Grilled Tandoori Chicken Pressure Cooker Style
This grilled tandoori chicken blends bold Indian spices, Greek yogurt, and a pressure cooker-grill combo to deliver juicy, flavor-packed results in less time.
Equipment
- 1 Mixing bowl for marinade
- 1 Grill or grill pan
- 1 Pressure cooker optional step before grilling
Ingredients
Chicken & Marinade
- 0.5 cup Greek yogurt 0% fat
- 2-3 tablespoons Olive oil for smooth blending
- 4-5 cloves Garlic finely minced
- 2 tablespoons Lemon juice
- 1 tablespoon Garam masala
- 1 tablespoon Paprika smoked
- 1 teaspoon Turmeric
- 1 teaspoon Cumin
- 1 teaspoon Coriander
- 1 teaspoon Ground ginger
- 1 teaspoon Kosher salt
- 1 teaspoon Freshly ground black pepper
- 0.25 teaspoon Cayenne pepper optional
- 1-1.25 pounds Boneless skinless chicken breasts or tenders
- 0.66 cup Greek yogurt for dipping sauce
- 2 tablespoons Olive oil for dipping sauce
- 2 tablespoons Apple cider vinegar for glaze or sauce
- 2 tablespoons Honey optional glaze
- 1 teaspoon Kosher salt for sauce or to taste
- 0.5 teaspoon Freshly ground black pepper for sauce
- 0.25 cup Fresh cilantro finely minced for garnish
Instructions
Instructions
- Whisk together Greek yogurt, olive oil, garlic, lemon juice, and spices in a bowl to create marinade.
- Coat chicken pieces with marinade and refrigerate for at least 2 hours or overnight for best flavor.
- Grill chicken over medium-high heat 6-8 minutes per side, until charred and internal temp reaches 165°F.
- Optionally, pressure cook chicken with a splash of broth on high for 5 minutes and allow natural release before grilling.
- Let grilled chicken rest 5-10 minutes, then drizzle with honey-vinegar sauce or sprinkle with cilantro.
- Serve warm with dipping sauce made of Greek yogurt, vinegar, oil, honey, salt, and pepper.
Notes
Don’t skip the resting time after grilling—it helps keep all the juices in! For a vegetarian version, try swapping chicken for thick tofu slices.