Slow Cooker Tandoori-Inspired Whole Chicken

• •1 large whole chicken, 3-4 lb
• •1 cup plain whole milk yogurt
• •1 tablespoon fresh ginger, grated or finely minced
• •1 tablespoon fresh garlic, minced
• •1.5 teaspoon garam masala
• •1 teaspoon Kashmiri red chili powder (or paprika + pinch cayenne)
• •0.5 teaspoon turmeric powder
• •1 teaspoon ground cumin
• •1 teaspoon ground coriander
• •1 teaspoon salt
• •0.5 teaspoon freshly ground black pepper
• •1 tablespoon lemon juice, freshly squeezed
• •1 teaspoon kasoori methi (dried fenugreek leaves), crushed
• •1 tablespoon vegetable oil or ghee
• •0.3 cup chicken broth or water
• •0.3 cup fresh cilantro, chopped

Instructions

1. 1

   Prepare the chicken: Remove any giblets from the whole chicken. Pat the chicken thoroughly dry with paper towels. Using a sharp knife, make several deep slits (about 1 inch deep) into the thickest parts of the chicken breast and thighs. This allows the marinade to penetrate deeply.

2. 2

   Make the marinade: In a large bowl, combine the plain whole milk yogurt, grated ginger, minced garlic, garam masala, Kashmiri red chili powder, turmeric powder, ground cumin, ground coriander, salt, black pepper, fresh lemon juice, and crushed kasoori methi. Mix well until a smooth, fragrant paste forms.

3. 3

   Marinate the chicken: Place the prepared chicken into the bowl with the marinade. Using your hands, generously rub the marinade all over the chicken, ensuring it gets into the slits and covers every surface, including inside the cavity. Place the chicken in a large zip-top bag or a covered dish and refrigerate for at least 4 hours, or preferably overnight (up to 24 hours) for maximum flavor.

4. 4

   Prepare for slow cooking: If desired for extra color and flavor, heat the vegetable oil or ghee in a large, oven-safe skillet over medium-high heat. Carefully sear the marinated chicken on all sides for 2-3 minutes per side until lightly browned. This step is optional but recommended.

5. 5

   Slow cook: Lightly grease the inside of your slow cooker insert. Carefully transfer the marinated (and optionally seared) chicken to the slow cooker. Pour the chicken broth or water around the base of the chicken. Do not pour over the chicken as it might wash off the marinade.

6. 6

   Cook: Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C) and the chicken is incredibly tender and easily pulls apart. Cooking time may vary slightly depending on your slow cooker and chicken size.

7. 7

   Rest and serve: Carefully remove the cooked chicken from the slow cooker and transfer it to a cutting board. Tent loosely with foil and let it rest for 10-15 minutes before carving or shredding. Garnish generously with fresh chopped cilantro before serving.

8. 8

   Optional sauce: The accumulated liquid at the bottom of the slow cooker is flavorful. You can skim off any excess fat and serve it as a light sauce, or thicken it slightly by simmering it in a small saucepan with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) until desired consistency is reached.

Chef's Tips

• 💡Marination is key: For the most authentic and deep flavor, do not skimp on marination time. Overnight (12-24 hours) yields the best results.
• 💡Pat dry for best results: Ensure the chicken is very dry before applying the marinade; this helps the marinade adhere better and creates a better crust if searing.
• 💡Crispy skin (optional): While slow cooking doesn't typically yield crispy skin, you can achieve it by transferring the cooked chicken to a baking sheet and broiling it for 5-7 minutes, or until the skin crisps up and browns, watching carefully to prevent burning.
• 💡Serving suggestions: This Tandoori-inspired chicken pairs wonderfully with basmati rice, warm naan bread, a simple cucumber-yogurt raita, or a fresh green salad.