This recipe reminds me of the delicious spices and flavors of the kitchen that I grew up in. My mom shared this recipe with us on a recent visit to see us. It is a super flavorful Tandoori chicken, made simple by using the crockpot! You can serve this chicken in a variety of ways – with some roasted vegetables on the side, on top of a salad, or as a wrap on a whole wheat tortilla with the sauce and mixed greens.
For the chicken:
- 3-4 lb whole chicken
- 4 cloves of garlic
- Aluminum foil
For the Tandoori sauce:
- 4 Tbsp Tandoori Masala (you can find this in any Asian/Indian market)
- 1 cup plain nonfat Greek yogurt
- 10 cloves of garlic
- 1 inch of ginger, peeled and chopped
- 2 jalapenos, chopped
- 1/2 cup cilantro + more for garnish
- 1/4 cup fresh mint leaves
- 1/2 tsp turmeric powder
- 2 tsp salt
- Place all sauce ingredients in a blender and blend until smooth. Put half of the sauce aside in the refrigerator to use later as a dipping sauce for the cooked chicken.
- Tear off 5-6 sheets of aluminum foil and crumple into balls. Place balls at bottom of crockpot.
- Remove giblets and any other innard parts of whole chicken and discard these parts. Wash the chicken and pat completely dry with paper towels. Stuff chicken with 4 cloves of garlic. Place chicken breast side up in crockpot, on top of aluminum balls.
- Sprinkle salt and pepper on top of chicken. Cut 4-5 small slits in chicken breast and cover chicken with Tandoori sauce. Make sure all parts are well coated.
- Cook on high for 6-7 hours. Remove chicken from crockpot. Serve with fresh cilantro and Tandoori sauce for dipping.
Side note: I know the purpose of using a crockpot is for the ease of making a dish in one pot but if you want to take this chicken one step further, place cooked chicken on a baking sheet and broil for 10 minutes for a crispier skin.