Indian-style slow cooker masala chicken.
The perfect whole roast masala chicken if you are looking for a different and easy slow cooker recipe.
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Side dish ideas?
Any roasted vegetables or potatoes are always a great idea.
For me the best side dish for this spiced roast is a fresh yogurt sauce. If you are looking for an easy recipe, you might like this one:
Slow cooker masala chicken
Course: Main Dish, Meat, Slow CookerCuisine: IndianDifficulty: EasyServings
4
servingsPrep time
30
minutesCooking time
40
minutesIngredients
1 whole chicken
1 tablespoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon cinnamon powder or 1 cinnamon stick
3 cloves
1 teaspoon ground black pepper
60 g almonds (roasted or natural)
1/2 teaspoon turmeric powder
3 tablespoons greek yogurt
1 teaspoon salt
1/2 onion
3 garlic cloves
- Side dish – roasted potatoes with prunes
2-3 medium size potatoes, in wedged
6 prunes
6 dried apricots
Salt and pepper
Neutral oil
1/4 teaspoon cumin seeds
Directions
- In a small pan, cook cumin and coriander seeds and cloves. Over medium heat for about 3 minutes or until golden and fragrant.
- Transfer the roasted spices to a blender with the rest of the ingredients: cumin, coriander, cinnamon, cloves, black pepper, almonds, turmeric, yogurt, salt, onion and garlic. Blend until smooth.
- Place the chicken in a roasting pan or platter and rub it all over with the mixture. Cover and refrigerate for 4 hours or overnight.
- Take the chicken out of the fridge 1 hours before starting to cook.
- Place the chicken on the slow cooker.
- Cover and cook on LOW for 5 hours and 30 mins.
- To get a crispy chicken skin, transfer the chicken to a baking tray and pour some or all of the sauce over the chicken.
- Broil for 5-10 minutes (220°C) until the skin gets golden-crispy.
- Let the chicken rest for 15 minutes before carving. Enjoy it!
- Side dish – roasted potatoes with prunes
- Simmer or soak the prunes and dried apricot in hot water for about 20 minutes.
- When the chicken is almost ready (after 5 hours on the slow cooker).
- Place the potatoes on a baking tray and season with salt, pepper, cumin seeds and 1 tablespoon of neutral oil. Mix to coat evenly and bake for 20 minutes (200°C).
- When the chicken is ready, place the chicken in the middle of the tray, move the potatoes to the sides. Place prunes and dried apricots on top of the roasted potatoes and broil for 5-10 minutes or until the chicken gets golden.
- Serve with some yogurt sauce.
