Tandoori chicken is a classic dish originating from the Indian subcontinent, known for its vibrant color and smoky flavor. Traditionally cooked in a tandoor, or clay oven, this dish has been adapted for the modern kitchen using a slow cooker, making it accessible to home cooks everywhere. The slow cooking process allows the chicken to absorb the rich, spicy marinade, resulting in a tender and juicy dish. This recipe is perfect for those who want to explore Indian cuisine in a simple, hands-off way.

This spicy tandoori chicken pairs beautifully with a side of basmati rice or warm naan bread, which help to soak up the flavorful marinade. For a refreshing contrast, serve it with a cucumber raita or a simple salad of sliced onions, tomatoes, and cucumbers dressed with lemon juice and a sprinkle of chaat masala.

Servings: 4

2 lbs chicken pieces (thighs and drumsticks work well)
1 cup plain yogurt
2 tablespoons lemon juice
2 tablespoons vegetable oil
4 cloves garlic, minced
1 inch ginger, grated
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon paprika
1 teaspoon cayenne pepper
1 teaspoon turmeric
1 teaspoon garam masala
1 teaspoon salt
Fresh cilantro, chopped, for garnish

In a large bowl, combine the yogurt, lemon juice, vegetable oil, garlic, ginger, cumin, coriander, paprika, cayenne pepper, turmeric, garam masala, and salt. Mix well to form a smooth marinade.

Add the chicken pieces to the marinade, ensuring each piece is well coated. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.

Transfer the marinated chicken to the slow cooker, pouring any remaining marinade over the top.

Cover and cook on low for 6-7 hours, or until the chicken is tender and cooked through.

Once cooked, transfer the chicken to a serving platter and garnish with fresh cilantro.

Serve hot with your choice of sides.

For a milder version, reduce the amount of cayenne pepper or omit it altogether. You can also add a touch of smoked paprika for a hint of smokiness without the heat. If you prefer a more charred exterior, finish the chicken under a broiler for a few minutes after slow cooking. For a vegetarian option, substitute the chicken with paneer or firm tofu, adjusting the cooking time as needed.

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