Slow Cooker Chicken Tandoori

Overview

A non-traditional recipe for Tandoori-style chicken without a Tandoori oven

Tools

Slow Cooker

Searing torch

Ingredients

  • 2 lbs chicken - breast or thigh

Marinade

  • 1 cup Plain Yoghurt

  • 1/2 Tbsp Coriander I've used both ground and dried before and both work well

  • 2-3 Tbsp Lemon Juice - or 1/2 of a juiced lemon if fresh

  • 1/2 Tbsp Cumin

  • 1/2 Tbsp Cayenne Pepper to taste - look for "warmth" over "spicy"

  • 1/2 Tbsp Turmeric

  • 1.5 Tbsp Paprika (sweet preferred over spicy here)

  • 1/2 Tbsp Smoked Paprika

  • 1 Tbsp Tandoori masala

  • 4 Cloves Garlic (crushed)

  • 2 Tbsp Ginger (fresh or powder)

  • 1/2 tsp salt

  • A splash of boiled water if marinade needs thinned

Sauce

  • Water as needed to set consistency and flavor intensity

Method

Marinate the Chicken

  1. Add yogurt and all spices to a tub/ bowl, and stir through until evenly mixed
  1. Place chicken in marinade and leave for a least 4 hours - (ideally overnight)

Prep for the Cooker: (if using chicken thighs)

  1. Heat a pan with a spritz of oil
  1. Place chicken thighs skin down and allow to sear about 4-5 minutes
  1. Flip over and repeat

Add to Slow Cooker

  1. Pop all chicken into slow cooker. Thighs will take longer than breast. Cook until chicken cuts with a fork.

Finishing

  1. Blow torch for a few minutes to char. This is the "Tandoori" style finish. A grill works for this too.

Serve

With basmati rice and naan