This Slow Cooker Tandoori Chicken is made with tandoori paste, plain yogurt, chicken thighs, vegetable oil, and fresh coriander and takes around 205 minutes, serving around 4 people.

To make Tandoori Chicken in your slow cooker or crockpot, combine the paste and yogurt, coat the chicken, and brown it in oil. Then cook it on high in the slow cooker for 3 hours, and finish uncovered for 30 minutes.

I’ve found this dish to be a crowd-pleaser at my table, perfect for when you want a touch of Indian cuisine without too much fuss.

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Slow Cooker Tandoori Chicken Ingredients

• 1/4 cup tandoori paste
• 1/3 cup plain yogurt
• 1 kg skinless, boneless chicken thighs
• 1 tablespoon vegetable oil
• Fresh coriander, for garnish
• Steamed rice, to serve

How To Make Slow Cooker Tandoori Chicken

1. Prepare marinade: In a mixing bowl, combine the tandoori paste and yogurt until smooth.
2. Marinate chicken: Cut the chicken thighs into quarters. Add them to the bowl with the yogurt mixture, ensuring each piece is well coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to enhance the flavors.
3. Brown chicken: Heat the vegetable oil in a frying pan over medium heat. Add the marinated chicken pieces and sear them on all sides until golden brown, about 3-5 minutes per side.
4. Transfer to slow cooker: Place the browned chicken pieces into the slow cooker. Pour any leftover marinade over the chicken.
5. Cook the chicken: Set the slow cooker on high and cook for 3 hours. After 3 hours, remove the lid to allow the sauce to thicken and continue cooking for an additional 30 minutes.
6. Prepare sides: While the chicken finishes cooking, prepare steamed rice and chop some fresh coriander for garnish.
7. Serve: Spoon the cooked chicken over a bed of steamed rice, drizzle with the thickened sauce, and garnish with fresh coriander.

Recipe Tips

• Marinate longer: To deepen the flavors, marinate the chicken overnight or for at least 12 hours in the refrigerator before cooking.
• Sauce consistency: For a thicker sauce, mix a tablespoon of cornstarch with water and add it during the last 30 minutes of cooking.
• Low heat alternative: If time allows, cook the chicken on low for 6 hours instead of high for 3 hours for even tenderer meat.
• Adding vegetables: Enhance the meal by adding chunks of bell peppers and onions in the last hour of cooking; they complement the tandoori flavor beautifully.

Is it necessary to brown the chicken before slow cooking?

Browning the chicken before slow cooking isn’t mandatory, but it is recommended. Searing the chicken enhances its flavor and texture, adding a rich depth to the finished dish that you won’t get from slow cooking alone.

What if I don’t have tandoori paste?

If you don’t have tandoori paste, you can make a quick substitute using a blend of paprika, cumin, coriander, turmeric, and garam masala mixed with some lemon juice and garlic. This mix replicates the essential flavors of tandoori paste.

Recipe Variations

• Creamier texture: Swap the plain yogurt for Greek yogurt or add a couple of tablespoons of heavy cream to the marinade for a creamier sauce.
• Protein swap: Replace chicken thighs with boneless lamb pieces for a different take on this classic dish; adjust cooking time accordingly.
• Vegan delight: For a vegan version, substitute chicken with large chunks of paneer or tofu and use dairy-free yogurt.
• Spice it up: Increase the heat by adding more tandoori paste or a teaspoon of red chili powder to the marinade if you prefer a spicier dish.

What To Serve With Tandoori Chicken

Serve your flavorful Tandoori Chicken with mango chutney, cucumber raita, garlic naan, saffron rice, and mint yogurt.

You can also pair it with green bean almondine or roasted Brussels sprouts for a complete meal. These options enhance the dish beautifully.

How To Store Leftover Tandoori Chicken

In The Fridge:

Place leftover Tandoori Chicken in an airtight container or wrap tightly with aluminum foil. I suggest refrigerating it as soon as it cools down to maintain freshness. It will be good for up to three days.

In The Freezer:

Tandoori Chicken can be frozen for up to two months. First, let the chicken cool completely. Then, place it in a freezer-safe container or heavy-duty freezer bag.

How To Reheat Leftover Tandoori Chicken

Reheat your leftover Tandoori Chicken by placing it in a 350°F oven for about 10-15 minutes. If I were you, I’d cover it with foil to prevent it from drying out. Alternatively, you can microwave it on high for 2-3 minutes, covered.

Check out More Slow Cooker Recipes:

• Slow Cooker Honey Mustard Silverside
• Slow Cooker Lamb Shanks In Onion Gravy
• Slow Cooker Pork Belly Slices