Name: Slow Cooker Tandoori Chicken recipe
Prep time: 130 min
Cook time: 210 min
Total time: 340 min
Yield: 4
Ingredients: 1/4 cup tandoori paste; 1/3 cup plain yoghurt; 1kg skinless, boneless chicken thighs; 1 tbsp vegetable oil

by Greer Worsley Last updated on 04/26/2021

With a handful of ingredients, you can let the slow cooker do the work for a delicious, warming chicken tandoori dinner. - Greer Worsley

Ingredients

1/4 cup tandoori paste
1/3 cup plain yoghurt
1kg skinless, boneless chicken thighs
1 tbsp vegetable oil

Method

Step 1

In a bowl, combine tandoori paste with yoghurt. Cut chicken thighs into quarters and add to yoghurt mixture. Stir well, then cover and refrigerate for 2 hours or overnight.
Step 2

In a frypan, heat oil. Brown chicken pieces on all sides, then transfer to the bowl of a slow cooker. Add any remaining yoghurt marinade. Cook on high for 3 hours, then remove lid and continue cooking for 30 minutes to thicken sauce. Serve with steamed rice and coriander.

Recipe Notes

from Australia’s Best Recipes team

You can omit the part where you brown the chicken in a frypan, however, the flavour will be richer if you can do it.

If your sauce is too watery, remove about 1/3 cup to a small bowl and stir through 1 tsp cornflour to make a paste, then return to the slow cooker and stir through. Simmer for 30 minutes and this will thicken the sauce.

Recipe and photo by Greer Worsley.