Ministry of Curry · by Archana Mundhe★ 4.5 (57)
Instant Pot Whole Tandoori Chicken
NUTRITION · PER SERVING540M COOK
CAL 33%·PRO 100%
CARBS 10G6% OF CAL
2G FIBER2G SUGAR5G OTHER
FAT 47G63% OF CAL
12G SAT34G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A whole tandoori chicken spiced with a blend of aromatic Indian spices and served in a flavorful gravy. It's spicy and deeply flavored, cooked in a pressure cooker for tenderness. Serve for dinner with rice or bread.
mainindianchicken🌀 blender🥘 pressure cookerdairy free
View the full recipe on Ministry of Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4 to 5½ pounds whole chicken
- 10 whole black peppercorns
- 8 cloves
- 1 cinnamon stick
- ½ large yellow onion (diced)
- 1 to 2 tablespoons Kashmiri red chili powder
- ½ teaspoon ground turmeric
- 1½ tablespoon kosher salt
- 1 tablespoon garam masala
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 2 tablespoons ginger paste
- 2 tablespoons garlic paste
- 3 tablespoons lemon juice
- 3 tablespoons oil
- 1 yellow onion (diced )
- 3 garlic cloves
- 1 cup low sodium chicken broth
- 3 tablespoons all purpose flour
- ¼ cup water
At a glance
PER SERVING · TIME 540M
CAL 33%·PRO 100%
CARBS 10G6% OF CAL
2G FIBER2G SUGAR5G OTHER
FAT 47G63% OF CAL
12G SAT34G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 50m
- Sodium
- 1794mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 141mg
- Calcium
- 26mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1794MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.