Tandoori-style Chicken
Tags: Chicken Dinner Indian Instant Pot
Yield: 4
- 1 cup plain whole-milk yogurt
- 1 teaspoon kosher salt
- 1 teaspoon ground ginger
- 1 teaspoon ground paprika, smoked or sweet
- ½ teaspoon ground turmeric
- 1 teaspoon curry powder
- ¼ teaspoon ground cayenne pepper (optional)
- 1 teaspoon cornstarch
- 1¼ pounds boneless, skinless chicken thighs (4 to 6 thighs), trimmed of excess fat
- Cooked rice, for serving
- In a stove-top or electric pressure cooker, stir together the yogurt, kosher salt, ginger, paprika, turmeric, curry powder, cayenne (if using), and cornstarch. Let the sauce sit for 5 minutes so the cornstarch hydrates fully.
- Add the chicken thighs to the cooker, and stir to coat. Distribute them in a single layer as much as possible.
- Lock the lid in place, and bring the pot to high pressure (15 psi for stove top or 9 to 11 psi for electric). STOVE TOP: Maintain pressure for 8 minutes, adjusting the burner as necessary. ELECTRIC: Cook at high pressure for 8 minutes. When the timer goes off, turn the cooker off. Do not let it switch to the “warm” setting.
- After cooking, use the natural method to release pressure.
- Unlock and remove the lid. Serve the chicken and sauce over brown or white rice.
