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.

Slow Cooker Tandoori Chicken on White Plate with Gray Background

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.

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.

Nutrition

Calories: 468kcal, Carbohydrates: 7g, Protein: 39g, Fat: 31g, Saturated Fat: 8g, Trans Fat: 1g, Cholesterol: 144mg, Sodium: 274mg, Potassium: 507mg, Fiber: 2g, Sugar: 1g, Vitamin A: 893IU, Vitamin C: 10mg, Calcium: 84mg, Iron: 3mg
Closeup Shot of Spicy Tandoori Whole Chicken on White Plate with Green Peppers
Crockpot Indian Chicken on White Plate With Gray Background

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