I made Tandoori Chicken the other week just using a ready bought powder. Now I had a Kenwood Multi-Mill I wanted an excuse to use it so I decided to make my own tandoori marinade from scratch. Since I’ve been on my diet I haven’t used my slow cooker much, and I didn’t want it to start feeling neglected or left out now the Kenwood had arrived, so I decided to cook the chicken in that as a sort of pot roast.
The results were excellent on all counts. The multi-mill made a smooth marinade paste in minutes, and the slow cooker kept the chicken lovely, moist and falling off the bone. I had it set on high, and it cooked a large (4½lb/2kg) chicken in 4 hours.
If you don’t have a multi-mill you could use a blender/food processor, or a pestle and mortar.
Large skinless chicken – 4½lb/2kg (check your manufacturer’s handbook for the maximum size for your machine)
Tomatoey Curry Sacue – 1 portion (optional)
Lemon juice – yield from 2 lemons
Fresh ginger – 1 thumb length (peeled & cut into chunks)
Garlic – 6 cloves (peeled & halved)
Coriander seeds – 1 tablepoon
Cumin Seeds – 1 tablespoon
Black pappercorns – 6
Paprika – 2 teaspoons
Yogurt – 4-6 tablespoons
- Place the chicken into a large container, and make long slits down the breast, thighs and legs.
- Pour over the juice of half a lemon and refrigerate until marinade is ready.
- Put the juice of 1 lemon, garlic, ginger, coriander, cumin, and peppercorns into the multi-mill and blitz or 1 minute.
- Add the paprika and 2 tablespoons of yoghurt and blitz until smooth.
- Stir in the rest of the lemon juice and yoghurt.
- Coat the chicken well with the marinade. Cover and refrigerate for 4-24 hours.
- When the chicken is ready to cook set slow cooker to high.
- Pour the curry sauce into the crock-pot (you can reheat it first to speed up the process).
- Add the chicken, cover and cook on high for 4-5 hours or low for 8-10 hours.