Pressure Cooker Tandoori Chicken with Cilantro Chutney
- Tandoori Chicken
- 8 chicken drumsticks, skin removed and discarded
- ½ cup plain yogurt
- 1 tablespoon vegetable oil
- 1 tablespoon lemon juice
- 1 tablespoon Kashmiri red chili powder, or more to taste
- 2 teaspoons salt
- 1 teaspoon garam masala, or more to taste
- ½ teaspoon ground turmeric
- ½ tablespoon grated fresh ginger
- ½ tablespoon minced fresh garlic
- 1 cup water
- cooking spray
- Cilantro Chutney
- 1 cup fresh cilantro
- ¼ cup fresh mint leaves, or to taste
- ¼ cup water
- 1 teaspoon cumin seeds
- ½ jalapeño pepper
- 2 cloves garlic, or more to taste
- 2 tablespoons grated coconut, or more to taste
- 2 teaspoons sesame seeds (optional)
- 2 teaspoons sugar
- 2 teaspoons lemon juice
- salt to taste
For best results, we recommend using:
- Stir yogurt, vegetable oil, lemon juice, red chili powder, salt, garam masala, turmeric, ginger, and garlic together in a large bowl. .
- Pat drumsticks dry with paper towel. Cut 2 to 3 slits into each drumstick.
- Put drumsticks into a large, resealable plastic bag; pour yogurt mixture into the bag, remove as much air as possible from the bag and seal. Massage bag to coat chicken completely in marinade and refrigerate for 8 to 24 hours.
- Remove chicken from refrigerator about 30 minutes before cooking.
- Pour water into the pressure cooker insert.
- Prepare your steamer insert with cooking spray and set in the pot over the water. Remove chicken from marinade and arrange on the trivet.
- Seal lid on pressure cooker and cook on High for 15 minutes; allow pressure to relieve naturally.
- Blend cilantro, mint, water, cumin, jalapeno pepper, garlic, coconut, sesame, sugar, and lemon juice in a blender until smooth; season with salt.
- Drizzle chutney over chicken to serve.
Chutney is a sort of relish or jam that is often used to bring balance to a dish in Indian cuisine. Chutneys can vary from sweet and tart to spicy and hot. In this dish the cilantro and mint provide a cooling effect to counter the red chili powder in the chicken.
What others are saying
Garcia B says:
Used chicken breasts cut into chunks. It was really flavorful! Greek yogurt works wonders and helps it stay juicy.
Jazzy Brewer says:
I made the mistake of cooking these with the skin on. Tried to seat them in the pot of my pressure cooker. Now I see why it said skin removed. Still, I made it work and the flavor was so good. Next time I will follow the ingredients exactly. Left out the cilantro chutney and just garnished with parsley.
Kaylee Adams says:
Used chicken thighs and added extra cilantro to this dish. It went perfectly with basmati rice and a side of hummus and homemade naan bread for serving.
Greg Jones says:
This pressure cooker tandoori recipe was so good. It was also really quick and easy to make. Garam masala with ginger and garlic is always a winning combination. This goes great with rice.
Sam Dalton says:
This is a classic tandoori chicken recipe, only made in a pressure cooker which drastically cuts the cooking time in half. I loved everything about this dish, from the aromatic garam masala and turmeric, to the well seasoned, juicy chicken. The yogurt helps all the ingredients stick and keep the chicken moist. Definitely a 5-star recipe.