broiler. Serve the tandoori chicken with naan or rice and a salad or raita (Indian yogurt relish.)<\/p>\n

Pressure Cooker Tandoori Chicken Recipe<\/h2>\n