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Introduction
Tandoori chicken, a staple of Indian cuisine, has a history as rich as its flavor. Originating in the Punjab region during the Mughal era, it traditionally involves marinating chicken in yogurt and spices before cooking it in a tandoor, a cylindrical clay oven. Our healthier crockpot version pays homage to this culinary heritage while adapting it for modern, health-conscious cooks. By using a slow cooker, we not only make the cooking process more accessible but also allow the flavors to develop over time, creating a dish that's both authentic and convenient. This method also reduces the need for added fats, making it a lighter alternative to the classic recipe without sacrificing its beloved taste.
Ingredients
• 2 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1 cup plain Greek yogurt
• 2 tablespoons fresh lemon juice
• 2 tablespoons grated fresh ginger
• 4 cloves garlic, minced
• 2 tablespoons garam masala
• 1 tablespoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1 large red onion, thinly sliced
• 1/4 cup chopped fresh cilantro, for garnish
• 1 lemon, cut into wedges, for serving
Step 1:
In a large mixing bowl, combine Greek yogurt, lemon juice, grated ginger, minced garlic, garam masala, cumin, turmeric, smoked paprika, salt, and cayenne pepper. Whisk until well blended.
Step 2:
Add the cubed chicken thighs to the marinade and mix well to coat evenly. Cover and refrigerate for at least 2 hours or overnight for best results.
Step 3:
When ready to cook, transfer the marinated chicken to the slow cooker. Add the thinly sliced red onion and stir to combine.
Step 4:
Cover and cook on low heat for 4 hours, or until the chicken is tender and cooked through (internal temperature should reach 165°F or 74°C).
Step 5:
Once cooked, gently stir the chicken to distribute the sauce evenly.
Step 6:
Garnish with fresh chopped cilantro and serve hot with lemon wedges on the side.
Q: Can I use chicken breast instead of thighs?
A: Yes, you can use chicken breast, but reduce the cooking time to 3 hours to prevent drying out.
Q: Is this recipe spicy?
A: The recipe has a mild to medium heat level. Adjust the cayenne pepper to your preference.
Q: Can I make this recipe dairy-free?
A: Yes, substitute Greek yogurt with coconut yogurt or cashew cream for a dairy-free version.
• For a vegetarian option, substitute chicken with 2 lbs of firm tofu, pressed and cubed.
• Use full-fat Greek yogurt for best results, as it's less likely to curdle during cooking.
• If you can't find garam masala, mix equal parts ground coriander, cumin, cardamom, black pepper, cinnamon, and cloves.
• For a spicier dish, increase the amount of cayenne pepper or add 1-2 finely chopped green chilies.
• This recipe contains dairy (yogurt) and may not be suitable for those with lactose intolerance.
• To make this recipe gluten-free, ensure all spices and yogurt used are certified gluten-free.
Serve hot over basmati rice or with naan bread. Garnish with fresh cilantro and a squeeze of lemon juice.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
Marinate the chicken overnight for best flavor. If short on time, marinate for at least 2 hours before cooking.
- Use full-fat Greek yogurt to prevent curdling during cooking
- Adjust the amount of cayenne pepper to control the spice level
- For a more authentic tandoori color, add a few drops of red food coloring (optional)
For a vegetarian version, substitute chicken with 2 lbs of firm tofu, pressed and cubed. Reduce cooking time to 2-3 hours on low heat.
Pair with a cold Kingfisher beer or a glass of crisp Riesling. Serve with cucumber raita and steamed basmati rice.
This dish can be enjoyed year-round, but is especially comforting in colder months.
This recipe contains dairy (Greek yogurt). It may contain traces of nuts if using store-bought garam masala. Always check individual ingredients for allergen information.
