Tandoori Chicken

Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 6 servings


  • 2 tablespoons olive oil
  • 12 medium boneless skinless chicken thighs cut into 2 inch cubes
  • sea salt and freshly ground black pepper to taste
  • 3 cloves garlic chopped
  • 2 large onions chopped
  • 1 large red bell pepper seeded and chopped
  • 2 large tomatoes chopped
  • 1 tablespoon paprika
  • 1 tablespoon coriander
  • 1 teaspoon cayenne pepper
  • 2 teaspoons cumin divided
  • 1 tablespoon grated fresh ginger
  • 1 1/2 teaspoons turmeric
  • 2 medium limes juiced
  • 1 cup low sodium chicken broth
  • 1 1/2 cups plain Greek yogurt divided


  • In a large skillet, heat 2 tablespoons olive oil over medium heat and sear chicken, seasoned with salt and pepper, 3 to 5 minutes per side until golden.
  • In a large food processor or blender, add bell pepper, onions, garlic, paprika, coriander, cayenne, 1 teaspoon cumin, ginger, turmeric and juice of 1 lime, 1/2 cup yogurt. Blend 1 to 2 minutes until smooth.
  • In a large slow cooker, add chicken, tomatoes, ingredients from blender, chicken broth, cover and cook on LOW for 8 hours until chicken is cooked through.
  • In a small bowl, add remaining yogurt, cumin and lime juice. Stir to combine and serve with the chicken mixture.


SERVING SUGGESTION: Salad of torn Romaine lettuce, sliced green onions and avocado and orange sections, tossed with extra virgin olive oil and lime juice.
VEGETARIAN: Use cubed sweet potato in place of the chicken, and use vegetable broth in place of the chicken broth.
GLUTEN FREE: Make sure that the spices, chicken broth and yogurt are all gluten free.
NUTRITION: 297 Calories; 11g Fat (31.9% calories from fat); 37g Protein; 14g Carbohydrate; 2g Dietary Fiber; 118mg Cholesterol; 241mg Sodium. Exchanges: 0 Grain (Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat.
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