Turmeric-Yogurt Tandoori Marinade for Instant Pot or Oven Chicken

How to Make Turmeric-Yogurt Tandoori Marinade for Instant Pot or Oven Chicken

1. 1

   Step 1: Make the turmeric-yogurt marinade

   In a bowl whisk together the yogurt, turmeric, garam masala, garlic-ginger paste, lemon juice, oil, and salt until smooth and evenly colored. Taste and adjust salt or lemon for brightness; the marinade should be tangy and aromatic.

   For this step

   • 1 cupPlain yogurt (whole-milk or Greek)
   • 1 tbspGround turmeric
   • 1 tbspGaram masala
   • 2 tbspGarlic-ginger paste
   • 2 tbspLemon juice
   • 2 tbspVegetable oil (or neutral oil)
   • 1 1/2 tspKosher salt
   
2. 2

   Step 2: Marinate the chicken

   Trim excess fat from the chicken and add the pieces to the marinade, massaging to coat thoroughly. Cover and refrigerate at least 1 hour (ideally 4–8 hours or overnight) so the yogurt tenderizes the meat and the flavors penetrate.

   For this step

   • 2 lbBoneless skinless chicken thighs
   
3. 3

   Step 3: Instant Pot: pressure cook the marinated chicken

   Pour the water or broth into the Instant Pot and set the trivet in the inner pot; transfer chicken to the trivet (allow excess marinade to drip off; you can spoon a little on top). Lock the lid and cook on high pressure for 8 minutes for boneless thighs, then allow a 10-minute natural pressure release before doing a quick release; remove carefully.

   For this step

   • 1/2 cupWater or low-sodium chicken broth (for Instant Pot)
   
4. 4

   Step 4: Finish under the broiler for char (recommended)

   Preheat your oven broiler. Arrange the cooked chicken on a foil-lined baking sheet, brush lightly with a little oil, and broil 3–5 minutes until the edges develop a char and color—watch closely to prevent burning.
   
5. 5

   Step 5: Oven-only method (if not using Instant Pot)

   Preheat the oven to 425°F (220°C). Place the marinated chicken on a wire rack over a baking sheet and roast 18–22 minutes (until internal temperature reaches 165°F / 74°C), then broil 2–3 minutes to get a charred finish if desired.
   
6. 6

   Step 6: Rest, serve, and store

   Let the chicken rest 5 minutes so juices redistribute, then serve with lemon wedges, rice, or naan and fresh herbs if you like. Refrigerate leftovers up to 3 days or freeze for up to 2 months; reheat gently to avoid drying out.

1. In a bowl whisk together the yogurt, turmeric, garam masala, garlic-ginger paste, lemon juice, oil, and salt until smooth and evenly colored. Taste and adjust salt or lemon for brightness; the marinade should be tangy and aromatic.
2. Trim excess fat from the chicken and add the pieces to the marinade, massaging to coat thoroughly. Cover and refrigerate at least 1 hour (ideally 4–8 hours or overnight) so the yogurt tenderizes the meat and the flavors penetrate.
3. Pour the water or broth into the Instant Pot and set the trivet in the inner pot; transfer chicken to the trivet (allow excess marinade to drip off; you can spoon a little on top). Lock the lid and cook on high pressure for 8 minutes for boneless thighs, then allow a 10-minute natural pressure release before doing a quick release; remove carefully.
4. Preheat your oven broiler. Arrange the cooked chicken on a foil-lined baking sheet, brush lightly with a little oil, and broil 3–5 minutes until the edges develop a char and color—watch closely to prevent burning.
5. Preheat the oven to 425°F (220°C). Place the marinated chicken on a wire rack over a baking sheet and roast 18–22 minutes (until internal temperature reaches 165°F / 74°C), then broil 2–3 minutes to get a charred finish if desired.
6. Let the chicken rest 5 minutes so juices redistribute, then serve with lemon wedges, rice, or naan and fresh herbs if you like. Refrigerate leftovers up to 3 days or freeze for up to 2 months; reheat gently to avoid drying out.