Instant Pot Tandoori Chicken Wings
4
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
½ c
plain full-fat yogurt
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2 tbsp
freshly squeezed lemon juice
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1 tbsp
dried fenugreek leaves, crushed (optional)
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2 tsp
Kashmiri red chile powder or another mild red chile powder
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2 tsp
kosher salt
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1 tsp
grated fresh ginger
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1 tsp
minced garlic
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1 tsp
garam masala
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¼ tsp
ground turmeric
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2 lb
chicken wings, trimmed and patted dry
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1 tbsp
neutral vegetable oil
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1
lemon, cut into wedges
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Archana Mundhe crafted over 75 brilliant recipes in The Essential Indian Instant Pot Cookbook.

These boldly spiced wings are a game-night staple in our home. Eat the wings hot from the Instant Pot or finish them under the broiler to crisp up the skin. Serve with coriander-and cumin-spiced yogurt or chunks of charred onion and green bell pepper, along with a refreshing squeeze of lemon.

Directions

  1. In a large bowl, whisk together the yogurt, lemon juice, fenugreek, chile powder, salt, ginger, garlic, garam masala, and turmeric. Add the chicken wings and turn to evenly coat.
  2. Pour 1 cup water into the Instant Pot. Oil a steamer basket and place inside the Instant Pot. Remove the chicken from the marinade, letting any excess drip back into the bowl. Arrange the chicken wings in the basket.
  3. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 5 minutes at high pressure.
  4. While the wings are cooking, preheat the broiler.
  5. Let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and, wearing heat-resistant mitts, lift out the steamer basket.
  6. Arrange the wings on a rimmed baking sheet, brush the tops with the oil, and broil until crispy, about 5 minutes. Transfer to a platter and serve immediately with lemon wedges on the side.

Reprinted with permission from The Essential Indian Instant Pot by Archana Mundhe, copyright © 2018. Published by Ten Speed Press, an imprint of Penguin Random House. Photography credit Colin Price © 2018

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