I am slowing down with age. That’s a thing right. Is it a thing at 35? If not let’s pretend I am 55 and excuse my laziness. Here is the plain truth. I am all about everything from scratch meals. But sometimes, sometimes, I want to be able to make a no muss no fuss meal that’s inviting and impressive. And sometimes, sometimes I think it’s okay to take some short cuts. Like bust out a Shaan Masala packet (or two) and make some quick Instant Pot Tandoori Roast Chicken that literally falls of the bone. Imagine being so tired and being able to easily pull that off. Nothing feels quite as good as using some hot naan to break off some tender masala-licious chicken, scoop up a little of that spicy gravy and savour all that deliciousness.
With the holidays coming up whether you celebrate Christmas or not it still seems to be prime season for entertaining. Few things are as impressive looking as putting a beautiful masala laden Tandoori Roast Chicken on the table. What should you serve with it? Well here is what I would do. One Spicy Whole Roasted Cauliflower (with half the masala so it compliments the chicken nicely), a simple matar pulao, a Cilantro Garlic Chutney, a killer raita and a beautiful, but easy dessert like this Ferrero Rocher Cheesecake.
Now let’s talk about the Instant Pot shall we.
If you don’t have one, get one. No kidding. It is such a time saver! I have recently made my Sabut Masoor ki Daal in under 15 minutes (did not presoak the daal!) I have also slow cooked tomato soup while out, pulled off super tender aalu gosht , and managed to do all of this without that slightly terrifying pressure cooker noise!
If you are looking for more recipe inspiration I have a Instant Pot board going on Pinterest for you to check out!
A spicy impressive tandoori roast made easy (and in under 30 minutes) with an Instant Pot!
- 1 Skinless Chicken (Whole), 5.5-7lbs
- 1 lb baby potatoes, or regular potatoes in big chunks
- 1/2 packet Shan Masala brand Tandoori Roast Chicken Masala
- 1/2 packet Shan Masala brand Lahori Chargha Masala
- 1 Lemon, juiced
- 1/2 tsp garlic paste
- 1/2 tsp ginger paste
- Half cup yogurt
- 2 tbsp oil
- 1/4 cup finely minced cilantro
- lemon wedges
Wash the chicken, truss the bird or simply tie the legs together with kitchen twine.
Use a sharp knife to make slits in the chicken, at least 4 each per chicken breast plus a few in the leg and place in a large bowl
Mix all the marinade ingredients in a small bowl
Pour over the chicken and rub well, leave for at least an hour or overnight
When almost ready to cook take the chicken out of the fridge
Heat the oil in the instant pot on saute mode on high
When it shimmers take the marinated chicken out of the bowl letting excess marinade drip back in to the bowl and carefully place the chicken, breast side down, in the instant pot
After 2-2.5 minutes add the remaining marinade back into the pot and put the instant pot on manual (i.e. pressure) on high for 8 minutes.
When the timer beeps open the vent to release pressure and tip the potatoes in, mix a little to coat them in marinade
Put the instant pot back on pressure for another 8-10 minutes (depending on the size of chicken you are using) and then release the pressure. If you opt for a natural release you will get a super tender chicken, but mind you it may be difficult to get out of the pot!
The chicken is ready to eat but if you want a more caramelized look you can put it in an oven safe roasting dish and broil it or even turn the saute function on high until the potatoes and chicken take on a darker hue, about 5 minutes!
I like using the mix of masalas, but am confident that you can use either alone to good effect!
If you would like to bake this chicken put the marinated chicken and the potatoes in a greased oven safe dish and bake covered for 40 minutes, uncover and cook for another 15-20 minutes or until the a meat thermometer inserted in the chicken thigh hits 165 degrees. A quick broil at the end would be divine!