Tandoori Chicken Recipe
This authentic tandoori chicken recipe will make the tastiest, most authentic chicken on the surface , and delicious on the within - even as it should be! The recipe includes a moment Pot and oven
2 pounds of skinless chicken thighs / thighs
For the marinade
1/2 cup thick yogurt see notes
4 chopped garlic cloves or 2 tablespoons of garlic paste
2 inches of chopped ginger or 1 tablespoon of ginger paste
2 tablespoons of juice
1.5 tbsp Kashmiri flavorer
1.5 teaspoons of salt
1 teaspoon ground coriander
1 teaspoon of cumin powder
2 teaspoons of garam masala
2 tablespoons vegetable oil / mustard
1 teaspoon optional smoked paprika
1 teaspoon optional chaat masala
1 tablespoon optional dried fenugreek leaves
1 tablespoon vegetable oil / mustard
Lemon wedge on the side
Chaat masala for sprinkles
Finely chopped cilantro
1.Make tandoori chicken with Instant Pot or Mealthy
2.Make 3-4 slices within the chicken thigh (or thigh, if used) on each side . This incision allows the spices to infuse to form the chicken tastier.
3.Add all the ingredients under the marinade during a large bowl and blend everything employing a whisk.
4.Add chicken to seasoning and coat evenly. Let the chicken soak for half-hour at temperature or 8 to 12 hours within the refrigerator.
5.Add 1 cup of water to the Mealthy MultiPot steel saucepan or Instant Pot. Place the trivet inside.
Place the chicken drumsticks on the trivet - you'll stack them.
6.Add a tablespoon of oil to the remainder of the seasonings - mix well and put aside .
7.Lock the lid in situ , turn the steam vent handle to "Sealing" and choose Pressure Cook.
8.Cook on high for 10 minutes. When the cooking cycle is finished, turn the steam valve to "Vent" until the fast release pressure is reached.
9.Use tongs to get rid of the chicken leg and transfer it to a plate.
10.You can serve them as-is or crispy within the oven or Mealthy CrispLid.