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Crock Pot Tandoori Chicken with Honey Yogurt Sauce

May 28, 2012

Happy Memorial Day! I hope everyone is enjoying this great holiday Monday.

I decided to be productive this morning and tackle the 5lbs of happy, free range, local Rocky Mountain Fryer that I bought last week (also, an expensive bird). The cats and I had our own celebration of sorts when it was finally done. There is something about eating crispy chicken skin that makes any fear of cooking poultry worth it. Mmmm.

Plus, I went ahead and pulled the meat off and tossed the bones right back into the crock pot with the cooking juices, 10cups of water, the onions and parsley from inside the bird and a few stalks of chopped celery. Needless to say, we will be chicken-stocked.

A quick update on the busy side of life, which has been gloriously busy and not painfully so. Life is grand! I spent the last few weeks snagging loads of travel time. My own large holiday, if you will. AND I’ve crossed off a handful of US States on the ‘to visit’ list. I’ll spare you an entire recount of my most recent gallivant to visit to Austin (where Alden and Scott happily relocated to in November). I’ve posted a few photos here, but if you want to check out a few more, you can see them here, here and here. The Tandoori spice actually came from my Austin explorations. One day, while exploring the city by bike, I came upon The Savory Spice Shop, a great little spice store (where you could taste the spices!) run by the sweetest lady. She even brewed me some Chai and we sat talking for a good half hour about everything from Austin to cooking to traveling and art. So cool. Plus, I bought the same Chai spice she had used. Win win win. Anyways, I also came out of there with a bag of Tandoori spice. Which I was excited to try out.

So now for the recipes. Not at all complicated, but I am supplying recipes for the chicken, the yogurt sauce and the rice. So it looks like a lot. In lieu of attempting to make my own Naan, I grabbed a package of it fresh baked from the grocery.

Crock Pot Tandoori Chicken:

1 chicken (4-5lbs)

3 Tbsp Tandoori Spices (you can mix your own too)

1/4 cup plain yogurt

1/2 onion, chopped

a small bunch of parsley

Directions: Spray crock pot with cooking spray. Mix yogurt and spices together in a small bowl. Stuff chicken with parsley and onion and rub all over with yogurt/spice mixture. Place in the crock pot and cook on high for 5hours. Remove chicken from the pot and place it on a tray to cool for a few minutes before serving. (If you want to make broth or gravy, you can save the cooking juices.)

Curry Cinnamon Rice:

1 cup brown rice

2 cups water

1/2 cup raisins

1/2 tsp cinnamon

1/4 tsp salt

1 tsp curry powder

Directions: Cook rice. Add raisins and spices and stir well.

Honey Yogurt Sauce:

1/2 cup yogurt

1/2 tsp curry powder

4Tbsp honey

Directions: Mix everything together and serve on the side or on top of the chicken.

Great success! I have to say, considering it was all a big experiment (and only my second experience cooking an entire chicken) it turned out great. Some things I’d do differently are: I’d marinate the chicken so the flavor soaks more into the entire thing. I think I will try this with a bit more of a saucy marinade when I make it again. I also think I’d like a heftier sauce for the chicken as well. The yogurt is more of a side sauce. I’d like a bit more of a curry sauce so that it can be more stew like. I think if I marinade, I can use the marinade and thicken it up with some yogurt and a bit of broth. But other than that, I am pretty excited. Stand by for curried chicken salad when I get tired of eating chicken, rice and naan..which actually sounds kind of impossible.

Kayaking on Town Lake

Food Truck Noms!

Hiking on the Greenbelt!


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