Scale

2 lbs bone-in or boneless chicken thighs

1½ cups plain Greek yogurt

2 tbsp olive oil

3 cloves garlic, minced

1 tbsp fresh ginger, grated

1½ tbsp tandoori masala seasoning

1 tsp paprika

1/2 tsp ground cumin

1/2 tsp turmeric

Salt and black pepper, to taste

Vegetables:

2 cups baby potatoes, halved

2 carrots, sliced

1 red bell pepper, sliced

1 small onion, sliced

Optional garnish:

Fresh cilantro

Lemon wedges

1. In a large bowl, mix Greek yogurt, olive oil, garlic, ginger, tandoori masala, paprika, cumin, turmeric, salt, and pepper.

2. Add chicken thighs and coat well with the yogurt mixture.

3. Add vegetables to the bottom of the crockpot.

4. Place marinated chicken on top of the vegetables.

5. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until chicken is tender and cooked through.

6. Optional: Broil chicken for 3–5 minutes for charred edges.

7. Serve hot with vegetables and garnish with cilantro and lemon.

• Greek yogurt keeps chicken extra juicy.

• Adjust spice level with chili powder or cayenne.

• Delicious served with rice, naan, or cauliflower rice.

Keywords: tandoori chicken slow cooker, greek yogurt chicken thighs, crockpot indian chicken