Instant Pot Tandoori Chicken Leg Quarters

Name: Instant Pot Tandoori Chicken Leg Quarters
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 1 cup (240 ml) plain Greek yogurt (full-fat); 2 tablespoons (30 g) ginger-garlic paste; 1½ teaspoons (3 g) ground coriander; 1½ teaspoons (3 g) ground cumin; 1 teaspoon (2 g) smoked paprika; 1 teaspoon (2 g) garam masala; ½ teaspoon (½ g) dried fenugreek leaves (kasuri methi), crushed between your palms; ½ teaspoon (1 g) ground turmeric; 1 teaspoon (2 g) Kashmiri chili powder (or other red chili powder); 1 teaspoon (6 g) kosher salt; 2 tablespoons (30 ml) fresh lemon juice; 2 tablespoons (30 ml) neutral oil (vegetable or canola); 4 pieces (3–3.5 lbs total) (1.4 kg) chicken leg quarters, skin-on and bone-in, patted dry; 1 cup (240 ml) water; ¼ cup (10 g) fresh cilantro, chopped (optional); ¼ medium onion (50 g) red onion, thinly sliced (optional)

From the MyKitchenBank Kitchen

Tender, spiced chicken leg quarters pressure-cooked in a yogurt-based tandoori marinade. The Instant Pot locks in moisture while the aromatic spice blend—coriander, cumin, paprika, and garam masala—infuses every bite. Ready in under an hour from start to table.

Prep: 15 min
Cook: 20 min
Wait: 25 min
Total: 1 hr
Makes: 4 chicken leg quarters (8 pieces: 4 thighs, 4 drumsticks)

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Ingredients

4 servings

For the marinade
1 cup (240 ml) plain Greek yogurt (full-fat)
2 tablespoons (30 g) ginger-garlic paste
1½ teaspoons (3 g) ground coriander
1½ teaspoons (3 g) ground cumin
1 teaspoon (2 g) smoked paprika
1 teaspoon (2 g) garam masala
½ teaspoon (0.5 g) dried fenugreek leaves (kasuri methi), crushed between your palms
½ teaspoon (1 g) ground turmeric
1 teaspoon (2 g) Kashmiri chili powder (or other red chili powder)
1 teaspoon (6 g) kosher salt
2 tablespoons (30 ml) fresh lemon juice
2 tablespoons (30 ml) neutral oil (vegetable or canola)
4 pieces (3–3.5 lbs total) (1.4 kg) chicken leg quarters, skin-on and bone-in, patted dry
1 cup (240 ml) water
For garnish (optional)
¼ cup (10 g) fresh cilantro, chopped (optional)
¼ medium onion (50 g) red onion, thinly sliced (optional)

Equipment (4)

6-quart Instant Pot (or 8-quart if doubling)
Large bowl
Measuring spoons and cups
Paper towels

Steps

Before you start

Pat chicken dry with paper towels to help the marinade adhere
Have all spices measured and ready
Ensure the Instant Pot sealing ring is in place and clean

1
Mix the marinade
- In a large bowl, combine the yogurt, ginger-garlic paste, ground coriander, ground cumin, smoked paprika, garam masala, crushed kasuri methi, ground turmeric, Kashmiri chili powder, salt, lemon juice, and oil.
- Stir until smooth and well blended.
- Taste and adjust salt or chili heat as desired.
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Ready when: Marinade is evenly combined with no visible streaks of spice
Tip: Make the marinade while the chicken sits in the fridge; the yogurt will help keep the marinade cool and slow any bacterial growth on raw poultry.
2
Coat the chicken
- Add the patted-dry chicken leg quarters to the bowl with the marinade.
- Turn and coat each piece thoroughly, ensuring the spiced yogurt reaches all sides, including under the skin where possible.
- You can marinate at this point for 30 minutes at room temperature or up to 4 hours in the refrigerator (optional; cooking can begin immediately).
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Ready when: All chicken pieces are visibly coated with the spiced yogurt mixture
Tip: Lifting the skin and rubbing marinade underneath ensures deeper flavor penetration and more tender, juicy meat.
3
Add liquid to Instant Pot
- Pour 1 cup of water into the Instant Pot insert.
- Place the trivet (steam rack) on top and make sure it sits level and stable.
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Ready when: Water is in the pot and trivet is seated firmly
Tip: The water creates steam for pressure cooking; do not skip it even if the marinade seems wet enough.
4
Arrange chicken on trivet
- Arrange the marinated chicken leg quarters skin-side up on the trivet, nesting them together if needed to fit.
- Pour any remaining marinade from the bowl over the chicken pieces.
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Ready when: Chicken is arranged in a single layer with marinade distributed on top
Tip: Keep skin-side up so the skin stays exposed and can brown slightly under the residual heat after pressure release.
5
Lock lid and cook
- Close the Instant Pot lid and ensure the pressure release valve is in the sealed position.
- Select high pressure (or manual mode if needed) and set the timer for 12 minutes.
- The pot will take 3–4 minutes to come to pressure before the timer countdown begins.
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Ready when: Lid is locked, valve is sealed, and high-pressure cooking is underway
Tip: Do not open the lid or move the pot once cooking starts. Jiggling or opening disrupts pressure and extends cook time.
6
Natural release and check donenessOven 165°F / 75°C
- When the 12 minutes are up, let the pot sit undisturbed for 10 minutes to allow pressure to release naturally.
- Then carefully move the pressure release valve to venting (quick release) to let out any remaining steam—be cautious of the hot steam.
- Open the lid and check that the chicken is fork-tender and the internal temperature reaches 165°F (74°C) at the thickest part of the thigh, away from bone.
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Ready when: Meat pulls away from bone easily; internal temp is 165°F (74°C); no pink near the bone
Tip: Natural release prevents the residual pressure from forcing moisture out of the meat, keeping it juicy. If the chicken is not yet tender after quick release, seal and cook for 2 more minutes on high pressure.
7
Optional finish under broilerOven 500°F / 260°C
- For crisper, more charred skin (mimicking a tandoor oven finish), transfer the chicken pieces to a baking sheet lined with foil.
- Brush with any cooking liquid from the pot to keep them moist.
- Place under a preheated broiler 6 inches from the heat for 3–4 minutes, turning once, until the skin is lightly charred and crispy.
- This step is optional; the chicken is fully cooked and delicious as-is.
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Ready when: Skin is golden brown and blistered with dark brown spots; not burnt
Tip: Watch closely under the broiler—the exterior can blacken in seconds. If your oven's broiler runs very hot, position the tray lower and reduce time.
8
Serve and garnish
- Transfer the chicken to a serving platter.
- Spoon any accumulated pan juices over the pieces.
- Scatter fresh cilantro and red onion slices on top if desired.
- Serve hot with rice, flatbread (naan or roti), or a fresh salad.
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Ready when: Chicken is plated and ready to serve
Tip: The fresh cilantro and onion add brightness and texture that balances the rich, aromatic spices.

Good to know

Tips

For deeper flavor, marinate the chicken for at least 1 hour or overnight in the refrigerator before cooking. The yogurt and spices will penetrate the meat more thoroughly, resulting in more tender, flavorful chicken.
Make a simple cooling yogurt-based sauce (raita) by mixing plain yogurt with minced cucumber, salt, and cumin to serve alongside. It balances the heat and richness of the tandoori chicken.
If you don't have an Instant Pot, you can bake the marinated chicken at 400°F (204°C) for 25–30 minutes until the internal temperature reaches 165°F (74°C), then broil for 3–4 minutes to crisp the skin.
Leftovers are excellent shredded and mixed into salads, wrapped in flatbread as a tandoori chicken sandwich, or added to grain bowls with rice and roasted vegetables.

Make ahead

Prepare the marinade and coat the chicken up to 4 hours ahead; refrigerate until ready to cook. The longer marinating time allows the spices and yogurt to penetrate the meat more deeply.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a 325°F (163°C) oven, covered with foil, for 10–12 minutes until warmed through. Freeze for up to 3 months; thaw overnight in the fridge and reheat as above. The marinade keeps the meat moist during storage and reheating.

Substitutions

ginger-garlic paste → 1 tablespoon minced fresh ginger plus 2 cloves minced garlic. Adds a fresher, slightly sharper bite; the paste form is more convenient and provides a smoother marinade.
plain Greek yogurt (full-fat) → plain full-fat sour cream or full-fat labneh. Sour cream is tangier; labneh is thicker and richer. Both work well and yield similar tenderness.
dried fenugreek leaves (kasuri methi) → 1 tablespoon fresh cilantro or an extra ½ teaspoon garam masala. Kasuri methi adds a distinctive earthy, slightly bitter note that is traditional but not essential; fresh cilantro is brighter, garam masala adds more warming spice.
Kashmiri chili powder (or other red chili powder) → cayenne pepper (reduce to ½ teaspoon) or regular paprika (increase to 2 teaspoons). Kashmiri chili powder is milder and slightly sweet; cayenne is hotter, paprika is milder and less spicy. Adjust heat to your taste.