Indian Chicken Drumsticks (Instant Pot)
by Sommer Collier — last updated on Apr 15, 2025 
This authentic Indian recipe for Instant Pot Chicken Drumsticks is easy to make, ultra tender, and coated in an exotically spiced tandoori crust!
Tandoori Flavor Packed Instant Pot Chicken Drumsticks
When was the last time you made tandoori chicken?
I’m not talking about grilled chicken with a quick Indian spice rub, but the kind that needs to marinade for hours so the exotic spices can work their way deep into the chicken, while the yogurt tenderizes the meat.
I know you’re thinking who has time to make something like that… We’re all so busy, right? Well, with just 10 minutes of prep in the morning (to allow the chicken to marinade while you are at work) you can make amazing Indian Instant Pot Chicken Drumsticks when you get home in less than 15 minutes!
Sommer’s Recipe Notes
If you’re looking for a flavor packed chicken recipe that’s easy enough to make on a busy weekday and bold enough to impress guests, then this tandoori instant pot chicken drumsticks dish is PERFECT for you!
- Instant Pot Magic – All you need to make this super tender, moist and spice-packed chicken is an instant pot. Just marinate, pressure cook, release and dig in. All in under 15 mins!
- Great For Meal Prep – I love that you can make big batches of this chicken recipe and enjoy leftovers all week long.
- Tandoori Vibes – Get the spice and depth of authentic tandoori chicken without needing a tandoori oven!
Whether you’re in the mood for something comforting or bold, this delicious instant pot chicken drumsticks recipe is a foolproof meal!
Ingredient Notes and Tips
- Chicken – Use either drumsticks or chicken wings for this recipe, and make sure to remove the skin before marinating.
- Plain yogurt – Yogurt acts as the base of the marinade, and it helps to tenderize the chicken meat, while creating a crust.
- Spices – You’re going to need a serious blend of spices, like smoked paprika, garam masala, turmeric, cumin, coriander, ginger, cayenne pepper and garlic powder.
- Lemon juice – Use freshly squeezed lemon juice instead of the packaged stuff for the best results.
- Garnish – Top off these crispy chicken drumsticks with fresh parsley and black pepper.
Recipe Variations & Dietary Swaps
- Chicken thighs or breasts – Instead of drumsticks or wings, use skinless bone-in thighs for extra juiciness, or boneless chicken breast for a leaner version.
- Grill or Oven – If you don’t have an instant pot, you can instead grill or bake the marinated chicken drumsticks.
- Onion Powder – Add in some onion powder for an extra savory flavor.
- Extra Heat – For some extra spiciness, add crushed red pepper flakes into the yogurt marinade.
- Low-Fat – Trim any visible fat from the chicken and use a low-fat Greek yogurt for the marinade.
- Dairy-Free – Replace the plain yogurt with a dairy-free alternative like unsweetened coconut or cashew yogurt.
How To Make Tandoori Instant Pot Chicken Drumsticks
Find the full Instant Pot Chicken Drumsticks recipe with detailed instructions and storage tips in the printable form at the bottom of the post!
Storage Notes
- Storing Leftovers – Store leftover drumsticks in an airtight container and refrigerate for up to 4 days.
- Freezing Leftovers – Place the room temp drumsticks in a freezer-safe container and freeze for up to 3 months.
- Reheating Leftovers – To maintain crispiness, reheat in the oven at 375°F for 10–15 minutes or until heated through.
What to Serve With Instant Pot Chicken Drumsticks
You can serve these chicken legs with traditional Indian side dishes like a bowl of basmati rice, homemade naan, raita sauce, saag paneer, and kachumber salad.
Or serve them with non-traditional sides like roasted potatoes, Jamaican stewed greens, and Caribbean coleslaw.
Frequently Asked Questions
Yes! Tandoori chicken is usually skinless because it’s easier this way for the meat to soak that creamy yogurt based marinade.
Ideally, yes. The longer you marinate the chicken, the better it tastes. But if you’re short on time, aim for at least one hour.
Follow directions 1-3. Then grill the chicken over medium heat for 35-40 minutes.
Yes, do absolutely do. You can either use half an inch of water or chicken broth.
Yes! Or grease a large rimmed baking sheet, and place the chicken pieces on it in a single layer. Bake at 425 degrees F for 30-35 minutes.
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Instant Pot Indian Chicken Drumsticks
Ingredients
- 3 pounds chicken drumsticks
- 1 cup plain yogurt
- 1 whole lemon, juiced
- 2 tablespoons smoked paprika
- 1 1/2 tablespoons garam masala
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
Instructions
- Traditional tandoori chicken is skinless. To remove the skin, start at the top of each drumstick and pull the skin down toward the narrow end. Use a small paring knife to cut slashes in the chicken meat so the marinade can work its way deep into the chicken.
- Open a large gallon zip bag. Measure and dump the yogurt, lemon juice, and all spices and seasoning into the bag. Carefully squish the bag with your hands to mix the ingredients.
- Then place the chicken pieces into the bag and close it tightly. Shake the bag to coat the chicken in the marinade. Refrigerate for at least 4 hours, or overnight.
- When ready to cook, place the rack in the bottom of the Instant Pot. Pour about half an inch of water into the pot. Make sure the water isn't touching the rack.
- Pull the chicken out of the bag and stack it on the rack. Throw the extra marinade away. Lock the lid into place and set the Instant Pot on Pressure Cook High for 13 minutes.
- When the timer goes off, turn off the Instant Pot. Then perform a Quick Release. Once the valve button drops it's safe to open the top.
- You can serve the tandoori chicken as-is, but I like to crisp the exterior in the oven. Set the oven on broil. Grease a baking sheet, then lay the chicken pieces on it in a single layer. Set the chicken on the middle rack and broil for about 5 minutes, until the crust starts to blister.
Somer – Can you let me know how long I cook chicken thighs?
Hi Diane,
Good question! Pressure cook bone-in thighs for 13 minutes or boneless thighs for 10 minutes.
Sounds delicious! I’m making this today and serving with basmati and roasted cauliflower.
Help – I only have chick thighs. Have you ever made it with chicken thighs and if so how do I adj the time.