Crockpot Tandoor Chicken

A few weeks ago my husband and I went on a cruise.  We love love love cruising.  We usually cruise Disney but, we decided to give a new Carnival ship a try.  We had a great time but, the food on this particular ship left a lot to be desired.  However, at the back of the ship was a Tandoor grill.  It was the most amazing food on the ship.  We ate lunch there almost everyday.

So a couple of days ago I asked the hubster what he wanted to eat this week and he told me that he missed the Tandoor grill.  My favorite thing on the buffet was the Tandoor chicken so I figured I would see if I could replicate it.  This recipe that I found on What A Crock gave us a nice replica.  It wasn’t spot on but, it definitely reminded us of those glorious plates full of Indian food on the ship.

A lot of people are afraid of Indian food.  I get it.  It tends to be brown, and mushy, and a lot of people assume it HAS to be spicy. But, it is so flavorful.  You really should give it a try.

IMG_2344

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.

 

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