That first hiss from the cooker tells you something good is happening. You feel that pressure build as the steam starts swirling inside, and you just know the chicken's about to get tender in a way slow cooking just can't match. It19s sorta exciting, the way everything tightens up, and the smell begins creeping out around the kitchen.
As the pressure cooker does its job, the marinade soaks deep into the chicken pieces. You sense how those spices start blending with the tender meat, soaking every bite with those bold tandoori flavors. It19s like a flavor party going on while the cooker works its slow release charm.
When you finally get to that natural release moment, you19re rewarded with chicken that pulls apart tender and juicy. The cooker keeps it moist while the spices caramelize just enough. You notice how quick the whole process is compared to the usual tandoori grilling, but you still get all the taste you wanna savor.
The Real Reasons You Will Love This Method
- You get that tender pull without hovering over the grill for hours.
- The pressure cooker locks in all those layers of spices real good.
- It cuts down cooking time but keeps the chicken juicy and flavorful.
- No worries about drying out the chicken 19cause it cooks in its own steam.
- The smell that fills your kitchen is amazing while it goes through quick release.
Everything You Need Lined Up
First up, you want Greek yogurt, about half a cup plus some more to mix in your marinade. I use 0% fat, but you do you. Olive oil comes next, gotta have a couple tablespoons to keep that marinade smooth and rich.
Next, garlic cloves, finely minced or pressed so it melts into the mix. Lemon juice for that bright tang, plus a handful of spices like garam masala, paprika (smoked is my fav), turmeric, cumin, coriander, and ground ginger. Kosher salt and black pepper round out the seasoning, with cayenne pepper if you like a spicy kick.
For the star protein, grab about 1 to 1.25 pounds of boneless, skinless chicken breasts. I like using breast tenders 19cause they cook real quick, saving you time. Apple cider vinegar and a bit of honey add balance to the marinade, with fresh cilantro chopped fine for garnish if you19re feeling fancy.
Walking Through Every Single Move
Start by whisking together your Greek yogurt, olive oil, garlic, lemon juice, and all those spices in a big bowl. Get it nice and combined so every flavor gets a chance to shine.
Throw the chicken pieces into the bowl and toss them around until they're fully coated. Cover it up and stick it in the fridge, at least two hours but overnight is best if you can wait.
When you're ready to cook, warm up your pressure cooker. Pour in a little oil and do a quick sear of the chicken pieces for just a minute or two. This adds some color, but don19t cook through yet.
Pop the lid on, seal it up, and set to pressure cook. Use quick release when it's done to keep the chicken tender and juicy, not overcooked.
After the natural release step, take the chicken out and hit your grill or broiler for a few minutes per side. This gets that grilled finish, with a nice char and smoky flavor you want from tandoori chicken.
Once grilled, let it rest a bit on a platter so the juices redistribute. Then slice it up or pull it apart for serving.
Don19t forget the fresh cilantro sprinkle at the end for color and a fresh pop on top of the spices.
Serve this up hot with your favorite sides for a meal that feels like a special occasion every time. For more easy weeknight meals, check out our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe or try the Mozzarella Stuffed Rosemary Parmesan Soft Pretzels for a delightful snack option.
Quick Tricks That Save Your Time
If you19re short on time, use chicken breast tenders instead of whole breasts because they cook up way faster in the pressure cooker. That tender pull happens in no time.
Another trick is prepping your marinade the night before so the flavors start melding early. It saves a ton of hurry-up time later.
Lastly, you can skip the grill step and just use the broiler inside your oven for a few minutes. It gives you that charred edge without having to fire up a full grill.
The Flavor Experience Waiting for You
Every bite bursts with a smoky, tangy hit from paprika and lemon juice that makes your mouth tingle. The turmeric and ginger add warmth without being overwhelming.
The yogurt keeps the chicken juicy, making it so soft that it kinda melts in your mouth. That garam masala blends spices like cumin and coriander into a deep, earthy backdrop for the flavor.
You spot the subtle heat from the cayenne pepper kickin19 in right at the end, not too sharp but just enough to make you wanna keep eating.
The fresh cilantro on top adds a bright, herby finish that cuts through the richness and leaves your taste buds smiling.
How to Store This for Later
Let your grilled tandoori chicken cool down to room temp before packing it up. This prevents moisture buildup which can kinda mess with texture.
Store in an airtight container in the fridge if you plan to eat within 3-4 days. It still tastes great when reheated gently.
For longer storage, freeze the chicken in a freezer-safe bag or container. Separate pieces with parchment so they don19t stick together. When ready to eat, thaw in the fridge overnight before reheating.
You can reheat this using your microwave or on a stovetop with a splash of water to keep it moist. Slow release heat is key so it doesn't dry out.
What People Always Ask Me
- Can I use thighs instead of breasts? Absolutely! Thighs are juicier and you gotta adjust pressure cooking time slightly. Usually about 3-4 minutes more.
- Do I have to grill it after pressure cooking? You don't have to but grilling gives it that classic tandoori char. You can broil or even pan-fry if you prefer.
- What if I don19t have garam masala? You can mix cumin, coriander, cinnamon, and cardamom for a simple substitute.
- Is it okay to make this spicy or mild? Totally your call! Adjust cayenne pepper to suit your heat level.
- Can I marinate for less than 2 hours? Yes, but the flavors won19t go as deep. Still tasty though for a quicker meal.
- What19s the best way to reheat it? Use a gentle microwave setting or warm on stovetop to keep it moist without drying out.
For more easy and comforting ideas, you might also love our Easy Marinated Cheese Appetizer with Salami & Green Olives, which offers a quick and flavorful snack option whenever you need one.
Grilled Tandoori Chicken Pressure Cooker Recipe
Equipment
- 1 Mixing bowl Large
- 1 Pressure cooker
- 1 Grill or broiler for finishing
Ingredients
Main ingredients
- ½ cup Greek yogurt 0% fat preferred
- 2 tablespoons olive oil
- 4 cloves garlic finely minced
- 2 tablespoons lemon juice
- 1 tablespoon garam masala
- 1 tablespoon paprika smoked preferred
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon ginger ground
- 1 teaspoon kosher salt
- 1 teaspoon black pepper freshly ground
- ¼ teaspoon cayenne pepper optional
- 1.25 pounds chicken breasts boneless, skinless, tenders preferred
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- ¼ cup fresh cilantro finely chopped, for garnish
Instructions
Instructions
- In a large bowl, whisk together Greek yogurt, olive oil, garlic, lemon juice, and spices until well combined.
- Add chicken pieces and toss to coat thoroughly. Cover and refrigerate for at least 2 hours or overnight.
- Preheat pressure cooker with a little oil. Sear chicken pieces briefly for color, not to cook through.
- Close lid, pressure cook on high for 10 minutes. Use quick release once finished.
- Transfer chicken to grill or broiler for a few minutes per side to char. Rest before slicing and garnish with cilantro.
