Last Updated on 4 months by Neha Deshmukh

Instant Pot Tandoori Chicken & Potato Curry Recipe – Authentic Indian Flavor

Hey everyone! If you’re craving that smoky, flavorful tandoori chicken you get at your favorite Indian restaurant, but don’t have a tandoor (or the time for a lengthy marinade and grilling process!), you’re in luck. This Instant Pot version delivers incredibly tender, juicy chicken with all the authentic taste, and a delicious potato curry to go with it. I first made this when I was missing my grandmother’s cooking, and it instantly transported me back to her kitchen!

Why You’ll Love This Recipe

This recipe is a game-changer. Seriously! It’s quick, easy, and produces restaurant-quality tandoori chicken in a fraction of the time. The Instant Pot does all the hard work, keeping the chicken unbelievably moist. Plus, the potato curry cooked right in the same pot soaks up all those amazing flavors. It’s a complete meal that’s perfect for a weeknight dinner or a weekend gathering.

Ingredients

Here’s what you’ll need to make this magic happen:

• 1 4-pound whole chicken
• ¾ cup yogurt (about 170g)
• 1 tablespoon mustard oil or oil of choice (15ml)
• 1 tablespoon lemon juice (15ml)
• 2 teaspoons garlic paste (10ml)
• 2 teaspoons ginger paste (10ml)
• 1 tablespoon kasoori methi leaves (dried fenugreek leaves) (7g)
• 2 teaspoons paprika (10ml)
• 1 teaspoon salt (5g)
• 1 teaspoon amchur (green mango powder) (5g)
• 1 teaspoon coriander powder (5g)
• 1 teaspoon turmeric powder (5g)
• ½ – 1 teaspoon black pepper (2.5-5g)
• ½ – 1 teaspoon cayenne pepper (to taste) (2.5-5g)
• ½ teaspoon cumin powder (2.5g)
• 1 pound yellow or russet potatoes, cut into 3-inch pieces (450g)
• ¾ cup onion masala (about 170g)
• ½ teaspoon salt (2.5g)
• ½ teaspoon garam masala (2.5g)

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this dish:

Mustard Oil vs. Other Oils

Traditionally, tandoori chicken is marinated with mustard oil. It has a distinct pungent flavor that really adds to the authenticity. If you can find it, definitely use it! But if you don’t have mustard oil, vegetable oil or canola oil work just fine.

Kasoori Methi: The Secret to Tandoori Flavor

Kasoori methi (dried fenugreek leaves) is essential for that classic tandoori aroma and taste. Don’t skip it! You can find it at most Indian grocery stores, or online. Rubbing the leaves between your palms before adding them releases their fragrance.

Amchur (Green Mango Powder): A Tangy Twist

Amchur adds a lovely tanginess that balances the spices beautifully. It’s made from unripe green mangoes that are dried and ground into a powder. It’s another ingredient you can find at Indian grocery stores. If you can’t find it, a squeeze of extra lemon juice will do in a pinch.

Regional Variations in Tandoori Marinades

Tandoori marinades vary quite a bit depending on the region of India. Some recipes include gram flour (besan), others use more ginger or garlic. Feel free to experiment and adjust the spices to your liking!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Marinate the Chicken: Combine all the marinade ingredients (yogurt, mustard oil, lemon juice, garlic paste, ginger paste, kasoori methi, paprika, salt, amchur, coriander, turmeric, black pepper, cayenne, and cumin powder) in a large bowl. Rub the mixture all over the chicken, making sure to get under the skin as well. This is where the flavor really penetrates! Marinate overnight in the refrigerator for the best flavor.
2. Pressure Cook the Chicken: Place the marinated chicken in the Instant Pot. Cook on high pressure for 30 minutes, followed by a 15-minute natural pressure release. This means letting the pressure release on its own for 15 minutes before manually releasing any remaining pressure.
3. Rest the Chicken: Carefully remove the chicken from the Instant Pot and let it rest for about 10-15 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
4. Make the Potato Curry: Add the potatoes, onion masala, salt, and garam masala to the remaining drippings in the Instant Pot. Cook on high pressure for 4 minutes, then quick-release the pressure.
5. Serve & Enjoy: Serve the tender tandoori chicken with the flavorful potato curry. It’s seriously that easy!

Expert Tips

• Don’t skip the overnight marination! It’s crucial for tenderizing the chicken and infusing it with flavor.
• Pat the chicken dry before marinating to help the marinade adhere better.
• For extra smoky flavor, you can broil the chicken for a few minutes after pressure cooking.
• If the sauce is too thin, you can simmer it on sauté mode for a few minutes to thicken it up.

Variations

• Vegan Adaptation: Substitute the chicken with firm tofu or cauliflower florets. Marinate as directed and reduce the cooking time to 15 minutes on high pressure.
• Gluten-Free Adaptation: This recipe is naturally gluten-free, but double-check the label on your onion masala to ensure it doesn’t contain any gluten.
• Spice Level Adjustment: Adjust the amount of cayenne pepper to your preference. My family likes it with a good kick, but you can reduce it or omit it altogether for a milder flavor.
• Festival Adaptations (Diwali, Eid): This dish is perfect for festive occasions! Serve it with naan bread, rice, and a side of raita (yogurt dip).

Serving Suggestions

This Instant Pot Tandoori Chicken & Potato Curry is fantastic with:

• Naan bread (for soaking up all that delicious sauce!)
• Basmati rice
• A side of raita (yogurt dip)
• A fresh salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

What cut of chicken works best for this Instant Pot recipe?

A whole chicken works beautifully, but you can also use chicken pieces like thighs or drumsticks. Adjust the cooking time accordingly.

Can I marinate the chicken for longer than overnight?

Yes, you can! Marinating for up to 24 hours will result in even more flavorful chicken.

What is onion masala, and where can I find it?

Onion masala is a pre-made blend of fried onions, spices, and herbs. It adds a ton of flavor to the curry. You can find it at most Indian grocery stores, or online.

Can I adjust the amount of cayenne pepper for a milder flavor?

Absolutely! Start with a smaller amount and taste as you go.

How can I prevent the potatoes from becoming mushy in the Instant Pot?

Don’t overcook them! 4 minutes on high pressure is usually perfect.

What is the best way to serve this dish for a party?

Present the chicken whole on a platter, surrounded by the potato curry and naan bread. It looks stunning and is sure to impress your guests!