If you're craving the rich, smoky flavors of traditional tandoori chicken but don’t have a clay oven or hours to spare, this Instant Pot Tandoori Chicken with Onion Gravy is a game-changer. It blends the aromatic magic of classic tandoori masala with the ease of pressure cooking, delivering deeply flavorful, juicy chicken in a fraction of the time. Paired with a silky onion-based gravy, this dish is everything you love about Indian cooking—spicy, aromatic, and comforting—without the fuss. Whether you're into chicken starter recipes or looking for a main course that impresses, this one delivers.
Instant Pot Tandoori Chicken with Onion Gravy
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Main Course
Cuisine Indian
Instant Pot or any pressure cooker This recipe relies on the Instant Pot for tenderizing the marinated chicken while infusing it with flavor. A stovetop pressure cooker can also work with minor adjustments to timing.
Mixing bowls For marinating the chicken.
Tongs or slotted spoon To handle chicken while searing.
Blender or immersion blender (optional) To smooth out the gravy if you prefer a silkier texture.
Cast iron pan or broiler (optional) For charring the chicken post-pressure cooking if you want that grilled tandoori chicken finish.
For the Chicken Marinade
- 2 lbs chicken thighs bone-in, skinless preferred
- 1 cup plain full-fat yogurt
- 2 tablespoons tandoori masala store-bought or homemade tandoori masala recipe
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder for vibrant color and mild heat
- 1 teaspoon garam masala
- Juice of 1 lime
- Salt to taste
For the Onion Gravy
- 2 tablespoons ghee or oil
- 2 large onions finely sliced
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1/2 teaspoon chili powder adjust to taste
- 1/2 teaspoon turmeric powder
- 1 tablespoon tomato paste
- 1/2 cup water or chicken stock
- Salt to taste
- Fresh cilantro for garnish
Marinate the Chicken
Start by combining yogurt, tandoori masala, lime juice, ginger-garlic paste, and the dry spices in a large bowl. Mix until it forms a thick paste. Add the chicken thighs, making sure each piece is well-coated. Cover and refrigerate for at least 1 hour, preferably overnight. This step infuses the chicken with the flavors of a traditional tandoori chicken marinade.
Sear the Chicken
Turn your Instant Pot to Sauté mode and add a tablespoon of ghee. Once hot, sear the marinated chicken thighs in batches until they get a slight char. You’re not cooking them through—just sealing in the spices. Remove the chicken and set aside.
Make the Onion Gravy
In the same pot, add a bit more ghee and toss in cumin seeds. Once they splutter, add the sliced onions and cook until golden brown—this can take 8–10 minutes. Add coriander, chili powder, turmeric, and garam masala. Stir in the tomato paste and a splash of water to prevent sticking.
Pressure Cook
Return the seared chicken to the pot, nestling it into the gravy. Add 1/2 cup water or chicken stock. Secure the lid and set the Instant Pot to Pressure Cook on High for 10 minutes. Allow a natural pressure release for 5 minutes, then manually release any remaining pressure.
Optional Broiling or Pan-Grilling
For that authentic grilled tandoori chicken touch, you can transfer the cooked chicken thighs to a broiler or hot cast iron pan and sear them for 2–3 minutes per side. This gives a delightful smoky char.
Serve with Onion Gravy
Once the chicken is done, you can blend the onion gravy if you prefer it smooth, or leave it as-is for a more rustic feel. Pour the gravy over the chicken and garnish with chopped cilantro.
Pairings
This Instant Pot tandoori chicken pairs beautifully with tandoori roti, naan, or even basmati rice. If you're going low-carb, try it with a side of cauliflower rice or a crunchy cucumber salad. A cooling cucumber raita or a tangy tamarind chutney would elevate the meal further.
Looking to go all out? Start with an appetizer like tandoori paneer skewers or mini tandoori fish bites for a full-blown tandoori recipes spread. A glass of mango lassi or chilled Indian lager also goes wonderfully with this spice-laden meal.
FAQs
1. What cut of chicken works best for this recipe?
Bone-in, skinless chicken thighs are ideal for this dish. They hold up well to pressure cooking and absorb the tandoori marinade beautifully. Chicken drumsticks also work, but avoid using breast meat, as it tends to dry out in the Instant Pot.
2. Can I use store-bought tandoori masala?
Absolutely. A quality store-bought tandoori masala will save time and still deliver great flavor. However, if you’re feeling adventurous, making your own tandoori masala recipe from scratch adds a layer of personalization.
3. How do I make it spicier?
Add extra chili powder or include chopped green chilies in the gravy. You can also sprinkle a bit of black pepper while marinating. For fans of spicy chicken recipes indian style, these tweaks will turn up the heat.
4. Can I use this method for other proteins?
Definitely. This recipe adapts well to boneless lamb, paneer (for a tandoori paneer version), or even fish like salmon for a tandoori fish dish. Just adjust the pressure cooking time accordingly—paneer and fish require only a few minutes.
5. Is this the same as a chicken tikka recipe?
Not exactly. While both use a tandoori marinade, chicken tikka recipes typically use boneless chunks of chicken that are skewered and grilled. This dish uses bone-in thighs and comes with a rich onion gravy, making it more of a main course than a starter.
