Slow Cooker Tandoori Chicken
Easy slow cooker tandoori chicken recipe, homemade with simple ingredients. Tender whole chicken is marinated in yogurt, Indian herbs, spices and then steamed in the crockpot and finally, baked in the oven for a crispy top.
Today’s tender and flavorful chicken will be the star of any dinner party! The aroma filling your home will have mouths watering in anticipation of dinner. This Slow Cooker Thai Peanut Chicken and Slow Cooker Shredded Chicken, while having very different flavor profiles, will also provide a tender, juicy, and flavorful chicken for your family.
How To Make Slow Cooker Tandoori Chicken Recipe From Scratch?
- Mix marinade in Ziploc bag- This includes add yogurt, olive oil, lemon juice, red chili powder, salt, pepper, garam masala, coriander powder, turmeric powder, cumin powder, cinnamon powder, ginger paste, garlic paste, red food coloring.
- Prepare chicken– Pat it dry and make cuts.
- Add chicken in marinade- Massage the bag to coat it.
- Refrigerate– For 6 hours or overnight.
- Place chicken and marinade– In the crockpot.
- Cover– And cook.
- For crispy skin– Broil in the oven.
- Garnish– Enjoy.
What Sides To Serve With Tandoori Chicken Tikka?
Potatoes make a great side for this chicken. Serve it with the following:
- Slow Cooker Baked Potatoes {In Foil}
- Crockpot Sweet Potatoes
- Slow Cooker Mashed Sweet Potatoes
- Slow Cooker Mashed Potatoes
Breads are a great way to soak up extra juices and compliment the juicy chicken well. Serve any of these:
- Naan
- Chapati
- Dinner rolls
- Biscuits
- Pita Bread
Vegetables are also delicious alongside this chicken.
- Slow Cooker Glazed Carrots
- Slow Cooker Green Bean Casserole
- Roasted vegetables like broccoli, cauliflower, eggplant, asparagus, etc.
- A simple green salad
Indian Tandoori Chicken Marinade
Combine the following ingredients in a ziploc bag:
- 1/2 cup Greek yogurt, Full fat
- 3 tbsp Olive oil
- 3 tbsp Lemon juice
- 2 tbsp Ginger paste
- 2 tbsp Garlic paste
- 1 tbsp Red chili powder, Preferably Kashmiri red chili powder
- Salt, To taste
- Pepper, To taste
- 1 tbsp Garam masala
- 1 tsp Coriander powder
- 1 tsp Turmeric powder
- 1 tsp Cumin powder
- 1/2 tsp Cinnamon powder
- 1/4-1/2 tsp Red food coloring, Optional
Tandoori Chicken Masala
Combine the following ingredients:
- 1 tbsp Red chili powder, Preferably Kashmiri red chili powder
- Salt, To taste
- Pepper, To taste
- 1 tbsp Garam masala
- 1 tsp Coriander powder
- 1 tsp Turmeric powder
- 1 tsp Cumin powder
- 1/2 tsp Cinnamon powder
Variations For Whole Tandoori Chicken (Tandoori Murgh)
Tandoori pizza– Use this meat as a topping on pizza or flatbread.
Tandoori curry– Add this to your favorite curry dish for a heartier version.
Chicken breast or kebabs– Use the marinade on chicken breasts or chicken kebabs, instead of on a whole chicken, and then grill them.
Add other seasoning– Such as curry seasoning, or ground mustard, or paprika.
Use this marinade on other proteins– Such as fish, crab, turkey, or shrimp.
Indian chicken wrap– Fill a wrap with chicken, lettuce, tomato, cucumbers and chutneys.
Add herbs as garnish– Like cilantro or mint.
Tips And Techniques
The sharps cuts on the chicken are very important! Because it allows flavors to be absorbed deeply into the meat.
Red food coloring is optional– Many restaurants do this to get the bright red color.
Aluminum foil balls– Some people like to roll up a few small balls of aluminum foil and place them on the bottom of the slow cooker before placing the whole chicken on top. The reason for this is that the foil balls serve as a rack for the chicken, so that the meat doesn’t cook in the juices that will accumulate at the bottom. I usually don’t do this.
Crispy skin can only result from broiling at the end– I highly recommend it!
How to know when the chicken is done? Chicken is ready when an inserted thermometer in its thickest part gives a reading of 165 degrees F.
Make sure to refrigerate at least 6 hours or overnight– This allows the marinade to full absorb into the chicken and to tenderize the chicken ensuring flavor, tenderness, and juiciness.
Tie legs together with a piece of string– This allows for a better presentation and easy removal of chicken from the crockpot.
Use full-fat yogurt– Because this creates the best and richest flavor!
Use fresh lemon juice– Fresh is best because it provides a better flavor. You can also mix in some lemon zest.
Adjust amount of herbs and spices– Add more or less, based on your preference.
Storage
Refrigerate– In a sealed container for up to 2 days.
Freeze– In a freezer safe container for up to 1 month.
Reheat– From thawed, in the microwave or oven.
More Slow Cooker Chicken Recipes
- Slow Cooker Orange Chicken
- Slow Cooker Hawaiian Chicken
- Slow Cooker Chicken Pesto Pasta
- Slow Cooker Chicken Noodle Soup
- Slow Cooker Chicken Barley Soup
Slow Cooker Tandoori Chicken
Ingredients
- 1/2 cup Greek yogurt, Full fat
- 3 tbsp Olive oil
- 3 tbsp Lemon juice
- 1 tbsp Red chili powder, Preferably Kashmiri red chili powder
- Salt, To taste
- Pepper, To taste
- 1 tbsp Garam masala
- 1 tsp Coriander powder
- 1 tsp Turmeric powder
- 1 tsp Cumin powder
- 1/2 tsp Cinnamon powder
- 2 tbsp Ginger paste
- 2 tbsp Garlic paste
- 1/4-1/2 tsp Red food coloring, Optional
- 1 Whole chicken, Skin and giblets removed, About 5 pound chicken
Instructions
- In a large Ziploc bag (or bowl), add yogurt, olive oil, lemon juice, red chili powder, salt, pepper, garam masala, coriander powder, turmeric powder, cumin powder, cinnamon powder, ginger paste, garlic paste, red food coloring and mix until combined. Keep aside.
- Prepare the chicken by patting it dry dry with paper towels. Then, use a sharp knife to make 2-3 small slits on the breast and leg portion so that the marinade can be absorbed deeper.
- Place the chicken in the resealable plastic bag with marinade.
- Massage the bag to fully coat the chicken in the tandoori yogurt marinade.
- Refrigerate for 6 hours or overnight.
- Place the marinated chicken in the crockpot, along with the marinade.
- Optional: Some people like to roll up a few small balls of aluminum foil and place them on the bottom of the slow cooker before placing the whole chicken on top. The reason for this is that the foil balls serve as a rack for the chicken, so that the meat doesn’t cook in the juices that will accumulate at the bottom. I usually don't do this.
- Tie the legs together with a piece of string.
- Cover and cook on Low heat for 6-8 hours or on High heat for about 4 hours. Chicken is ready when an inserted thermometer in its thickest part gives a reading of 165 degrees F.
- For crispy skin, transfer the chicken carefully to a baking tray and broil in the oven on high heat for 4-5 minutes or until top is brown and crispy.
- Garnish with freshly chopped cilantro and enjoy.
