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.
GRILL & OVEN INSTRUCTIONS: Follow directions 1-3. Then grill the chicken over medium heat for 35-40 minutes. 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.