Tandoori Chicken 30 Minute Meal

Crockpot Tandoori Chicken
Carrot Raita/Indian yogurt salad
Baked potatoes
Simple salad

Obviously this isn’t truly tandoori chicken because we’re not using a real tandoor oven. But this chicken comes pretty close. Chicken comes out crispier if you roast in the oven for 1 ½ hours. But this recipe calls for placing the cooked chicken into a very hot oven for 10 minutes at the end to crisp it up and it works pretty well.

If you need to make two chickens and you don’t have two crockpots, make on a day when you are home by 5. You can prep the chickens ahead of time by marinating them the night before. Then when you get home, put in the oven for 1 ½ hours at 400°. Lay down parchment paper on the baking dish under chicken to make cleanup easier.

If you’re crock potin’ in, marinate the chicken the night before (Steps 1-5) to save time in the morning and increase flavor.

Recipes are grain-free and gluten-free.

Tandoori Chicken 30 Minute Meal


active time: 30 minutes
inactive time: 6-8 hours

Double the recipe if necessary to have leftovers.

Crockpot tandoori chicken
active time: 15 minutes
inactive time: 6-8 hours

This recipe was inspired by Jamie Oliver and BBCgoodfood.com.

Marinade:

  • 1 t each hot chili powder or smoked paprika, turmeric, ground coriander, ground cumin, and garam masala
  • 6 garlic cloves, finely minced
  • 1 inch piece ginger, grated
  • 1 T tomato paste (optional. Provides extra flavor and antioxidants, but not traditional)
  • 2 T organic yogurt, preferable from pastured cows
  • juice of 2 lemons (not 1 lemon, but 2 lemons!)
  • 2 t unrefined sea salt
  • ground black pepper
  • 1 organic chicken, preferable pastured
  • 4 potatoes (1 per person)*

*add extra for leftovers: fry up with greens and eggs for breakfast, or add to frittata or quiche.

  1. Mix together ingredients for marinade in a large bowl. Use more yogurt if you want more sauce for leftovers.
  2. Put crockpot, lid off, on the counter.
  3. Lay a piece of parchment paper into the crockpot. The parchment paper is helpful for lifting out the chicken when it’s cooked into a baking dish to crisp up the skin later.
  4. Wash and dry the chicken with paper towels. Insert slits with a knife around the thighs and across the breasts.
  5. Rub marinade over chicken and into the slits.
  6. Put meat rack (if have) and chicken in the crockpot, both over the parchment paper.
  7. Wash and dry the potatoes. Lay in the crockpot on the sides.
  8. Cook on low all day for 8 hours or high for 6 hours.
  9. Heat oven to 500° with rack in the middle.
  10. Using the parchment paper, lift the chicken out of the crockpot and place on a deep baking dish.
  11. Place the dish in the oven for about 10 minutes until skin gets crispier but not burnt. (You can try to turn it over and cook an additional 10 minutes, but it will likely fall apart).
  12. To serve, pour chicken juice over chicken and potatoes.

How to use chicken leftovers, if any:

  1. Separate the meat from the bones. Put the bones with some meat on them in the freezer to make a meat stock later. Put large chunks of meat in one container. Meat is necessary for meat stock to give flavor, color and protein.
  2. You can rinse the bones if you sucked on them or if you want to remove the spices. (Just rinse in a bowl, changing the water three times). I have made broth without rinsing bones from a chicken curry and the flavor is mild.
  3. Pour any leftover sauce into a container and refrigerate. When cooled the next day, remove the fat off the top.
  4. Reheat sauce over leftover meat and roasted vegetables. Yum.
  5. Use the leftover chicken to make tandoori chicken salad with celery, homemade mayo and cilantro. Put chicken salad inside a hollowed out fresh garden tomato or cucumber, or halved bell pepper.

Carrot Raita, or Indian yogurt salad:
active time: 10 minutes

Raita is a mixture of yogurt or curd with fresh or cooked vegetables and Indian spices. In addition to shredded carrot or cucumber, you can also add chopped tomato and shredded beet. It goes well with Indian dishes as a side dish. Also a kid favorite!

  • 2-3 t ghee
  • ½ t mustard seeds
  • ½ t cumin seeds
  • 2 pinches hing*
  • 1 stem curry leaves (about 12 leaves)
  • 2 cups organic yogurt, preferably from pastured cows
  • 1 cucumber or carrot (I like to put in a lot of veggies)
  • ⅓ t unrefined sea salt
  • ¼ cup cilantro, chopped (optional)

* make sure hing contains no wheat flour if you are gluten-free. The only brand I can find that is gluten-free is Sanjeevani Organics. It comes with acacia gum.

  1. Heat a small heavy-bottomed pan to medium heat, about 5 minutes.
  2. While pan heats, grate the vegetable and gather the cumin, hing and curry leaves in a small bowl so you can add all at once.
  3. Add mustard seeds and allow to pop. If all seeds pop quickly together and jump out of the pan, then the oil is too hot. In this case, remove from heat and cool for a bit until proceeding.
  4. When most seeds have popped, add cumin seeds, hing and curry leaves. Allow to sizzle for a minute. Do not burn. Remove from heat.
  5. Right before serving, mix together yogurt, cucumber or carrot, spice mixture, salt and cilantro.

Alternative Recipe:
Just mix together yogurt with shredded carrot or cucumber and cilantro.

Simple salad
active time: 5 minutes

Use any or all of the following:

  • salad greens
  • any raw vegetable, i.e. carrot matchsticks, colorful bell pepper sliced, grated beet
  • avocado
  • premade salad dressing* or sprinkle of extra-virgin olive oil and vinegar

*you can find a simple recipe from my e-book 30-minute grain-free gluten-free meals, which you receive when you sign up for updates on my website.

Assemble all ingredients.

 

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