Grilled Tandoori Chicken

By: Instant Pot Culinary Team

Grilled Tandoori Chicken
cuisine icon Course
Main Dishes
cuisine icon Difficulty
Difficult
cuisine icon Cooking Technique
Grill
cuisine icon Keywords
4 servings, cayenne pepper, chicken legs, chicken tandoori, chicken thighs, cilantro, coriander powder, cucumber, cumin powder, difficult, fresh ginger, garam masala, garlic cloves, grill, Instant Pot Culinary Team, lemon juice, main dishes, naan bread, paprika, pepper, red onion, salt, turmeric, yogurt

serving icon Servings
4 Servings
Ingredients
  • 4 Chicken legs
  • 4 chicken thighs
  • ½ cup yogurt
  • 2 tbsp lemon juice
  • 2 tbsp fresh ginger
  • 6 garlic cloves
  • 2 tsp salt
  • ¼ tsp pepper
  • 1 tsp cayenne pepper
  • 1 tbsp paprika
  • 2 tsp garam masala
  • 2 tsp coriander powder
  • 1 tbsp cumin powder
  • 1 tsp turmeric
  • cilantro
  • red onion
  • cucumber
  • yogurt
  • Naan bread
Instructions
  • In a large bowl, add the marinade ingredients and whisk well to combine; yogurt, lemon juice, ginger, garlic, salt, pepper, cayenne, paprika, garam masala, coriander, cumin, turmeric.
  • Add the chicken pieces to the marinade and toss to coat all pieces evenly.
  • Cover and refrigerate. Marinade for at least 6 hours up to 24 hours.
  • Open the lid, place the grill plate inside of the basket. Select Grill L3. Press Time and set for 25 Minutes. Press Start.
  • Once the grill has finished preheating and displays Add Food, shake the access marinade off the chicken pieces, and place them on the grill. Close the lid.
  • When the unit displays Turn Food, use kitchen tongs and flip the chicken pieces over. Close the lid.
  • Once the cooking time has finished, transfer the chicken to a serving platter. Top with fresh cilantro and serve immediately.
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