Indian Tandoori Chicken Tikka Skewers (Instant Pot)

Steps

1. 1

   Make the marinade

   • In a large mixing bowl, whisk together 1 cup (240 ml) Greek yogurt, 2 tbsp (15 g) tandoori spice blend, 2 tbsp (30 g) ginger-garlic paste, juice of 2 limes, ½ tsp (2.5 g) ground cumin, 1 tsp (6 g) kosher salt, and ½ tsp (1 g) black pepper until smooth and well combined.
   • The marinade should be creamy and uniform with no lumps.

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   Ready when: Marinade is smooth, creamy, and uniformly colored (orange-red from tandoori spice)

   Tip: If using homemade ginger-garlic paste, ensure it is finely ground with no large fibers, or the marinade may be lumpy.

2. 2

   Coat the chicken

   • Add the 2 lbs (900 g) cubed chicken breast to the marinade bowl.
   • Gently fold and toss until every piece is evenly coated with the yogurt mixture.
   • Cover with plastic wrap and refrigerate for at least 30 minutes, preferably 1–2 hours for deeper flavor absorption.

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   Ready when: All chicken pieces are fully coated and well mixed into the marinade

   Tip: Do not over-marinate beyond 4 hours; the acid and salt in the yogurt can make the chicken mushy if left too long.

3. 3

   Thread the skewers

   • Remove the marinated chicken from the refrigerator.
   • Thread the chicken cubes onto soaked wooden or metal skewers, leaving about ½ inch between pieces for even cooking.
   • If using red onion chunks, alternate them with chicken: chicken, onion, chicken, onion, and so on.
   • You should have 12–14 skewers with 6–7 pieces each.

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   Ready when: All skewers are evenly threaded with about ½-inch gaps; onion and chicken are alternated

   Tip: Space pieces evenly so steam and pressure circulate around each cube, preventing overcooking on the outside.

4. 4

   Prepare the Instant Pot

   • Pour ½ cup (120 ml) water into the Instant Pot and place the trivet (or a stainless steel rack) inside.
   • Add 1 tbsp (15 ml) neutral oil to the pot (this helps prevent foam and burning).
   • Arrange the skewers on the trivet so they sit above the liquid, not touching the pot bottom.
   • If needed, lean them against the side of the pot or arrange in a crisscross pattern—they can overlap slightly.

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   Ready when: Water and oil are in the pot, trivet is secure, and skewers are stacked safely without touching the bottom

   Tip: Do not overcrowd; the pot should not be more than two-thirds full. If you have too many skewers, cook in two batches.

5. 5

   Pressure cook

   • Close the Instant Pot lid and turn the pressure valve to Sealing.
   • Set to high pressure and cook for 6 minutes.
   • The pot will take 2–3 minutes to reach pressure (preheat time).
   • During the cook cycle, the chicken will steam gently and absorb the remaining marinade flavor.

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   Ready when: Pot beeps when time is complete; pin drops when internal pressure is released

   Tip: Set a timer for the full cycle so you know when to expect the beep. Do not open the lid before the cooking time ends.

6. 6

   Release pressure naturally

   • When the cooking time ends, let the pot sit undisturbed for 5 minutes.
   • This natural pressure release allows the meat to carry over cook and become even more tender.
   • After 5 minutes, carefully turn the pressure valve to Venting to release any remaining pressure.
   • Wait until the float valve drops and you hear no hissing before opening the lid.

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   Ready when: No steam escapes; float valve is lowered; lid opens without resistance

   Tip: Never force the lid open if there is still pressure; you risk burns and damage to the pot.

7. 7

   Check doneness and pat dryOven 165°F / 75°C

   • Carefully remove the skewers using tongs.
   • Insert a meat thermometer into the thickest chicken piece on one skewer—it should read 165°F (74°C) at its center.
   • The meat should be opaque and cooked through but still moist.
   • Pat the skewers dry with paper towels to remove excess moisture on the surface; this helps achieve a better sear.

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   Ready when: Internal temperature is 165°F (74°C); meat is opaque and flakes easily

   Tip: If any skewer reads below 165°F, return it to the pot and cook for 1 more minute under high pressure.

8. 8

   Sear for color and char (optional but recommended)

   • Heat a cast iron skillet or grill pan over medium-high heat until hot, about 2 minutes.
   • Working in batches, place the dried skewers in the pan and sear for 1–2 minutes per side (or 4 sides total if you rotate), until they develop light char marks and the chicken exterior is lightly browned.
   • This adds a crust and authentic tandoori appearance without drying the insides.
   • You may also broil them for 2–3 minutes 4 inches from the heat.

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   Ready when: Chicken has light golden-brown or charred spots on the exterior; no raw-looking areas remain

   Tip: Don't skip the drying step; wet skewers will steam rather than sear. Keep the heat medium-high to avoid burning before the exterior colors.

9. 9

   Garnish and serve

   • Transfer the skewers to a serving platter.
   • Garnish with fresh cilantro if desired and serve immediately with lime wedges, mint chutney, and warm naan bread.
   • The skewers are best eaten hot off the skillet while the exterior is still warm and slightly crispy.

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   Ready when: Platter is assembled with cilantro scattered on top and lime wedges on the side

   Tip: Serve on a warm platter to keep the skewers hot. If you must wait, cover loosely with foil to retain heat without steaming away the char.