Slow Cooked Roasted Tandoori Chicken

Slow Cooked Roasted Tandoori Chicken  One of the sayings or rather jokes in the accounting world is something to the effect, if you have to cheat, do it big! Possibly, carrying my roots with me, when I am giving you a somewhat cheater recipe, it is a BIG one. This Slow Cooked Roasted Tandoori Chicken is big in many ways, and is one of my life savers or many a crazy day.

It gets two classic recipes well under control, with essential help from the slow cooker. We all want our Sunday tables, even for that matter weeknight evening tables graced with a moist and crisp roasted chicken. If you are thinking of a Desi Roasted chicken dinner, well, let me tell you we have just upped the Spice ante a lot. But, for that roast chicken without much actually minimal effort, all while you look like a domestic diva, all tricks are worth it.  And most of the effort is really done by the slow cooker.

Week two of the school year, seems to be settling in. Work has been calmer, although I did lose my friend Ken for various reasons he shall not be with us at work anymore. I have still too much going on the book front, all balancing with soccer season. Well, if you are visiting this site, you will notice that we are now live. I shall miss need getting used to the new space and like any move, I still need to get squared away with the recipe index and header bar and am re-working pinterest as we speak. However, it is wonderful to have my space back.

Slow Cooked Tandoori_2

So back to this so called cheater roast chicken, the deal here is pretty simple. I actually marinate this in a slow cooker and then I slow cook this and finish it off in the oven giving the illusion of a perfectly roasted chicken. Oh! the best part I actually use the drippings to make up a sauce that works just like the gravy. Any leftovers are happily used up in dishes like the Mexican Pizza or Quesadillas or the Tikka Masala Salad.

So, the important deal with this dish is that I do marinate it overnight, but I actually find a cool spot (under 65 degrees), plenty of those there in these cool fall evenings. I do make this dish on and off, if needed in summer mostly because it is a great dish to use for the meat much better than store bought chicken. In fact, if you just want to use it for cooked chicken for empanadas or flatbread pizzas then you can even skip the crisping in the oven. Well, folks, this was all about the possibilities and now I am back to the cheater chicken recipe. Tikka Masala Fans, the finishing gravy captures every seductive note of the tikka masala sauce, and by the way, if you are looking ahead for a small Thanksgiving table, do think of this as an option.

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Slow Cooked Roasted Tandoori Chicken

Prep Time: 6 hours

Cook Time: 3 hours, 30 minutes

Yield: Serves 6 to 8

A cheater recipe for a well crisped roasted tandoori chicken, with a succulent chicken tikka masala gravy.

Ingredients

    For the Chicken
  • 1 cup Greek Yogurt
  • 1 tablespoon tandoori masala
  • 1 tablespoon fresh ginger and garlic paste
  • 1 teaspoon salt
  • 2 tomatoes, finely chopped
  • 1 medium sized 3 to 4 pound chicken
  • 2 tablespoons olive oil or butter
    • For the Tikka Masala Gravy
  • 1 tablespoon oil
  • 1 medium sized onion, finely diced
  • Sauce from the slow cooked chicken
  • 1 tablespoon dried fenugreek leaves (kasuri methi)
  • ¾ cup of half and half
    • To Garnish
  • Sliced Red Onion
  • Lime or Lemon Wedges
  • Chopped Cilantro

Instructions

  1. Mix the Greek yogurt with the tandoori masala, ginger and garlic paste and the salt. Add in the tomatoes. Rub the chicken and set aside for 4 to 6 hours or overnight (see note on marinating and temperature).
  2. Set the slow cooker and cook for 21/2 hours.
  3. Pre-heat the oven to 375 degrees, arrange the chicken on a baking dish and rub with the olive oil or butter. Reserve the sauce in the slow cooker.
  4. Place in the oven and cook for 30 minutes until the skin is golden and crisp.
  5. In the meantime, heat the oil and add the onions and slowly cook until the onions are soft and golden.
  6. Add in the sauce from the slow cooker and cook for about 10 minutes.
  7. Stir in the dried fenugreek leaves.
  8. Turn off the heat and cool slightly and place in a blender with the half and half and blend to a smooth puree.
  9. Remove the crisped chicken from the oven.
  10. The prepared sauce can either be poured over the chicken or served on the side.
  11. Garnish with the sliced red onions, lemon wedges and the chopped cilantro.

Notes

Notes: this recipe needs about 25 minutes of hands-on cooking time, most of the time listed is either in marinating or slow cooking.

https://spicechronicles.com/slow-cooked-roasted-tandoori-chicken/

 

 

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