A spicy impressive tandoori roast made easy (and in under 30 minutes) with an Instant Pot!
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!