The deep yet mild flavor of this Indian inspired dish is simply delicious!
Combined with the fact that this dish is super easy using our ‘set and forget’ method. ‘Set and forget’ essentially just means add the ingredients to the pan, casserole dish or slow cooker, then set your timer and forget it ’till it’s done.
We’re all about easy low carb cooking here because none of us wants to slave away for hours in the kitchen, right!
You may not be overly familiar with cooking with spices from scratch. But it really is simpler than you think. And the health benefits spices provide are great.
Take turmeric as an example, many studies have shown it decreases inflammation in the body. While cayenne pepper is known to boost metabolism and ginger boosts the immune system and is an antiviral.
They are just a few examples of the benefits of spices. And if you’re brave enough to try a few of our recipes, you’ll soon feel more confident using them on a regular basis.
And did we mention it’s low carb – like all our meals here of course. 🙂
Tandoori Slow Cooked Chicken
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 2 Tablespoon Water
- 4 Tablespoon greek yogurt
Tandoori Spice Blend
- 1 teaspoon ground cilantro/ coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 2 teaspoon sweet paprika
- 1 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
Sauce Mixture
- 1 Tablespoon tomato paste
- 10 drops liquid stevia extract
- 1 teaspoon minced garlic
- 2 Tablespoon greek yogurt
- 2 Tablespoon Water
Instructions
- Mix the spices together in a small bowl.
- Mix the sauce mixture together in a small jug or bowl.
- Heat a large pan or skillet over a high heat.
- Add the chicken and fry on one side for 2 minutes. Before flipping, sprinkle half the spice blend over the top of the chicken. Flip to cook on the other side for 2-3 minutes. Until the spices are browned off on the outside of the chicken.
- Sprinkle the rest of the spice blend on the top side of the chicken. Flip again and cook for 2 minutes again on the side that's already cooked until the chicken is well browned and crusted in the spices.
- Spread the sauce mixture on the bottom of the slow cooker.
- Transfer the chicken thighs to the slow cooker. Then, put 2 Tablespoons of water into the pan/ skillet and use a spoon or fork to remove the flavor stuck to the pan from the spices.
- Pour the liquid over the top of the chicken thighs. Put the lid on the cooker and set for 5 hours on "low" setting, 2.5 hours on "high" setting.
- Serve with salad, cauliflower rice, cabbage rice, konjac rice, greens or your preferred vegetables. In the image we served with lettuce, diced tomato and slices of lemon to squeeze over the salad and chicken, which was perfect.
Storage
This meal can be refrigerated or frozen. Simply add to an airtight container and store.
To thaw, leave overnight at room temperature, then reheat in a pan with a little liquid and a little additional yogurt.
Options/ Alternatives
If you don’t like chicken thighs, use chicken breast cut into smaller fillets.
If you wanted to cheat on the spice blend you can buy ready made tandoori pastes.
Kitchen Tools
You don’t need a fancy slow cooker. A low cost low-high setting cooker will do the trick.
And a set of handy measuring spoons and measuring cups are probably one of the most used kitchen items
HAPPY EATING!
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all your recipes have a per serving chart but don’t say what a serving is!! 100 grams 200 grams, a 1/4 of the pie ???
Please clarify, Orah Ruth
Ruth, it says 4 serves so that would make it 1/4 of the dish – pretty easy!! Unfortunately, we do not have time to measure the weight of every recipe we make.
What could I substitute for yogurt? Would Sour cream be ok? Thanks
Yes Juliet that should work well too.
Is the stivia necessary? I try to avoid even sugar substitutes.
It will work fine without the stevia Diana.