Crockpot Tandoori Chicken
Not sure where I got this recipe, but it's too amazing that I have to share (it's in my crockpot right now, despite me having to walk to the store before breakfast because my plain yogurt had gone bad & I didn't realize it :P hooray planning ahead?)
Crockpot Tandoori Chicken
Serves 6
3 lbs boneless chicken thighs
1 cup plain yogurt
1 tsp ginger
1 tsp coriander
1/2 tsp cayenne pepper
1/4 tsp cloves
1/4 tsp pepper
1 Tbs cumin
1/4 tsp cardamom
6 cloves garlic
1 lemon, juiced
1 Use a 6-quart slow cooker. In a small mixing bowl, combine ½ cup yogurt with all dry spices. Smear all over the chicken. Put the chicken into the stoneware. Toss whole garlic cloves on top, and squeeze on the lemon juice. Cover and cook on low for 6 to 8 hours, or on high for 4 hours. Serve with basmati rice.
2 After removing the meat from the pot, stir in the remaining ½ cup of yogurt to make a yummy sauce to pour over the meat and rice.
Crockpot Tandoori Chicken
Serves 6
3 lbs boneless chicken thighs
1 cup plain yogurt
1 tsp ginger
1 tsp coriander
1/2 tsp cayenne pepper
1/4 tsp cloves
1/4 tsp pepper
1 Tbs cumin
1/4 tsp cardamom
6 cloves garlic
1 lemon, juiced
1 Use a 6-quart slow cooker. In a small mixing bowl, combine ½ cup yogurt with all dry spices. Smear all over the chicken. Put the chicken into the stoneware. Toss whole garlic cloves on top, and squeeze on the lemon juice. Cover and cook on low for 6 to 8 hours, or on high for 4 hours. Serve with basmati rice.
2 After removing the meat from the pot, stir in the remaining ½ cup of yogurt to make a yummy sauce to pour over the meat and rice.