The pot lid rattles and you know dinner is almost ready
You spot the pot lid rattling and your stomach kinda jumps. That sound means pressure build, steam cues, and the delicious smell sneaking out. Y'all know that hiss from the valve means things are heating up real good inside your cooker.
It3 a kinda satisfying moment when the lid does its little jiggle and you recall all the good spices and flavors you dumped in. This grilled tandoori chicken with Indian-style rice is almost done, just gotta be patient for the natural release part to make sure it3 tender.
You feel the excitement building as you get your grill ready. The chicken3 gonna be juicy, spicy, and oh-so-charred, paired with that fragrant basmati rice. Dinner3 practically ready to be devoured, dang it3 gonna be great.
Why Your Cooker Beats Every Other Pot
- You get pressure build fast, which means dinner cooks way quicker than on the stove.
- The sealed lid traps all those spices and juices, locking flavor in like no other pot.
- It3 super easy to control steam cues, so you don4 overcook or dry out your chicken.
- The natural release helps keep meat juicy and tender, no tough bites here.
- You use less oil and water, making the dish lighter but still packed with flavor.
- Cleanup is easier 3cause the food doesn4 stick or burn down hard.
Everything You Need Lined Up
- 3 ounces plain Greek yogurt (85g)
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons garlic (minced)
- 2 tablespoons fresh ginger (grated)
- 2 teaspoons oil
- 27 teaspoons salt
- 2 teaspoons ground Indian red pepper (or cayenne/Korean red chili powder)
- 1 tablespoon paprika
- 2 teaspoons ground coriander seeds (or coriander powder)
- 1 tablespoon freshly ground cumin seed (or powder)
- 3 teaspoon turmeric
- 1 teaspoon ground cloves
- 4 teaspoon black pepper
- 15 teaspoons garam masala
- 6 chicken leg quarters (cut into drumsticks and thighs)
- 1 cucumber (sliced)
- 1 medium red onion (sliced)
- Cilantro for garnish (you can use parsley)
- 3 cups dry basmati rice (585g)
- 3 tablespoons oil (or butter or ghee)
- 3 teaspoons cumin seeds
- 6 cloves
- 1 cinnamon stick
- 2 teaspoons salt (or to taste)
- 1 cup frozen peas
How It All Comes Together Step by Step
First, you mix Greek yogurt, lemon juice, garlic, ginger, oil, salt, red pepper, paprika, coriander, and cumin in a big bowl. This marinade is gonna soak into every bit of chicken, giving it that kick.
Next, toss your chicken pieces in that marinade. Make sure they2re all coated real good. Then cover the bowl and pop it in the fridge for at least 4 hours. If you got time, overnight3s even better for the flavors.
While your chicken marinates, soak some dry basmati rice in water for about 20 minutes. This helps it cook nice and fluffy later.
Now it3 time to cook the rice in your pressure cooker. Heat up the oil or ghee, toss in cumin seeds, cloves, and cinnamon stick. Let 0m pop a bit to release those flavors. Add drained rice, salt, frozen peas, and water. Lock the lid, watch that pressure build and wait for the valve hiss. Cook on high pressure for 6 minutes, then do a slow release.
While your rice is doing its thing, get your grill heated to medium-high and oil those grates.
When your chicken3 ready from the fridge, shake off extra marinade and slap 0m on the grill. Cook about 5-7 minutes a side until juicy and hitting 165F internally.
Last step, let your chicken rest a few minutes before serving with that fragrant, spiced rice and fresh sliced cucumber and onion. Garnish with cilantro and dig in!
Quick Tricks That Save Your Time
- Make your marinade the night before or early morning so it3 all ready when you get home.
- Use frozen pre-cut ginger and garlic if you2re in a rush, it works real good and saves that chopping time.
- Cook your rice while the chicken marinates, that way everything gets done together and fresh.
When You Finally Get to Eat
You catch that first bite and dang, the chicken3 juicy and packed with smoky tandoori spices. The grill char hits your senses in the best way.
The rice is all fluffy and warm, with the cumin, cloves, and cinnamon giving it that Indian-style vibe that pairs perfect with the chicken.
You feel the cooling cucumber and red onion slices balancing out the spicy heat nicely. It3 like a little refreshing bite between the juicy chicken pieces.
This meal just hits every craving and leaves you smiling, knowing you made something awesome in your pressure cooker and on your grill.
Keeping Leftovers Fresh and Ready
Once you got leftovers, put the chicken in an airtight container and refrigerate it. It keeps good for up to 3 days. When reheating, use low heat or microwave to keep it moist.
The Indian rice also goes in airtight containers and stays fresh about 3-4 days. When reheating, add a splash of water and cover so it steams back to fluffy.
If you wanna freeze leftovers, separate chicken and rice in freezer-safe bags. Chicken lasts about 2 months frozen, rice a month. Thaw overnight in fridge for best results.
For a quick snack later, slice leftover chicken and toss on salads or wraps. The flavors stay strong and it3 a dang good quick meal fix.
The FAQ Section You Actually Need
Q1 What if I don4 have a grill? You can use a grill pan or broil the chicken in your oven. Just keep watch so it doesn4 dry out or burn.
Q2 Can I use chicken breasts instead? Sure, but breasts cook faster. Keep eyes on them to not dry out and adjust time accordingly.
Q3 How spicy is this dish? It3 got a nice kick from the red pepper and garam masala, but you can dial down the chili if you want it less spicy.
Q4 Why pressure cooker for rice? It cooks basmati rice fast and evenly while steaming in all those amazing spices.
Q5 Can I prep marinade and rice ahead? Yep, marinade3s best overnight. Rice you can soak and prep spices in the morning or day before.
Q6 What3 the natural release thing? After pressure cooking, you let the pot sit so pressure eases out slowly instead of opening lid fast. It keeps food tender and juicy.
Grilled Tandoori Chicken with Indian-Style Rice
Equipment
- 1 Mixing bowl Large
- 1 Grill Medium-high heat
- 1 Pressure cooker For rice
Ingredients
Main Ingredients
- 3 ounces Plain Greek yogurt 85g
- 2 tablespoons Lemon juice freshly squeezed
- 2 tablespoons Garlic minced
- 2 tablespoons Fresh ginger grated
- 2 teaspoons Oil
- 2.5 teaspoons Salt
- 2 teaspoons Ground Indian red pepper or cayenne/Korean red chili powder
- 1 tablespoon Paprika
- 2 teaspoons Ground coriander seeds or coriander powder
- 1 tablespoon Ground cumin seed freshly ground or powder
- 0.75 teaspoon Turmeric
- 1 teaspoon Ground cloves
- 0.25 teaspoon Black pepper
- 1.5 teaspoons Garam masala
- 6 Chicken leg quarters cut into drumsticks and thighs
- 1 Cucumber sliced
- 1 Red onion medium, sliced
- Cilantro for garnish, parsley optional
- 3 cups Dry basmati rice 585g
- 3 tablespoons Oil or butter or ghee
- 3 teaspoons Cumin seeds
- 6 Cloves
- 1 Cinnamon stick
- 2 teaspoons Salt or to taste
- 1 cup Frozen peas
Instructions
Instructions
- Mix yogurt, lemon juice, garlic, ginger, oil, salt, red pepper, paprika, coriander, cumin, turmeric, cloves, black pepper, and garam masala in a bowl.
- Coat chicken pieces with the marinade, cover, and refrigerate for at least 4 hours or overnight.
- Soak the basmati rice in water for 20 minutes.
- In a cooker, heat oil/ghee, add cumin seeds, cloves, and cinnamon stick. Sauté, then add drained rice, salt, peas, and water. Cook on high pressure for 6 minutes. Let pressure release naturally.
- Preheat grill to medium-high and oil the grates.
- Grill chicken for 5–7 minutes per side until internal temp reaches 165°F. Rest before serving.
- Serve grilled chicken with rice, cucumber, red onion, and cilantro garnish.
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