his is likely not traditional at all, but when my husband tasted it, not knowing in advance that I was going for tandoori flavor he said, “Hey, you know what this tastes like? Tandoori chicken” so that is good enough for me! It has the flavor of chicken tandoori without the roasting. This results in an entirely different texture — moist and succulent meat. The key to the flavor here is the mixture of the curry with the coconut milk.
As seen in: Slow Cooker Chicken Tandoori and Almost Kosher’s New Look! and featured on The Jewish Lady.
Slow Cooker Chicken Tandoori
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Toast the cumin and coriander in a dry skillet over high heat until fragrant. Be careful not to burn.
Grind the toasted seeds in a mortar or a spice grinder.
Add the ground seeds to a small food processor or blender, along with the garam masala, tomato paste, cayenne pepper, paprika, and ginger and blend into a paste.
Add your chicken thighs to the slow cooker (it’s important to ensure the skin, if any, is removed or else it will turn out too oily).
To the slow cooker, add the paste and coconut milk and turn the slow cooker on high for about 15-20 minutes (about long enough to take your morning shower and get dressed).
Return to the pot and give a few good stirs to incorporate the paste and coconut milk, cover, and adjust the temperature to low for 8-10 hours.
After the chicken is finished in the slow cooker, transfer back to the skillet and place either under your oven’s broiler on high or torch it with a high-powered propane torch (as we did).
Garnish with chopped cilantro and serve with your favorite sides.