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Stewed Chicken Tandoori

Author: Michelle De La Cerda


  • 2 tbsp . water
  • 1/3 cup plain yogurt (or sour cream if you don’t have yogurt)
  • 1/3 cup tandoori paste/marinade plus 2 additional tbsp.
  • 2 bell peppers; sliced
  • 1 small onion; sliced
  • 2 tbsp . cilantro; chopped
  • 6 oz . mushrooms; sliced
  • 3 cloves garlic; chopped/minced/grated
  • 1 can diced tomatoes
  • ½ cup cream (half/half, heavy)
  • 6 chicken thighs
  • Salt/pepper to taste


  1. Mix the yogurt (sour cream) and tandoori paste together in a bowl.
  2. Reserve two tablespoons of the mixture.
  3. Turn slow cooker on high and add two tablespoons of water.
  4. If using bone-in, skin-on thighs, pull the skin back and coat the meat in the mixture, then replace the skin and coat the entire piece of chicken in the mixture.
  5. Place it in the slower cooker and repeat the process with the remaining chicken thighs.
  6. Toss the mushrooms, onions, bell peppers, and garlic in the reserved mixture.
  7. Add the vegetables to the slow cooker.
  8. Add salt and pepper to taste.
  9. Place the lid on and cook on high for one hour.
  10. Then lower the heat to the lowest setting and cook for an additional four hours.
  11. After four hours, drain all the liquid to a bowl.
  12. Let it sit and allow the fat to rise to the top and then remove it.
  13. Reserve the rich broth.
  14. While the liquid is resting, shred the chicken, discarding the bones and skin.
  15. Return the chicken to the slow cooker and replace the lid.
  16. Once all the fat has risen to the surface (about 20 minutes) and is removed, add the two remaining tablespoons of marinade, cilantro, cream, and tomatoes to the broth.
  17. Mix well and pour into the slow cooker over the chicken and vegetables.
  18. Add salt and pepper as needed.
  19. Cook on low for an additional hour.
  20. Garnish with freshly chopped cilantro and serve.